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September 18, 2020 1 min read

fall vegan black bean and quinoa chili bowl

The only thing better than a delicious and savory bowl of chili on a crisp fall evening is a delicious and savory bowl of vegan chili. Cozy up and Enjoy the best vegan chili recipe that is as easy, as it is delicious! 

Prep time: 15 min.

Cook time: 10 min.


1/2 large white or purple onion (diced)

1 red bell pepper, chopped

1 can black beans, rinsed

1 can red Beans, rinsed

2 cloves garlic, minced

4 cups vegetable broth

1 tbsp cumin

1 tbsp chili powder

2 tsp vegan Worcestershire

1 tsp liquid smoke

1 chipotle pepper in adobo sauce, chopped

1 large can crushed tomatoes

1 1/2 cups cooked quinoa


In a large pot over medium heat cook the garlic with olive oil for two minutes until lightly sauteed. Add the diced onions, red bell pepper, adobo peppers, liquid smoke, vegan Worcestershire, cumin and chili powder and cook for an additional 5 minutes until onions are slightly browned.

Rinse all of the beans and add them to the pot with the crushed tomatoes, broth, and precooked quinoa. Bring to a boil, then reduce to a simmer. Cook for 10 minutes to let the flavors blend. For the best flavor, let the chili simmer on low for a few hours. Top with avocado, vegan sour cream and cilantro. Finish with lime juice

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