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Fight Chilly with Chili! Vegan Bean & Veggie Chili

Fight chilly with chili! Packed with nutritious beans and veggies, this chili is everything that makes coming home from winter sports a delight!

As the weather gets colder around the holidays and we enter the winter seasons plant based comfort foods are a must! Healthy vegan options are not inaccessible and can be very simple to make with easy delicious recipes. Try the Vegan Bean & Veggie Chili to heat you up during this holiday season.


Vegan Bean & Veggie Chili


  • 7–8 crushed tomatoes
  • 1 can tomato paste
  • 16 ounces black beans, softened
  • 16 ounces chick peas, softened
  • 16 ounces sweet corn (org)
  • 2 green, 1 yellow, 1 orange bell pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon white and black pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons agave
  • Sea salt and cayenne pepper to taste
  • About 1 cup dry uncooked brown rice
  • 1/4 cup TVP if extra protein is desired
  • 1 avocado


  1. Boil water with the rice in small pot. Next, heat up the crushed tomatoes. Once the rice is soft. Add the rice and tomato paste into your stock pot.
  2. Dice your bell peppers (I used a Vitamix on the lowest setting to quickly dice mine) and add into pot.
  3. Add garlic, spices, agave, beans, and corn and let cook on medium heat until boiling with a covered lid. Watch pot so chili doesn't boil over!
  4. Add water if you want a thinner consistency or 2–4 tablespoons of coconut flour if you wish for a thicker, heavier consistency.
  5. Top with sliced avocado, nutritional yeast, or homemade vegan cornbread if desired! Enjoy!

If you're not coming home from winter sports and need something to eat on the mountain, try these great trail recipes!chili_1_pic

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