Recipe courtesy of Frankinbun

Frankinbun Vegan Chili

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  • Level: Easy
  • Total: 11 hr (includes soaking and simmering time)
  • Active: 30 min
  • Yield: 8 cups
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4 ounces dried kidney beans

4 ounces dried white beans 

Kosher salt and freshly ground black pepper

1 tablespoon olive oil 

1 1/2 cups finely chopped yellow onions 

4 cloves garlic, minced 

1 jalapeno, chopped 

1 red bell pepper, chopped

3/4 cup finely chopped celery 

One 28-ounce can diced tomatoes 

3/4 cup vegetable broth 

1/4 cup red wine vinegar 

2 tablespoons tomato paste 

3 tablespoons chili powder 

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoon cayenne pepper

1/4 cup chopped fresh cilantro

For Serving:

Chopped onion

Chopped fresh cilantro

Vegan sour cream

Toasted baguette or crusty bread


  1. Combine the kidney beans and white beans in a container and soak overnight. Rinse and drain the soaked beans.
  2. Transfer the beans to a pot and add 3 cups water. Bring to a boil, then lower to a simmer and cook until soft, 1 to 2 hours. Add salt and pepper to taste.
  3. In a second pot, heat the oil over medium heat. Add the onions and garlic, and saute until the onions are translucent. Add the jalapenos, bell peppers and celery, and continue to saute for about 10 minutes. Add the diced tomatoes, broth, vinegar and tomato paste, and bring to a boil. Add the chili powder, cumin, oregano, cayenne, cilantro and 1 tablespoon salt; simmer for 1 hour, stirring occasionally. Add the cooked beans and continue simmering for 30 minutes.
  4. Serve in bowls, garnished with chopped onion, cilantro and a dab of sour cream, with toasted baguette alongside.