Chilis on Wheels provides plant-based food to people in need of a warm meal.
We believe in treating all living beings with kindness, empathy, and respect regardless of age, race, gender, sexual orientation, language, religion, ability, ethnicity, class, circumstance, environment, level of addiction, or species.
A plant-based diet reduces animal suffering, reduces environmental impact, maximizes the potential to end world hunger, and improves our health.
We encourage the participation of young children in the process of cooking, packing, and distributing the food in our community. It is important that we model behavior, that they see us interact with our community positively, that they hear us speaking of kindness and compassion to animals and people, and that they see us practice those tenets of which we speak.
Chilis on Wheels was started on November, 2014 by Michelle Carrera. After searching for a soup kitchen that would serve a plant-based Thanksgiving meal and coming up empty, she decided to cook her own chilis and take them directly to people in need of a warm meal. After receiving a lot of support and encouragement from family and friends, and after seeing first hand the need for such a program, she became inspired and committed to bringing plant-based food to those in need.
In NYC, meals are distributed once a week to people in Tompkins Square Park that want a warm meal. Most soup kitchens close their doors over the weekends, creating a vaccum in services. Chilis on Wheels aims to cover that need and act as a bridge. We have chapters across the country in: Passaic, NJ; Philadelphia, PA; Boston, MA; Denver, CO; Portland, OR; San Diego, CA; and Puerto Rico, with new chapters opening up.