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Vegan Chili

Hearty, satisfying, and veggie-packed, this. I recommend pairing it with a big scoop of Cashew Sour Cream for the ultimate chili experience.

30 Minutes Cook time


  • 1 1/2 tablespoons extra-virgin olive oil

  • 2 cups (280 g) diced sweet onion (about 1 medium/large)

  • 2 tablespoons minced garlic (about 4 large cloves)

  • 2 medium jalapeños (80 g), seeded (if desired) and finely chopped

  • 1 cup (115 g) finely chopped celery (about 2 large stalks)*

  • 1 large red bell pepper, seeded and diced**

  • 1 (28-oz/796 mL) can diced tomatoes, with juices

  • 1 cup (250 mL) low-sodium vegetable broth

  • 6 tablespoons (90 mL) tomato paste

  • 1 (15-oz/398 mL) can kidney beans, drained and rinsed

  • 1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/2 to 3/4 teaspoon fine grain sea salt, to taste

  • 1/4 teaspoon ground cayenne pepper (optional)

  • 1 teaspoon hot sauce (optional)



  1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.

  2. Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.

  3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.

  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.

  5. Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired. 

  6. Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.

       Recipe credit:

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