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easy vegan chili

easy vegan chili_hot for food

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_hot for food

easy vegan chili_hot for food
5 from 3 votes
Print Recipe

easy vegan chili

Try my recipe for a quick and easy vegan chili… perfect for when it’s cold AF outside!

Keyword chilli, soup, vegan chilli
Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings 6
Author Lauren Toyota


  • 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


  1. 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.
  2. 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.

  3. 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.

  4. Top with vegan sour cream, chopped green onions, and more ground black pepper.

Recipe Notes

I used tofutti in the pictures and video, but you could also whip up my cashew sour cream.



  • Maddie 4 years ago

    Do you think it’d be a solid substitute if you put in cooked chickpeas instead of lentils? I’m currently on a chickpea kick(pea)! 🙂

    • Lauren Toyota 4 years ago

      SURE why not!!

  • Kinga 3 years ago

    You know that it is the best chili when non-vegan mom every two weeks asks you to make one for dinner :3 thank you Lauren!

    • Lauren Toyota 3 years ago

      NICE! happy it worked out for all of you 😀

  • Hannah 3 years ago

    My dad and brother (meat fanatics) LOVED IT!! So easy and so good!

    • Lauren Toyota 3 years ago

      YAAAY! love that. <3

  • Catherine St-Pierre 3 years ago

    YUM!!! The spices are spot on, as always. I didn’t have any lentils on hand, so I switched them for Beyond Beef crumbles and it’s AMAZING!

  • knocklecat 3 years ago

    I made this on cold December and it was just perfect. The flavors was perfect and it didn’t leave me an after taste, a big plus, and I made the cashew sour cream too. Best winter food.

  • Indianaliana 3 years ago

    Could I possibly substitute the lentils for black beans?

  • Violet 3 years ago

    I made this for my parents. They loved it.

  • Brittany Nader 2 years ago

    I’ve tried several different vegan chili recipes, and this one is hands down the best! I actually cut the recipe in half (because I only had one can of crushed tomatoes) but wish I would’ve doubled it for leftovers because it was SO good! Loved it plain, but this would taste great on a baked potato or vegan hotdog. So easy and delicious.

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