One-Pot Easy Vegan Chili Recipe

This one-pot easy vegan chili recipe has become one of my favorites over the past year. It’s the perfect go-to quick and easy recipe for all you busy folks out there. I make this chili all the time during the fall and winter. As a result, It keeps me full for hours and I’m getting so much protein and fiber. Whoop Whoop!

Easy Vegan Chili Ingredients

Making this one-pot easy vegan chili recipe brings back so many great memories from childhood. Back in the day, my stepdad made the best chili. I remember smelling the rich spices of cumin, garlic, and chili powder in the kitchen. Fun Fact: The first time my mom introduced my siblings and me to my stepdad he made us chili for dinner.  We had a great evening. The love I have for chili is still the same even without animal protein.

There are so many ways to make chili. However, I keep going back to this simple recipe because all the flavors work so well together. For the recipe, I kept it simple by using canned black and kidney beans. In addition, I used a can of tomatoes (unsalted). For some extra spice, I added jalapeños. Garnished with cilantro. Also, I topped it off with bits of Daiya cheddar style cheese. This chili is hearty, smoky, easy, and so darn customizable. What’s not to love?

This comforting easy vegan chili would pair well with our vegan cheesy jalapeño cornbread muffins. This recipe works well for any weekday night or potluck.

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One-Pot Easy Vegan Chili

This One-Pot Easy Vegan Chili is best with simple ingredients. It's perfect for any night of the week.  

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Ingredients

• 1 Tbsp coconut oil (omit if avoiding oil)
• 1 medium green bell pepper (chopped fine)
• 1 small onion (chopped fine)
• 4 cloves garlic
• salt and black pepper (to taste)
• 3 Tbsp chili powder
• 3 Tbsp cumin
• 2 Tbsp smoked paprika
• 2 Tbsp fresh cilantro, minced (optional)
• 1 jalapeno (diced without seeds)
• 1 Tbsp oregano (optional)
• 2 cans diced/crushed tomatoes (28 oz)
• 1 can black beans (15 oz, drained)
• 1 can kidney beans (15 oz, drained)
• 3 Tbsp tomato paste
• 1 Tbsp maple syrup (optional)
• 1 cup corn (optional)
• 1 cup vegetable broth (or water)

Instructions

• Heat oil in a large pot over medium heat until hot. Add bell pepper, onion, salt, and pepper. Cook and stir often, until vegetables are softened about 5 minutes. 
• Add jalapeno, garlic, maple syrup, and spices to the pot. Saute for a few minutes and add vegetable broth if ingredients stick to the pot. 
• Stir in 1 cup of vegetable broth, scraping up any browned bits. Stir in drained beans, tomatoes, and corn. Bring to a boil. Cover and reduce heat to a simmer for 20 minutes, stirring occasionally. Uncover and continue to simmer for 5-10 minutes until Chili reaches the desired outcome.
• Stir in cilantro and season with more spices to taste. 
• Serve as is or garnish as desired. Leftovers can be stored in the fridge for up to 3 days, and in the freezer for up to one month.

Notes

Optional Toppings: Jalapeno, Avocado, Vegan Sour Cream, Vegan Cheese, Nutritional Yeast, Cilantro or Parsley. 

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