This easy Vegan Chili recipe is perfect comfort food for a cold winter’s night. Make this best vegetarian chili recipe with beans and veggie crumbles in just around 30 minutes. Be sure to serve it with your favorite bread, like vegan cornbread or garlic bread!
Busy days can translate into less time for cooking. That means it’s necessary to have some simple and fast recipes at the ready. This simple vegan chili is a favorite for that very reason.
Besides, I like to show off the versatility of vegan eats. Delicious, affordable, and now…even easy. What else could we ask for?
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 (we went through some rough years but not we get along great!).
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 easy vegan recipes.
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.
Besides, it’s no problem to make a standard chili recipe vegan!
How to Make Easy Vegan Chili
I love making vegan chili recipes. They’re so versatile and tasty. For this one, let’s begin with the list of ingredients.
Vegan Chili Ingredients:
- olive oil
- veggie crumbles
- chili beans (see below)
- chili ready tomatoes (see below)
- frozen corn
- chili powder
Step One: Cook Onions, Garlic, & Veggie Crumbles
This first step for this vegan chili recipe is to add oil to a large pot over medium heat. Add chopped onions and garlic, and cook until onions are translucent, around 3 minutes.
Next, add veggie crumbles and cook for 3 – 5 minutes. The goal is to get the crumbles firm and maybe even slightly browned. See my notes below about veggie crumbles. There are a lot of options these days!
Step Three: Add Beans, Tomatoes and Simmer
So, once the crumbles are cooked, add the beans, tomatoes, and corn.
Regarding the beans and tomatoes, to keep things really simple, you can use chili read beans and chili ready tomatoes. I love both of these! However, if they’re not available, simply use chili beans or pinto beans and diced tomatoes.
Give this a good stir to combine and then continue cooking over medium heat. Bring it to a simmer, and then reduce heat to medium-low and cook for 10 – 20 minutes.
If using chili-ready tomatoes and beans, you may not need to add more chili powder. Taste and determine at this stage. If more is needed, add one tablespoon at a time. If you’re not using chili-ready tomatoes and beans, you may want to add up to 3 – 5 tablespoons of chili powder based on your taste preferences.
Add-ins: You can other tasty ingredients to this chili, like jalapeños or diced green/red peppers.
Serve warm with cornbread, crackers, or your favorite crusty bread. You can also add dollops of vegan sour cream or plain vegan yogurt on top too. And don’t forget the hot sauce!
Best Veggie Crumbles
Let’s talk about veggie crumbles for a moment. I love using either Gardein veggie crumbles or Beyond Meat Beefy because they’re vegan and gluten-free.
These days you can also purchase ground veggie meat Beyond Beef Plant-based Ground and Pure Farmlands Protein Starters which is also a package of “ground meat” like product. I like both of these products and they can easily be used in this chili recipe. Simply follow the instructions on the package and cook the veggie meat according to the package directions.
You can incorporate the cooked veggie meat crumbles into the chili as it cooks or reserve it to add immediately before serving. The advantage to adding it before serving is it retains that crispy, browned flavor even longer. This make the best vegan chili ever!
Tofu Chili Recipe
Don’t want to use a veggie crumbles or ground veggie meat product? Vegan chili with tofu is actually easy and tasty too! Simply make a batch of my 10-minute Tofu Scramble. Be sure to break the pieces down into small bits and cook them in a skillet until nice and firm.
Then, immediately before serving, add the tofu and stir it into the chili. Believe it or not, tofu chili recipes are delicious!
That’s it for this veg chili recipe!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Easy Vegan Chili
- 2 tablespoons olive oil
- 1 medium onion , peeled and chopped
- 2 cloves garlic , peeled and minced
- 2 cups veggie crumbles
- 2 15 oz cans chili beans
- 2 15 oz cans chili ready tomatoes (see note)
- 1/2 cup frozen corn
- 1 – 2 tablespoon chili powder
- Add oil to a large pot over medium heat. Add chopped onions and garlic, and cook until onions are translucent, around 3 minutes. Add veggie crumbles and cook for 3 – 5 minutes.
- Add beans, tomatoes, and corn. Stir to combine. Bring to a simmer, then reduce heat to medium-low and cook for 10 – 20 minutes. If using chili-ready tomatoes and beans, you may not need to add more chili powder. Taste and determine at this stage. If more is needed, add one tablespoon at a time. If you're not using chili-ready tomatoes and beans, you may want to add up to 3 – 5 tablespoons of chili powder based on your taste preferences.
- Serve warm with cornbread, crackers, or your favorite crusty bread.
See? Wasn’t that easy? Enjoy!