How to make:
Classic Vegan Chili
Cozy up with a bowl of the best vegan chili! This easy vegan chili recipe is as classic as it gets – one pot, no fancy ingredients and no fuss!
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Author:
Yield:
4-6 1x
Rating:
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 pound vegan ground beef*
- 1 8-ounce can tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 1 14.5-ounce can diced tomatoes, with juice
- 2 cups vegan beef broth (or vegetable broth)
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- Vegan sour cream, for topping
- Vegan shredded cheddar cheese, for topping
- Sliced green onions, for topping
Instructions
- In a large pot over medium heat, add oil. When hot, add onion. Cook 7-10 minutes, stirring frequently, until lightly browned. Add garlic; cook 1-2 minutes, until fragrant.
- Add vegan ground beef. Break apart into small pieces with a wooden spoon. Cook 5-7 minutes, until browned all the way through. Add tomato paste, chili powder, cumin, sugar, black pepper, salt, and cayenne pepper; stir. Cook for 1 minute.
- Add broth, diced tomatoes with juice, kidney beans, and pinto beans; stir. Turn heat to high and bring chili to a boil. Turn heat to low; simmer uncovered for 15 minutes.
- Top chili with sour cream, cheese, and green onions.
Notes
*Examples of this are Beyond Beef Plant-Based Ground and Impossible Plant-Based Burger Ground. You could also use vegan ground crumbles.
Find it online: https://www.emilieeats.com/classic-vegan-chili/