Jen’s Vegan Chili

This is a light and refreshing twist on a classic chili. My bestie's daughter, Jen, created this delight.

Jen's Vegan Chili

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Total Time: 1 hour 10 minutes
Servings: 6


  • Lime wedges
  • 1/4  cup  extra virgin oil
  • stalk celery, finely diced
  • 1/2  onion, finely diced
  • 2 ears fresh corn  (remove corn from the cob)
  • vine ripened tomatoes, small dice
  • 1/2  bunch  chopped cilantro
  • 1  jalepeno, finely chopped
  • scallions, finely chopped
  • 2 cans black beans, drained and rinsed
  • 1  can pinto beans, draned and rinsed
  • 1 1/2  cups  vegetable stock
  • 2 tablespoons  tapitio
  • 2 teaspoons  cumin
  • 2 teaspoons  chili powder
  • 1 1/2  teaspoons  garlic salt
  • 1 teaspoon  cajun seasoning


  • 1 cup  fried tortilla chips
  • 1 chopped avocado


  • Saute onions and celery in large skillet until tender.  
  • Add corn, spices, tomatoes, green onion, jalepeno and vegetable stock.  Simmer for 20 minutes.
  • Add beans and simmer an additional 10 minutes.
  • Serve with fried tortilla strips, avocado and squeezed lime.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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