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How to make vegan chili

A hearty, flavorful chili made with crumbled veggie burgers and topped with an avocado crema.


Vegan Chili with an Avocado Crema

Serves 6


3 stalks celery, medium chop

2 green bell peppers, chopped

4 cloves of garlic, fine dice

½ yellow onion, chopped

1 tbsp oregano,

2 4oz cans of chopped green chili peppers

3 12oz packages of vegetarian burger, crumbled

2 tsp of chili powder

1 can of kidney beans

1 tsp cumin

Sea Salt TT

1 can of corn

1 small serrano pepper chopped

1 can of black beans

1 can of garbanzo beans, drained

4 cans of fire roasted tomatoes

3 bay leaves

1 tbsp olive oil


  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, serrano peppers, garlic, and green chili peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Vegan Avocado Crema


2 large avocados

¼ cup of full fat coconut

2 tbsp EVVO

1 tbsp lime juice

Seasoning Salt TT


  1. Mix all ingredients in a food processor or blender.
  2. Serve as a garnish or dip.