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!
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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!
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.
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!
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!
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
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!
Easy Vegan Chili
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.
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