Hearty Vegan Chili

healthy vegan chili

Nothing like a warm bowl of chili on a cold winter night! Unlike meat-based chili, vegan chili will not increase your risk of chronic disease or leave you feeling heavy and tired. Chili is a great meal for your body and is loaded with fiber.

This vegan chili goes great with sweet n' spicy vegan cornbread.

Serves 6-7

Items needed for preperation:

  • Large saucepan
  • 2 medium sized pots
  • Cutting knife


  • 1 can of black beans, with water
  • 1 can of kidney beans, with water
  • 1 can of pinto beans, with water
  • 1 cup of brown rice
  • 1 cup of corn
  • 1 bell pepper
  • 1/2 large onion
  • 1/2 head of garlic
  • 2 carrots
  • 2 potatoes
  • 3 medium tomatoes
  • Herbs and spices (I used cayenne pepper, majoram, black pepper, and basil)
  • Hot sauce to taste


Step 1:
Cut the carrots in half, poke holes in your potatos, and boil those puppies to get them nice and soft. It usually takes about 30 minutes. When the potatoes and carrots offer no resistance from being poked with a fork, they're ready. Once they're done cut them up and put them in the large saucepan with your yummy homemade chili.

Step 2:
Throw a cup of brown rice into a small pot. The way I cook brown rice is to use 1.5 cups of water for every cup of rice. Bring the water and rice to a boil. Once it starts boiling cover it and let it simmer on low heat for about thirty minutes or until the rice is soft. Once it's ready, add it to the chili.

Step :
Drain the bean juice form the cans, and blend in a blender with 2 tomatoes until it forms a purée. Pour into the large saucepan.

Cut up the onion, garlic, bell pepper, the last tomato and throw it into the large saucepan, along with the drained beans.

Step 4: Add herbs and spices to taste. Cayenne pepper goes especially well with chili. After the chili heats up to its preferred temperature turn it off. Cooking past this point will just destroy more enzymes and nutrients. The only reason to continue cooking is if you prefer your veggies to have a mushy texture. (I tend to enjoy the various textures of different vegetables, but tend to like my carrots in soups and chilies to be soft.)

This vegan chili also tastes great rolled up in a corn tortilla or with chips! Either crunch them on to the chili or eat it like a dip.


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