Vegan chili, chunky and tasty without the meat

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 to 4
Author Connie Veneracion


  • 4 tablespoons palm oil
  • 1/2 cup onion chopped
  • 1/2 cup carrot chopped
  • 1/2 cup oyster mushrooms chopped
  • 1/2 cup bell peppers chopped
  • 1/2 cup eggplant chopped
  • 4 cloves garlic minced
  • 4 cups tomato sauce
  • 1 tbsp paprika
  • crushed chili as much or as little as you like
  • salt to taste
  • pepper
  • sugar for balance
  • 3 cups cooked beans


  • Heat the oil in a pot.
  • Add the chopped vegetables and sprinkle with salt and pepper, and crushed chili. Cook over medium heat, with occasional stirring, until softened. It’ll take about 10 minutes. Halfway through, add the garlic.
  • Pour in the tomato sauce.
  • Stir in the paprika.
  • Season with salt and pepper, and a bit of sugar to balance everything.
  • When the sauce starts to boil, add the DRAINED beans. Simmer for 10 to 15 minutes. If the mixture appears too thick, add some of the liquid in which the beans had cooked (or liquid from the can if that’s what you’re using), no more than a few tablespoonfuls at a time.
  • Taste a final time. Adjust seasonings, if needed.
  • Serve hot with bread or rice.