This vegan chili is hearty, rich and flavorful. It’s an easy one-pot meal that will satisfy even the most discerning of palates with its complexity and depth of flavors.
The “easy vegan chili recipe” is a delicious, healthy and easy-to-make vegan chili recipe. It’s perfect for meal prep!
Make yourself at home with a bowl of the greatest vegan chili! This simple vegan chili recipe is as traditional as they come: one pot, no expensive Ingredients, and no muss!
Chili Vegan Style
I’m not sure how it happened, but it’s almost November! And that, my friends, means we’re in the heart of chili season.
The beginning of November also signals the start of the Christmas season. And, I don’t know about you, but this is the time of year when I turn to my tried-and-true, simple recipes. I feel like I’ve spent so much time cooking during the previous few months of the year that on weeknights I just want something easy and basic. There was no sophisticated equipment, materials, or culinary procedures used. Let me simply toss a lot of things in a pot and call it a day.
That’s where recipes like this Chili Vegan Style come in. There are no frills with this recipe. It’s the same bowl of chili you know and love from your childhood, but with plant-based Ingredients instead! Most of this recipe is hands-off cooking – all you’ve gotta do is chop up some veggies, give everything a quick sautee, then let this vegan chili do its thang while it simmers away on the stove.
It’s delicious, hearty, and, most importantly, SIMPLE!
This Vegan Chili’s Ingredients
We’re keeping things simple here. To create this vegan chili, you’ll only need a few pantry staples and a package of vegan ground beef.
There are plenty of vegan chilis made with vegetables and beans, but this isn’t one of them! I wanted something vintage, like the chilis you would remember from your childhood, but plant-based. So we’re using vegan ground beef, grabbing a couple cans of beans, putting in some tomatoes with lots of spices, and letting the burner do the rest. Everything you’ll need is listed below:
- Oil from olives. This dish begins with sautéed onion and garlic, as does everything delicious in life.
- Onion, yellow As already stated
- Garlic. For this dish, I suggest using fresh garlic cloves. Because we’re using largely cupboard goods, a little fresh garlic goes a long way in making this vegan chili flavorful.
- Ground vegan beef Any form of vegan beef ground or crumbles will work, but I like Impossible Burger Ground or Beyond Beef Ground.
- Toasted tomato paste Tomato paste, in addition to canned tomatoes, gives our chili the rich depth of flavor you need when you’re craving chili.
- Spices. Chili powder, cumin, cayenne, salt, and pepper are required. Depending on your spice tastes, you may increase or decrease the cayenne.
- Sugar. This helps to balance out the spices as well as the tomatoes’ acidity.
- Beef broth made vegan. Any vegetable broth will suffice if you don’t have or can’t get vegan beef broth.
- Toasted canned tomatoes Any type would suffice! Use what you’ve got, whether it’s diced, roasted, or crushed.
- Beans. In this dish, I used both kidney and pinto beans. If you choose, you may also use black beans.
Chili Recipe for Vegans
The majority of this vegan chili recipe involves hands-off cooking, making it an excellent midweek supper option.
It all begins with some olive oil and onions sautéing. Add your garlic and heat until fragrant after your onions have softened and gently browned. Then, using a wooden spoon or spatula, break up the vegan ground beef into bits. Brown the vegan meat for approximately 5 minutes, then add the tomato paste, sugar, and all of your spices and cook until everything is nice and toasted.
Finally, bring your vegan chili to a boil by adding the broth, chopped tomatoes with juices, and beans. Reduce the heat to low and leave the pot uncovered until it has boiled. I suggest simmering it for at least 15 minutes to allow all of the flavors to blend, but you can cook it for longer if you want to truly let the flavors shine.
Serving Suggestions for this Vegan Chili
When you’re entertaining friends or family, a huge pot of chili is the best thing to cook since you can customize it with toppings!
This vegan chili was practically designed for my Vegan Sour Cream recipe. For example, I created the recipes simultaneously. For added freshness, I like to add a sprinkling of vegan shredded cheese and chopped green onions. You could slice up some fresh jalapeño if you prefer things hot. You can’t go wrong with a side of tortilla chips, either!
More One-Pot Vegan Recipes
In my eyes, anything that comes together in one pot is a wonderful candidate for a weekday supper meal. Less dishes = less worry = more time to do anything you want. Try these wonderful vegan one-pot dishes if you’re searching for more!
Making Instructions:
Chili Vegan Style
Make yourself at home with a bowl of the greatest vegan chili! This simple vegan chili recipe is as traditional as they come: one pot, no expensive Ingredients, and no muss!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 diced yellow onion
- 4 garlic cloves, minced
- 1 pound ground vegan beef
- 1 can tomato paste (8 oz.)
- chile powder (2 tablespoons)
- 2 tablespoons cumin powder
- 1 tblsp. sugar
- 1/2 teaspoon black pepper, ground
- 1 tablespoon salt
- 1/4 teaspoon cayenne pepper, ground
- 1 14.5 oz. chopped tomatoes (with juice)
- 2 cups beef broth (vegan) (or vegetable broth)
- 1 drained and washed 15-ounce can kidney beans
- 1 drained and rinsed 15-ounce can pinto beans
- Topping: vegan sour cream
- Topping: vegan shredded cheddar cheese
- Topping: sliced green onions
Instructions
- Add oil to a large saucepan over medium heat. Add the onion once it’s heated. Cook, stirring regularly, for 7-10 minutes, or until gently browned. Cook for 1-2 minutes, or until garlic is aromatic.
- Toss in some vegan ground beef. With a wooden spoon, break apart into little pieces. Cook for 5-7 minutes, or until well browned. Stir in the tomato paste, chili powder, cumin, sugar, salt, and cayenne pepper. 1 minute of cooking
- Stir in the broth, chopped tomatoes, kidney beans, and pinto beans. Bring the chili to a boil over high heat. Reduce heat to low and cook for 15 minutes, uncovered.
- Sour cream, cheese, and green onions go on top of the chili.
Notes
Beyond Beef Plant-Based Ground and Impossible Plant-Based Burger Ground are two examples of this. Vegan ground crumbles might also be used.
33410.2 g1016.2 mg11.1 g4.6 g42.4 g8.1 g19.9 g0 mg 1 dish (1/6th of the recipe)
“Classic Vegan Chili (One Pot Recipe) – Emilie Eats” is a unique vegetarian chili recipes that can be made in one pot. The recipe also includes instructions for how to make the vegan chili without beans, if you so choose.
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