"My Vegan Chili Recipe"

I made this tonight from stuff I had lying around. It turned out well enough that I figured I'd share. I've never been a fan of chili with a lot of ground beef in it, but apparently there exist some vegan options that can replicate the texture, like tempeh, if you find yourself missing it. It's worth noting that all the measurements are estimates, but if you give it a taste while it's cooking you can adjust the recipe to your tastes.

I'm a big fan of making soup because, while I usually have time to return to my apartment between classes for lunch or dinner, I don't always have time to cook something. After I cook it, I put half of what I don't eat in the refrigerator and the other half in the freezer.

Bon appétit!


  • Half an onion
  • Bell pepper
  • 1 can black beans
  • 1 can garbanzo beans
  • 1 can chili beans
  • 2 cans diced tomatoes
  • 1/2 cup frozen corn
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 1 tsp salt
  • garlic or garlic powder
  • 1/2 cup salsa
  • 1 tsp sriracha sauce
  • 1 tbsp olive oil


  1. Put the olive oil in your pan and heat it up. Add the onion and bell pepper. Cook for a few minutes on medium to medium-high until the onions are soft.
  2. Add all the spices and cook for a minute.
  3. Add all the canned stuff, corn, salt, salsa, and sriracha sauce. Cook for half an hour, or until it's thick enough.