Veggie Chili

When Spring comes barreling through with a foot of snow, the only thing to do is make some Chili. It would be wrong not to use the chilly weather as an excuse to make something warm and cozy!

Chili has always been one of my favorite meals to both make and to eat. Even as a kid I would make chili after school for my family because it was one thing that I knew I couldn’t mess up! It is still a full proof meal that I know, when in doubt, will always be a crowd pleaser. Especially when I add the “Mexican Chipotle” vegan sausage from my forever favorite “Field Roast Grain Meat Co.” It adds the perfect bite at the end of each spoonful!


  • 1 medium-sized onion, finely chopped
  • 3 cloves of garlic, minced
  • 1/2 of an orange bell pepper, chopped
  • 1/2 of a yellow bell pepper, chopped
  • 1 tablespoon of cumin
  • 1 tablespoon of chili powder
  • 1 teaspoon of coriander
  • 1 teaspoon of chipotle pepper flakes
  • salt and pepper to taste
  • 1 28 oz can of crushed tomatoes
  • 1 10oz can of diced tomatoes with green chilies, I used a can of RO-TEL
  • 1 10oz can of cannelloni beans
  • 1 10oz can of black beans
  • 1 10oz can of red kidney beans
  • 1 10oz can of garbanzo beans
  • 2 “Mexican Chipotle” vegan sausage links, crumbled with hands

Optional for Garnish:

  • shredded cheese (non-dairy or dairy)
  • sour cream (non-dairy or dairy)
  • a sliced ripe avocado
  • a bunch of fresh cilantro (unless you think it tastes like soap!)

In a large pot or dutch oven, on medium/high heat, pour 1-2 tablespoons of olive oil. When hot, add in you chopped onions and minced garlic. Stir until onions become translucent then add in your bell peppers. (You can use whatever colored peppers you would prefer for different pops of color.) Sprinkle your cumin, chili powder, coriander, chipotle pepper flakes, salt and pepper over your peppers and onions. The heat will ignite these spices and allow their flavors to develop. Saute peppers and onions for about 2 minutes.

Then add in you can of crushed tomatoes and can of diced tomatoes with green chilies and stir. Then add in your cans of cannelloni, black, red kidney, and garbanzo beans. Stir together, then taste to see if it is seasoned enough. Once you have the desired flavors, cover your pot, and reduce heat to a simmer. Allow the chili to cook down for at least 2 hours, stirring occasionally to prevent any sticking. (Honestly- this stuff tastes better the longer it sits together. So if you have the ability to cook it ahead of time and eat it the next day, it may taste even yummier!!!)

When your chili is finished cooking, you can garnish it with any toppings of your choosing! I have been going the non-dairy route as much as I can, so for me I used some non-dairy sour cream and some fresh cilantro. But, this part is totally up to you and you can switch up your toppings each time your serve it or with each bowl!

2 Comments Add yours

    1. thank you so much! I’m glad you like it 🙂


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