Rocco’s Vegan Chili


Create Rocco's vegan chili recipe at home!


  • 3 tbsp olive oil
  • 2 cups chopped onions, divided
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 3 garlic cloves, chopped
  • 2 cups green and/or red bell pepper
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 can (28 oz) of diced tomatoes
  • 3 tbsp tomato paste
  • 1 can (15 oz) organic black beans
  • 1 can (15 oz) organic kidney beans
  • 1 can (15 oz) whole kernel corn
  • 1 1/2 tbsp dried oregano
  • 1 1/2 tbsp dried basil
  • salt
  • pepper
  • 1 tbsp lime juice
  • 1/2 cup chopped cilantro
  • shredded soy cheese (optional)


Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.

Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Stir in lime juice and cilantro just before serving. Top with 1/2 cup of chopped onions and soy cheese, if using.


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