Next-Level Vegan Chili

This easy recipe relies on the deep, complex flavors of roasted tomatoes and peppers.


6 Roma tomatoes

6 medium-sized mild peppers

1 - 3 small hot peppers

2 red onions

2 heads of garlic

1 can of sweet yellow corn

1 pound vegan "ground beef"

1 can black beans

2 Tablespoons olive oil


1 can kidney beans

Cumin, oregano, sweet paprika, smoked paprika, and cayenne

2 Tablespoons soy sauce

Roast the vegetables

Roughly chop the tomatoes, peppers, and one of the onions. Peel the garlic cloves. Spread in a single layer on a baking sheet and roast at 425° F for about 30 min.


Warm the oil in a pot over medium heat, then add the second onion and the vegan beef. Cook until the onions are translucent and the crumbles are browned.


Sauté the onion and vegan beef crumbles.

Add the corn and spices

Drain the canned corn and add it to the pot. Then, add the cumin, oregano, sweet paprika, smoked paprika, and cayenne pepper.


Pulse the roasted veggies

When the roasted vegetables are cool enough to handle, transfer them to a blender or large food processor.  Pulse a few times until you have a chunky sauce then add it to the pot.


Add beans and soy sauce

Add the black beans and kidney beans, along with the liquid from both cans. Stir in the soy sauce, and simmer for 10 - 15 minutes before serving.


Make it now!

Just choose a blend of sweet and hot peppers to suit your preferred level of spiciness. Serve with vegan cheese, lime wedges, avocado, green onions, or cilantro.

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