Go Back
veggie chili bowl
Print

Big Batch Vegan Chili

15-serving veggie chili packed with flavor (as well as protein and fiber)
Course Main Course
Cuisine American
Keyword chili
Prep Time 20 minutes
Cook Time 2 hours
Servings 15 people
Calories 334kcal
Author Alyona
Cost $21

Equipment

  • 8 quart stock pot or larger

Ingredients

  • 2 cans sweet corn
  • 2 cans black beans
  • 2 cans pinto beans
  • 2 cans kidney beans
  • 2 cans tomato sauce
  • 2 cans diced tomatoes
  • 3 cups water
  • 5 ribs celery
  • 16 cloves garlic
  • 2 large onions
  • 2 peppers (yellow, green, etc.)
  • 1 large hot pepper
  • 7 tbsp ground cumin
  • 3 tbsp ground black pepper
  • 4 tbsp dried oregano
  • 1 tbsp olive oil
  • 6 tbsp maple syrup or cane sugar (optional)
  • 3 tbsp salt (optional)
  • 1 lb vegan meat substitute (optional)

Instructions

  • In a large stock pot sauté chopped onion and pressed garlic in olive oil
  • Strain and rinse all beans in a colander
  • Add water, beans, corn, tomato sauce and diced tomatoes to pot
  • Add sliced peppers, celery, maple syrup, and all spices
  • Let simmer for 2-3 hours, stirring occasionally
  • Serve with green onions and tortilla chips