Recipes, Uncategorized

Lily’s Favorite Chili

Lily's Favorite Chili Award | Vegan Living by Danielle
Won the “Most Creative” category at a Chili Cook-Off!


  • 1/2 medium yellow onion, diced
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes, cubed
  • 1 (28 oz) can of ground peeled tomatoes
  • 1 jalapeno pepper, finely diced (optional for spice lovers)
  • 1 cup dry quinoa
  • 2 cups water
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp oregano
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/4 tsp of cayenne (optional for spice lovers)
  • 1 (15.5 oz) can kidney beans, drained
  • 1 bunch of kale, stems removed


    1. Place olive oil, garlic and diced onion on low in a crockpot.
    2. Cut up the sweet potatoes.
    3. Add sweet potatoes, tomatoes, quinoa, water, jalapeno pepper (if desired), and all the spices to the crockpot.
    4. Rip or cut kale leaves to bite sized pieces.
    5. Stir occasionally.
    6. Once the quinoa grains have opened, add kidney beans and kale.
    7. Stir occasionally.
    8. Ready to serve when the sweet potatoes are soft (approx. 8 hours).
    9. Serve warm and enjoy!

This recipe is a good one to meal prep! Cooled chili can be separated into freezable Tupperware containers and kept frozen until they are ready to be eaten. For this, and almost all recipes, I recommend leaving the peel on and just washing all veggies well. The peel contains a lot of the nutrients, and we wouldn’t want to waste all that goodness by throwing it out!

Recipes, Uncategorized

Ideas for Serving Quinoa Salad

There are many different ways you can serve quinoa salads!

The two recipes that I have shared so far are the Mexican Quinoa Salad and the Mediterranean Quinoa Salad. Both of these could be served on their own, hot or cold.

Some other ideas include serving the quinoa salad over a bed of fresh greens. The Mexican Quinoa Salad always pairs well with some salsa and slices of avocado.

One of my favorite ways to eat these salads, is wrapped in a tortilla, served cold, with some fresh greens. This is a really good way to grab lunch or dinner on the go! The Mexican Wrap is delicious with avocado slices and fresh salsa (the less liquid in the salsa the better). The Mediterranean Wrap is very yummy with a tablespoon or two of hummus spread on the tortilla.

Most tortillas are vegan, but always check the label to see if it contains milk, eggs, honey, or other non-vegan ingredients. For help identifying non-vegan ingredients, check out my post on Vegan Apps on iTunes!