Vegan Chili

Vegan Chili

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Cynthia Holbert


I love this chili. I was hankering for chili one day but all I had in my pantry for chili was a can or organic kidney beans and a can of tomato sauce. I always have fresh veggies on hand so I invented this amazing chili recipe. This recipe is also used in my dairy free enchilada recipe.


★★★★★ 1 vote

10 Min
35 Min


  • 1/2
    green bell pepper, diced
  • 1/2
    small onion, diced
  • 1
    big, organic or homegrown tomato, diced
  • 1 Tbsp
    coconut oil
  • 1 can(s)
    organic kidney beans, rinsed
  • 1 tsp
  • ·
    salt to taste ( i only use redmond real salt)
  • 2 tsp
    garlic powder
  • 2 Tbsp
    chili powder
  • 1/8 tsp
    ground red pepper
  • 5 Tbsp
    muir glen tomato sauce
  • 2 Tbsp
  • 2 Tbsp
  • 1/2 c

How to Make Vegan Chili


  1. Saute veggies in oil for 5 minutes on medium high.
    Add 1/2 cup water, beans, and spices. Bring to a boil then simmer or medium low for 10 minutes.
    Add in tomato sauce simmer another 10 minutes.
    Use a potato smasher to break up beans.
    Mix flour and 2 tbsp water then add to the pot. Stir and simmer another 10 minutes.
    Serve with crackers or on hotdogs or just eat it plain like I do.
    And there you are

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About Vegan Chili

Course/Dish: Chili
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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