Help yourself to a big bowl of this hearty and delicious vegan chili!
Seriously, once you try this vegan chili recipe you wont be able to get enough of it. It’s super flavorful, satisfying, and easy to make. Most of the ingredients you probably already have stocked up in your pantry.
Key Ingredients
Vegan ground “meat” – since plant-based meat alternatives have become popular there are now many brands to choose from. You can use any vegan ground “meat” for this recipe.
Chili powder – spice blend that gives the chili its flavor.
Tomato paste – gives a flavor boost.
Canned diced tomatoes – you can use fresh tomatoes but I prefer the texture and extra juice from the canned ones.
Kidney beans and black beans – my favorite and commonly used for chili, but you can use any you like.
For those days when your don’t have to time or are feeling a little lazy to make lunch or dinner, you can double the recipe, freeze it, and have a nice batch of chili on hand to reheat.
Vegan Chili
Ingredients
- 1 tbsp olive oil
- 1 small onion small dice
- 1 garlic clove minced
- 16 oz vegan ground "meat"*
- 1½ tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cumin
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tbsp tomato paste
- 1 14.5oz can diced tomatoes
- 2 cups vegetable broth
- 1 15oz can kidney beans drained and rinsed
- 1 15oz can black beans drained and rinsed
Instructions
- Heat the olive oil in a large pot over medium heat. Add in the onions and sauté until they just start to get brown. Add in garlic and vegan ground meat. Cook until meat browns.
- Mix in the spices, salt, and tomato paste. Cook for 2 minutes. Stir in the rest of the ingredients. Turn the heat down to medium-low and cook, uncovered, for 15-20 minutes. Taste test for seasoning adjustments.
- Serve in bowls garnished with green onion, vegan shredded cheese, and/or vegan sour cream.