A sweet and spicy plant-based chili made with a blend of black, kidney, and pinto beans, simmered with San Marzano tomatoes, peppers, and aromatic spices. Hearty and flavorful, this vegan, gluten-free chili is enjoyable for everyone, regardless of dietary needs!

Serves 4-6.

vegan chili soup

INGREDIENTS

SAN MARZANO TOMATOES, BLACK BEANS, KIDNEY BEANS, PINTO BEANS, ONION, RED BELL PEPPER, POBLANO PEPPER, JALAPEÑO, GARLIC, OLIVE OIL, BROWN SUGAR, CHILI POWDER, SEA SALT, CUMIN, PAPRIKA, CAYENNE POWDER, CILANTRO

Heating Instructions

Ensure meal is thawed out before heating. We recommend thawing overnight in the refrigerator.

  1. Stovetop Method:
    • Step 1: Remove from packaging and transfer to a pot.
    • Step 2: Cook over medium for 10-15 minutes until hot.
    • Step 3: Transfer to bowls and serve.
  2. Boil in Bag Method:
    • Step 1: Bring a large pot of water to a gentle simmer.
    • Step 2: Place the sealed bag into the water.
    • Step 3: Heat for 15-20 minutes, or until the soup reaches your desired temperature.
    • Step 4: Very carefully remove the bag from the water, cut it open, and serve.

All meals should reach an internal temperature of 165 degrees.

Please be aware that our dishes are prepared in a kitchen where allergens such as nuts, gluten, soy, eggs, and others are handled. Additionally, some ingredients may have been processed in facilities that also handle allergens. While we take precautions to minimize cross-contact, we cannot guarantee that any menu item is allergen-free.