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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 pints

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 pint jars and lids or however many your batch makes for you (varies depending on cookdown and how thick the sauce is and you can use quart jars if desired). 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.