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A bowl of vegan chili is topped with sour cream, and vegan cheddar shreds. A bowl of tortilla chips and a blue kitchen towel is behind it.
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Easy Vegan Chili

Make this easy vegan chili for a quick winter meal. Serve it over vegan hot dogs, baked potatoes, and more!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 304kcal
Author Marly McMillen

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 cups veggie crumbles
  • 30 oz chili beans (2 cans)
  • 15 oz can chili ready tomatoes (see note)
  • ½ cup frozen corn
  • 1 to 2 tablespoons chili powder
Cups - Metric

Instructions

  • 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 to 5 minutes.
  • Add beans, tomatoes, and corn. Stir to combine. Bring to a simmer, then reduce heat to medium-low and cook for 10 to 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 to 5 tablespoons of chili powder based on your taste preferences.
  • Serve warm with cornbread, crackers, or your favorite crusty bread.

Notes

If you don't have chili ready tomatoes, simply used diced tomatoes and add additional chili powder to taste.
See post tips for ideas on veggie crumbles.

Nutrition

Calories: 304kcal | Carbohydrates: 44g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 1423mg | Potassium: 1257mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1393IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 7mg