Easy Vegan Chili ❤️ A budget-friendly hearty, delicious & nutritious one-pot vegan recipe that will be ready to eat in under 30 minutes! This is the perfect easy meal for a camp-out or when you’re hungry & just need something quick & satisfying to fill your tummy and warm your soul. Oil-free option. GF
You’re hungry and you want something filling and delish and you want it now. What to do? Go to your cupboard, open a few cans of beans & diced tomatoes, chop up an onion and throw in a few spices & basic ingredients and voila! You’ve got the makings for a simply great vegan chili that will be ready to eat in a half hour or less! Made with a satisfying combo of pinto, black, kidney and garbanzo beans, tomatoes, onions, corn and seasonings. Add a slice of warm homemade vegan cornbread & you have a complete meal!
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Enjoy the best easy vegan chili you’ve ever had with our scrumptious easy vegan corn bread and citrus infused vegan butter!
This super easy recipe is one of my favorite go-to meals when I need something delish & filling in a pinch. Enjoy it with tortilla chips or warm corn bread. Top it with ripe avocado, vegan cheese, fresh salsa, and a sprig or cilantro. You’ve got an entire meal in a bowl. Everything goes into one pot – no extra cookware to wash.
This quick & easy recipe is prepared with canned or precooked beans. I suggest using a variety. Some stores carry mixed or tri-beans, which are handy. I like to use a combo of kidney, pinto and black beans. Sometimes I’ll throw in a can of garbanzos. Why not?
How to make easy vegan chili
Equipment
- 6 quart or larger stovetop covered pot,
- Citrus juicer
- Long spoon
- Measuring spoons
- Measuring cup
- Chef’s knife
Ingredients
- 1 medium yellow onion diced
- 3 Tbsp olive oil 🥕See notes below for OIL-FREE version
- 5 15 oz cans beans assorted – pinto, black beans, kidney beans, red beans, garbanzo, etc
- 2 14.5 oz cans diced tomatoes with juice
- 1 C corn kernels fresh, frozen, or canned
- 1/2 C salsa or pico de gallo
- 1-2 whole limes juiced (to taste)
- 1 tsp salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp black pepper
Instructions
- Using a 6 quart or larger stovetop pot, begin heating olive oil over med-high heat.
- Add diced onion, lower heat to medium, until onions soften.
- Add all other ingredients, stir to thoroughly combine.
- Cover pot and simmer for 15-20 minutes, stirring occasionally, until chili is bubbling.
- Remove from heat.
- Spoon chili into bowls, garnish with sliced avocado, extra salsa, cilantro, vegan cheese, black olives, tortilla chips, whatever you have on hand.
- Enjoy with extra chips or our yummy vegan cornbread.
- Simply delicious!🌶
🥕Oil-free Prefer to make your chili oil-free? No problem! Simply replace the olive oil with 3 tbsp water. Slowly simmer the onions over medium-high until they get soft, making sure not to let the onions burn. Then add the next ingredients.
The easy vegan chili is the perfect partner with a slice of this scrumptious homemade easy vegan cornbread.
How to Make Easy Vegan Cornbread
Easy Vegan Cornbread 🌽 A lightly sweet and fluffy classic quick bread made with all plant-based ingredients. Moist and delicious with whole corn kernels & maple syrup. Yum! See the complete recipe with details here.
Equipment
- Medium mixing bowl
- Small mixing bowl
- Measuring cup
- Measuring spoons
- 8″ square baking pan or cupcake pan
Ingredients
- 1 C corn meal
- 1 C all purpose flour
- 1/4 C maple syrup scant cup
- 1 tbsp baking powder
- 1 tsp salt
- 1 C rice milk
- 1/3 C vegan butter melted
- 1 egg equivalent prepared vegan egg replacer
- 1/3 C sweet corn fresh, frozen, or canned
Instructions
- Preheat oven to 400°
- Prepare baking dish by lining with parchment or greasing with butter or oil. If using a muffin pan, use paper liners or oil.
- In medium bowl, combine corn meal, flour, baking powder and salt.
- In small bowl, mix milk, melted butter, maple syrup, prepared egg replacer, and corn.
- Add wet ingredients to dry. Combine until just blended. Don’t over-mix.
- Pour into prepared baking dish or muffin tin.
- Bake for 25 – 27 minutes, until an inserted toothpick comes out clean.
Looking for more hearty, easy & delicious vegan recipes? Check out these delish dishes!
- Easy Vegan Cornbread
- Vegan Rustic Vegetable Soup
- Simple Vegan Mashed Potatoes
- Vegan Shepherds Pie
- Easy Homemade Vegan Pot Pie
very vegan 🌱 very good!
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕
Easy Vegan Chili
Equipment
- 6 quart or larger stovetop covered pot,
- Long spoon
- Chef's knife
Ingredients
- 1 medium yellow onion diced
- 3 Tbsp olive oil 🥕See notes below for OIL-FREE version
- 5 15 oz cans beans assorted – pinto, black beans, kidney beans, red beans, garbanzo, etc
- 2 14.5 oz cans diced tomatoes with juice
- 1 C corn kernels fresh, frozen, or canned
- 1/2 C salsa or pico de gallo
- 1-2 whole limes juiced (to taste)
- 1 tsp salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp black pepper
Instructions
- Using a 4 quart or larger stovetop pot, begin heating olive oil over med-high heat.
- Add diced onion, lower heat to medium, until onions soften.
- Add all other ingredients, stir to thoroughly combine.
- Cover pot and simmer for 15-20 minutes, stirring occasionally, until chili is bubbling.
- Remove from heat.
- Spoon chili into bowls, garnish with sliced avocado, extra salsa, cilantro, vegan cheese, black olives, tortilla chips, whatever you have on hand.
- Enjoy with extra chips or our yummy vegan cornbread.
- Simply delicious!🌶
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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You’re going to love how quick & easy it is to create a pot of hearty, healthy & delicious vegan chili using basic ingredients. In less than a half hour dinner will be on the table!