Vegan Chili

I made this chili last week and was very impressed, it tastes delicious and is very filling!  This will definitely be a staple in our diet and will be great for the cold winter months coming up.  If you like chili, you should really try this recipe.



2 Tbsp. olive oil or coconut oil

1/2 small yellow, red or white onion, chopped

1 large red pepper, chopped

1 large jalapeno pepper or green pepper, chopped

4 cloves garlic, crushed and chopped

1 cup pale beer or low-sodium veggie broth

1 large can crushed or diced tomatoes (you can slice a few fresh tomatoes and toss in as well)

1 large can black beans, drained

1 large can pinto beans, drained

1 Tbsp. ground cumin

2 Tbsp. salt-free chili powder (or more, to taste)

1 Tbsp. cayenne hot pepper sauce (optional) or cayenne pepper

1 can spicy refried beans

1-3 tbsp. flour for thickening (optional)

Let’s get started.

1. Over medium heat, add oil to a deep pot and add onion, peppers and garlic. Sauté for 5 minutes to soften veggies.

2. Add beer or broth, tomatoes, black beans, pinto beans and stir to combine. Season chili with cumin, chili powder, and hot sauce. Cover and cook for a few minutes.

3. Thicken chili by stirring in refried beans.

4. Simmer over low heat for 10 minutes (or longer), then serve hot.   Add flour to thicken chili if needed.

Note: If you want pasta, start water once all chili ingredients are cooking.


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