Vegan Chilli and Chipotle Chips


Add jalepenos or fresno chillis

Because some like it hot!


2 tbsp olive oil
4 garlic cloves, minced
1 yellow onion, diced
1 green pepper, chopped
2 cans (14 oz. each) diced tomatoes
2 cans (6 oz. each) tomato paste
2 cups corn
1 can cannellini beans
3 cups water
2 tbsp chili powder
2 tbsp smoked paprika
1 tsp oregano
½ tsp cumin
Salt and pepper to taste

For topping:

Plain unsweetened Cashewgurt®
Forager Project Chipotle BBQ Greens Pressed Vegetable Chips


Serve with any of our vegetable tortilla chips

Chipotle BBQ perhaps?


Add olive oil to a large skillet, then add the garlic and onion and stir over medium-high heat for 3-5 minutes until onions are translucent; then, add the green pepper and stir for an additional minute.

Next, add the tomatoes, tomato paste, corn, beans, water, and all the spices, stir everything together really well, place a lid on the skillet, reduce heat to a simmer and simmer the chili for 15-20 minutes.

Once you’re ready to serve, divide chili into bowls, top it with some vegan sour cream (link) and chipotle chips (link) and enjoy!

Alex Matthews