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Vegan Chili
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Vegan/Vegetarian Chili Perfect For Chilly Weather

Course: Main Course
Keyword: Chili
  • 1-2 tbsp olive oil
  • 1 medium onion yellow, diced
  • 1 medium green pepper diced
  • 4-6 cloves garlic minced
  • 3 cups vegetable broth
  • 1 14.5-15oz can tomato sauce
  • 1 14.5-15oz can diced tomato basil, oregano, garlic
  • 1 14.5-15oz can kidney beans
  • 1 14.5-15oz can black beans
  • 1 14.5-15oz can great northern beans
  • 1 cup frozen corn
  • 1 tbsp baking cocoa
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  1. In a large pot over medium heat, add olive oil, diced onion and minced garlic

  2. Cook onion and garlic for 3 minutes (be sure to not let the garlic burn or brown)

  3. Add diced green pepper, cook for 5 minutes, stirring frequently

  4. If using a crock pot, transfer cooked onion, garlic, and pepper and add canned ingredients and vegetable broth.

  5. If not using a crock pot, add vegetable broth, canned beans, tomato sauce and diced tomato to the pot. Stir to mix up all ingredients.

  6. Reduce heat if necessary, but bring pot to a simmer and let cook for at least an hour.

  7. Simmer for 3-5 hours for best results. Add frozen corn and warm before serving.

  8. Top with nutritional yeast/dairy-free cheese/fresh avocado/green onion.

  9. Enjoy with tortilla chips!

Recipe Notes

To make chili spicier, add more than 1/8 tsp of cayenne pepper.

Frozen corn is optional. Do not use canned.

Finely minced garlic works best.