Tag Archives: tasty

Spicy Vegan Chili Recipe

My favorite way to cook this vegan chili recipe is low and slow, preferably in a slow cooker if you have one. If you like your chili spicy, this is the recipe for you. Chili is a healthy, filling and hearty meal that will please the whole family. My secret ingredient is bulgar wheat, which plumps out as the chili cooks in the slow cooker, turning into tiny, chewy balls of flavor.

This vegetarian chili recipe makes enough to fill an eight quart crock pot. If your crock pot is smaller than that, scale down the quantities or cook the chili in a stock pot on the stove.


14-16 full portions

All of the ingredient to make a delicious vegan chili
All of the ingredient to make a delicious vegan chili


  • 2 cups dry kidney beans
  • 1 1/2 cups dry black beans beans
  • 6 cups of bean cooking water
  • 1 cup bulgar wheat
  • One can tomato paste, 6 oz
  • 2 Tbsp. vegetable oil
  • 1 large can chopped tomatoes
  • 2 medium  onions, diced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 2 medium carrots, chopped
  • 4 stalks celery, chopped
  • 1 cup frozen corn kernels
  • 1/4 avocado per person for garnishing
  • 3 jalapeño peppers, diced (include the seeds if you want it spicy)
  • 2 Tbsp. fresh ginger, minced
  • 8 cloves garlic, minced
  • 3 chipotle chilis with adobe sauce, minced
  • 4 Tbsp. chili powder
  • 2 bay leaves
  • 1 tsp. cinnamon
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 2 tsp. coriander
  • 1 tsp. thyme
  • 1 tsp oregano
  • 1/4 cup cocoa powder
  • 2 Tbsp. soy sauce
  • salt and pepper to taste


  1. Cook the dried kidney and black beans until tender.
  2. While the beans are cooking, chop the vegetables and measure the spices into a bowl.
  3. Preheat large frying pan on high heat and add vegetable oil
  4. Sauté vegetables in a large frying pan for 5 minutes.
  5. Add the minced garlic, ginger and jalapeño and sauté for another 5 minutes.
  6. Add the spices (except for the cocoa powder and bay leaved) and sauté for a further 5 minutes.
  7. Drain the beans, saving the water.
  8. Transfer the beans and 6 cups of bean water to the slow cooker, turned to high.
  9. Transfer the sautéed vegetables to the slow cooker.
  10. Add bulgar wheat, tomato paste, chopped tomatoes, bay leaves, soy sauce and cocoa powder.
  11. Once the chili comes to a bowl, turn the slow cooker to low.
  12. Cook for 4 to 6 hours, stirring occasionally.
  13. Add the corn 15 minutes before serving.
  14. Slice the avocado for garnishing
  15. Dish the chili into a bowl, garnish with slices of avocado and serve.
Spicy vegan chili served with avocado
Spicy vegan chili served with avocado

I like to pair my vegetable chili with vegan cornbread or a hearty rustic loaf of bread. If you don’t have a slow cooker, you can cook this in a large stock pot over low heat.

This recipe makes a lot of chili! If you bring this yummy vegan chili along to a potluck, everyone will be asking for the recipe. Be ready to eat tasty leftovers the next day.

Vegan French Onion Soup Recipe

Vegan French Onion Soup With Nutrional Yeast
Vegan French Onion Soup With Nutrional Yeast

I’ve reimagined classic French onion soup to create a vegan version with even more flavour than the original. While this soup takes time to prepare, it’s important not to rush the caramelizing of the onions as the entire flavour of the soup is based on the complex sugars created by slowly browning the onions. This easy soup recipe requires a simple list of ingredients, but results in a rich, complex vegetarian onion soup  that will satisfy you when you crave a savoury treat.

6 to 8

10 cups (3 pounds) yellow onions, thinly sliced
2 garlic cloves, minced
2 Tbs. margarine
2 Tbs. vegetable oil
1/2 tsp salt
1/2 tsp. sugar
3 Tbs flour
10 cups vegetable stock
2 Tbs. miso paste
4 Tbs. brandy
1 or 2 slices French bread per bowl, day old or toasted
1 Tbs. nutritional yeast per bowl (optional)


  1. Thinly slice the onions and mince the garlic. Thin slices will speed the caramelization process.
  2. Heat the margarine and oil in a large heavy-bottomed pot or skillet. When the margarine has melted, add the onions and cook until the onions are translucent, about 10 minutes.

    Onions for Vegan French Onion Soup Recipe
    Onions for Vegan French Onion Soup Recipe
  3. Add the sugar, salt and garlic and continue occasionally stirring the onions, making sure to not let them burn. Cook until the onions are a caramel colour, about 30 to 40 minutes.
  4. Heat the vegetable stock.
  5. Dissolve the flour in a 1/4 cup hot stock. Stir into the onions and cook for another 4 to 5 minutes.

    Caramelized Onions for Vegan French Onion Soup
    Caramelized Onions for Vegan French Onion Soup
  6. Add the onions to the pot with the vegetable stock, and deglaze the onion pan with brandy or hot stock to get all the tasty caramelized onion bits.
  7. Bring the soup to a simmer, add the brandy and cover. Simmer the soup for 1 hour. Check occasionally and add water if the level has reduced significantly.
  8. Reduce heat to bring the soup below boiling temperature. Dissolve the miso in 1/4 cup broth and stir into the soup. It’s important not to boil the miso since doing so will break down the beneficial bacteria and enzymes it contains. Cook at a medium low temperature for 30 minutes.

    Vegan French Onion Soup in the Pot
    Vegan French Onion Soup in the Pot
  9. Portion soup into bowls, top with slices of French bread and sprinkle with nutritional yeast. Enjoy!

This vegan onion soup can be refrigerated for up to a week or frozen and thawed when you crave the rich broth and caramelized onions. Now you know how to make French onion soup for vegans. I hope you enjoy this simple French onion soup as much as I do!