Vegan Chili

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Vegan Chili

It’s officially chili season, friends! To kick off my favorite time of year, I decided to update my old Vegetarian Chili recipe from waaaaay back in the day (March 2017)! I originally made this recipe because Jason and I were trying to eat less meat and needed a reliable recipe for weekly meatless meals…. how things have changed! I love this new Vegan Chili recipe because it’s easy to make, hearty, and absolutely delicious. Even your most stubborn meat-eaters will enjoy it!

If you make this recipe, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to see how much you love it.

Vegetarian Chili


AuthorSweet Pea LivingDifficultyBeginner

Yields6 Servings
Prep Time14 minsCook Time25 minsTotal Time39 mins

INGREDIENTS
 2 tbsp Extra Virgin Olive Oil
 6 garlic cloves, minced
 1 medium red onion, diced
 1 green bell pepper, diced
 1 red bell pepper, diced
 2 jalapeño peppers, seeded and sliced
 15 oz can diced tomatoes
 29 oz can tomato purée
 7 oz can tomato paste
 1 ¾ cups water
 15 oz can red kidney beans, drained and rinsed
 15 oz can black beans, drained and rinsed
 15 oz can chickpeas, drained and rinsed
 15 oz can yellow corn
 2 tbsp chili powder
 1 tbsp ground cumin
 1 tsp cayenne pepper
 1 tsp sea salt
 1 tsp black pepper
GARNISH
 green onions, chopped
 cheddar cheese, shredded
 hot sauce

INSTRUCTIONS
1

In a large stock pot, heat EVOO, minced garlic, and red onions for 2-3 minutes over medium-high heat.

2

Add green bell pepper, red bell pepper, and jalapenos. Stir and sauté for 4-5 minutes, until softened slightly. Add diced tomatoes, tomato purée, tomato paste, water, red kidney beans, black beans, chickpeas, corn, and spices.

3

Heat until boiling, then turn to low. Let simmer for 10-15 minutes.

4

Serve hot with cilantro, cheddar cheese, and/or hot sauce. Enjoy!

Ingredients

INGREDIENTS
 2 tbsp Extra Virgin Olive Oil
 6 garlic cloves, minced
 1 medium red onion, diced
 1 green bell pepper, diced
 1 red bell pepper, diced
 2 jalapeño peppers, seeded and sliced
 15 oz can diced tomatoes
 29 oz can tomato purée
 7 oz can tomato paste
 1 ¾ cups water
 15 oz can red kidney beans, drained and rinsed
 15 oz can black beans, drained and rinsed
 15 oz can chickpeas, drained and rinsed
 15 oz can yellow corn
 2 tbsp chili powder
 1 tbsp ground cumin
 1 tsp cayenne pepper
 1 tsp sea salt
 1 tsp black pepper
GARNISH
 green onions, chopped
 cheddar cheese, shredded
 hot sauce

Directions

INSTRUCTIONS
1

In a large stock pot, heat EVOO, minced garlic, and red onions for 2-3 minutes over medium-high heat.

2

Add green bell pepper, red bell pepper, and jalapenos. Stir and sauté for 4-5 minutes, until softened slightly. Add diced tomatoes, tomato purée, tomato paste, water, red kidney beans, black beans, chickpeas, corn, and spices.

3

Heat until boiling, then turn to low. Let simmer for 10-15 minutes.

4

Serve hot with cilantro, cheddar cheese, and/or hot sauce. Enjoy!

Vegan Chili

Sweet Pea Living | Vegan Chili | Plant Based Meals

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