All the Beans Vegan Chili

This is my most favorite vegan chili recipe! All my meat eaters have scarfed this down and didn’t think twice!

All The Beans Vegan Chili


  • 2 Tbs olive oil
  • 2 medium white onions, chopped
  • 1 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 2 Tbs chili powder
  • 1/2 tsp red pepper flakes (you can add more or less depending on how hot you want it)
  • 1/2 tsp cinnamon
  • 1 Tbs agave syrup or sugar (optional)
  • 1 Tbs minced garlic
  • 2 green peppers diced
  • 1 1/2 cups each of cooked kidney beans, black beans and pinto beans (or 1 (15oz) can of each – drained and rinsed. discard the fluid)
  • 6 oz tomato paste
  • 28 oz can crushed tomato
  • 8 oz tomato sauce
  • Small can fire roasted chopped green chiles
  • 1 cup frozen corn


  1. Sauté onions in olive oil until tender.
  2. Then add spices, sugar, garlic and cook additional 1 – 2 minutes.
  3. Add tomato paste and bell pepper, and stir for 1 minute.
  4. Add remaining ingredients and heat, covered, over medium heat, stirring occasionally, for about 30-45 min.
  5. Serve over a bed of spinach, cornbread, or dip scoop corn chips in it or pop it in a tortilla. Basically it’s very versatile!

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