Hayley’s Chili



  • 1 medium cooking onion, chopped
  • 3 cloves garlic, minced
  • 1 28oz can diced tomatoes
  • 2 tbsp coconut oil
  • 1 6oz can tomato paste
  • 2 19oz can kidney beans
  • 1 19oz can black beans
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 3 cups vegetable broth
  • 2 tbsp raw cacao powder
  • 2 hot chile peppers, seeded and chopped
  • 1 tbsp ground cayenne pepper
  • 3 tbsp chili powder
  • 2 tbsp brown sugar
  • salt and pepper to taste


  • Daiya cheddar cheese
  • Green onions
  • Any other items to sprinkle on top you can think of


  1. In a large pot warm oil over medium-high heat, add garlic, onions, red and green peppers and cook until soft (about 15 minutes)
  2. Add diced tomatoes with juice, tomato paste, vegetable broth, and beans
  3. Season with chili power, cayenne, brown sugar, cacao and hot chile peppers
  4. Reduce heat to low and simmer for 2 hours
  5. Serve with shredded Daiya cheddar and chopped green onions as a topper

Voilà…you now have delicious vegan/vegetarian chili!

Note: Chili always seems to taste a bit better the day after it is made, I think it has to do with the spices settling. So just in case you think your chili isn’t hot enough, wait a day before adding more chile peppers or power to it as it can become unbearable. The good news is chili keeps great in the fridge and keeps tasting better and better.



4 thoughts on “Hayley’s Chili

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