Who says you need meat for a hearty and flavorful chili? Absolutely not! This simple vegan chili recipe proves that Chili Food can be incredibly satisfying and delicious without any animal products. It’s packed with flavor, incredibly easy to make, and perfect for a cozy weeknight meal.
This vegan chili food recipe is brimming with wholesome ingredients like beans, corn, lentils, and a medley of vegetables. The magic truly lies in the aromatic blend of spices. As they simmer together, they create a rich and inviting aroma that will fill your kitchen and make your mouth water in anticipation of this comforting chili food.
The best part? This recipe is designed for speed and ease. Unlike many chili recipes that require hours of slow cooking in a crockpot, this vegan chili food comes together quickly on the stovetop. In just about 20 minutes of simmering, you’ll have a pot of flavorful chili ready to enjoy! It’s the perfect solution for those evenings when you crave a hearty and healthy meal without spending hours in the kitchen.
Easy Vegan Chili Food Recipe
Try this quick and easy vegan chili food recipe for a comforting meal, especially when the weather turns chilly!
4.85 from 13 votes
Keyword: chili food, vegan soup, plant-based chili
Prep Time: 16 minutes
Cook Time: 20 minutes
Total Time: 36 minutes
Servings: 6
Author: Lauren Toyota
Ingredients
- 1 tablespoon vegetable oil (sunflower oil recommended)
- 1 medium yellow or white onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- ½ tablespoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 4 cups crushed canned tomatoes
- 2 cups cooked green lentils
- 2 cups cooked kidney beans
- 2 cups frozen corn, thawed and drained
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Instructions
- Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 2 minutes, until softened and fragrant. Stir in the chopped red bell pepper and cook for another minute.
- Add chili powder, chipotle chili powder, cumin, oregano, and cinnamon. Stir well to combine the spices and sauté for about 2 minutes, allowing the flavors to bloom. Add the minced garlic and stir, cooking for another 2 minutes. Reduce heat if needed to prevent garlic from burning. If the mixture starts to stick, add a splash of crushed tomatoes to deglaze the pot.
- Pour in the remaining crushed tomatoes, cooked lentils, kidney beans, and thawed corn. Season with sea salt and black pepper. Stir everything together to combine.
- Cover the pot with a lid, bring to a simmer, and cook for 20 minutes. For a quicker meal, 20 minutes of simmering is sufficient and delicious. For a richer flavor, you can simmer for longer.
- Serve hot, topped with your favorite chili food garnishes such as vegan sour cream, chopped green onions, and an extra sprinkle of black pepper.
Recipe Notes
For a creamy topping, consider using tofutti vegan sour cream, as used in the photos and video. Alternatively, you can easily make a homemade cashew sour cream for a richer flavor.
