Vegan Chili

5 from 2 reviews

Soy-Free, Gluten-Free, 3-Bean Vegan Chili


  • 1 tablespoon of oil
  • 4 large cloves garlic, minced
  • 1 green bell pepper
  • 1 medium-large white onion
  • 1 pound sliced mushrooms
  • 1 15 oz can black beans (drained and rinsed) or equivalent dried/soaked overnight beans (This would probably be about 1/2 cup of each bean type, dry. I don’t know because I forgot to set them a’soaking, so we used canned beans)
  • 1 15 oz can kidney beans (drained and rinsed) or equivalent dried/soaked overnight beans
  • 1 15 oz can great northern (err, white) beans (drained and rinsed) or equivalent dried/soaked overnight beans
  • 1 28 oz can diced tomatoes (or 9 fresh Roma tomatoes)
  • 1 8 oz can tomato sauce
  • Optional: 12 oz dark BEER (Make sure it’s vegan and gluten-free if that is important to you)
  • 26 jalapeno peppers, chopped
  • 1 Tbsp chili powder
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp cayenne pepper


  1. Add oil to a big pot on medium. Let it warm up for 3-4 minutes..
  2. Chop up your onion and bell pepper and mince your garlic in the meantime.
  3. Add onion, bell pepper, and garlic to the pot and sautee for a few minutes. (don’t let the garlic burn…might have to turn down your heat a bit) Add mushrooms and sautee until mushrooms are soft and squishy… ~5 minutes.
  4. Add all the beans, tomatoes, tomato sauce, and spices. Turn up the heat and bring to a boil.
  5. Once at boiling lower heat to medium low, stir, and put a lid on the pot. Let it do its thing for 20 minutes.
  6. Stir. Taste. Add more spices (or don’t). (We did! We added more cumin, chili powder and peppers.)
  7. Stir. Cover again and let it do its thing for 20 more minutes. (If using dry/soaked beans will need ~10 more minutes.) (If you used the beer, cook with the lid off for the last 20-30 minutes to thicken the chili.)
  8. BEER + EAT

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