Chili may be one of the best meals for a crisp autumn day. Even though it isn’t really all that crisp here in Arizona it still makes a very tasty meal. I’ve mention before that I grew up in Texas so we don’t take our chili lightly, the spicier the better.
With this recipe I rein in the spices but feel free to add more (or less) to suit your taste buds. Sometimes I’ll make it mild then scoop some out for my kids then add more spices to the remainder for my husband and I.
If you are new to a plant-based diet this recipe is perfect because you don’t notice anything is missing.
Very Vegan Chili (Texas Style)
Ingredients
- 3 cans of beans OR about 6 cups of cooked beans, any variety
- 1 medium onion, diced
- 1 can diced tomatoes OR about 3 tomatoes, diced
- 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
- 1 8 oz can tomato sauce
- Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that.
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- salt
- pepper
Do
- Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
- Add spices to suit your individual taste preferences.
- Heat until extra liquid, if any, has cooked out.
Serve
This meal is great on a cool day, it is hearty and filled with fiber. Cornbread or crackers make a great accompaniment. Perhaps my favorite way to enjoy chili is on a baked potato. This recipe also freezes well so make a big batch and save some for a rainy day.
This recipe also works great in the Crock Pot but since the beans are already cooked it can be made on the stove fairly quickly.
For more great recipe ideas check out my Recipe Page or follow me on Pinterest.
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We have a chili cook off at our church next weekend….that how we “throw it down” here in Texas! 😉 Looks like an easy veganrecipe!! Thanks for sharing!
It is super easy. When I have time I sauté all the onions and peppers first but when I don’t have time I just throw it all in.
Are you participating in the chili cook off?
No, unfortunately, I have to work that night. When she first mentioned having the cookoff, my stomach turned over in disgust about all the beef that would be there. (BLEH!) I had kind of written off chili until I saw your post. I am definitely trying this! I loved chili as a kid and kind of miss the spice of it, you know? Just need a meat-free version. 🙂
I totally understand. Sometimes I think I crave a chili dog but I’m really just craving chili and mustard. I usually just make a chili topped baked potato with mustard and onions and my craving is totally satisfied without the meat.
I get grossed out just driving by some restaurants because of the smell.
Oh my gosh! Same here! (about the grossed out driving by restaurants) I thought I was just being weird…..
Kelly you may be weird but at least you’re in good company! 🙂
I love chili and this looks quick and delicious! Next time I make it, I think I’m going to bake the leftovers in whole bell peppers.
That sounds great Rachel! I’m a huge bell pepper fan but no one else in my house is. I sneak it in a lot of recipes then they turn up their noses.
LOVE chili! I think this is going on my menu list for next week! Cold front coming through today – perfect!
Always looking for yummy vegetarian chili recipes that taste like meaty chili and I think this one is the ticket – I can’t wait to try it!!!
Thanks! I like to add several types of beans for a heartier chili; pintos, black black beans, and lentils are favorites of mine.
Chili time of year for sure! My daughter came by and I finally talked her into trying the veggie chili I made. She went home and made it for the family. She posted on Facebook it was a hit! So pleased! She says I eat like a bunny. I take that as a compliment.
Sorry, I’m one of those. I’m pretty sure papers = peppers in the ingredients list?
It sounds like a great recipe, happy to add it to my recipes to try, and so glad I found your site with meal plans! Not vegetarian, but heading in that direction. This is only my 2nd or 3rd week of “no meat”. I’m starting to flounder now with keeping up meals for the whole family, not just me. So, I found your site just in time!
Yes! Papers = peppers! I thought I fixed that before but I REALLY did this time. We love this chili! I hope you and your family do too!
Thanks for this recipe. I’ve made it a couple of times and it’s quite tasty. I cut back the chili powder to two tablespoons the second time I made it, because one-fourth cup was too spicy for us.
I’m so glad you like it. I cut back on the chili powder when I’m making it for other people. We like things spicier than most!
I just picked up 40 lbs of Hatch (New Mexico) chilies, had them roasted and put them in the freezer. I make my chili with peppers, onions, lime, oregano, and your lovely vegan broth mix. Beans on the side…but NEVER in my chili! Sopapillas are nice too!
Hi Jack! How was the trail?
I make a hot red chili like you except not the oregano. This chili is more of a Texas style. Growing up it usually had meat in it as well but I’ve ditched that in favor or lots of beans.
I think I’ll put this in the crockpot for lunch Saturday. We are going to a BBQ fest in town this weekend. I think this will satisfy my meat eating husband when we get home.
Martha that sounds like a great idea! I made it last night and it was delicious!
Do you drain the canned beans? Thanks!
Sheri I do and I rinse them a little too! If you didn’t it would probably be ok, it’s just been my practice to drain and rinse them.
I have been trying a new vegan chili recipe every week or so looking for one that we love. This recipe wins! So happy to find a chili recipe my family likes and very easy to make too! Thanks!
Oh Kelley! That is so exciting to me!
Chili is a touchy subject. I’ve had some people tell me I use way too much chili powder and others add all likes of veggies they don’t seem to belong in a chili!
I feel like we’ve bonded. LOL
I’ll let you in on one of my plans, I think I’m going to use my Kidney Bean and Quinoa burger and top it with this Chili for a Chili Burger! 🙂
I know I’m 4 years late, aha. But this recipe looks amazing and I’m glad that Pinterest led me to this site. I’m a vegetarian transitioning into a vegan lifestyle and as the cold front comes in this weekend bringing in a large snow storm I think I’ll make some of this for both myself and my boyfriend. Thanks for the recipe! 🙂
That is awesome! You search is over! LOL!
You should try the Taco Soup too! I think you’ll like it!
I made this tonight and it is so yummy! I doubled the recipe and I will be freezing leftovers to have another time! I think this would even be yummy as a filling for burritos in the future! Excited to try it over baked potatoes too! Thank you for all you do! I have made several of your recipes and they are helping me to eat plant-based!
This is chili. I hate when people make it like soup. This is almost the chili my Midwestern family made without the meat. Some people call this Texas chili.
I made this chili for my school for a chili sale and everyone who tried it loved it. I did add some corn to it just because I had corn in my house. A lot of people said it was better than the meat chili. I know I love it. I plan on making again soon.
Okay Holly. I am going to make this chili and I will turn your red bean & quinoa burger recipe into meatballs and I will, I am sure, be in heaven. Thank you so much!
Take care…
Hi Laura, Let me know how it turned out. I’m not sure if the burgers will hold up as meat balls but if they do it will be exciting!
Have you made this recipe in an Instant Pot? How long would you cook it?
Hi Mary,
I haven’t tried it in the Instant Pot yet. My main concern is that there is so much tomato in the ingredients that it would likely give a burn warning and stop cooking.
If I tried it, I would probably stack the ingredients in the following order: a little water, onions, spices, peppers, beans, tomatoes, and tomato sauce. I’d probably cook it on manual for 5 minutes. The veggies wouldn’t take long to cook and the beans area already done. I would want to let the pressure come down naturally. There isn’t a lot of time for the flavors to meld.
I’ll update here if I try it but I’ve been making a different version of this lately. I may share it soon.
I have never been able to make really good chili. I love this recipe! So easy and the taste is great. I skip the cumin (I’m a little burnt out on cumin at present) and use taco seasoning instead. I also add a little liquid stevia. The third time I made it, I doubled the tomatoes and added a cup of water for more sauce. This is now my go to recipe. Thank you!
I’m so happy you love and have made it your own. I’ve been a little burned out on cumin too. I usually don’t miss it when I skip it.
And sorry for the very late reply, this comment was hiding in hundreds of spam comments.