We’ve all been there: struggling to figure out what to make for dinner during the week, let alone finding the time to prepare and cook a full meal. Enter this quick and easy one-pot recipe for vegan chili. What better time to test it out than for #National Chili Day? This mighty stew isn’t just your average chili; it features one of my all time favorite condiments — Sriracha! We’re always looking for good Sriracha recipes, and the combination of chili spices with this sauce is pure magic. It would taste great with some lime and fresh cilantro, or even some yummy vegan cornbread. So keep reading for the recipe and try this for your next dinner!


— 1 Tablespoon olive oil

— 1 yellow onion

— 4 garlic cloves

— 1 red pepper

— 1 1/2 Tablespoons chili powder

— 1 Tablespoon cumin

— 3/4 cup Sriracha

— 1 28-ounce can black beans

— 1 28-ounce can white beans

— 1 28-ounce can kidney beans

— 1 28-ounce can diced tomatoes

— 1 cup frozen corn

— 1 cup water



1. Peel and mince garlic. Dice onion and pepper.

2. Place soup pot on medium heat. Add olive oil and onions. Sauté until translucent.

3. Add garlic and pepper.

4. Mix in chili powder, cumin and Sriracha and cook until vegetables are soft.

5. Add remaining ingredients and let simmer for 20 minutes.


Start by peeling and mincing your garlic and dicing your onion and red pepper.


With your soup pot over medium heat, sauté the onion with olive oil. Once translucent, add peppers and garlic. Sauté for an additional minute or so before proceeding to next step.


Add chili powder, cumin and Sriracha and let cook for a few minutes.


Add remaining ingredients and let simmer on medium heat for 20 minutes, stirring occasionally.


Time to dig in!


Top with some more Sriracha for an extra kick.


This is a perfect filling meal, and it’s super easy to make.


Garnish with cilantro, lime or even a vegan cashew crema.

Test out this recipe or any other chili on #nationalchiliday, and share your photos with us on Instagram using the hashtag #iamcreative.