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Soup 15 - Vegan Sprouted Chili

I made a meat-based chili earlier this year for a competition. Now I'm trying out a vegan chili. For this recipe I started with dried kidney beans and dried chickpeas and sprouted them for about four days. I ended up not using the chickpeas for the recipe.

After the beans had a number of little sprouts, I cook them in my instant pot with salt and water. And then they went into the fridge to cool down and rest.

I followed a basic chili recipe my mom used to make. I omitted the green peppers because I didn't have any and I omitted the ground beef because this is a vegan dish.

After mixing in all the ingredients and tasting it Tim and I decided it needed more salt and seasoning so I added in another tablespoon of chili powder, some ancho chili powder, another teaspoon of salt, and a good sprinkle of pepper.

I let the chili cool and put it in the fridge for the party. I heated it up in the crock pot and added in a bit more water. Abigail, Tim, and I thought the taste was good so I did not add any more seasoning.

The chili was a hit at the party. Some people used it to top their baked potatoes and some ate it from a bowl (sorry no photo of the finished product.) I was worried that it would just be like a bean soup - but it was very tasty. Vegan chili is better than just okay!

15 down and 7 to go. Coming up are a vegan corn chowder


My soup rankings to date

#1 Broccoli Cheddar Soup

#2 Vegan Tomato Basil Soup

#3 Chicken and Wild Rice Soup (I made it again and it was SOOO good!)

#4 Polish Dill Pickle Soup

#5 Cream of Vegetable Soup (Dolly Parton's Dixie Stampede Soup

#6 Mulligatawny (Soup Nazi Copycat recipe)

#7 Shrimp Ramen

#8 Vegan Chili

#9 Cream of Mushroom

#10 Cabbage Roll Soup (I made this twice it was soooo good!)

#11 Texas Chili (still Tim's favorite)

#12 Tom Ka Gai

#13 Clean out the Fridge Veggie Soup

#14 Italian Sausage Soup

#15 Simple Lentil Soup

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