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Quick Vegan Chili Recipe

With just a few simple steps and minimal prep work, you can have a steaming bowl of flavorful chili on the table in under an hour.


Single Burner


Very Easy

Picture of the vegan chili recipe.

So hearty you won't even miss the meat! With this vegan chili recipe, you're not just enjoying a delicious meal—you're nourishing your body and embracing a healthier lifestyle.

This recipe has very little labor involved and also makes tasty leftovers.

Honestly, without the beer this tastes almost exactly like the chili my mom made growing up. There's something inherently comforting about a big bowl of steaming chili.

My mom used to always make it with half pinto beans and half kidney beans.

Picture of the ingredients needed for the meatless chili.

Gather your ingredients. Heat a soup pot over medium heat. Meanwhile, mince the onion.

Picture of onions being sauteed.

Add the 4 Tbs of oil and heat until glossy, then add the onion. Cook, stirring occasionally, until it begins to turn translucent, about 4-5 minutes. Meanwhile measure 2 tsp chili powder, 2 tsp cumin, 1 1/2 tsp garlic powder, 1 1/2 sweet paprika, 1 tsp cayenne, 1/4 tsp smoked paprika, and 1/2 tsp cocoa powder (optional) into a small bowl.

Picture of onions and ground beef substitute being cooked together.

Add the 2 cups of vegan ground beef and cook, stirring occasionally, until most of the oil is absorbed, about 2-3 minutes.

Picture of onions and ground beef substitute being cooked together.

If you are using my ground beef recipe add 1/2 cup of water and 2 Tbs of soy sauce now, cooking until most of the liquid is absorbed, about 3-4 minutes.

Picture of the spice mix added to the onion and fake beef.

Add the small bowl of spices, and stir until evenly distributed and fragrant. About 30-45 seconds.

Picture of the beer and tomatoes being added with the pintos and fake beef mix.

Add the 3 1/2 cups beans (or two 14.5 oz cans) drained, 1 14.5 oz can of diced tomatoes, 1 bottle or can of a light beer or an extra 1 1/2 cup vegetable broth, 1 cup vegetable broth, and 3 oz tomato paste. Stir until combined.

Picture of all the ingredients in the pot, mixed up, and ready to simmer.

Bring to a boil, then cover and lower heat. Let simmer for 30 minutes. Stir every few minutes, being sure to scrape the bottom of the pan so nothing sticks and burns.

Picture of the chili after simmering for 30 minutes.

Taste and season with salt and pepper as necessary. Enjoy!

Final picture of the vegan chili in a bowl and served with crackers.

How can I serve this?

Lots of things are nice to top chili! Such as:

  • sour cream

  • french fried onions

  • tomatoes

  • green onions

  • diced tomatoes

  • cheese

  • etc.

There are also several things that are lovely on the side. Here are some suggestions:

  • crackers

  • cornbread

  • chips

  • bread

  • rice (which is also a cheap way to stretch the chili further)

  • etc.

Finally, there are plenty of things you can use leftover chili. Need some ideas?

  • nacho bowls

  • as taco filling

  • frito pie

  • chili dogs

  • chili burgers

  • loaded fries

  • loaded tots

  • as the topping for enchiladas

  • etc.


This chili is good in the fridge for up to a week. It is even better the second day after the spices have had time to fully marry. This recipe also packs really nicely for lunch.

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