Vegan Chili

Serves 4 | 30 minute cook | 30 minute prep



  • 1 1/2 tablespoons olive oil
  • 2 cups diced sweet onion
  • 2 tablespoons minced garlic
  • 1 jalapeño, seeded and diced
  • 1 cup diced celery
  • 1 large red bell pepper, seeded and diced
  • 1 (28 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 6 tablespoons tomato paste
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2- 3/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon hot sauce


  • vegan sour cream (recipe in the post “Fiesta Potato Crisps”)
  • chopped green onions
  • fresh cilantro
  • avocado

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

Add the jalapeño, celery, and bell pepper and sauté for another 5-7 minutes, until softened.

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

Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10- 15 minutes and adjust seasonings to taste if necessary.

Serve with vegan sour cream, green onions, cilantro leaves, and avocado if desired.

Sourced from: Liddon, Angela. Oh She Glows.


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