Our 8th Annual Vegan Chili Cook-Off featured lots of delicious vegan chili. Here’s one of the winning recipes by Julie Knopp.
Julie’s Bean-Based Chili
The best thing about this chili is that it makes a lot and freezes well. It’s also inexpensive takes less than a half an hour of hands-on time in the kitchen. So easy!
- 1 11-ounce can Amy’s black bean vegetable soup (or other black bean soup)
- 1 15-ounce can kidney beans (drained)
- 1 15-ounce can garbanzo beans (drained)
- 1 15-ounce can vegetarian baked beans
- 1 29-ounce can crushed tomatoes
- 1 15-ounce can corn (drained)
- 1 onion, chopped
- 2 zucchini, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 1 4-ounce can diced green chilies
- 1 or 2 japaleño peppers, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
Heat the oil in a large saucepan over medium-high heat. Add the onion, zucchini, and celery and cook, stirring frequently, for about 5 minutes, until softened.
Transfer the zucchini, onion, and celery to a slow cooker. Add the remaining ingredients and stir until well combined. Cook on low heat for about six hours, stirring occasionally.
Serve with nondairy sour cream and corn chips.
Cashew Sour Cream
- 1 cup raw cashews, soaked in water overnight
- 2/3 cup water
- 2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt, heaping
Put all ingredients in a food processor or high-speed blender and process until smooth, about 3 minutes.