This chili is like a barbecue in a bowl.  Smoky, spicy and tangy with a touch of sweetness, you’ll think you just spent a night over the grill, but without the messy clean-up!

Packed with summer vegetables like corn, red pepper and tomato, this is a great chili to freeze and bring back out in those winter months when you need a taste of summer again.

This dish will also promise to steal the spotlight at your next summer potluck…or chili cook-off!  Just don’t forget to bring a big bag of blue corn tortilla chips for dipping! 


  • 1 tsp EVOO
  • 1 red bell pepper, diced
  • ½ large onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 6 cups diced tomatoes, fresh or canned
  • ½ cup vegetable broth
  • 3 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp red pepper flakes
  • 1 cup cooked red kidney beans
  • 1⅓ cup cooked black beans
  • 1 cup frozen corn
  • 2 Tbsp barbecue sauce
  • 1 cup chopped spinach
  • ¾ tsp sea salt
  • Vegan sour cream
  • Chopped green onions for garnish, if desired


  1. Heat oil in a large pot over medium heat. Add in the pepper and onion and cook until onion becomes translucent (about 5 minutes). Add in the garlic and cook for another minute or so, until lightly browned.
  2. Add in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes and mix well.
  3. Add in the beans, frozen corn, and barbecue sauce and mix again. If it looks too thick, add in some more vegetable broth, a bit at a time. Remember it will thicken as it cooks, so you don't want it to be too thick off the bat. Simmer for about 20-30 minutes.
  4. About 5 minutes before the chili is done, add in your chopped greens and salt. Adjust seasonings as necessary.
  5. Serve with a dollop of sour cream and a sprinkle of green onions.
EntreesAlicia Uhl