Hearty Vegan Chili

chili plant based vegan Feb 25, 2020


I use this recipe very often when I'm meal planning. You can double the recipe and freeze half this way you always have some home-cooked food on hand.

It's quick to prepare, inexpensive to make, delicious, and super healthy. What more can you ask for?

What you will need:

2 Tbsp. of Olive oil

2 Cups of diced onion, yellow

5 Cloves of garlic minced

1 Cup of finely diced carrots

1 Cup of finely chopped celery

1 Large red or green bell pepper diced

1 28 oz. Can of diced tomatoes

1 ½ Cups of veggie broth

5 tbsp. Tomato paste

1 15 oz. Can kidney beans drained

1 15 oz. Can of pinto or navy beans drained

Add more beans for your liking.

3 tbsp. Chili powder

2 tsp ground cumin

1 tsp dried oregano

½ tsp Sea salt or to taste

Cayenne pepper to taste start small, ¼ tsp.

 What you need to do:

  • In a large stock pan heat olive oil on medium to low heat. Add onion and garlic cook for 3 minutes. Add carrot, celery, and peppers and cook for 5-8 minutes.
  • Add tomatoes, beans, and all spices and stir well. Bring to a boil and lower to a simmer and cook for 20 minutes. Be sure to taste and make sure to adjust spices as needed.
  • Freeze in plastic freezer bags or glass containers. Use within 2 months. Defrost if possible but you can cook from frozen. You can also add quinoa or veggie crumbles for more texture only when re-heating.

To learn more about meal-planning join me for my FREE 3-day plant-based meal planning challenge - JOIN HERE!

Xo, T



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