The Best Vegan Chili Recipe

Toast spices in a pan on low heat for about 60 to 90 seconds, stirring constantly to prevent burning.

In a separate pan, heat 3 tablespoons of vegetable oil on medium-high heat.

Add chopped onions and cook for about 3 minutes.

Add half of the toasted spices to the onions and cook briefly, being careful not to burn them.

Stir in tomato paste and cook for 1-2 minutes.

Add 3 cups of diced fresh tomatoes and 2 large diced green bell peppers to the mixture.

Add 5 cans of beans: 2 cans of red kidney beans, 1 can of cannellini beans, 1 can of garbanzo beans, and 1 can of Cuban style black beans.

Add water gradually, about 1 cup at a time, until desired consistency is reached.

Add 1 tablespoon of organic cane sugar to balance the flavors.

Taste the chili and adjust seasoning, adding more spices and salt as necessary, totaling 2 teaspoons of salt.

Add a couple of bay leaves to the pot.

Add 1 can of corn and mix well.

Add more water if needed for a thinner chili consistency.

Simmer the chili on low heat for about 30 minutes.

Equipment Needed

Spice Level:

Dietary