GET HUNGRY FOR VEGAN CHILI
Mama’s mighty meatless award-winning vegan chili is what’s cooking on today’s #LunchBreakLIVE! Guest chef Kathleen Gage, podcaster of Kathleen Gage Vegan Visibility, author, speaker, and content creator makes her favorite crockpot recipe from her good friend, Felicia Slattery’s cookbook, Plant-Based Slow Cooker Cookbook. This is Kathleen’s go-to recipe for when she has company over. Let’s see how it is done…
POWERHOUSE SPEAKER, TRAINER, PODCAST HOST & MEDIA GUEST
As an award-winning marketing strategist, speaker, author, and consultant, Kathleen Gage is passionate about working with solopreneurs, authors, consultants, manufacturers, and companies within the plant-based, vegan, and wellness industries. She loves consulting with those who take full responsibility for making the world a better place… no matter how big or small their world is.
With a strong focus on creating an energized life, Kathleen shows through example that one need not slow down as they age. Having participated in her first marathon at the age of 61 and her first sprint triathlon at the age of 64, Kathleen loves weight training, biking, spinning, kayaking, hiking, and virtually anything that takes her outdoors.
An avid animal enthusiast and plant-based life-stylist, Kathleen specializes in working with those who are ready to quit playing small so that they can get their signature message out in a BIG way. She coaches her clients on speaking, writing, information products, and she has a targeted online presence with an extreme focus on podcasting… on both sides of the mic.
Kathleen is known as the “no-nonsense, common sense” speaker and author. Known for her passion and energy on the platform, Kathleen is known for cutting through the fluff and helping people to leave their sob stories behind, so they can stop focusing on the past and start looking towards the future while living fully in the present.
She speaks and teaches about what she believes are the core elements of a successful life: accountability, integrity, honesty, and living with passion and hope. This is not to say that Kathleen doesn’t know struggle. At the age of 25, she was homeless without a college degree. Barely graduating high school, with no direction, no focus, and no true purpose, she wondered if she’d ever find a use for her life.
Following a spiritual awakening, she decided it was time to do something with her life and “come out of hiding.” This started an upward trajectory over 40 years ago leading to the creation of her first company, “Street Smarts Marketing” in 1994. Since then Kathleen has become a much sought-after speaker and writer, refusing to deliver what she calls “boring-ass messages.”
Gage’s mission is to help people understand that their business is merely a means to get their message out to the world. She teaches that it’s not just about what you do, but the reasons behind why you do it.” When Kathleen speaks, people listen. And when you see her stage, you will leave excited, inspired, and ready to step into your own greatness.
MAKING VEGAN CHILI FOR THE GOLD
This vegan chili recipe is a gold medal winner, it’s delicious and so simple to make. This bowl of goodness is filled with all kinds of nutrients and flavor in every bite. Fall is just around the corner and frankly, chili is the winning meal for the colder months in my opinion. There is nothing like a warm bowl of chili on a cold night to bring you all those fall feels. So get out your crockpot and start filling it with all the healthy ingredients and get ready for a giant bowl of heaven.
Mama’s Mighty Meatless Award-Winning Chili
- 1 14.5 ounce can pinto beans, drained and rinsed
- 2 cups vegetable broth divided
- 1 large onion diced
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 4 garlic cloves minced
- 1/2 cup bulgur wheat
- 1 14.5 ounce can black beans, drained and rinsed
- 1 14.5 ounce can kidney beans, drained and rinsed
- 1 4 ounce can diced mild green chiles
- 1 28-ounce can no-salt added diced tomatoes
- 5 tablespoons chili powder
- 3 tablespoons cocoa powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons vegan Worcestershire sauce
- Fresh ground pepper
- Salt optional
- To a blender add a generous half of the pinto beans and about 3/4 cup of the vegetable broth. Blend well and set aside.
- To your slow cooker add the onion, bell peppers, garlic cloves, bulgur wheat, black beans, kidney beans, chiles, tomatoes, chili powder, cocoa powder, cumin, garlic powder, oregano, vegan Worcestershire sauce, black pepper, and salt if using. Stir in the pinto bean and broth mixture, remaining pinto beans, and remaining broth. Cover and cook for 3 to 4 hours on High or 7 to 8 hours on Low. Freezes for up to 3 months in an airtight container or freezer bag.
From Plant-Based Slow Cooker Cookbook by Felicia Slattery
SIT BACK, RELAX, AND LET YOUR CROCKPOT DO ALL THE WORK
This is one of those awesome recipes where you do very little work. Just prep the veggies and ingredients and throw them in a crockpot in the morning and by lunch or dinner your meal is ready. Doesn’t get much easier than that. So give the chili a try and let us know how you liked it. Take a photo of your final dish and tag @JaneUnChainedNEWS on Instagram. If you are looking for other vegan recipes to try, be sure to hop over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!