Easy Vegan Chili

To go along with Easy Vegan Strawberry Cake and Easy Vegan Vanilla Cake, now I’m introducing Easy Vegan Chili. I know, one of these things is not like the other. Chili doesn’t fit in the same category as cake, but hopefully you’ll at least agree that it’s easy. That was my goal. Busy days can translate into less time for cooking. That means having a few simple and fast recipes are in order. Besides, I like to show off the versatility of vegan eats. Delicious, affordable, and now…even easy. What else could we ask for?

Super easy, super delicious Vegan Chili.  #vegan #fallrecipes


Well, I could ask for one more thing…one more adjective I’d like to throw in the vegan hat. Convenient. Veganism and convenience have been at odds with each for quite a long time. Kind of like me and my mom.

But time has a way of working things out, and I’m happy to report that it’s now possible to be conveniently vegan. Don’t those two words look so nice together? Also, kind of like me and my mom.

There are so many more products on the market today that are intentionally vegan…and quite a bit more that are what I like to refer as “accidentally vegan.”

I appreciate both versions and include them in my cornucopia of recipes.

Easy Vegan Chili recipe is perfect for the fall

There are times when you want to spend the day in the kitchen, fiddling over each recipe with care. But then there are other days when family are in town, your kid has a concert, and you haven’t had a moment to catch yourself coming or going. Those are the days when easy recipes rule. That’s what Easy Vegan Chili is all about.


Easy Vegan Chili


  • 1 can Chili Starter (I used Bush’s Best Chili Starter)
  • 1 15 oz can Vegetarian Chili* (check the label but these are usually vegan too)
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can stewed tomatoes
  • 1 cup cooked rice (this can be instant rice or  you can use quinoa which cooks up quickly)
  • 1 15 oz can corn (or 2 cups frozen corn)
  • 1 15 oz cup water
  • 1 teaspoon turmeric
*Our store offers a store-brand version of vegetarian chili that’s also “accidentally vegan”. Amy’s Vegetarian Chili happens to be vegan as well.


  1. Combine all ingredients in a cooking pot and stir over medium heat until it comes to a simmering boil, then reduce heat to low and allow it to continue to cook for 20 – 30 minutes (or longer if you have the time).
  2. Serve warm with cornbread, crackers, or your favorite crusty bread.


See? Wasn’t that easy? Enjoy!

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Updated by Marly · Permalink