Vegan Apricot Bean Chili

  • Serves 4-6
  • Prep Time 25M
  • Cook Time 45M
Download the Recipe

Introducing our sizzling Vegan Apricot Bean Chili, a flavor explosion that will tantalize your taste buds and leave you craving more! Packed with wholesome goodness and a hint of sweetness from our Apricot Premium Fruit Spread, this chili is a plant-based delight that's perfect for any occasion. This easy vegan meal will transform dinner into a celebration of flavors that's both veggie-packed and satisfying, try it today!



  • ¼ Cup Crofter’s Organic Premium Apricot Fruit Spread

  • 2 Carrots (Diced)

  • 2 Stalks of Celery (Diced)

  • 1 Red Bell Pepper (Diced)

  • 1 Yellow Bell Pepper (Diced)

  • 1 Large White Onion (Diced)

  • 2 Tbsp Olive Oil

  • 2 Tbsp Chili Powder

  • 1 Tbsp Ground Cumin

  • 3 Cloves of Garlic (Minced)

  • 1 Tsp Oregano

  • 1 Tsp Red Chili Flakes

  • 1 Cup Fresh or Frozen Corn

  • 1 15oz Can White Kidney Bean

  • 1 15oz Can Red Kidney Bean

  • 1 15oz Can Black Kidney Beans

  • 2 28oz Cans of Crushed Tomatoes

  • Salt & Pepper (to Taste)


  • Vegan Sour Cream

  • Fresh Cilantro

  • Jalapeno (Sliced)


  1. In a large sauce pot, combine the carrots, celery, bell peppers, white onion, and olive oil. Bring to a simmer over low-medium heat and cook until the onions become soft and translucent. About 10 minutes.
  2. Add in the chili powder, cumin, garlic, oregano, chili flakes, corn, and the Crofter’s Organic Premium Apricot Fruit Spread. Mix well and continue to cook until the veggies all become soft. About 15 minutes.
  3. Next, add in the mixture of beans followed by the crushed tomatoes and season with some salt and pepper to taste. Stir and allow the chili to cook over medium heat until the chili thickens. About 45 minutes. Stir regularly.
  4. When the chili is ready, scoop into bowls and top with some vegan sour cream, fresh cilantro, and sliced jalapenos. Enjoy!