Easy Vegan Chili
on Sep 06, 2020, Updated Jan 27, 2022
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This chili is hearty and flavorful thanks to a base of crumbled vegan sausage, sautéed onions, and garlic.
To that I just throw in some pantry staples like a few cans of tomatoes and beans, and then I’ll let it simmer for a while. It all cooks in one pot and since all of the ingredients are already cooked, this meal could technically be ready to serve in under 15 minutes.
Like most things in life though, the chili gets better with time. So I like to start this recipe when I get home in the afternoon and just let it simmer on low heat until dinnertime. Such a cozy feeling to know that dinner is warm and waiting for you whenever you’re ready!
I like to serve it with a sprinkle of vegan cheese on top. I do that first so it melts on top of the chili. Then I add a cool dollop of sour cream and a few fresh elements for contrast like cilantro or chopped onions. A couple of crumbled tortilla chips, some avocado, or a wedge of lime to squeeze over the top really takes this simple chili recipe to the next level and makes it feel like such a treat.
I hope you enjoy!
Easy Vegan Chili
Ingredients
- 2 vegan sausages , I use Field Roast's Italian Sausages
- 2 tbsp vegetable oil
- 1 large onion
- 3 cloves garlic
- 1 chili seasoning packet , I use Simply Organic
- 1/2 tsp smoked paprika, (optional)
- 2 15 oz cans diced tomaotes , petit is preferable
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 15 oz can lentils
- 1 cup frozen corn
- ½ cup water
- salt and pepper to taste
Instructions
- Start by chopping the onion, mincing the garlic, and rinsing and draining the beans and lentils. Set aside. Then remove the casings from the vegan sausages, crumble into small pieces, and set that aside too.
- Then add 2 tbsp of oil to a large pot and warm over medium high heat. Add in the crumbled vegan sausage and brown for 2-3 minutes.
- Then add in the onions and cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for one minute, then add the chili seasoning packet and a good pinch of salt and pepper.
- Next add in the canned tomatoes, beans, lentils, corn, and water. Stir, reduce heat to medium low (about a 3 out of 10) and cover with a lid.
- Simmer for 15 minutes, sitrring occassionally, and then use a wooden spoon to slightly mash some of the beans as you stir. This sill thicken the chili slightly as it cooks.
- At this point it's ready to serve, but you can keep it simmering on very low heat with a lid on top for about an hour. Check periodicaly to see if you need to add a little more water, but the flavors will develop and become more delicious as this cooks.
- This dish benefits greatly from salt and pepper, so taste and adjust as desired.
- To serve, laddle a hearty portion into a bowl and top with vegan cheese, a dollop of vegan sour cream and some chopped onions and/or cilantro and a few crumbled tortilla chips for crunch. Enjoy!
Notes
I loved this recipe, really delicious and especially super easy!
One thing I would love is an option for the individual spices rather than using the chili seasoning packet. It was so delicious using the seasoning packet, I don’t want to mess it up, but I buy my spices in bulk and it would be more economical and customizable to have the quantities of individual spices to recreate the packet if possible!
My go-to chili recipe! I found a chili spice recipe online and use that rather than a spice packet. (The packets can be pricey.) Also sub 8 Beyond Meatballs (Italian style) for the 2 sausages so there’s no sausage casing to deal with. Thanks for the easy and delicious recipe, Nicole.
That’s a great idea! I bet the meatballs are delicious in this recipe. I’m so glad you like this chili as much as I do 😊😊 Thanks for letting me know!