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
- 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.
- Add all other ingredients and stir to combine.
- Reduce to low heat and simmer uncovered until thick and bubbly, about 45 minutes. Stir occasionally to prevent sticking.