2 cans black beans, drained

2 cans kidney beans, drained

2 cans pinto beans, drained

1 can diced tomatoes

6-8 cups vegetable broth + 2 tbsp. for sautéing

2 medium carrots, diced

1 red bell pepper, diced

1/2 medium yellow onion, diced

2 Tbsp. minced garlic

1 tsp. sea salt + more to taste

2 tsp. black pepper

1 tbsp. nutritional yeast

3 Tbsp. chili Powder 

2 Tbsp. cumin 

2 Tbsp. oregano 

2 tsp. smoked paprika

1 avocado, diced


1. Sauté onions, carrots, garlic, and 1 tbsp. veggie broth. Cook until onions are translucent.

2. Add in bell pepper and a little more broth. Simmer veggies until soft.

3. Add tomatoes and spices. Add beans and rest of vegetable broth, cook on simmer for 15 minutes.

4. Adjust seasoning if needed.

5. Garnish with vegan sour cream , more nooch, and avocado.

Kayla Jacob

Personal Chef

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