Food Babe’s White Bean Chili

Have you read The Food Babe Way by Vani Hari?  For those who are not familiar with Vani, she is the creator of the highly successful blog called Food Babe. With a mission to expose the unhealthy ingredients in common, well loved brands such as Subway and Kraft, this passionate health advocate is both loved and highly criticized by the industry. I came across Vani’s blog early last year while I was doing some research regarding the hidden toxins found it food.  At that time, she just exposed one of the ingredients found in Subway’s bread.

Though my children were not eating from the chain restaurant anymore due to their food allergies, I was still appalled to learn that even brands that market themselves as healthy are still using unnecessarily additives on their products.  For someone who’s been really keen about what my family eats, I’m glad that there’s someone who’s willing to take the time to tackle this enlightening as well as controversial issue.

The food allergy community I am in has mixed feelings towards The Food Babe. In one of her articles for instance, she advised her readers to “tell their food servers that they have food allergies to make sure that their order will come out as what they liked”.  For someone with two children who are high risk for anaphylaxis and yes, a real pain in the butt when we eat at restaurants, that type of statement has a big impact on me.   What if the a food server read that and didn’t take my food requests seriously?

Aside from that incident, I have to say, I still visit her blog once in a while.  After all, she does provide topics that are interesting, practical, and yes she’s a big advocate of disclosing what’s in the food being distributed here in the US.  So, when I was contacted to preview her new book, I grabbed the opportunity.

If you are into healthy eating, I suggest you’ll take the time to read The Food Babe Way
.  The first part of the book contains a list of ingredients that are may cause harmful effects to the body.  For a label reader and food allergy mom such as myself, this is really handy to have on hand.

he second part contains her tips on losing weight and having more energy.  This includes a day by day guide on forming healthier habits.  She also included some easy to make recipes such as the White Bean Chili below.  This gluten, dairy, nut, egg and soy free recipe is not only safe for my kids to eat, they actually liked it.


To sum up, I actually enjoyed reading the The Food Babe Way.  Even though she’s not a scientist, she gave very interesting information that we can check out ourselves.  It was written in such a way that will make us think and pay more attention to our food before we eat.Personally, I would like to try her 21 days step by step program.  I’m still in working on losing that extra 25 pounds from my last baby.. If you would like to join me, you can grab a copy of her book, The Food Babe Way.

Let me know if you do so that I can start writing about it too.

In the meantime, you can enjoy her recipe below.  It’s great for this cold blasts.

Happy Saturday!

Rozelyn signature TFM




(Note: I received a free copy of the book for this review.  This however didn’t affect my thoughts and opinions about it. Also, the Food Babe has given permission to share her recipe to my readers as part of the book review.  Please see my full disclosure here.)

Food Babe’s White Bean Chili Recipe


2 Tbs. olive oil
1 medium onion, diced
1 red bell pepper, diced
1 medium carrot, diced
5 cloves garlic, minced
1 tsp. smoked paprika
dash of cayenne pepper
1/2 tsp. cinnamon
1 tsp. cumin
1 tsp. turmeric
8 large tomatoes, diced or 14-18 oz can diced tomatoes
2 15 oz. cans chick peas, rinsed and drained
4 cups vegetable broth
sea salt and freshly ground pepper
1 medium zucchini, diced

1. Heat the olive oil over medium heat in a large soup pot.
2. Add the onion, bell pepper, carrot, and garlic and saute until the vegetables are tender.
3. Add the spices and cook for one minute.
4. Add the tomatoes, chick peas and vegetable broth and bring to a boil.
Season with sea salt and pepper.
5. Turn down the heat to a simmer and cook for about 20 minutes.  Add a little water if more liquid is needed.
6. Add the zucchini and cook for about 2-3 minutes more.  Serve hot; store leftovers in the refrigerator for up to 3 days.


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