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What could be more comforting than a warm soup or a homemade chili to get you through the coldest winter days? This cozy vegan chili soup & homemade tortilla chips recipe is so quick and easy to make thanks to our delicious Bam Chili! Its rich and delicious texture will warm your heart with a flavour reminiscent of the warm Mexican sun. Add a few wheels of Bam Chili to your next online order or head to your nearest grocery store to try it out.

Yields: 3 portions



  • 2 Bam Chili wheels
  • 400 ml of roasted diced tomatoes
  • ¼ to ½ cup of vegetable broth (depending on desired texture, more liquid or thicker)


  • Vegan sour cream
  • ½  avocado, diced
  • Fresh cilantro 
  • 1 small jalapeno, thinly sliced
  • Lime wedges
  • Tortilla chips (optional)
Cozy Vegan Chili Soup & Tortilla Chips
Photos by Odile JP


  1. In a small saucepan, melt the Bam Chili cubes over low heat with the broth (to prevent the cubes from sticking to the bottom). 
  2. When the cubes are melted, add the tomatoes.
  3. Top with the garnishes of your choice.
Cozy Vegan Chili Soup & Tortilla Chips
Photos by Odile JP

Tortilla chips

  1. Preheat oven to 350°F.
  2. Lightly brush 2-3 wheat tortillas with a thin layer of oil: stack them on top of each other and cut them into thin strips lengthwise, then into 2 or 3 pieces perpendicularly.
  3. Spread the rectangular pieces on a baking sheet. Sprinkle with salt and pepper to taste and, if desired, any other spice of choice (here: 1 tsp. of smoked paprika).
  4. Place in the oven and bake for 10 to 15 minutes, until the tortilla chips begin to colour slightly.
  5. Once cooled, store in an airtight container.