This One Pot Vegetarian Chili Recipe is packed with the wholesome goodness of so many fresh ingredients like tomatoes, onions, garlic, cumin. In addition to the wholesome veggies, it is a great protein source with red kidney beans and a crumbled meat alternative. All made in one pot + ready in 30 minutes.
Chili is on regular rotation here in the MVF kitchen! So perfect to make ahead + freeze or pack in lunch boxes. If you are new to meatless eating, this is a perfect meal to help you with the transition. If you are craving meat, this chili is one of those recipes that help + also check out this article: How To Stop Meat Cravings As A Vegetarian.
Tara’s Tips for Perfect One Pot Vegetarian Chili:
Beans
- You can use a can of kidney beans or cook your dry beans first. One can of beans = 1 1/2 cups cooked beans. Don’t love kidney beans? You can easily substitute black beans, cannellini beans, or navy beans. Read this: The Vegetarian’s Guide To Beans.
Chili Toppings
- My favorite thing about chili! Organic cheese and/or sour cream, vegan substitute if vegan, avocado, fire roasted corn, organic blue, yellow, or white corn tortilla chips. If you like it hot, increase the chili powder or add another diced jalapeño. I use 4 jalapeños in mine 🌶!
Leftovers or Meal Prep
- Make a double batch + freeze the leftovers in single serving glass containers for lunch boxes or busy weeknights. Keep topping separate + apply when ready to eat
Meatless Crumbles
- We don’t use meat substitutes every night but they do have their place in a vegetarian kitchen. Meat substitutes, or fake meat, change things up, boost protein, and add texture + flavor! If you are new to mock meats read this: Guide To Plant-Based Meat Alternatives. I use Beyond Meat meatless crumbles for my chili recipes.
Love Chili? Me Too!
Try one of my other fabulous chili recipes:
Vegetarian Habanero Chili Recipe
One Pot Vegetarian Chili
Vegan beefy crumbles, onions and tomatoes, spiced up with jalapeños and red chili pepper powder. Make ahead and freeze. Easy + healthy!
Ingredients
- 1 diced onion
- 1 tsp salt
- 2 jalapeno peppers chopped small (to taste)
- 3 cloves of minced garlic
- 2 cups diced tomatoes
- 1 tbsp tomato paste
- 1 cup water
- 10 oz package of meatless crumbles (I use Beyond Meat)
- 1/4-1 tsp red chili pepper powder (to taste)
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 can of kidney beans or 1 1/2 cups cooked kidney beans
- When ready to eat, top with optional vegan or dairy shredded cheddar, sour cream, organic yellow, white or blue corn chips, avocado, fire roasted corn.
Directions
- Step 1 Heat diced onions in a non-stick skillet over medium heat. Sprinkle onions with 1 tsp salt to prevent burning, saute for 5 minutes. Add water a tablespoon at a time if your onions stick to the skillet.
- Step 2 Add jalapeno peppers and garlic, reduce heat to medium, cook another 5 minutes. Stir frequently.
- Step 3 Add tomatoes, cover and cook 5 minutes. Frequently pressing the tomatoes down into the side of pan to smash them down, by doing this they will dissolve. Once the are smashed down, add tomato paste and water and stir until combined.
- Step 4 Add meatless crumbles, cook for 3 minutes.
- Step 5 Fold in all dry spices, adjust to your taste and spice level.
- Step 6 Add in kidney beans, cook an additional 5 minutes with the cover on.
- Step 7 Serve or eat with your choice of toppings! Store leftovers in glass, airtight container for up to 5 days or portion out in individual glass containers and freeze for lunchbox or busy night.
❤Did you make this One Pot Vegetarian Chili? Love it? Leave a rating + a comment below!
📸I love to see your creations! Follow me on Instagram @myvegetarianfamily and hashtag it #myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
8 thoughts on “Vegetarian Chili”