Vegan Chili

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While I love holiday food just as much as the next, some times you just need to switch it up.

Five other reasons to make this chili:
1. You’ve spent way too much money on Thanksgiving dinner and at Black Friday sales. (This chili is inexpensive).
2. Coupled with some (vegan) sour cream, cheese, and cornbread, you’ve got all your food groups in one bowl.
3. It’s flexible. This version is vegan, but you can adapt it to your own food eating preference.
4.It’s fast–there’s little prep, little tending, and you’ll have chili for at least a couple of days.
5. It’s cold outside and the chili will make you all warm inside!

Vegan Chili

1 medium yellow onion
2 jalapenos
3 tablespoons olive oil
2 cloves garlic
1 heaping teaspoon cumin
2 heaping tablespoons chili powder
1 bay leaf
2 14 oz cans stewed tomatoes
1 10 oz can diced tomatoes with chilis
1 cup vegetable broth
1 cup kidney beans (cooked)
1 cup black beans (cooked)
1 1/2 cups veggie crumbles
1 1/2 cups frozen corn
salt, pepper

*Heat olive oil in stock pot over medium heat. Add onion, jalapenos. Cook 3 minutes. Add garlic, salt, pepper, cumin, chili powder. Cook 3 minutes.

*Add stewed tomatoes, diced tomatoes, bay leaf, vegetable broth, beans, veggie crumbles.
*Cook on medium low 20 minutes, add frozen corn. Cook 30 minutes.

*Serve with cornbread, sour cream, cheese, and avocado.

Note: The secret to making a yummy vegan chili (in my opinion…) is to cook your spices. Cooking your cumin and chili powder for just a few minutes brings out a richness that makes the chili complex and full of depth.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Love these flavors and that you toast your spices first…looks great 🙂

  2. I love this chili. It sounds healthy and delicious.

  3. Chili is the best, and your version looks so tasty.

  4. I love a good vegetarian chili this time of year! Topping it with avocado sounds absolutely wonderful :)!

  5. @MOS… Thanks for the comment re: spices! If you have any other tips, please let us know!!!
    @Tes, Carolyn, Amy … Thanks for the props! With avocado and a bit of vegan sour cream, I didn't even miss the cheese I usually pour all over my chili 🙂

    … Next up… vegan chili dogs! 😀

  6. love the flavors here and so healthy nice job!