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Vegan Bean Chili

vegan bean chili

It’s chili time! Nothing beats a good, hot and filling bowl of chili in the winter. This is a delicious vegan bean chili that my mom and I put together. It goes great with corn bread, on top of some leafy greens, or just by itself.


If you feel like the  chili needs more spices, add what you want according to your taste. Ladle the chili into a bowl and garnish with green onions, cilantro and/or avocado. The chili also goes great over a serving of brown rice. Please let us know down in the comments what you think of the vegan bean chili and any changes you might have. If you have any leftover after a week, freeze it and the chili will last for up to 6 months in the freezer.Note: We typically add more red pepper flakes to saute because my family loves us some spice!



2 cups of yellow onion, chopped

3 tablespoons of garlic

1 red bell pepper, diced small

1 yellow bell pepper, diced small

1 orange bell pepper, diced small

1/4 teaspoon of red pepper flakes

2 medium-sized zucchini, diced small

2 large tomatoes, peeled and chopped

1 14.5 oz can of Muir Glen Diced tomatoes, no salt

2 15 oz cans of kidney beans, no salt added, rinsed and drained

1 15 oz can of black beans, no salt added, rinsed and drained

1 15 oz can of black beans, no salt added, rinsed and drained

1 6 oz can of tomato paste

1 cup of vegetable broth

3 tablespoons of chili powder

1 1/2 tablespoons of cumin

1/8 teaspoon of cayenne pepper

1/4 cup of cilantro, chopped



Heat a large soup pot on medium high heat. Add onion, orange, red, and yellow bell peppers, and garlic, and saute for 4-5 minutes.


Add Red pepper flakes, and continue to saute for another 3 minutes.


Add zucchini and mushrooms (note: the mushrooms are like the “meat” of this recipe so add more if you want a heartier chili), and cook, stirring, until soft and the vegetables give their liquid, about 6-7 minutes.


Next, add the chili powder, cumin, salt (optional), and cayenne pepper, and cook, stirring, until fragrant for about 30-45 seconds.


Add the two large fresh tomatoes and can of Muir Glen tomatoes and stir well. (note: for the fresh tomatoes, to get them to peel easily, put them in boiling water for about 2-3 minutes. Then remove and peel the skin. If the skin is still difficult to remove, then let them sit longer in the hot water.)


Then, add the three cans of beans, tomato paste, and vegetable broth. Stir well and bring the chili to a boil.


Reduce the heat to medium low and simmer, stirring occasionally for 20 minutes.


Remove from heat and stir in the cilantro.


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