What Vegans Eat: The Best Vegan Chili

Posted on 11 September 2016

A few days ago, my fiancé let me know last minute that a couple of friends were going to be staying with us for a few days. I knew I needed to stock my fridge with a dish to impress both vegans and omnivores alike. So I pulled out my favorite chili recipe--quick, filling, and has a kick to it that I knew would please my dinner guests. 

Vegan Chili

So whether you have company in town like me or just want a nice big pot of delicious warmth for several meals, this vegan chili is bound to impress. 

Starling & Ivy's Vegan Chili


1 15oz can black beans, drained and rinsed

1 15oz can hot chili beans

1 15oz can garbanzo beans, drained and rinsed

1 15oz can sweet corn, drained

1 22oz can diced tomatoes

1 15oz can Hunt's diced tomatoes with basil, garlic, oregano

1 can Rotel diced tomatoes with habaneros peppers (hot)

1/2 of a medium onion, diced

2 Serrano peppers, diced with seeds removed 

1 bell pepper, diced

1 celery stick, diced


1. Prep all the ingredients above and pour into a big pot. Mix ingredients.

2. Cover pot and bring to a boil. Once boiling, lower to low-medium heat until thoroughly heated through about 15-20 minutes. 

3. Spoon into a bowl, and season with salt, pepper, and vegan sour cream to your liking. 




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