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Chili Recipe Vegan and Shelf Stable

A delicious, hearty vegan chili perfect for home canning! This recipe replaces meat with extra beans and lentils to keep it plant-based, nutritious, and shelf-stable. Follow safe pressure canning guidelines adapted from Simply Canning to enjoy homemade chili anytime!
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Prep Time 1 hour
Cook Time 30 minutes
Processing Time 1 hour 30 minutes
Total Time 3 hours
Servings 7 quarts

Ingredients
  

  • 3 cups cooked kidney beans (or 2 cans, drained and rinsed)
  • 3 cups cooked pinto beans (or 2 cans, drained and rinsed)
  • 2 cups cooked lentils (optional, adds extra protein and texture)
  • 2 medium onions, chopped
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes (with juice)
  • 1 (8 oz) can tomato sauce
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional for heat)
  • 1 ½ tsp salt (adjust to taste)
  • 1 ½ cups water or vegetable broth (optional to adjust thickness)

Instructions
 

Prepare Beans and Lentils

  • Use fully cooked beans and lentils (from dry or canned). Drain and rinse canned beans well.

Mix Ingredients

  • In a large pot, combine beans, lentils, onions, bell pepper, garlic, tomatoes, tomato sauce, spices, salt, and water or broth. Simmer for 15-20 minutes to blend flavors.

Fill Jars

  • Sterilize 7 quart jars and lids. Ladle hot chili mixture into jars, leaving 1-inch headspace. Remove air bubbles and wipe rims.

Seal Jars

  • Place lids and rings on jars, finger-tight.

Pressure Can

  • Process in a pressure canner at 10 PSI (adjust for altitude) for 90 minutes (see notes below).

Cool and Store

  • Let jars cool naturally. Check seals after 24 hours. Store in a cool, dark place.

Notes

Processing Times (Pressure Canner at 10 PSI)

Jar Size Processing Time
Quart
Pint
 90 minutes
75 minutes
Adjust PSI based on altitude:
  • 0-1000 ft: 10 PSI
  • 1001-6000 ft: 15 PSI
  • Above 6000 ft: Follow local extension guidelines

Notes & Tips

  • Always use a pressure canner for chili or bean dishes.
  • Don’t reduce processing times.
  • Use high-quality beans and lentils for best texture.
  • You can add other vegetables (like corn or zucchini), but keep quantities balanced.
  • Label jars with date and ingredients.
  • Let chili rest 24 hours before tasting for best flavor.