Who says you need ground beef in your chili for it to be good? I oppose! Vegan chili is absolutely doable and it’s delicious, too! Plus it can still be hearty and filling while staying completely veg-friendly.
This recipe is loaded up with beans, corn, lentils, and vegetables. It also uses fragrant spices that when simmered on the stove make this pot of vegan chili a total dream.
The best part about this recipe is that it’s super easy, and takes basically no time to make!
A lot of chili recipes cook in a crockpot, which means waiting all day or all night for your meal… not this time! Let that pot simmer on the stove for 20 minutes and it’s ready for you to dig right in!
easy vegan chili
Try my recipe for a quick and easy vegan chili… perfect for when it’s cold AF outside!
- 1 tbsp vegetable oil (I use sunflower oil)
- 1 yellow or white onion, finely chopped
- 1 red pepper, finely chopped
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1/2 tbsp chipotle chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 4 C crushed canned tomatoes
- 2 C cooked lentils
- 2 C cooked kidney beans
- 2 C frozen corn, thawed and drained of excess water
- 1 tsp sea salt
- 1 tsp ground black pepper
- In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.
Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
Add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground black pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.
Top with vegan sour cream, chopped green onions, and more ground black pepper.