Tasty Tuesday: Not Really Chili

Another Tasty Tuesday?! Finally. I wanted to make chili- but I didn’t! I made this other stuff instead because those were the ingredients I had. It was REALLY REALLY tasty, and really easy, and I was pretty proud that I made it up myself. Usually, if I don’t follow a recipe, things turn out bland at best. BUT this was good! Like really good. So you should make it sometime.

The Goat’s Chili That’s Not Really Chili But It’s Great When It’s Chilly!


Avocado oil for frying
1 celery stalk
1 medium onion
1 red pepper
3 small carrots
6-7 roma tomatoes
1 cup cooked mung beans (or mostly cooked- just soak them and boil them before making this)
1/4 cup quinoa
2-3 cloves garlic
3 tsp celery salt
1 tsp dry thyme*
1 tsp dry parsley
1 tsp dry basil
1 tsp (or more!) red chili flakes
1 quart vegetable stock
1 tbsp spicy paprika
1 tsp fennel seeds
1 tbsp apple cider vinegar


Chop up all of your veggies into small-ish pieces; we’re very scientific here, you see. Chop up your garlic or you can even crush it. Do this in advance, even though we won’t add it until the very end, to let the garlic sit for at least 10 minutes. This will help ward off colds and keep ya strong!


By this point, I had been soaking the mung beans for about 4 hours, and then I simmered them for about 30 minutes. They don’t have to be entirely cooked as they’ll have time to hang out with everything else.


In a pot, heat up some avocado oil and the chopped onion. Cook for several minutes on medium heat, then add the pepper and cook for a bit longer. Then add the carrots and celery and cook for another 5 minutes. Make sure you keep stirring. Then we’ll add all of the spices and flavorings- except the garlic and apple cider vinegar. (We’ll add those at the end so we don’t denature the enzymes.) Stir it up, real good.


Toss in the chopped tomatoes, stir it up, cook for a minute or two, and then add the stock, quinoa, and mung beans. Cover and simmer for about 30 min. on low heat. Turn off the heat and add the garlic and vinegar. Stir well, cover again, and let sit for another 15 min. or so (no more heat).




This is a hearty meal all on its own- full of protein, fiber, and other goodies. The buttery mung beans and spices will warm you right up!


*You can use fresh herbs as well, but use lots more and add them in towards the end.

3 thoughts on “Tasty Tuesday: Not Really Chili

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