Vegan Chili Recipe

This vegan chili recipe is easy and delicious, and it comes with a list of vegan chili toppings too!

I love this recipe because you can add in vegan “meat” crumbles, or not, and you can get creative with the beans too!

vegan chili recipe

And with the vegan chili toppings guide, you can “jazz” up tor chili anyway you like it!

Vegan Chili Recipe

To make navigating this article easier, I have supplied you with several links below.

Feel free to click on them to skip ahead to the section you are looking for.

Ingredients for Vegan Chili

You can choose to use vegan crumbles or not, and as I noted above and in the recipe card you can use your favorite beans in this recipe.

In this shopping list you will find all the ingredients you need to make 4 servings (about 2 cups each).

vegan chili recipe

Shopping List for Chili:

  • 1 teaspoon olive oil
  • 3 cups vegan “meat” crumbles (optional)
  • 1 large onion
  • 1 red bell pepper
  • 1 cloves garlic
  • 1 jalapeño seeded and
  • 1/8 teaspoon kosher salt
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaves
  • 1 (28-ounce) can chopped tomatoes 
  • 1 (15-ounce) can black beans 
  • 1 (15-ounce) can kidney beans 

How to Make Vegan Chili

I like to make this recipe on the stovetop, but you could easily drop all the ingredients in and make it in the slow cooker if you prefer.

To make it in a slow cooker simple add all the ingredients, and cook on LOW for 6-8 hours or on HIGH for 4-5 hours.

vegan chili recipe

How to Make a Vegan Recipe for Chili:

  1. To a large pot, over medium heat, add the oil, vegan meat (if using), onion, bell pepper, and cook until the vegetables are softened.
  2. Add garlic, and jalapeño, and cook for an additional 2 to 3 minutes.
  3. Add in chili powder, cumin, bay leaves, and mix.
  4. Mix in the tomatoes, increase the heat to medium high, and bring to a simmer.
  5. Reduce the heat to low, cover and simmer for 3 to 5 hours. Stir often to avoid burning.
  6. 30 minutes before serving, remove the bay leaves and add the beans.
  7. Cook uncovered until the beans are warm, and the liquid has mostly evaporated. Serve with desired topping.

Vegan Chili Toppings

All of these toppings are optional and are not counted in the nutrition label below.

I find that the recipes is great on it’s own, but sometimes a few jalapeño slices and a couple of crumbled tortilla chips help curb my cravings.

Add any, or all… it’s your bowl of chili!

Vegan Chili Topping Guide:

Vegan Chili Recipe

This healthy recipe for vegan chili is under 100 calories for 2 cups, and is packed with healthy ingredients.

Be sure to see the nutrition label in the next section!

vegan chili recipe

Vegan Chili Recipe

Audrey Johns
This healthy vegan chili recipe is easy to make and comes with a vegan topping guide too!
You have the option to add vegan crumbles to mimic meat in this recipe, or you can skip its all together.
Special Tip: I like this recipe with black and kidney beans, but you can mix it up and use pinto means, white beans… get creative and try your own mix.
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine gluten gree, vegan, vegetarian
Servings 4 servings
Calories 91 kcal

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cups vegan “meat” crumbles optional
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1 cloves garlic chopped
  • 1 jalapeño seeded and minced
  • teaspoon kosher salt
  • 2 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaves
  • 1 28- ounce can chopped tomatoes drained
  • 1 15- ounce can black beans drained and rinsed
  • 1 15- ounce can kidney beans drained and rinsed

Vegan Chili Topping Guide:

  • Non-Dairy Cheddar "Shreds"
  • Sliced Green Onions
  • Sliced Jalapeños
  • Tortilla Chips
  • Unsweetened cashew yogurt tastes like sour cream!

Instructions
 

  • To a large pot, over medium heat, add the oil, vegan meat (if using), onion, bell pepper, and cook until the vegetables are softened.
  • Add garlic, and jalapeño, and cook for an additional 2 to 3 minutes.
  • Add in chili powder, cumin, bay leaves, and mix.
  • Mix in the tomatoes, increase the heat to medium high, and bring to a simmer.
  • Reduce the heat to low, cover and simmer for 3 to 5 hours. Stir often to avoid burning.
  • 30 minutes before serving, remove the bay leaves and add the beans.
  • Cook uncovered until the beans are warm, and the liquid has mostly evaporated. Serve with desired topping.
Keyword chili, vegan

Nutrition and Calories in Vegan Chili

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