• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Easy Vegan Chili using Pantry Staples

January 30, 2023 By Sarah Leave a Comment

  • Facebook
  • Twitter
  • Pinterest
Jump to Recipe Print Recipe

This easy vegan chili comes together in just 30 minutes with pantry ingredients! It’s a one pot meal that the whole family will love!

overhead view of easy vegan chili with text overlay, cornbread muffins, avocado, cilantro

As an Amazon Associate I earn from qualifying purchases.

As a busy family, one of our weekly go to dinner ideas is an all in one soup/stew/stoup (my favorite Rachel Ray-ism).  Throw everything into a pot, let it simmer, and serve.  Save some for leftovers, eat in shifts, or eat as a family (always our first choice!)—whatever the day dictates.  We mix up the flavors, rotating from my Barley Soup with White Beans and Kale to Pumpkin Curry Soup to my Pasta Power Bowl (vegan + GF option).  They always hit the spot.  We’ve recently added my new easy vegan chili and it’s been a hit every time!  Serve it up with some cornbread and it’s a perfect filling meal!

overhead view of two bowls of easy vegan chili with cornbread, cilantro, and avocado in background

How do you make Meaty vegan chili?

This easy vegan chili packs a super protein punch!  I like to brown some vegan ground meat with the onions for flavor, texture, and protein.  Then I add two types of beans—black beans and kidney beans.  You could even add lentils or pinto beans to the mix.  And if you’d like to skip the ready-to-go vegan ground meat you can throw in a cup of dry quinoa instead, and let it simmer in the chili until done (like in my Taco Soup).  Whichever option you choose, one bowl of this chili will definitely fill you up. 

pantry staple ingredients for easy vegan chili—black beans, kidney beans, crushed tomatoes, cocoa powder

Easy weeknight meal

This pot of chili comes together in a true 30 minutes.  Not a 30 minute meal that actually takes an hour, because we know there are plenty of those.  But this one really is just 30 minutes.  I think the “hardest” step is dicing the onion.  Let it brown for a good 10 minutes, brown the veggie meat for a couple minutes more, add the beans, spices, and tomatoes, and then let it simmer for 15 minutes.  Done!  I like to pair it with some Abe’s ready made cornbread for an even easier dinner!  So yummy!

bowl of easy vegan chili with avocado slices, cilantro sprig, blue napkin

Pantry staple ingredients

This vegan chili comes together with a big help from the pantry! I always have beans, fire roasted tomatoes, and an assortment of spices on hand.  I grab veggie ground when I’m at the grocery store and keep it in the freezer so I almost always have it ready.  And I always have a bag of onions.  This chili is what to make for dinner when you don’t know what to cook and don’t feel like making a trip to the store!


pantry staples for easy vegan chili—black beans, kidney beans, crushed tomatoes, meatless vegan ground

Other Hearty Vegan Soups and Stews that you will Love!

  • Vegan Meatball and Onion Stew
  • Taco Soup
  • Barley Minestrone Soup
  • Restaurant Style Vegan Lentil Soup
  • Vegan Black Bean Soup

overhead view of two bowls of easy vegan chili, cornbread muffins, avocado slices

Let’s Make Easy Vegan Chili!

This easy vegan chili takes a true 30 minutes to prepare!  Quick and simple.  Give it a try, and leave me a note in the comments below to let me know how you like it!

fried dandelions

Print Recipe

Easy Vegan Chili

This easy vegan chili comes together in just 30 minutes with pantry ingredients! It's a one pot meal that the whole family will love!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Entree
Cuisine: American
Keyword: soup, weeknight dinner
Author: Sarah

Ingredients

  • 2 onions diced
  • 1 package Trader Joe’s ground veggie meat (or other vegan ground, see notes)
  • 6 cloves garlic
  • 2 t salt
  • 1 teaspoon paprika (see notes)
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 Tablespoon brown sugar
  • 1 Tablespoon cocoa powder
  • 2 Tablespoon tomato paste
  • 28 ounces fire roasted crushed tomatoes
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 cup water (you can substitute the water with red wine for a more decadent, rich flavor)

Instructions

  • Place oil into a large pot and heat over medium heat.
  • Add the diced onions and begin to sauté until beginning to brown, about 5 minutes.
  • Add the vegan ground meat to the onions and cook for 5 minutes more, browning all the meat by stirring it occasionally.
  • Add the garlic and sauté for 1 minute more.
  • Add all of the salt, dry seasonings, pepper, brown sugar, and cocoa and stir.
  • Add the crushed tomatoes and tomato paste and stir well.
  • Add the canned beans and water.
  • Simmer over medium low heat for 15 minutes until all flavors come together. Remove from heat and serve. I like to garnish with cilantro and avocado, with a piece of cornbread on the side.

Notes

  • I have all the spices listed separately, as I keep all of these on hand.  You could use a packet of chili seasoning mix if you prefer, or even a packet of taco seasoning.
  • If you prefer not to use prepared vegan ground, you can substitute dry quinoa.  Simply add 1 cup of rinsed, uncooked quinoa into the pot when you add the crushed tomatoes, and continue following the recipe.  Simmer until quinoa is tender and ready.

Filed Under: Entree, Recipe, Soup

Previous Post: « Curried Garbanzo Soup with Tomato Broth
Next Post: Lemon Drop Cocktail — 5 Ingredient Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2023 Fried Dandelions · CONTACT · ABOUT

MENU
  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor