Maple Bourbon 13 Bean Chili (Vegan & Gluten Free)

Fed up of the same chili over and over again? Try this vegan maple bourbon chili for a slightly boozy, subtly sweet variation.


  • 1 cup dried 13 bean soup mix*, rinsed and soaked overnight**
  • 2 cups vegetable stock
  • 1 cup maple water***
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • salt and pepper to taste
  • 1 cup squash, cubed (optional - skip if you prefer a less sweet dish)
  • 3 dried chilis (optional)
  • 1 28 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 2 - 4 tbsp maple syrup
  • 2 - 4 tbsp bourbon


  1. Rinse soaked beans and combine in a large saucepan with vegetable stock and maple water
  2. Bring to a bowl over medium-high heat, then reduce the heat and allow to simmer until beans are just tender (2 - 3 hours). Be careful not to overcook the beans
  3. Once the beans are cooked, add the squash, stir in the spices and allow to cook for another 2 - 3 minutes
  4. Increase the heat and mix in the dried chilis, diced tomatoes, tomato paste, maple syrup and bourbon, adjusting the maple syrup and bourbon to taste. If you prefer thinner chili, you can add more maple water, regular water or veggie stock at this stage
  5. Bring the mixture to a boil then reduce the heat and allow to simmer for another 15 - 20 minutes, stirring occasionally, until the squash is tender
  6. Taste and adjust seasonings before serving with vegan sour cream or yogurt


  • *Can use 1 cup of dried beans of choice or ~3 cups cooked beans i.e. 2 15 oz cans
  • **If you can't soak beans overnight, add them to a pot, cover with water and bring to a boil. Boil for 1 minute them remove from the heat and allow to soak for at least 1 hour before cooking in vegetable stock and maple water
  • ***Can substitute maple water for regular water or more stock
  • ****If starting with cooked beans, skip the stock and maple water but remember to adjust seasonings to suit