2 Chefs Vegan Chili

2 Chefs Vegan Chili

Vegan Chili

Working as private chefs, we specialize in cooking menus with each client’s likes, dislikes, and dietary needs in mind. Some of our clients are vegetarian or vegan, so we’ve created this vegan chili to please everyone.

The vegan Chili recipe is so delicious that even our meat-loving clients don’t notice that it’s completely meat-free, since the quinoa adds that thick richness of a protein-based chili. Serve this on your next meatless Monday or on any cold night of the week.


  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, medium diced
  • 3 cups fresh corn kernels, cut off the cob (about 4 ears) (reserve the cobs on the side)
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • 2 ½ teaspoons salt
  • ½ teaspoon chipotle powder
  • 4 cups vegetable broth
  • One 14.5-ounce can diced organic tomatoes
  • 2 large limes, zest, and juice
  • One 15-ounce can of kidney beans
  • One 15-ounce can of black beans
  • 3 cups cooked quinoa
  • Garnishes: cilantro, scallions


Heat a pot over medium-high heat. Add the olive oil and onion and sauté for 3 minutes.
Add the garlic, bell pepper, corn, cumin, smoked paprika, chili powder, salt, and chipotle powder. Sauté for 5 minutes.
. Add the vegetable broth, tomatoes, lime juice and zest, kidney beans, black beans, and corn cobs, and stir it all together. Return the mixture to a boil, then lower the heat to a simmer and simmer the chili on low for 60 minutes.
Discard the corn cobs, then stir in the quinoa. If desired, garnish with cilantro and scallions.


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