Ain't No Beans About It Vegan Chili

READY IN: 35mins
Recipe by ElleFirebrand

I made this up on a cold Lenten winter with a few random things I had in my cupboard. Hope you enjoy it as much as I do. Serve with crusty bread.

Top Review by Redsie

Great vegetarian chili! Had a nice kick to it and liked the fact that it had a mix of kidney and butter beans. Used diced tomatoes and fresh spinach and green beans. Cooked it for a bit longer and added some tomato paste to thicken it a bit (as I like my chili thick). This is a great lunch and it's healthy too!! Thanks Alexis! Made for PAC 2007.

Ingredients Nutrition


  1. In olive oil, cook onion, garlic, jalapenos and carrot until softened, about 5 minutes.
  2. Add chicken broth, tomatoes, spices and beans, simmer 10 minutes.
  3. Stir in green beans and spinach and season with salt and pepper and simmer an additional 10 minutes.
  4. If soup is too thick, add additional broth or water until desired consistency.

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