🛒 Shopping list for 🌶️ Vegan Chili (recipe and video by Jill Dalton), our 🌱 SOS-free version. Makes 8 servings, each served over brown rice.

🖨️ To print: use your browser’s Print command (on a phone, tap Share or ⋮, then Print).

🥔 Produce

• ☐ Red onion: 1
• ☐ Russet potatoes: 2

🫘 Cans (no salt added, BPA-free when you can)

• ☐ Kidney beans: 2 cans (15 oz)
• ☐ Black beans: 2 cans (15 oz)
• ☐ Diced tomatoes: 2 cans (15 oz)
• ☐ Tomato paste: 1 can (6 oz)

🧊 Frozen

• ☐ Chopped spinach: 16 oz

🌾 Grains

• ☐ Brown rice: 8 cups cooked for 8 bowls (about 2⅔ cups dry; frozen cooked rice works too)

🌿 Spices (check your pantry first)

• ☐ Dried oregano: 1 tsp
• ☐ Smoked paprika, ground turmeric, black pepper, ground cumin: ½ tsp each

💧 You’ll also need 2 liters of liquid: homemade salt-free broth or water.

🎥 Watch when you get home: kitchenmonk.org/vegan-chili-cook-along

🌿 Kitchen Monk Standard: no added salt, oil, or sugar. Recipe and video by Jill Dalton, The Whole Food Plant Based Cooking Show; she hasn’t reviewed or endorsed Kitchen Monk. Questions: rfjeep@gmail.com