All Aboard Chili

All Aboard Chili

Team NEO athlete Rodney Buike has experimented with plant-based eating and was kind enough to share one of his recipes with us.

In his words:
I think the best way to sum it up is to use the words of Brendan Brazier whose books and website ( have helped me understand nutrition and healthy eating.  He went the plant based route years ago (1990’s) as a pro IM triathlete.  “I didn’t set out to become a vegetarian or to go vegan, I wanted to be the best athlete I could be”  Personally I’ve found I have zero GI issues, recover better and have gotten a lot leaner and lost some additional weight since making the switch.

Blog post on my Plant Based experiment –


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All Aboard Chili Recipe

By Coach Nicole Published: July 5, 2013

  • Yield: 10 Servings

Plant-based chili that you can modify to suit your taste. Approximate nutritional content: 10 servings of 250 calories, 35g carb, 11g Protein (the Tempeh version), 3g fat and 12g fiber.



  1. I've never made this the same way twice and for the vegetables anything goes. If you add too many vegetables and it is too chunky you can thin it out with some vegetable broth or water. Heat the oil and lightly sauté the onion, rice and carrots. Add the garlic and stir for a minute. Starting at the top of the list dump each remaining ingredient with the exception of the sugar and hot sauce. Simmer until the rice is cooked. Add the hot sauce and/or sugar to taste. Hot sauce will kick it up to your comfort level, sugar will smooth out the flavour 🙂 You may also want to add some salt and/or pepper to taste, especially if you are not using canned goods.
Nicole Odell


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