This vegan chili recipe is a crowd-pleaser with its cheesiness, meaty texture, flavorful spices, and protein-packed beans – even meat eaters will rejoice! Make sure you top with vegan cornbread, vegan sour cream, and green onions to take this dish over the top!
This vegan chili is filled with plant-based ground beef, black beans, kidney beans, aromatic seasonings, and saucy tomatoes. The recipe is super easy and can be made in one pot in under 30 minutes! It makes for great leftovers too as it’s even more flavorful the next day.
This is the perfect recipe for when you’re in a rush, but want something warming and decadent. I created this one night as a “pantry dump” and it is now a frequent request in my household. I hope you enjoy as much as my family does 🙂
If you make this recipe, please tag me on Instagram @crueltyfreecrystal, I’d love to see your creations!
For more vegan recipes like this one, visit https://crueltyfreecrystal.com/category/eat/recipes/ or follow me on IG @crueltyfreecrystal.
What Ingredients You Need To Make This Vegan Chili Recipe
- Diced tomatoes with green chilies
- Tomato sauce
- Can of black beans
- Can of red kidney beans
- Tomato paste
- Vegetable stock
- Yellow onion
- Vegan ground beef (I used Gardein ground be’f)
- Dairy-free cheddar cheese shreds
- Yellow mustard
- Agave or maple syrup
- Cumin
- Chili powder
- Paprika
- Garlic powder
- Salt and pepper, to taste
- Chopped green onion, for garnish
- Vegan Cornbread (optional)
- Vegan Sour Cream (optional)
How to Make Vegan Chili
- In a large pot, heat up olive oil and add in diced onion. Cook until translucent, stirring occasionally.
- Next, add in spices and cook for 1-2 minutes, until fragrant.
- Add in vegan ground beef with 1/4 cup of vegetable stock and stir until thoroughly mixed. (I used frozen Gardein ground be’f). Let it defrost if you use frozen beef.
- Once cooked, add in remaining vegetable stock, tomato sauce, diced tomatoes, agave syrup, black beans, kidney beans, mustard, and tomato paste and stir until combined.
- Heat up to a boil and cover. Cook for about 15 minutes. Checking in to stir occasionally so nothing sticks to the bottom.
- Reduce heat to low and cover to simmer for about 5-10 minutes.
- Finally, add in vegan cheese shreds to melt and salt and pepper to taste.
- Enjoy! Serve with vegan cornbread, vegan sour cream, chopped green onion, and a sprinkle more of vegan cheddar cheese shreds.
A Few Other Recipes to Try
The Best Vegan Chili Recipe
This vegan chili recipe is a crowd-pleaser with its cheesiness, meaty texture, flavorful spices, and protein-packed beans!
Ingredients
- 14.5 oz can diced tomatoes with green chilies
- 15 oz can tomato sauce
- 15 oz can black beans
- 15 oz can red kidney beans
- 1 tbsp tomato paste
- 3/4 cup vegetable stock divided
- 1 medium yellow onion chopped
- 8-10 oz vegan ground beef (I used Gardein)
- 1/2 cup dairy-free cheddar cheese shreds
- 1 tsp yellow mustard
- 1 tbsp agave or maple syrup
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper to taste
- chopped green onion for garnish
Instructions
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In a large pot, heat up olive oil and add in diced onion. Cook until translucent, stirring occasionally.
-
Next, add in spices and cook for 1-2 minutes, until fragrant.
-
Add in vegan ground beef with 1/4 cup of vegetable stock and stir until thoroughly mixed. (I used frozen Gardein ground be'f). Let it defrost if you use frozen beef.
-
Once cooked, add in remaining vegetable stock, tomato sauce, diced tomatoes, agave syrup, black beans, kidney beans, mustard, and tomato paste and stir until combined.
-
Heat up to a boil and cover. Cook for about 15 minutes. Checking in to stir occasionally so nothing sticks to the bottom.
-
Reduce heat to low and cover to simmer for about 5-10 minutes.
-
Finally, add in vegan cheese shreds to melt and salt and pepper to taste.
-
Enjoy! Serve with vegan cornbread, vegan sour cream, chopped green onion, and a sprinkle more of vegan cheddar cheese shreds.
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