Easy Chili

If you’re craving a cozy, hearty bowl of comfort, you’ve landed in the right place.

This vegan beef-less chili is the ultimate weeknight hero—simple, delicious, and packed with flavor that’ll have everyone asking for seconds. Whether you’re vegan, veg-curious, or just looking for a lighter spin on classic chili, this recipe delivers the warmth and richness you love without the meat.

Perfect for meal prepping, last-minute dinners, or cozy nights in, this chili is your new go-to. So grab your spoon and your favorite toppings, because it’s chili time!

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Shopping List- Easy Vegan Chili

Produce:

• 1 yellow onion

• Garlic

• Fresh cracked pepper (if not already on hand)

Canned Goods:

• 2 cans (15 oz. each) kidney beans

• 1 can (15 oz.) diced or crushed tomatoes

• Tomato paste (small can or tube)

Refrigerated/Frozen:

• 1 bag (about 13 oz.) beef-less ground crumbles

Spices & Seasonings:

• Chili powder

• Cumin powder

• Cayenne pepper (optional, if desired)

• Kosher salt

• Better than Bouillon Paste (No Beef or No Chicken flavor) or Bouillon cube

Oil:

• Avocado oil or grapeseed oil

Optional Toppings:

• Shredded cheese

• Sour cream

• Tortilla strips

• Red or green onion

• Cilantro

• Avocado

• Pico de gallo

Helpful Notes for Easy Vegan Chili

1. Using Beef-less Ground Crumbles
   Beef-less crumbles are a fantastic meat-free substitute for traditional ground beef in chili. They provide a similar texture and absorb all the rich flavors of the chili spices. Perfect for those seeking a plant-based or vegetarian chili option without compromising on taste.

2. Kidney Beans in Chili
   Kidney beans are classic for chili recipes because of their hearty texture and ability to hold up in simmered dishes. You can substitute with black beans or pinto beans if preferred, though kidney beans add a robust, authentic chili feel.

3. Spicing it Up
   Chili powder and cumin are essential for a smoky, spicy flavor, but you can adjust the heat level by adding or omitting cayenne pepper. Feel free to increase the chili powder if you want a stronger flavor punch!

4. Flavor Boosters
   Tomato paste adds a rich, concentrated flavor to the chili, while bouillon (or bouillon cube) enhances the overall depth. If you don’t have bouillon, vegetable stock or water with added salt will work in a pinch.

5. Optional Toppings for Extra Flavor
   Add a personal touch with toppings like shredded cheese, avocado, tortilla strips, or pico de gallo. These toppings not only boost flavor but also add texture, making this chili even more satisfying.

6. Perfect for Meal Prep
   Chili is a meal-prep favorite because it actually tastes better the next day as the flavors meld. Make a large batch, store it in the fridge, and enjoy it over the week.

7. Serving Ideas
   Serve this hearty chili with cornbread, over baked potatoes, or with tortilla chips. For a Texan twist, skip the beans and add extra beef-less crumbles, creating a more classic ‘chili con carne’ style.

8. Storage Tips
   Store leftover chili in an airtight container in the fridge for up to 5 days. It also freezes well, making it a convenient go-to for busy weeks!

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Cornbread

This chili is amazing with fresh homemade cornbread! The recipe is classic, simple, and not too sweet. It’s also pretty straight forward, with no weird or hard-to-find ingredients. 

Get the Recipe Here

INGREDIENTS:

• 1 bag (about 13 oz.) beef-less ground crumbles

• 2 cans (15 oz. each) kidney beans, drained and rinsed

• 1 can (15 oz.) diced or crushed tomatoes

• 1 yellow onion, diced

• 2 tbsp oil (avocado or grapeseed) you can sub water for oil-free

• 2-3 garlic cloves, minced

• 2 tbsp chili powder

• 1 tbsp cumin powder

• ¼  tsp cayenne pepper (optional, for extra heat)

• 2 tbsp tomato paste

• ½  to 1 tsp salt, to taste

• 1 tsp Better than Bouillon paste or 1 bouillon cube (No Beef or No Chicken flavor)

• 2 ½  cups water

• Fresh cracked pepper

Optional Toppings:

• V shredded cheese

• Diced red or green onions

• V sour cream/yogurt

• Tortilla strips

• Pico de gallo

• Cilantro

• Avocado

DIRECTIONS:

1. Heat the Oil: In a large pot, heat the oil over medium heat.

2. Cook the Onion and Garlic: Add the diced onion and cook until it turns translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.

3. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

4. Combine Ingredients: Add the kidney beans, diced tomatoes, beef-less crumbles, chili powder, cumin, and cayenne (if using). Cook for about 2 minutes, stirring to combine.

5. Simmer the Chili: Add the water and bouillon, then bring the chili to a boil. Once bubbling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes. Stir occasionally, to ensure the chili does not stick to the bottom of the pot.

6. Check Seasoning: Taste and adjust the seasoning with salt and fresh cracked pepper if needed (the bouillon may add enough salt, so taste first).

Serving Suggestions
Serve the chili with cornbread, chips, tortillas, or even over a baked potato. For a twist, skip the beans and add an extra bag of crumbles for a Texas-inspired, bean-free chili.