Vegan Chili Recipe

Vegan Chili Recipe

This vegan chili recipe is super easy to make and stores well for next-day lunches. Serve with crackers or over rice. Perfect for Meatless Monday or any day of the week!

Optional: Add a “meaty” texture with a faux beef product (Beyond Meat Beefy Crumbles works well). Melt some vegan cheese on top (Follow Your Heart melts well).

Chef’s note: For a smoky flavor, add 2 teaspoons of smoked paprika in at the very end.

This vegan chili recipe is reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert. 

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Vegan Chili Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4
Shared by: Rebecca Gilbert


  • 1/2 yellow onion diced
  • 1 clove garlic minced
  • 1/2 large bell pepper diced
  • 1 tablespoon red pepper flakes
  • 1 teaspoon cumin
  • 14 oz. of diced tomatoes
  • 2 tablespoons of tomato paste
  • 1 teaspoon of oil
  • 15 oz. can of kidney or pinto beans
  • 1 cup of water
  • Salt and pepper to taste
  • Optional: 1 package of vegan beef
  • Optional: top with vegan cheese


  • Heat 2 tablespoons of oil or water in a medium-sized sauce pot. Add the onions and peppers. Saute on a low-medium heat until soft (about 10 minutes).
  • Add garlic, spicy pepper flakes, and cumin. Cook for 2 minutes until garlic turns golden. Add optional vegan beef. Cook for two more minutes until meat is browned.
  • Add cup of water, tomato paste, diced tomatoes, and kidney beans. Stir until well combined. Bring to a boil, then simmer for 10 minutes or until desired thickness is reached. Add salt and pepper to taste. Optional: Top with vegan cheese.

Hope you enjoy this easy vegan recipe!

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This looks amazing! And, may I ask where I can purchase the bowl? The “dish” compliments the dish! Thank you!

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