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Creamy Vegan Chili Soup

Comfort food with a twist. This chili is packed with flavor. Leftovers can be frozen and ready to heat during colder days ahead!

Course Main Course, Side Dish
Cuisine American, Mexican
Keyword creamy chili soup, vegan chili
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author thefabzilla


  • 1 cup black beans optional (soaked overnight, cook until tender)
  • 1 cup red beans optional (soaked overnight, cook until tender)
  • 2 cups vegetable broth
  • 1 can tomato sauce
  • 1/2 cup cashews (raw, unsalted)
  • 1 cup water
  • 1/2 cup green peas
  • 1/2 cup black olives, sliced
  • 2 tbsp cumin powder
  • 2 tbsp dry basil
  • 1 tbsp everyday seasonings
  • 1 cup rotini pasta gluten-free (optional)
  • salt and pepper to taste
  • chili flakes for extra heat optional


Cashew cream

  1. In a blender, blend cashews and 1 cup water. 

    If thicker consistency is desired, add more cashews. Note that when it's heated and mixed with other ingredients, cashew cream will thicken

Chili Soup

  1. In a pan, mix red and black beans, tomato sauce, vegetable broth and black olives. 

    Once it simmers, add rotini pasta. Stir.

    Add cumin powder, seasonings, dry basil, salt and pepper to taste.

    Add cashew cream.

    Cook until pasta is al dente. For extra heat, top with chili flakes (optional)