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  • Serves 12
  • Serving size: 1/12 of recipe
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Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw this hearty vegan chili recipe in for a vote. If you want to adjust the spiciness of this recipe, use a little more or a little less cayenne pepper to suit your palate.

By Del Sroufe,

Ingredients

  • 1 large yellow onion, chopped
  • 8 cloves garlic, minced
  • 1 tablespoon cumin seed, toasted and ground
  • 2 tablespoons ancho chile powder
  • 1 teaspoon cayenne pepper
  • 1½ cups tomato paste
  • 2 (15-ounce) cans pinto beans, rinsed and drained (3 cups)
  • 1 (15-ounce can) black beans, rinsed and drained (1½ cups)
  • 1 (15-ounce can) garbanzo beans, rinsed and drained (1½ cups)
  • 2 (28-ounce) cans diced tomatoes
  • Sea salt and black pepper to taste

Instructions

  • Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
  • Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.
Nutritional Information:

Per serving (1/12 of recipe): 339 calories, 66.7 g carbohydrates, 19.4 g protein, 2.6 g total fat, 0.4 g saturated fat, 0 g cholesterol, 226 mg sodium, 19.1 g fiber, 20.6 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (4)

(5 from 1 vote)

Recipe Rating

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Linda Crabtree

I am not sure how you got the 19 gms of fiber in this. 6 cups of beans divided by 12 would only be a half cup of beans per person . One half cup only has 6 gms of fiber. I don’t think the onion and tomatoes would add that much more. Can you tell me what I am missing?

Todd Fisher

I’ve made this one plenty of times, including this past weekend while camping out. The fellas said this was one of the best camp dinners they’d ever had. It’s perfect!

Pat

Very good! Thanks!

carl schick

looks very good ...can not wait to try it

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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