Recipe: Mary’s 5 Bean Vegan Chili


Messy But Delicious

I’ve been trying (and not always succeeding) to go vegan since July. I happened to pick up a Nutrisystem Vegetarian Chili at Big Lots for a buck. It was surprisingly good. Of course while eating it I thought ‘I could make this’. Then I remembered that I used to make Chili Con Carne with my mom years ago. So I decided to whip up my own vegan chili. I basically went through my cupboard and added all of the different types of beans I could find. The Nutrisystem version included chick peas which I would have loved to add but I didn’t have any. Most beans should be vegan but double check on the chili beans. Also check your spaghetti sauce because even if it doesn’t say flavored with meat many are. I’m not listing brands because I think it’s irrelevant. Just use your favorites.


1 26.5 oz can of spaghetti sauce
1 15.5 oz can of light red kidney beans
1 15 oz can of dark red kidney beans
1 15.5 oz can of black beans
1 15 oz can of baby butter beans
1 15.5 oz can of chili beans
1 4 oz can of hot diced green chilies
1 small red tomato
1 medium green tomato (if unavailable you can use another red)
1 light green pepper
To Season
ground cumin
chili powder

Dice veggies.
Throw everything in a pot and cook on medium heat until your vegetables are cooked to your desired softness.

Cooking Time:
It took about 30 minutes for mine but times will vary.

10 1 cup servings

Nutrition Information:
234 calories per cup

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