Vegan Chili with Bourbon Balsamic

Vegan Chili with Bourbon Balsamic

Vegan Chili with Bourbon Balsamic 

Featuring: Rosemary EVOO, Bourbon Balsamic


  • 1 green bell pepper
  • 6 stalks celery
  • 2 Tbsp Rosemary Extra Virgin Olive Oil
  • 2 Tbsp Bourbon Balsamic Vinegar 
  • 1 Tbsp dried onion flakes
  • 1 15 oz. can chickpeas drained
  • 1 15 oz. can black beans drained
  • 1 15 oz. can pinto beans drained
  • 1 15 oz. can kidney beans drained
  • 1 14 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • 3 cups vegetable broth
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp paprika
  • 1 tsp minced garlic
  • salt/pepper to taste


Chop the celery and bell pepper into small pieces.

Pour the Rosemary extra virgin olive oil, and Bourbon balsamic vinegar into a large stock pot and combine the celery, bell pepper, and onion flakes.

Cook for about 10 minutes (or until the celery is a little bit soft).

Add in the beans, chickpeas, and broth.

Cook for about another 10 minutes.

Add in the diced tomatoes, tomato sauce, spices, and salt/pepper (to taste).

Continue to cook for another 10 minutes or until everything is soft.

Serve and enjoy!

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