About the Recipe
Best Darn Vegan Chili Ever lives up to its name. This rich, slow-simmered chili combines red onion, bell peppers, mushrooms, tomatoes, and four varieties of beans for a thick, deeply flavorful bowl that’s both comforting and nutrient-dense.
Fennel seed and a generous blend of chili powder, cumin, oregano, and paprika create layers of warmth, while refried beans and a touch of cornmeal give the chili its signature hearty texture. It’s oil-free, high in plant protein and fiber, and designed to satisfy without heaviness.
Perfect for batch cooking, this chili tastes even better the next day and freezes beautifully. Serve it on its own, over baked potatoes, spooned onto brown rice, or topped with fresh cilantro and avocado for a crowd-pleasing, plant-powered meal.
For those following our Diabetes Reset approach, this chili is naturally supportive of insulin sensitivity thanks to its high fiber content. Pair with non-starchy vegetables or enjoy as-is for a steady, satisfying meal. Nutrition: Calories: ~330–370 kcal
Fat: 3–5 g
Saturated Fat: <1 g
Carbohydrates: 60–65 g
Fiber: 16–20 g
Sugar: 8–10 g
Protein: 18–22 g
Sodium: 500–750 mg (varies by canned products used)
Ingredients
1 large red onion
1 large red bell pepper
1 large green bell pepper
3-4 cloves garlic, crushed
8oz Mushrooms, chopped into bite sized pieces
⅓ cup low sodium vegetable broth
1 Tbsp Fennel Seed
8oz can no salt added tomato sauce
15oz can no salt added tomatoes, petite diced or puréed
16oz Vegetable Broth
1 tsp garlic powder
1 tsp black pepper
2 tsp paprika
2 tsp oregano
2 teaspoons ground cumin
2 Tbsp chili powder
15oz can pinto beans, drained & rinsed
15oz can chili beans
1 can Great northern beans
1 can no fat refried beans
2 tablespoons Pickled Jalapenos, ( if mild add 1 tsp juice)
2 Tablespoons Corn Meal
2 Tablespoons hot water
Preparation
1. Chop onions, peppers, mushrooms and garlic and put into a large soup pot.
2. Add fennel seed. Sauté in ⅓ cup of veggie broth until translucent.
3. Add tomatoes, tomato sauce, and remaining broth.
4. Add in spices and stir until mixed well.
5. Add all the beans and jalapeños and stir.
6. Mix the Corn Flour with the hot water and stir into pot
7. Give the chili one more good stir and bring it to a slow boil.
8. Reduce heat, cover, and simmer for about an hour