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  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1 bell pepper, diced (any color)

  • 1 zucchini, diced

  • 1 cup mushrooms, sliced

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) corn, drained

  • 1 can (28 oz) crushed tomatoes

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • 2-3 tablespoons Kimo's ONO Grindz Chili Pepper Water (jalapeรฑo, original, or habanero depending on your heat preference)

  • Optional toppings: vegan sour cream, chopped green onions, vegan cheese


  1. Prep the Vegetables: Dice the onion, garlic, bell pepper, and zucchini, and slice the mushrooms.

  2. Cook the Base: In a large pot, heat olive oil over medium heat. Add the onions and garlic, sautรฉ until the onions are translucent.

  3. Add Veggies: Add the bell pepper, zucchini, and mushrooms to the pot. Cook for another 5 minutes until they start to soften.

  4. Spice it Up: Add the cumin, paprika, salt, and pepper. Stir well to combine.

  5. Beans and Corn: Add the black beans, kidney beans, and corn to the pot. Mix well.

  6. Tomatoes: Pour in the can of crushed tomatoes, and stir until all ingredients are well mixed.

  7. Chili Pepper Water: Add 2-3 tablespoons of your Kimo's ONO Grindz Chili Pepper Water. Start with 2 tablespoons and taste, adding more if you prefer more heat.

  8. Simmer: Lower the heat and let the chili simmer for at least 30 minutes to allow all the flavors to meld together. The longer you simmer, the better it will taste!

  9. Taste and Adjust: After simmering, taste the chili. Adjust seasoning or add more chili pepper water if needed.

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