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  • Tim Sinnaeve

Vegan Chili

Wow...this is a tasty chili recipe that is sure to please all chili lovers!

The beans are what makes this recipe complete and you have a couple of options available to you. You can use canned beans, which is the quicker option, or dried beans, which take longer to prepare. We prefer to use dried beans, which we batch cook in an Instant Pot. Whichever option you choose, this chili is tasty.

Vegan Chili

Section 1: Ingredients

  • 2 (15.5 oz) cans of black beans

  • 1 (15.5 oz) can of dark red kidney beans

  • 2 (15.5 oz) cans of stewed tomatoes (blended)

  • 1 medium sweet onion (chopped)

  • 4 cloves of minced garlic

  • 4 tsp chili powder

  • 1 tsp ground cumin

  • 1/2 tsp black pepper

  • 1/4 tsp salt or no-salt seasoning of choice

  • Water or vegetable broth for sauteing the onion/garlic.

Section 2: Directions

  1. Drain and rinse one can of black beans and kidney beans. Do not drain the second can of black beans.

  2. Saute onion and garlic, using water or vegetable broth to prevent sticking, in a large pot for 5 - 7 minutes or until tender.

  3. Add the blended tomatoes, drained and undrained beans, and 1 cup of water to the pot. Stir to combine.

  4. Stir in the chili powder, cumin, black pepper, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer. Simmer for 45 minutes, stirring occasionally.

  5. Adjust spices according to taste and then serve with your favorite toppings.


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