VEGAN RAINBOW CHILI
Nutrition Facts
Serving Size
SERVING (8 OZ LADLE; 1 CUP)
Amount Per Serving
Calories 119
% Daily Value
Total Fat 1.9g
3%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 426mg
18%
Total Carbohydrate 16.9g
6%
Dietary Fiber 4.2g
17%
Protein 9.2g
18%
Vitamin A 19%
Vitamin C 28%
Calcium 5%
Iron 13%

vegan rainbow chili

Experience a vibrant array of flavors with this Vegan Rainbow Chili from our Campbell’s® Can Do Recipe Contest. This colorful dish combines savory plant-based meat, bell peppers, garlic, carrots, diced tomatoes, kidney beans, spices and our Campbell’s Tomato Soup into a hearty chili.

  • Total time: 90 minutes
  • Servings: 40
Ingredient Weight Measure
vegan beefy crumble 36.000 oz. 0
onion , medium, diced 3 ea.
red bell pepper , medium-sized, diced 2 ea.
yellow bell pepper , medium-sized, diced 1 ea.
orange bell pepper , medium-sized, diced 1 ea.
garlic , peeled, minced 2.500 oz. 0.5 cup
carrot , minced in food processor 16.000 oz. 0
chili powder 5.000 oz. 4 tbsp.
ground coriander 1 tbsp.
cumin 1 tbsp.
paprika 1 tbsp.
chipotle pepper , pureed 3 tbsp.
kidney beans , 15.5 oz can, rinsed, drained 3 can
fire roasted diced tomatoes , 14.5 ounces each 3 can
diced tomatoes , petite, 14.5 ounces each 3 can
Campbell's® Condensed Tomato Soup 1 can
water 90.000 oz. 0
1.  In a large rondeau heat oil. Cook the plant-based beef for 5 minutes, or until browned.  

2.  Add onion and peppers.  Allow to sweat until onions are translucent and peppers have softened, about 10 minutes.  

3.  Add garlic and carrots. Toss until fragrant, about 5 minutes. 

4.  Add chili powder, coriander, cumin, smoked paprika, and pureed chipotle peppers. Mix thoroughly. Sauté for 2-3 minutes. 

5.  Add drained beans, diced tomatoes with liquid, Campbell’s® Condensed Tomato Soup and water. Mix thoroughly and bring to a boil, stirring frequently.  Then simmer for about an hour.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To serve, using an 8-ounce ladle, portion 1 cup chili into serving bowl.  Serve immediately.

Experience a vibrant array of flavors with this Vegan Rainbow Chili from our Campbell’s® Can Do Recipe Contest. This colorful dish combines savory plant-based meat, bell peppers, garlic, carrots, diced tomatoes, kidney beans, spices and our Campbell’s Tomato Soup into a hearty chili.

  • Total time: 90 minutes
  • Servings: 40
Ingredient Weight Measure
vegan beefy crumble 36.000 oz. 0
onion , medium, diced 3 ea.
red bell pepper , medium-sized, diced 2 ea.
yellow bell pepper , medium-sized, diced 1 ea.
orange bell pepper , medium-sized, diced 1 ea.
garlic , peeled, minced 2.500 oz. 0.5 cup
carrot , minced in food processor 16.000 oz. 0
chili powder 5.000 oz. 4 tbsp.
ground coriander 1 tbsp.
cumin 1 tbsp.
paprika 1 tbsp.
chipotle pepper , pureed 3 tbsp.
kidney beans , 15.5 oz can, rinsed, drained 3 can
fire roasted diced tomatoes , 14.5 ounces each 3 can
diced tomatoes , petite, 14.5 ounces each 3 can
Campbell's® Condensed Tomato Soup 1 can
water 90.000 oz. 0
1.  In a large rondeau heat oil. Cook the plant-based beef for 5 minutes, or until browned.  

2.  Add onion and peppers.  Allow to sweat until onions are translucent and peppers have softened, about 10 minutes.  

3.  Add garlic and carrots. Toss until fragrant, about 5 minutes. 

4.  Add chili powder, coriander, cumin, smoked paprika, and pureed chipotle peppers. Mix thoroughly. Sauté for 2-3 minutes. 

5.  Add drained beans, diced tomatoes with liquid, Campbell’s® Condensed Tomato Soup and water. Mix thoroughly and bring to a boil, stirring frequently.  Then simmer for about an hour.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To serve, using an 8-ounce ladle, portion 1 cup chili into serving bowl.  Serve immediately.

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next