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Vegan Veggie Chili

Vegan Veggie Chili

It's Chilly, Let's Make Chili!

I'm gonna be honest here... Chili has never really been my thing. It's so heavy and thick, and usually leaves me in a state of heartburn madness. Not to mention, it's usually full of meat! So, the other day (another cold one here in NYC), I was craving something stick-to-my-ribs hearty, but also something I wouldn't feel weighed down by, and I picked up a bunch of amazing ingredients & started at it! Well, well, well, wouldn't you know, it turned out AH-mazing!  The first thing my (non-vegan) husband said was, "I don't miss the meat!". Success!!

Another great thing? It makes a ton, so you're stoked to have a bunch of leftovers (I scooped it up with corn chips for lunch the next day), or to make it for a gathering (HELLO, Superbowl is right around the corner!). And, its pretty much a dump-in-the-pot & stir kinda dish. 

So, for this chili, I actually only used 1 tsp of chili powder! BUT, I used *Chipotle* chili powder, as opposed to plain chili powder, and lemme tell you, that stuff packs some heat! If you like spice, go for the chipotle chili powder, but if you're more of a mild, plain chili powder will do great. 

I used four different kinds of beans; Red kidney, black, pinto, and garbanzo, but use whatever your faves are! This is a forgiving recipe!

Finally, toppings are key! I topped mine with shredded cabbage, lime, cilantro, avocado, and crushed tortilla chips. Thomas liked his with cabbage, avocado, and my famous Vegan Cornbread!


Dress it Up!

Whether it's crunchy chips or sweet cornbread, toppings are key!


  • 2 Tbsp olive oil

  • 1 onion, diced

  • 5 cloves garlic, chopped or grated

  • 1 large carrot, diced

  • 1 red bell pepper, diced

  • 1 zucchini, diced

  • 2 stalks fresh corn, cut off the cobb (or 1 bag frozen)

  • 1 can green chilies

  • 1 Tbsp tomato paste

  • 3 tsp cumin

  • 2 tsp coriander

  • 1 tsp chipotle chili powder

  • 1 28oz can diced tomatoes

  • 1 1/2 Cup + 2 Tbsp veggie broth

  • 2 heaping Tbsp corn starch

  • Juice of 1 lime

  • 2 Tbsp honey

  • 1 can red kidney beans, rinsed & drained

  • 1 can chickpeas rinsed & drained

  • 1 can pinto beans rinsed & drained

  • 1 can black beans rinsed & drained


  • Diced avocado

  • Shredded cabbage

  • Fresh cilantro

  • Crushed tortilla chips

  • Cornbread (click HERE for recipe!)


In a large pot, over medium/high heat, add olive oil and onion. Sautè onion just until softened, about 3 mins. Add garlic, carrot, and bell pepper and sauté another 3-5 mins. Add zucchini & corn and sauté another 3 mins. When all veggies have softened, stir in green chilis and tomato paste. Stir for a couple mins until tomato paste has melted into veggies. Add cumin, coriander, and chili powder and stir about a minute. Dump tomatoes in & stir another couple mins to marry the flaves. In a small bowl, combine cornstarch and 2 tbsp veggie broth, to make a slurry. set aside. Add remaining 1 1/2 cup veggie broth to pot. Stir and let come to a boil. Once simmering, add cornstarch slurry and stir. Let simmer another 5 mins. Add lime, honey, and beans, turn heat down to medium/low, and let simmer with the lid on, about 10 mins. Chili is ready! If you have tons of time, feel free to turn heat all the way down and let simmer for up to an hour.



Vegan Deviled Potato Skins

Vegan Deviled Potato Skins

3 Ingredient Salad With Vegan Ranch Dressing

3 Ingredient Salad With Vegan Ranch Dressing