Vegan Chili

Vegan Chili

This chili is so full of flavor! It is a meal we cook on repeat in my home! The meat eaters in my family don’t even mind that there is no meat in it. 

When purchasing canned food, always try to find “BPA FREE” on the label, especially when buying canned tomatoes. Tomatoes are very acidic and draw out the toxins in the liner and absorbs the chemicals. If you can get your hands on glass jarred tomatoes, I do recommend that! Unfortunately, they are hard to come by. The good news is, most brands are switching to non-bpa liners!


  • 2 cans garbanzo beans
  • 1 can kidney beans
  • 1 can pinto beans
  • 2 cans black beans
  • 2 cans tomato sauce
  • 1 can diced tomatoes
  • 1 diced onion
  • 1 diced bell pepper
  • 4 cloves minced garlic
  • 3 tbsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Turmeric
  • S&P to taste
  • Cilantro for topping
  1. Brown onions and bell peppers. Add in garlic.
  2. Add beans and tomatoes to pot and bring to a boil.
  3. Add seasonings
  4. Bring to a simmer for about 30 minutes.
  5. Top with guacamole and toasted corn tortillas. *Optional*

**nutrition facts without rice, chips, and guacamole. 


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