Close up of vegan chili

Vegan Chili

How to make a hearty vegan chili using pasta, red beans and refried beans. This vegan chili is made in the Dutch oven
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 5 people
Calories 241.94kcal
Author Healing Tomato




  • Preheat oven to 400 degrees
  • Place dutch oven on stove and heat on medium heat. I always makes sure the dutch oven is warm before I add any ingredients
  • Add the oil and onions, cook for about 4 minutes on medium until they are translucent
  • Add grated garlic to the Dutch oven
  • Add chopped celery to the onions in the Dutch oven
  • Next, add green Bell Peppers, julienned
  • Add 1lb (16oz) cubed butternut squash
  • Add red kidney beans into the Dutch oven (cooked, from a can, drained)
  • Open one can of Fire-roasted tomatoes and put them into the Dutch oven
  • Add the dried spices (Thyme, dill, marjoram, cumin-coriander powder and chili powder)
  • Add uncooked corkscrew pasta (or any thick pasta) and water. Mix well
  • Add 2 Bay Leaves and close the lid
  • Place the Dutch Oven in the oven and cook for 90 Min. Turn off the oven
  • After 90 min, open the Dutch oven just enough so that you can remove the bay leaves
  • Add refried beans, lemon pepper and lemon juice to the Dutch oven. Mix well
  • Place it back into the oven. The oven will still be hot, so, no need to turn it on
  • Remove after 10 Min, mix it and this vegan chili is ready to serve



Nutrition info is approximate


Calories: 241.94kcal