Soup Recipes 

Vegan Chili

Vegan Chili

Our vegan chili recipe will definitely be a family staple throughout the fall and winter months.  Fresh ingredients make all the difference when you’re cooking healthy and want a flavorful meal.  This chili is packed with a heart healthy balance of protein and fiber.  Enjoy it during the big game or on a busy weeknight.  We made our vegan chili in a stockpot but if you’re slow cooker is handy that will do just fine.   



(Serves 10-12)

  • 2 Tablespoons extra virgin olive oil
  • 1 cup sweet onion, chopped
  • 3 cloves garlic, minced
  • 2 raw carrots (approx. 1 c), shaved
  • 2 green sweet banana peppers, chopped
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (28 oz) can crushed tomatoes  
  • 1 (28 oz) can spaghetti sauce
  • 2 sprigs oregano, leaves only
  • 1 Teaspoon cumin
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • vegan cheddar cheese, shredded, to taste



  1. Warm olive oil in a stockpot or slow cooker.
  2. Sauté onion and garlic until tender.
  3. Combine onion, garlic and remaining ingredients in stockpot.
  4. Cook chili for at least 3 hours on low heat. Stir occasionally.
  5. Serve in bowls and top each with vegan shredded cheddar cheese.


~Healthy Happy Vegan Chili Eating!

Additional Photos