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  • Simple Vegan Chili


    Lets talk about whats trending in the food section!  That would be VEGAN.

    With the wrath of winter knocking on out doors, nothing is better than a warm bowl of chili.  Even better when its Simple Vegan Chili and its good for you.  Loaded with fiber and full of nutrients, I have done some research dish out one heck of a recipe that is sure to win you over!

    I have discovered that I have a taste for spicy foods.  I have found that chili plays a huge roll in many spicy dishes.  In fact, many of which I would have never paired together such as papaya salad  served with tons of chili on it!

    But when it was time to make this vegan chili I was honestly shocked to be reading recipes that used  2 Tablespoons of chili powder in their chili. But I thought I would suspend my disbelief and give it a try.  I found out that the powered most recipes were using a chili mixture, and not a “ground” chili.  Which is pure chili pepper, seed and all.  Let me just say; this if packed full of flavor and lacks nothing in between.

    Here is the best vegan chili recipe I have yet to find.


    Vegan Chili

    Vegan Chili


    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Yield: 4
    • Category: Entree, Dinner, Savory
    • Cuisine: Vegan


    This vegan chili is ‘warm your cheeks in winter’ spicy and deliciously hearty and comforting. Served with a dollop of cashew cream and some fresh herbs it’s a flavorful and satisfying plant based dinner that you’ll want to repeat many times over!


    For the Chili:

    • 1 Tbsp Olive Oil
    • 1 Onion (Chopped)
    • 2 tsp Crushed Garlic
    • 2 Medium Stalks Celery (Sliced)
    • 2 Medium Carrots (Sliced)
    • 2 14oz (400g) Cans Chopped Tomato
    • 1 cup (240ml) Vegetable Stock/Broth
    • 1/2 cup (130g) Tomato Paste
    • 1 15oz (425g) Can Kidney Beans (Drained)
    • 1 15oz (425g) Can Black Beans (Drained)
    • 1 tsp Chili Powder*
    • 1 tsp Cumin
    • 1 tsp Oregano
    • 1/4 tsp Cayenne Pepper
    • 1 tsp Paprika
    • 2 Tbsp Brown Sugar
    • Sea Salt To Taste

    For Serving:

    • Cashew Cream
    • Chopped Chives
    • Fresh Basil
    • Cooked Basmati Rice


    1. In a large pot, sauté the onion and the garlic in the olive oil until soft.
    2. Add the celery and carrot and sauté with the onions.
    3. Then add the canned tomato, vegetable stock and tomato paste. Bring to a simmer.
    4. Add the drained kidney beans and black beans, chili powder, cumin, oregano, cayenne pepper and paprika and stir in.
    5. Simmer uncovered for about 10-15 minutes for the flavors to blend beautifully together.
    6. Add in the brown sugar and sea salt to taste.
    7. Serve with cashew cream, chopped chives, fresh basil leaves and with or without rice.


    *This recipe assumes you’ll be using full strength pure chili powderas we did, and not a chili blend. However, if you do want to use a blend (if yours is a blend it will include other mild spices like garlic powder, oregano, cumin etc) then you’ll want to use more than we’ve used here, up to 2 Tablespoons, but taste test and see how you go.

    *This is a spicy, but flavorful dish. If you prefer milder food and are using the pure chili powder, start with 1/2 teaspoon.

    *Nutritional information is for chili only, without optional add-ons like cashew cream or rice.


    • Serving Size: 1/4 of the recipe
    • Calories: 333
    • Sugar: 22.2g
    • Sodium: 1115mg
    • Saturated Fat: 0.8g
    • Carbohydrates: 59.6g
    • Fiber: 5.5g
    • Protein: 15g

    Vegan Chili in a white bowl with a spoon in it. A dollop of cashew cream and chopped chives is on top along with some fresh basil leaves on the side.

    Vegan Chili in a large blue and white pot standing on a wooden board.

    The longer the Simmer* The Better the flavor!

    Vegan Chili in a white bowl with a spoonful of chili hovering over it.

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