Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Vegetarian Chili

Prep Time: 15 minutes     Cooking Time: 30 minutes     Yields: 8 people


1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tomatoes, diced, (or one can organic diced tomatoes)
1 carrot, cut into quarter moons
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups cooked or canned red, black or kidney beans
1 cup water
2 tablespoons organic tomato paste
1 teaspoon sea salt


1. Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes.

2. Add tomatoes, carrots, chili powder and cumin and sauté for 5 minutes.

3. Slowly add beans, water, tomato paste and salt.

4. Cook on low to medium heat for 20 minutes.

Notes: Add as many veggies as you like such as bell peppers, zucchini and corn kernels. 

BeansJennifer Patterson