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Vegan Chili Recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8


  • 2 medium white onions diced should give you about 450 grams.
  • 1 red and 1 yellow bell pepper diced which should give you 900 grams.
  • 6 garlic cloves minced. Should yield 30 grams.
  • 3 tablespoons of high-burning oil like Canola or Safflower nearly tasteless.
  • 3 TBL tomato paste.
  • 2 tbl ancho dried/smoked poblano chili powder or 13 grams.
  • 4 tsp ground cumin or 10 grams.
  • 2 tsp / 5 grams of Mexican oregano or a few sprigs fresh oregano just the leaves.
  • 1 tsp of cayenne
  • 1/2 tsp of Kosher salt which should be 3 grams. You can add more later.
  • 1 big ole can 28oz of crushed tomatoes.
  • 50 oz of unsalted black beans rinsed and strained.
  • 1 tsp of local honey
  • 1 tsp of apple cider vinegar and 1 tsp orange juice
  • 4 strokes of orange zest and some reserved for a garnish.
  • 1 tablespoon of coriander stems minced. A few cilantro leaves for garnish.
  • A few drops of smoked hickory essence and a pinch of smoked salt.


  • Turn your crock pot on
  • Grab a small stock pot and sear the onion + peppers until soft.
  • Add the garlic and all the spices.
  • Cook for a couple minutes and don't let the garlic burn.
  • Add the beans, tomato, honey, apple vinegar, hickory, orange zest, orange juice, coriander stems.
  • Add 4 cups of water or more if you like it a little soupier.
  • Simmer and reduce the liquid for 20-25min
  • Then crock pot that shiz on low. This will keep it properly hot while you do other stuff. Too easy. If you are not going to crock-pot it, then simmer all this over the flame and serve straight away.


Total time 50 minutes unless kids help. ;)