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    Spicy Vegan Summer Chili

    This Spicy Vegan Summer Chili is sure to sooth your soul…and maybe even cleanse your sinuses a little, wink, wink.


    • 3 Tbsp Avocado Oil (or another high heat safe oil)
    • 1 15oz Can Diced Tomatoes
    • 1 15oz Can Black Beans (inc. bean water)
    • 1 15oz Can Pinto Beans (inc. bean water)
    • 1 15oz Can Red Kidney Beans (inc. bean water)
    • 1 C. Corn
    • 1 Medium/Large Pablano Pepper (diced)
    • 1/2 Medium/Large White Onion (diced)
    • 1 Package (vegan) Chorizo Seitan (or your preferred spiced vegan meat, OR 1 large cubed sweet potato)
    • 3 Cloves Chopped Garlic
    • 2 Tbsp Tomato Paste
    • 2 C. Vegetable Broth
    • 1 1/2 Tbsp Cumin
    • 1 tsp Cloves
    • 1 tsp Smoked Paprika
    • 1 tsp Cayenne Pepper
    • 1/4 tsp Red Pepper Flakes
    • Juice of 1/2 Lime
    • 1 tsp Pink Himalayan Salt
    • 1 Tbsp Saucy Lips Ghost Pepper & Tamarind hot sauce


    • Heat oil over med/high heat.
    • Add spices and let heat until aromatic and lightly toasted — ~3 mins., stirring occasionally.
    • Add Pablano Pepper, Garlic, and Onion. Let sauté for ~5 mins.
    • Add Chorizo Seitan (etc.) and Corn, let cook ~2-3 mins.
    • Add Canned Diced Tomatoes and Tomato Paste, stir.
    • Add the Black, Kidney, Pinto Beans — remember to include the bean water.
    • Add Veggie Broth, Hot Sauce, Salt, and Lime juice, stir well.
    • Bring everything to a boil, then lower heat and let simmer for ~30 mins., or until desired thickness/consistency.
    • OPTIONAL Serving Suggestions:  Quinoa, Brown Rice, Fresh Corn/Flour Tortillas, or even dunk some crunchy Tortilla Chips in there!
    • Enjoy!

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