Suzanne’s Vegan Chili

Due to my sister’s unfortunate absence I will be guest posting again this week with our vegan chili recipe. It does have a lot of possibilities for adding or removing vegetables depending on taste and can be seasoned differently depending on preference. I made this last night and first baked the tofu with toasted sesame oil, then put onion, green pepper, carrots, spinach, garbanzo beans, black beans, corn, kidney beans and tomato plus spice and garlic in the chili. We served this with whole grain bread and it was delicious! A bit on the sweet side, so if desired you can leave out the corn and carrots, or serve over brown rice for a nuttier flavor. Hope you enjoy it too!

Serves 8

SODIUM CONTENT: 70 mg per serving


1 lb extra firm tofu, cubed
3 T water
2-3 cloves of garlic minced
1 small onion diced
1 green pepper diced
3 medium carrots peeled and sliced
1 small can tomato paste
1 can garbanzo beans no salt added- rinsed and drained
1 can dark red kidney beans-no salt added-rinsed and drained
1 can black beans no salt added- rinsed and drained
1 can pinto beans no salt added- rinsed and drained
1 can corn no salt added- rinsed and drained
1 large can 28 oz peeled tomatoes-no salt added
3 T chili powder
pinch of cayenne pepper if desired
2 cups spinach


Preheat oven to 425 degrees. Lightly spray a baking sheet with oil and arrange the cubed tofu in a single layer. Place on middle rack in oven and bake 15 minutes. Gently flip the cubes, then return to the oven to bake another 15 minutes. Remove from oven and set aside.

Heat the water in a large saute pan. Add the onions, green peppers, carrots and garlic and cook until tender. Add the tomato paste and stir. Add all of the beans and corn and peeled tomatoes. Season with chili powder and cayenne if desired. Bring to a boil then reduce to a simmer and cook for 30 minutes.

Add spinach and cook until wilted. Serve immediately.

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13 Responses to Suzanne’s Vegan Chili

  1. I love anything that I can throw a bunch of vegetables in yet not feel like I’m eating a bunch of vegetables. I’ll use about eight times the chili powder, though! And also a pound of meat. Mwahahahahaha.

    • Christy says:

      Mmmm… SPICE!

      Can’t say how grateful I was to Suzanne for posting for me. She also wowed our family during vacation with her vegan pot pie, made in the SLOW COOKER of all things! Which reminds me, I must get that recipe..

  2. Suzanne says:

    Thanks for posting this Chris! We have really been enjoying the vegan lifestyle and exploring new ways of cooking. I will stay tuned for more suggestions from your website.

  3. I have yet to come across a chili I didn’t love…
    this one looks incredible!!!

  4. Julie alameda says:

    Hey there,

    I was wondering if Christy was alright?
    Thanks her friend Julie

    • Christy says:

      Dear Julie,

      This is your long-lost (sad sack of a friend) Christy. I cannot thank you enough for checking in on me this summer. I’m so sorry to have worried you and hope that you aren’t mad. You are a true, kind, and generous soul. I’m not worthy!

      Very sincerely (and with extra sucking up if need be..)
      Your friend,

  5. Leah says:

    Also hoping Christy is alright. I’m missing her amazing recipes.

    • Julie alameda says:

      I was wondering if she was ok. I have Meniere’s as well just hoping everything with her is alright.

      • Leah says:

        Meniere’s for me too. The Daily Dish website has been the most helpful of anything I’ve found and her amazing story gives me hope that I won’t lose my sense of self to this rotten disease. I’m super worried by her absence.

    • Christy says:

      Thank you Leah! You are so kind as well and I thank you for taking the time to check in on me!

      • Christy says:

        I’m so sorry to have worried you and am so thankful to have been missed. It makes my heart so happy to know that this site makes life better for other people. 🙂

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