Miss A Columnist

Holli Thompson is a Certified Health and Nutrition Coach. She has trained at the Institute for Integrative Nutrition in New York City , accredited by SUNY Purchase College, and is also certified by Cornell University. Holli is a Raw Food Chef, has attended the Natural Gourmet Cooking School and is skilled in the art of healthy gourmet cooking.

When she’s not working with clients and traveling to New York for her wellness events, Holli enjoys life on her Virginia farm and vineyard with her husband of over fifteen years and her son, age 9.

Vegetarian Chili Recipe From NutritionalStyle

One of my clients makes this dish in her slow cooker in the morning so that dinner is ready to go when she gets home that evening. The portobello mushrooms add a meaty texture and the rice makes it a hearty meal!

Nutritional Style’s Vegetarian Chili

vegie chilli

(Photo Credit: NutritionalStyle.com)


1 tbsp olive oil
2 onions, finely chopped
4 carrots diced
4 stalks celery diced
4 cloves garlic chopped
2 tbsp chili powder
1 tbsp oregano
1 tbsp cumin
2 tbsp sea salt
1 jar, 28 oz tomatoes
3 portobello mushrooms stemmed and cut into small squares
3 cups veggie stock
1 cup dried white kidney beans, cooked (or
BPA free canned beans for any bean option)
1 cup dried red kidney beans, cooked
1 cup dried chickpeas, cooked
1–2 jalapeno peppers, seeded and finely chopped
1 cup brown rice
You can saute the vegetables and spices first in the oil or if you’re short on time, add everything
to the slow cooker at once and cook on low for 8–10 hours or on high temperature for 4–5 hours.
Add the rice during the final hour.

Serve hot!

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