Go Back
–+ servings
Print Recipe
3.88 from 16 votes

The Best Vegan Chili

Quick, easy, mild, and delicious vegan chili
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree, Entree/Soup, Lunch or Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 346kcal
Author: Lindsay Reynolds

Ingredients

  • 1 tablespoon oil (any neutral flavor oil will work)
  • 1 medium onion chopped
  • 1/2 bell pepper chopped (I used yellow)
  • 13 oz Gardein beefless ground or similar vegan protein crumbles
  • 30 ounces tomato sauce (or 2 cans)
  • 15 ounces petite diced tomatoes (or 1 can)
  • 15 ounces cooked dark kidney beans (or 1 can)
  • 15 ounces cooked black beans (or 1 can)
  • 1 tablespoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon garlic powder

Instructions

  • Heat oil in large pot on medium-high heat for 20 seconds.
  • Place chopped onion and chopped bell pepper in pot and sauté x 3-4 minutes, until just softened.
  • Add vegan protein crumbles to pot and cook, stirring almost constantly,  until crumbles are completely thawed.
  • Add remaining ingredients.
  • Serve hot, with chips, vegan cheese, avocado, cilantro, or other veggies of your choice.

Notes

This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 346kcal | Carbohydrates: 55g | Protein: 21g | Fat: 6g | Sodium: 334mg | Potassium: 1432mg | Fiber: 16g | Sugar: 11g | Vitamin A: 1200IU | Vitamin C: 36.4mg | Calcium: 179mg | Iron: 8.5mg