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Easy Vegan Chili made with Laura® Soybeans
A close up of a spoon over a bowl of vegan chili filled with soybeans and various veggies.

Easy Vegan Chili made with Laura® Soybeans

Recently I decided it was time to give our local chili cookoff and I wanted to use Laura® soybeans as one of the beans in the vegan mix.  So I scanned the web for tips and tricks on how to make a chili that everyone would love without animal products.  Here is what I came up with and by the way, it turned out delicious!!!

First you have to pressure cook the Laura® soybeans to make them soft and delicious.

Pressure cooked Laura® beans.

Now that you have the Laura® beans ready to go…..  let’s get cookin!!!



2 tbsp of Olive Oil

2 medium onions chopped

2 medium sized red bell peppers

4 medium carrots peeled and chopped

6 minced cloves of garlic

1 small jalapeno chopped (optional)

1 small can of tomato paste

2 – 15.5 ounce cans of chili beans

2 – 15.5 ounce cans of kidney beans

32 ounces of pressure cooked Laura® soybeans

2 – 28 ounce cans of fire roasted tomatoes

6 cups of vegetable broth

4 tbsp of chili powder

1 tbsp of cumin

4 tsp of oregano

salt and black pepper to taste


In a large pot over medium heat, heat olive oil, bell pepper, and carrots. Sauté until soft about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.

After sauteing, add tomato paste and stir to coat vegetables, then add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.

Bring pot to a boil then reduce heat and let simmer, 30 minutes.

If you wish, add vegan cheese and vegan sour cream as desired.