Vegan Paleo Chili

“And once the storm is over, you won’t remember how you made it through, how you managed to survive. You won’t even be sure whether the storm is really over. But one thing is certain. When you come out of the storm, you won’t be the same person who walked in. That’s what this storm’s all about.” — Haruki Murakami

That feeling when you’re almost out of the storm because you’ve let go of everything that kept you attached to the storm, whether it was comfort or ego or convenience or all three.
I was a victim of my own ego. I have expensive taste, I love nice things, I’m pretty minimalistic but everything I have is name brand. I say it’s for quality but that’s not really the reason. The more time I spend in nature the more I hate everything I’ve bought and the image I’ve created of my life. Denying it for as long as I have has made me so miserable. My brain is split into 2 very different personalities and I don’t know which one is mine and which one is what was sold to me through targeted advertising.
I’m not totally sure why yet, but it feels like it’s over.

Paleo & Vegan Chilli

Prep Time30 mins
Cook Time1 hr 15 mins
Servings: 6 servings



  • 2 cans unsalted diced tomatoes drained
  • 2 8 oz cans tomato paste
  • 4 cups white mushrooms chopped
  • 2 cups cremini mushrooms chopped
  • 3 red potatoes peeled and diced 1/4"
  • 1 yellow onion chopped
  • 4 garlic cloves minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp chili flakes
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp oregano
  • 1 tbsp basil
  • 2 tbsp olive oil

Sour Cream Alternative

  • 2 tbsp fermented coconut yogurt
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1 tsp chopped green onion


  • Soak potato cubes in cold water for 20 minutes and rinse in a colander.
  • In a large stockpot (I used a ceramic coated cast iron), heat olive oil and add potatoes.
  • Let simmer covered on medium/low for 20 minutes.
  • Once the potatoes have softened, add onions and garlic and bring to medium heat, stirring often uncovered.
  • Add all of your spices; chili powder, smoked paprika, chili flakes, oregano, basil, salt, and pepper.
  • Once the onions have softened, add diced tomatoes, tomato paste, and all mushrooms.
  • Let simmer on medium/low, covered for 20 more minutes.
  • Add more salt to taste if it is tangy.
  • Garnish with halved and peeled avocado, sliced through mandolin to make avocado ribbons.


The potatoes have a similar consistency as beans do in a regular chili. If you don't eat potatoes, try with cubed yam/sweet potato!
I soaked my potato cubes in water before using them to remove excess starch.

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