Spicy Vegan Chili Recipe
Prep time
Cook time
Total time
Hearty, vegan chili to warm and fill you up!
  • 1 15 oz. can kidney beans, rinsed
  • 1 15 oz. can cannellini beans, rinsed
  • 1 28 oz. can crushed tomatoes
  • ¾ cup corn
  • 1½ cup vegetable stock
  • ½ medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 small zucchinis, diced
  • 1 jalapeno pepper, diced (if you love the spice factor, use two!)
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp oregano
  • ½ tsp cayenne
  1. In a large pot, heat olive oil on medium heat. Add the onions and cook until transparent for about 3-4 minutes.
  2. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeƱo chili peppers. Cook for about 4-5 more minutes, stirring occasionally. Then, add garlic and cook until sweet, about a minute additional.
  3. Next, add the tomatoes to the pot along with the vegetable stock. Add oregano, paprika cayenne, and cumin. Cook at a simmer for 20 minutes.
  4. Add the cannellini beans, kidney beans and corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
  5. Serve with vegan (I use vegenaise) sour cream and some chopped chives. Enjoy and don't burn your tongue!
Nutrition Information
Serving size: 4-6
Recipe by Vegaprocity at https://vegaprocity.com/2016/02/heartwarming-spicy-vegan-chili-recipe/