Vegan Four-Alarm Chili

Vegan Four-Alarm Chili by Alexandria Rodriguez
Videography and Production by Marissa Rodriguez

Alexandria Rodriguez, a junior business marketing major at St. Mary’s University, is a vegetarian who knows how to make delicious and appetizing meals. She has a deep appreciation for every ingredient that goes into making a dish. Rodriguez proves that vegan dishes are not bland because her favorite dish, vegan four-alarm chili, is packed with flavors and spices that would make any meat-eater question their carnivorous ways!


  • 2 tablespoon olive oil
  • 2 tablespoon onion powder
  • 1 clove garlic
  • 2 canned tomatoes
  • 4 tablespoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1 tablespoon cumin powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 cup water
  • 3 canned beans (garbanzo, pinto and black-eye peas)


In a large pot,  sauté the garlic in olive oil for about 3 to 5 minutes.
Add the tomatoes, chili powder, cayenne powder, cumin powder, red pepper flakes, salt, and water.

Bring to a slow simmer, and allow to cook for 30 minutes, stirring occasionally.
Add the beans and simmer for at least another 30 minutes.

2 Responses

  1. I love chili – it is so easy to keep vegan! I have a recipe that uses pumpkin to make it creamy haha and I imagine a bit sweeter than this one!

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