Recipes — 20 October 2016
Vegetarian Chili

Maybe there’s a reason Chili is called Chili – it’s the perfect meal on a chilly autumn or winter night! It warms you from top to toes, it’s easy to make, and you can double the batch and freeze it for a quick meal when time is of the essence. This is from the cookbook “Oh She Glows”, one of my personal favourites.  Enjoy! — Joanne



My Favourite Vegan Chili

Vegan, gluten-free, grain-free, refined sugar-free, soy-free

By Angela Liddo

Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of my homemade vegan sour cream. If you like a really bean-y chili, you can also add another 15-ounce can of beans in addition to the two cans used in this recipe.





1.5 tablespoons extra virgin olive oil

2 heaping cups diced sweet onion

2 tablespoons minced garlic (about 4 med/lg cloves)

2 jalapeños, seeded (if desired) and diced

1 cup diced celery

1 lg. red bell pepper, seeded and diced

1 (28-oz) can diced tomatoes

1 cup vegetable broth

6 tablespoons tomato paste

1 (15-oz) can kidney beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2-3/4 teaspoon fine grain sea salt, or to taste

1/4 teaspoon ground cayenne pepper

1 teaspoon hot sauce


Homemade vegan sour cream

Chopped green onions

Fresh cilantro


In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.

Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.

Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.

Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.

Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.

From the cookbook: Oh She Glows

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