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
- Heat the olive oil in a large pot on medium high heat. When hot, add the peppers, onions, and carrots along with a pinch of salt and saute for 3-5 minutes or until the onions are fragrant.
- 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
Pin this vegan chili recipe for later:
I’ve been reading some negative things about TVP being highly over processed and that soy curls are a much better choice. Could soy curls be easily substituted in this recipe?
Hi, Marilyn. Soy curls won’t give the same texture result as TVP for the finished product of the chili. If you do end up trying it, I’d love to hear how it works out.
In the recipe, you mention using 1/4 cup of chili seasoning. Is that a mix of seasonings, or just chili powder? I really want to make this!
Good question! It’s different from chili powder. You can buy the packets at the grocery store, or we have a recipe for a homemade blend!