Best Vegan Chili Ever


I don’t mean to brag but I make the best chili you will ever eat. If you don’t believe me then I guess you will just have to try this recipe for yourself. However, I will say this is the most requested thing my non-vegan boyfriend eats.



Chili is so easy to make and the best for this time of year. Eat it alone, pair it with rice, sometimes I even use the leftovers in a burrito. This recipe is gluten free, soy free and packed with tons of veggies, plant protein and nutrients.

I find keep the ingredients in my chili simple makes it a million times better. I have seen a lot of recipes where people just throw every veggie under the sun in there. You can do that but… my opinion not every veggie belongs in chili.



1-2 tbsp water or olive oil
2 bell peppers, diced
1/2 cup vidalia onion, diced
1 can black beans (15 oz)
1 can kidney beans (15 oz)
1 cup frozen corn
1 can of tomato sauce (8 oz)
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp – 1 tsp chili powder
1/4 tsp – 1/2 tsp cayenne
1/4 tsp salt
1/4 tsp black pepper

Cashew Sour Cream
3/4 cup cashews, soaked overnight or boiled 30 minutes
1/4 – 1/2 cup water
Salt to taste
2 tbsp lemon juice

Cheese Sauce
1 potato, peeled and cubed
1/2 cup cashews, soaked overnight or boiled 30 minutes
1 carrot, peeled and cubed
1/4 tsp salt or more to taste
1 tbsp nutritional yeast
1/4 cup vegan cheddar cheese shreds


  1. Prepare chili by adding water or oil into pot on a medium heat. Once it is heated add the onions and peppers in. Cook for 5-10 minutes until onions are translucent and peppers lose some of their brightness.
  2. Open your cans of beans and rinse well. Then add them into the pot along with the frozen corn. Mix everything together.
  3. Add in can of tomato sauce. Then take the can fill it halfway with water, swish it around and add that into your chili.
  4. Finally, add in the seasonings. Add the cayenne and chili powder to your desired level of spiciness.
  5. Cook the chili for at least 20 minutes on low heat. Chili will thicken and flavors will be brought out. Stir occasionally to make sure nothing burns.
  6. To make cashew sour cream add all ingredients into a high speed blender. Blend until smooth. Start with 1/4 cup of water and add more as necessary. Refrigerate until ready to use.
  7. To make cheese sauce begin by adding potatoes, cashews and carrot to a pot and boiling. Boil for 20 minutes or until potatoes or fork tender. Strain and transfer ingredients into a high speed blender, along with the rest of the ingredients. Blend until smooth. Taste and add more salt if necessary.
  8. Top with green onion, avocado, cashew sour cream, cheese sauce and enjoy!

Serves 3 (will serve more when served with rice)

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