Hearty Vegan Chili
This simple vegan chili recipe, made with TVP, is warm and cozy like a bowl full of hugs! It’s a super easy and hands-off recipe that is perfect for meal prep or a busy weeknight dinner. Add everything to one pot and let it simmer ‘til dinnertime!
If the weather where you are is as bone-chillingly cold as it is in Philly right now, you’ve definitely landed on the right recipe.
In this weather, we’re always craving something warm and hearty, a big bowl of comfort, basically. Because let’s face it – winter is all about the comfort food!
And this hearty vegan chili recipe is exactly that – pure warmth and comfort, like a big bowl of hugs. Okay, maybe that’s a BIT over-the-top, but you catch my drift. 😉
T has been making this chili for forever, and each year we alter it slightly, making small improvements here and there. It’s like a big fun chili adventure!
But, I gotta admit: This year, I think we really nailed it!
Why We Love This Vegan Chili
- It’s easy AF. Just chop a few veggies, throw everything in a pot, and let it simmer on the stove while you do you!
- It’s warm and cozy and FULL of flavor! Chili is ALL about the flavor and this recipe does not disappoint (thanks in a large part to our new homemade chili seasoning).
- It’s customizable! We’ve included ideas to either turn up the heat or cool things down, keeping everyone at the table happy.
- It’s the perfect base for a vegan chili bar. Bring on ALL the toppings!
- MEAL PREP CITY. Prep it, fridge it, freeze it. The recipe makes a lot.
Other Cozy Vegan Dinner Ideas:
When you try this vegan chili recipe, we’d love to hear all about it! Rate the recipe and leave a comment below or tag us in your cozy creations on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
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Enjoy and stay warm, friends!
Hearty Vegan Chili
Ingredients
- 1 Tbsp olive oil
- 1 large green pepper diced
- 1 jalapeno minced
- 1 large white or yellow onion diced
- 2 medium carrots diced
- 2 28- oz. cans diced tomatoes with green chilis
- 1 ½ cups dry TVP
- 2 ½ cups water
- ¼ cup chili seasoning
- 1 15 oz. can yellow corn drained
- 2 15- oz cans beans drained (We use 1 can black beans + 1 kidney beans.)
Instructions
- Add the tomatoes, water, TVP, and chili seasoning and stir. Turn the heat to medium low, cover the pot, and let the mixture simmer for 30 minutes, stirring occasionally.
- Add the corn and beans. Stir, cover, and let it simmer for another 30 minutes, stirring occasionally.
- Serve this vegan chili hot, topped with cilantro, vegan cheese shreds, chopped green onions, dairy-free sour cream, the works! See notes for ideas to cut / intensify the heat. You can store leftovers for up to a week in the fridge or 2 months in the freezer. Enjoy!
Notes
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