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Steph's Super Vegan Chili

Last weekend my friends and I rented a cabin off Steven’s Pass Highway in Washington. This area is located near the Mt. Baker-Snoqualmie National Forest, a very beautiful area full of glacial peaks and alpine forests. Our cabin was located deep in the woods, where the closest grocery store was 20 minutes away.

We were looking for something to make for dinner the first night, and my friend suggested we make a vegan chili. It was her own recipe and was super easy to throw into the crockpot and let simmer for a couple of hours while we relaxed in the cabin. It was simple, warm and delicious.

Use this recipe if you’re ever in need of a fast, inexpensive dinner out in the woods or at home on a busy night.

VSteph's Super Vegan Chili

Steph's Super Vegan Chili

Yield: 6-8 servings
prep time: 30 M cook time: 2 H 30 M total time: 3 H


  • 1 can black beans
  • 2 cans tomato sauce
  • 2 ears corn, cut off (or 1 can)
  • 1 medium yellow onion
  • 1 jalapeño, diced
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 tomatoes, diced
  • 2 garlic cloves
  • 2 packets organic chili mix
  • Salt and pepper, to taste
  • 1 ripe avocado (topping)
  • 1 bunch of scallions (topping)
  • Vegan sour cream (optional)
  • crumbled tempeh (optional)


How to Make Stephanie's Super Vegan Chili

  1. Turn crockpot on high.
  2. Chop all ingredients.
  3. Dump all ingredients into crockpot.
  4. Put lid on crockpot, let cook on high 2 1/2 hours.
  5. Pour into bowl, top with vegan sour cream, avocado and scallions.
Chili, Dinner, Vegan
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