Vegan Sausage Chili With Chipotle Peppers

vegan sausage chili
Wicked Healthy, LLC

This simple chili is made by blending vegan sausages and cooking it with a variety of beans and crushed tomatoes. It’s the perfect plant-based, muscle-building chili.



We used Field Roast Mexican Chipotle Sausages, but you can use any vegan brand you prefer.

Recipe courtesy of © Wicked Healthy, LLC.

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  • 396 calories
  • 26 grams protein
  • 9 grams fat
  • 60 grams carbs

Prep time

15 min.

Cook time

20 min.

  • 4 Field Roast Mexican Chipotle Sausages or other vegan sausage, halved and roughly chopped
  • ¼ white onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 (16 oz) can of pinto beans, drained and rinsed
  • 1 (16 oz) can of black beans, drained and rinsed
  • 1 (28 oz) can of crushed tomatoes
  • 2 cups water
  • 1 tablespoon roughly chopped chipotle peppers
  • 2 tablespoons pickled jalapeño juice
  • 1½ teaspoons sea salt
  • For serving: Plant-based sour cream, tortilla chips, chopped scallions
Place the chopped sausages into a food processor, pulsing several times until finely ground.
Warm a large saucepan over medium heat and add the oil. Add in onions, cumin, and chili powder. Sauté, stirring frequently, until the onions have caramelized and the spices are aromatic. Add in the ground sausage and the rest of the ingredients. Bring to a simmer, and reduce the heat to low-medium, stirring occasionally until slightly thickened. The chili will be done after about 15 minutes at a simmer.
Transfer to a bowl and serve with plant-based sour cream, chopped scallions, and tortilla chips.