Easy vegetarian/vegan chili

Super Easy Vegetarian and Vegan Chili


January 1, 2015


A hearty and zesty vegetarian/vegan chili that even the carnivores in your life will love!

  • Prep: 10 MIN
  • Total Time: 30 MIN
  • 10 MIN

    20 MIN

    30 MIN

  • 6 Servings


2 tbsp olive oil

1/2 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 can diced tomatoes

1 can black or pinto beans, drained

1 can kidney beans, drained

1 can corn, drained

1/4 cup vegetable broth

2 tbsp chili powder

1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

1/2 cup TVP(textured vegetable protein) + 1/2 cup water (optional)


In a medium to large soup pot, sauté the onion, bell pepper and garlic int the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans and corn. Stir occasionally and cook for at least 20 minutes.

Add TVP and water 10 minutes before done cooking.

The longer you cook the chili the better, but if you're pressed for tie, 20 minutes is fine.

Top with some shredded cheese, optional.

I found that if I let it simmer on a very low flame for an hour to an hour and a half that you get a great infused flavor.
I also found that a spicier flavor can be achieved by adding 4 tsp chipotle seasoning, 2 tsp hot smoked paprika in addition to the chili powder.


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