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Plant-Powered Vegetable Chili by Zest and Finesse

Turn fire-proof into a full meal with this vegetable chili.  It’s satisfying, vegan, and packed with flavor! The fire-proof soup blend creates a strong and delicious base, then incorporating rice, black beans, and extra vegetables turn this dish into a satisfying and nutrient dense chili.  

Full of whole grains, plant-based protein, and spicy-goodness, this soup will leave you feeling full and energized.  Not to mention, the ingredients in fire-proof bring a multitude of health benefits, including anti-inflammatory and detoxifying properties.

With a dynamic mixture of turmeric, ginger, and chili powder, this recipe will bring a bring fire to your taste buds and warm your heart.  

Servings: 2


  • 2 cups FIRE-PROOF
  • 1 cup cooked rice (1/3 cups uncooked)
  • 1 cup black beans, rinsed and drained
  • 1 cup edamame beans, shelled
  • 1 bell pepper, diced small
  • ½ cup corn
  • ½ tsp chili powder


  1. Cook rice according to package instructions
  2. Heat a drizzle of olive oil in a saucepan over medium heat
  3. Sauté bell pepper until tender, about 5 minutes
  4. Add the rest of the ingredients and simmer for about 5 minutes, until warm
  5. Add salt and pepper to taste
  6. Finish off with any desired toppings, such as fresh cilantro and vegan sour cream

Looking for more delicious ways to use fire-proof?  Check out this fire-proof hummus on Zest & Finesse blog.

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