Meet Charlene S. Staff, PA-C. President of Verified Vegan, LLC. Charlene is Practicing Physician Assistant and Detroit native. As a healthcare practitioner, she see first hand how unhealthy diets affect individuals in the inner cities and low socioeconomic status. Charlene has noted an increase in diagnosis of Obesity, Diabetes, Hypertenon, High Cholesterol, Cancer, and Autoimmune Disorder

Verifed Vegan was created to promote plant-based eating. This restaurant creates flavorful plant-based dishes, that prove eating healthy does not have to be compromised for great food. Verifed Vegan goal is to improve
individuals’ health and increase their quality of life!
Learn more about Verified Vegan by visiting their website, and be sure to follow them on social media.
Instagram: @verifiedvegan
Facebook: Verified Vegan
Vegan Chili Recipe 
*1 1/2 cups of veggie crumbles
    (sub: ground cauliflower)
* 1 chopped onion
*1/2 green pepper, chopped
*1/2 red pepper, chopped
*1/2 yellow pepper, chopped
*2 garlic cloves, minced
*1 can of unsalted diced tomatoes
*1 can of tomato sauce
*1 can of unsalted kidney beans
*1 can of unsalted black beans
*3 tablespoons of chili powder
*1 teaspoon of pink himalayan salt
*1 teaspoon of black pepper
*1 teaspoon of garlic powder
*1/2 teaspoon of black cumin
Prep Time 
*Prep | 15 minutes
*Cook | 1.5 hours
*Duration | 7 days
1. In a large saucepan over medium heat combine veggie crumbles, onion, and peppers. Sauté for 3-4 minutes.
2. Add garlic, tomatoes with liquid, tomato sauce, kidney beans with liquid, black beans with liquid, chili powder, salt, pepper, garlic powder, and black cumin.
3. Cover and simmer for 1.5 hours. Stir occasionally.
4. Plate and garnish with your favorite plant-based cheese, cracker, and parsley.