• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel

Courtney's Homestead

menu icon
go to homepage
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Vegan
    • Contact
    • DIY
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner recipes

    Published: Oct 17, 2021 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · 2 Comments

    The Best Vegan Chili

    Sharing is caring!

    10 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This is the best vegan chili recipe. It's not only easy to make in either the instant pot, stove, or slow cooker; it's also full of good wholesome ingredients.

    Vegan Chili Recipe

    Not all chilis are made equally.

    There are so many different types of vegan chili recipes to pick from.

    Anywhere from faux meat ones, all bean, quinoa, potato chilis. You name it they probably have it.

    I wanted something that was affordable to make, makes a lot, and is darn tasty.

    This easy vegan chili hits all those boxes for me. This healthy vegan dinner can be made three ways in case you need a;

    Instant pot vegan chili, Slow cooker vegan chili, or if you just want a stove pot vegan chili. We've got you covered either way!

    What if I want to had vegan beef crumbles to my chili?

    You certainly can add some beyond beef or something similar if you want to make this a "meaty" bean chili.

    You can also add some quinoa or something to bulk it up if you prefer not to have a bean-only chili.

    However, I don't think you'll need it because this chili is so good as is.

    a bowl vegan chili in a bowl with vegan cheese on it.

    How many does this chili serve?

    This chili serves around 12 people. It makes a big pot.

    Can you freeze chili?

    Yes, I love to make this for my family for dinner and then freeze the other half for a busy weeknight dinner.

    This is also a great whole food plant-based vegan dinner. It is a McDougall-friendly, no oil chili recipe.

    What can I serve with chili?

    • vegan cornbread
    • fritos
    • corn chips
    • onions
    • vegan sour cream
    • cashew cream
    • vegan cheese
    • chives
    • jalpenos
    • black olives
    • quacamole
    • Whatever else you fancy
    bowl of vegan all bean chili in a bowl.

    What do you need for this vegan chili recipe?

    • onions, chopped
    • salt
    • black beans, canned
    • pinto beans,canned
    • tomato juice
    • tomato sauce
    • garlic powder
    • pepper
    • chili powder
    • cumin powder
    • cayenne
    • brown sugar
    • corn

    How do you make the best easy vegan chili?

    Instant pot directions:

    Start by throwing your chopped onions in the Instantpot and saute with either a little bit of water or oil until the onions are translucent, making sure to add more water or oil if it's sticking to the bottom.

    Once the onions are ready, throw the rest of the ingredients into the Instant pot.

    It's going to be VERY full.

    Give everything a good stir and then put the lid on and the valve to closed and cook on manual high for 10 minutes.

    Let it natural release until it's fully released.

    vegan instant pot chili with all the seasoning on top.

    This can take a while like 40 minutes.

    Remove the lid and stir.

    Let this cool a bit before serving and to give time for the flavors to blend.

    This works great as a make a day before meal or make in the morning for dinner.

    For stovetop, directions;

    If you don't have an Instant pot you can cook this on the stovetop by taking a large pot and adding the onions, cooking them in water or oil until translucent.

    Then add all the remaining chili ingredients, combine well, and cook on medium/high until it starts to boil, then reduce to medium/low, put a lid on it, and cook for 1-3 hours, stirring occasionally.

    1 hour for sure, additionally if you want the flavors to meld a bit more.

    For Slow Cooker vegan chili-

    Precook the onions in a pan on the stovetop; once they are cooked, add them to the crockpot.

    Add the remaining ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.

    a bowl of vegan chili with vegan cheese.
    vegan chili

    Classic Vegan Bean Chili

    This classic all bean vegan chili is the perfect crowd-pleasing chili. It's made in the Instant pot for a quick dinner.
    5 from 1 vote
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Additional Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 226kcal
    Author: Courtney Hunter

    Ingredients

    • 2 onions chopped
    • 2 teaspoon salt
    • 2 cans black beans rinsed and drained
    • 6 cans pinto beans rinsed and drained
    • 46 oz tomato juice
    • 8 oz can tomato sauce
    • 1 teaspoon garlic powder
    • ½ teaspoon pepper
    • 2 TB chili powder
    • 2 teaspoon cumin powder
    • ¼ teaspoon cayenne
    • 1 TB brown sugar

    Instructions

    • Start by throwing your chopped onions in the Instantpot and saute with either a little bit of water or oil until the onions are translucent, making sure to add more water or oil if it's sticking to the bottom.
    • Once the onions are ready throw the rest of the ingredients into the Instantpot. It's going to be VERY full. Give everything a good stir and then put the lid on and the valve to closed and cook on manual high for 10 minutes. Let it natural release until it's fully released. This can take a while like 40 minutes. Remove the lid and stir. Let this cool a bit before serving and the flavors to blend. This works great as a make a day before meal or make in the morning for dinner.
    • For stovetop, directions look below.

    Notes

    STOVETOP INSTRUCTIONS
  • If you don't have an Instantpot you can cook this on the stovetop by taking a large pot and adding the onions, cooking them in water or oil until translucent. Then add all the remaining chili ingredients, combine well and cook on medium /high until it starts to boil then reduce to medium/low put a lid on it, and cook for 1-3 hours stirring occasionally. 1 hour for sure, additional if you want the flavors to meld a bit more.
  • For Slow Cooker vegan chili-
    • Precook the onions in a pan on the stovetop, once they are cooked add them to the crockpot. Add the remaining ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.

    Nutrition

    Serving: 1g | Calories: 226kcal | Carbohydrates: 42g | Protein: 14g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1043mg | Fiber: 14g | Sugar: 6g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    Recipes to go with this meal?

    • Vegan Cornbread
    • Amazing Vegan Pumpkin Cookies
    • Easy Vegan Butternut Squash Soup

    More Dinner recipes

    • vegan broccoli rice and cheese casserole
      Vegan Broccoli and Rice Casserole
    • Vegan Frito Pie Recipe
      Vegan Frito Pie
    • vegan cheeseburger egg rolls
      Vegan Cheeseburger Egg Rolls
    • vegan black eyed peas
      Vegan Black Eyed Peas in the Instant Pot

    Sharing is caring!

    10 shares
    • Share
    • Tweet

    Filed Under: All Recipes, Bean dishes, Dinner recipes, Lunch, Soups- Chilis- Stews, Vegan Fall Recipes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Siobhan Gale says

      October 21, 2021 at 8:55 am

      Great post thanks for sharing! Siobhan ♡ | Vegan Babe Life

      Reply
      • Courtneys Homestead says

        October 22, 2021 at 3:12 pm

        Thanks so much for taking the time to comment Siobhan! <3

        Reply

    Primary Sidebar

    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

    Fall Favorites

    • Single slice of vegan pumpkin pie on a blue plate.
      Easy Vegan Pumpkin Pie
    • One slice of vegan apple pie on a blue plate with vanilla ice cream and a caramel drizzle.
      Easy Vegan Apple Pie
    • Vegan Apple Cider donuts cut in half, stacked on top of each other.
      Vegan Apple Cider Donuts
    • Single vegan pumpkin cookie on a white background with some cookie crumbs around it and a cinnamon drizzle on the cookie.
      Vegan Pumpkin Cookies

    Most Popular Recipes

    • pink sugar cookie on a cooling rack.
      Easy Vegan Sugar Cookies
    • vegan beef and broccoli close up shot.
      Vegan Beef and Broccoli
    • vegan cornbread
      The Best Vegan Cornbread
    • vegan waffles
      Amazing Vegan Waffles

    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



    Footer

    ↑ back to top

    About

    • Accessibility
    • Terms and Conditions
    • Privacy Policy + Cookie Policy

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Instagram

    Contact

    • About Me
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Courtney's Homestead

    10 shares