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
Keyword Easy Vegan Chili
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 6
Calories 304kcal
Author Marly
Ingredients
2tablespoonsolive oil
1mediumonionpeeled and chopped
2clovesgarlicpeeled and minced
2cupsveggie crumbles
215 oz canschili beans
115 oz canschili ready tomatoes(see note)
½cupfrozen corn
1 - 2tablespoonchili powder
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.