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Our Weekly Chili

What you need: 

1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) kidney beans, all drained and rinsed
1 can (15 ounces) chili beans
1 large can (29 ounces) seasoned stewed tomatoes
1 can (10 ounces) diced tomatoes (I use Rotel)
2 small cans (8 ounces) green chilies, optional
2-4 garlic cloves, minced
olive oil, as needed
1 onion, diced
1-2 green bell peppers, diced
1 red bell pepper, diced
12 ounces vegan ground beef (I use Morning Star meal starters, ground beef style)
1 packet (1 1/4 ounces) vegan taco seasoning, optional
1-2 cups frozen corn, drained and rinsed
sea salt and black pepper, to taste
vegan bacon salt, to taste, optional (I use J and D's)

What you do: 

1. Pour all cans into the crockpot on high. In the largest sauté pan you have, heat the olive oil and garlic. Add onions and peppers and cook until softened. Add the ground "beef".
2. Add taco seasoning and let it all cook together on the stove. If you don't have a taco seasoning packet, just use salt, pepper, oregano, and cilantro.
3. Add everything in the pan to the crockpot and mix together. Add additional seasonings and corn to the crockpot. Cook it in the crock pot around 3-4 hours. It will taste better as leftovers.
We usually cook this about every other week and eat it all week long. It's super high in protein and very little fat. If you're worried about your sodium intake, skip the taco seasoning mix.
Source of recipe: This recipe was originally inspired by the 3 bean chili on the blog:

Preparation Time: 
30, Cooking time: 3+ hours
Cooking Time: 
3+ hours
Recipe Category: 


<3 i love this recipe so much. i no longer use tvp because im limiting myself to whole foods but going to make a new batch tomorrow


Love this recipe! I have been using it for quite a few months now. It's a family favorite! Thanks for sharing!


Thank you soooo much for this recipe!! My biggest crittic is my son who has actually cried because I stopped cooking meat, LOVED this! Tonight we had it with corn bread (which would normally steal the show) the chili was the star tonight for sure!! I can see us eating it with chips, potato fries and all sorts of things!!


I've been vegan for almost three years and had more or less given up trying to find a chili recipe that tasted like the carnivorous version that I used to enjoy as an omnivore - until I found this recipe.

I'm very particular about certain foods and flavors, and chili is one of them. I'd be hard pressed to describe to you the specific flavors that contribute to my ideal chili, but I can tell you with certainty that this has all of them. Usually when I make a new recipe and like it, I give it a few more "test runs" before I add it to my recipe book for regular inclusion into my daily meal planning. This recipe made it into the book after the first batch.

Long story short, folks - this chili is damn tasy. Make some soon!!


I substituted 28 oz diced tomatoes and 15 oz tomato sauce.  I also added 2 TBLS. chili powder and 1 teas. cumin.  Served with corn bread, corn chips, avocado.........It's DELICIOUS!!!!  ;)b




I love, love, love this Chili. It's so easy to add any extra veggies I have on hand. (Usually extra mushrooms and zucchini.) I do reccomend adding some spice, because it does come out very mild. Thank you so much for this recipe. I will make it my monthly chili :) hahaha

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