Rainbow Vegan Chili

Rainbow Vegan Chili

Here’s a hearty vegan chili I like to make on the weekend and enjoy all week. With four different beans, peppers, and corn, it’s a rainbow of colors and flavors. This is a satisfying, high-protein meal.

By using canned beans, this chili comes together in about 20 minutes, plus the cooking time. While it’s simmering on the stove, cook a pot of your favorite grain like brown rice to serve with the chili.

This recipe makes enough for a crowd, so it’s perfect for a party with friends. You can serve it buffet-style, with toppings like avocado slices, limes, and cilantro.

It’s also great to put leftovers in single-serving containers to re-heat during the week. If you find yourself busy and coming home late from work, it’s a big help to have food already prepared.

Bulgar wheat thickens the chili and holds all the beans and peppers together. If you want to turn this into a gluten-free recipe, use quinoa. Either way, you may need to add additional water once the grain absorbs the liquid.

Rainbow Vegan Chili


  • 2 medium onions, chopped
  • 1 tablespoon olive oil
  • 2 green peppers, seeded and diced
  • 1 red or orange pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 large can diced tomatoes with juice
  • 1 large can crushed tomatoes
  • 1 can black beans, with liquid
  • 1 can pinto beans, with liquid
  • 1 can kidney beans, with liquid
  • 1 can chick peas, drained
  • 1 can corn, drained
  • 4 tablespoons chili powder
  • 2 teaspoons cumin
  • 10-20 dashes of Tabasco sauce, to taste
  • 3/4 cup bulgar wheat
  • 1 cup water
  • Fresh pepper, to taste


  1. In a large stock pot on high heat, sauté onions in olive oil for 3 minutes. Then add peppers and cook an additional 3 minutes, stirring occasionally. Then add garlic, and stir for 1 minute.
  2. Add all other ingredients and stir to combine.
  3. Reduce to low heat and simmer uncovered until thick and bubbly, about 45 minutes. Stir occasionally to prevent sticking.


© ModernVeganWellness.com


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