Knock Yo’ Socks Off Vegan Chili

In Recipes, Salads & Soups, Winter Soup by Lori Hill4 Comments

This spicy tomato-based vegan and gluten-free chili is made with simple ingredients and will earn you rave reviews! 

Many, many years ago, I told my friend Celeste I wanted to make chili, but I had no idea how to prepare it. She replied, “Just take a can of black beans, a can of red beans, and any other bean you like, rinse them off, add in tomatoes and just wing it from there.” Well, wing it I did and it evolved into this recipe which garners lots of kudos, so I thought I would share. It includes many of the same ingredients as Sister Eden’s Spicy Salsa, so if you have leftover ingredients from making once recipe, you can use them to make the other recipe!

I top my chili with Nacheez dairy-free nacho sauce that is also gluten-free and soy-free. It’s made with cashews and red peppers and other good stuff and is only 140 calories PER JAR!  

Knock Yo' Socks Off Vegan Chili
Serves 12
This tomato-based vegan chili is spicy and will earn you rave reviews!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
251 calories
45 g
0 g
4 g
13 g
0 g
337 g
565 g
6 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 251
Calories from Fat 32
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 565mg
Total Carbohydrates 45g
Dietary Fiber 10g
Sugars 6g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 tablespoon of olive oil
  2. 2 cups diced yellow onion
  3. 2 cups diced green pepper
  4. 2 28 ounce cans of whole peeled tomatoes
  5. 2 15 ounce cans of black beans
  6. 2 15 ounce cans of kidney beans
  7. 2 15 ounce cans of garbanzo beans
  8. 1 tablespoon red pepper flakes
  9. 1 tablespoon ground cumin
  10. 1/2 tsp garlic salt
  11. 1 diced jalepeno pepper (the size depends on how spicy you want to be!)
  12. 2 15 ounce cans of yellow corn
  1. Heat olive oil in a large pot.
  2. Add onion and green pepper and sauté until tender.
  3. Add whole peeled tomatoes, all the beans, red pepper flakes, cumin and garlic salt.
  4. Cook 10 minutes over medium heat.
  5. Add corn and jalepeno pepper. and cook at least 10 more minutes over low heat, stirring occasionally to ensure the bottom of the pot doesn’t burn.
  6. The longer you let it simmer, the stronger the taste.
  7. Top with real or vegan versions of cheese and sour cream or go naked!
Sister Eden


Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill


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  2. I make this all the time and love it. I also make a Cincinnati version and chop up the beans. By chopping them with a chef knife, it has the look and taste of ground beef.

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