Delectable Vegan Chili

Vegan chili might not sound like it could be delicious as it is minus one of the key ingredients (ground beef) but with so many meat substitutes that can take on the texture and chili spice flavor, this may be even better. We will let you decide that for yourself of course. But here is a delectable vegan chili recipe for you to try on one of those rainy spring evenings.


1 Yellow Onion
2 Sticks of Celery
3 Cloves of Garlic
2 Green Bell Peppers
2 Carrots
1 Tablespoon of Cumin
1 Tablespoon of Dried Oregano
2 15 ounce cans of Red Kidney Beans
1 15 ounce cans of Pinto Beans
2 28 ounce cans of Crushed Tomatoes
1 Cup of Water
A Dash of Salt and Pepper
1.4 Cup of Chili Powder
½ Teaspoon of Cayenne Pepper if you like spice


First, you will need to create the stock for your chili. Dice up the onion, pepper, celery, and slice the carrots. Using a large pot turn the burner on to a medium to high heat and place the onion, celery, and pepper into the heated pan. Pour in ⅓ cup of water to help steam the veggies and make them soft. Once the water has been cooked off and the veggies are browning a bit, add another ¼ cup of water.

Delectable Vegan Chili

Second, it is now time to add the spices to the base of the chili. Add the minced garlic, spice depending on how spicy you want it to be and the sliced carrots. Saute everything together until the carrots are soft, just make sure that the garlic does not burn. If the pot becomes dry add a touch of water to make sure that nothing sticks and burns.

Third, drain the cans of beans and add those to the pot, followed by the cans of crushed tomatoes, and add one more cup of water to the mixture. Give everything a good stir and bring the contents to a boil by turning the heat to high. Once it begins to boil, quickly reduce the heat and let the contents simmer. Once simmering, put a lid of tin foil over top of the pot and let it all cook together for 15 minutes. After the timer goes on the 15 minutes, remove the lid and let it cook for around 10 minutes. The veggies should be soft, and the chili should begin to thicken. If it is still watery let some of the water boil off. Continue to stir it every few minutes so that nothing burns to the bottom. Once it is the consistency you like it is ready to serve!