30 Minute Vegan Mexican Chili. This vegan chili is the most amazing vegan chili ever and is made in 1 pot! SO much flavor, yet meatless, filling, hearty and made with red and black beans. It takes just 30 minutes and all made in one pot. Made with such easy simple ingredients.
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30 MINUTE VEGAN MEXICAN CHILI
Yummy stuff right here…and on the table in about 30 minutes. This vegan chili doesn’t need hours simmering, yet it’s loaded with flavor and hearty vegetables to fill you up and warm your body for the cool Fall weather. It’s a staple in my household and always a hit over the holidays with guests. A chili can be vegan and still be incredibly filling and delicious, such as this bowl right here. I promise you, and your guests, will not be missing the meat.
HOW DO YOU MAKE VEGAN CHILI?
You just need easy, simple ingredients and 1 pot!
- 1 cup chopped red onion (about half of a large onion)
- 1 green bell pepper chopped
- 3 large garlic cloves, minced
- 1 1/2 cups low-sodium vegetable broth
- 1/4 cup low sodium tomato sauce
- 1 1/2 tablespoons chili powder (use less for a less spicy version)
- 1 tablespoon cumin
- 1/2 teaspoon ground allspice
- 1 tablespoon (20g) maple syrup
- 1 1/2 teaspoons fine sea salt (adjust as desired)
- 1/4 teaspoon ground black pepper
- 2 15oz cans of beans (I used 1 black beans and 1 red beans)
- 2/3 cup frozen corn
- Add the onion, bell pepper and garlic to a large pot with JUST 1/2 of the broth over medium heat. Saute for 5 minutes, stirring often, until they are starting to get tender, but not fully. Add just a tiny bit more broth if needed just to keep them cooking.
- Add the remaining ingredients, (except the corn and beans) including the remaining cup of broth and stir really well. Bring to a boil and once boiling, cover and turn to low simmer for 10-15 minutes until the veggies are tender.
- Drain and rinse the beans while the chili is cooking. Add the beans and corn. Bring back to a boil and then cover and simmer another 10 minutes. Depending on how thick or thin you want your chili, add more broth. Garnish with sliced avocado and any other toppings you like.
Feel free to top it with my Best Vegan Queso or Lemon Cream Sauce and some fresh green onions and tortilla chips. So good!
I hope you love this 30 Minute Vegan Mexican Chili, I’d love to hear your feedback below in the comments! Be sure to check out my other chili, Chipotle Pumpkin Chili, so different but a huge reader favorite!
Note: This recipe is one of my older ones from my former blog, The Healthy Flavor, (before I started this blog, The Vegan 8), so it is 11 ingredients and not 8, however, that is still a really low amount of ingredients and comes together quickly in just one pot! Enjoy!
30 Minute Vegan Mexican Chili
Ingredients
- 1 packed cup (160g) finely diced red onion
- 1 green or red bell pepper chopped
- 3 large garlic cloves, minced
- 1 1/2 cups low-sodium vegetable broth
- 1/4 cup low sodium tomato sauce
- 1 1/2 tablespoons standard American chili powder (use store-bought or my homemade blend) use less for a less spicy version
- 1 tablespoon cumin
- 1/2 teaspoon ground allspice
- 1 tablespoon (20g) pure maple syrup
- 1 to 1/2 teaspoons fine sea salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- two 15 oz cans of beans (I use a combo of black beans and red beans or pinto beans)
- 2/3 cup frozen corn
- I use this scale.
Instructions
- Add the onion, bell pepper and garlic to a large pot with JUST 1/2 cup of the broth over medium heat. Saute for 5 minutes, stirring often, until they are starting to get tender, but not fully. Add just a tiny bit more broth if needed just to keep them cooking.
- Add the remaining ingredients, (except the corn and beans) including the remaining 1 cup of broth and stir really well. Bring to a boil and once boiling, cover and turn to low simmer for 10-15 minutes until the veggies are tender.
- Drain and rinse the beans while the chili is cooking. Add the beans and corn. Bring back to a boil and then cover and simmer another 10 minutes. Depending on how thick or thin you want your chili, add more broth. Feel free to top it with my Best Vegan Queso or Lemon Cream Sauce and some fresh green onions and tortilla chips. Avocado is also delicious!
Notes
Great chili! I love all of your recipes and your cookbook is my current favorite! Thank you for doing what you do. 🙂
Delicious and easy! Was really hot for me but fine for my hubby. I made the lemon cream sauce, reducing the pepper a bit, and it also was so delicious and perfect with the chili. Another home run, thank you!
I added more maple syrup than called for, but let me tell ya…….this recipe was so delicious. I’m going shopping today, and I’m buying some of the ingredients to make this chili again. I could definitely seeing this recipe winning a chili cook off
SO happy to hear you love this chili so much Katelyn, thank you!
I tried this today with mushrooms. It was great! The whole family loved it.
Thank you so much.
Wonderful food comes out of your kitchen. Thank you so much for another delicious winner.
In my family 2 of us are omnivores, one’s vegetarian and one’s a vegan. We all think this recipe is fantastic. So simple, and so much tastier than the simplicity of the ingredients suggests. I think even most die-hard carnivores would really enjoy this. Thank you!
Wow! Quick, easy and delicious! Winner!
This is my go-to recipe almost all winter long for my work. I only have a microwave option at work for my lunches so cooking up a pot of this will cover me for the week no problem! I usually garnish with some vegan cream cheese to give it a little kick. Thanks for this!
That is amazing!!
I love making and eating this easy recipe!
Loved it! It wasn’t exactly your recipe, as I added sweet potato and red capsicum. I didn’t have all spice so used smoked paprika.
Thank you!! X
Second time I have tried this dish – absolutely delicious! Thanks ever so much for this!
So happy to hear that Kelly!
Delicious! Love that it is so quick and tastes awesome. Even my husband liked it so will now be adding it to his diet as a meat free meal.
Yay, glad hubby loved it, too! Thanks Jen!
awesome recipe
Thank you Neil!
This chili is fantastic! I took this to a gathering where we were having nachos so I would have something to put on my chips. This was a hit! All the non-veggies loved it. This recipe is going in my regular rotation.
I absolutely love this dish, it’s probably the only Chili I make now.
I love hearing that, Melissa, thank you!
Made this for dinner last night and added extra veges like mushrooms, grated carrot and zucchini, cauli and brocoli. Once it was cooked I used it to make a enchilada casserole with tortillas. It was delicious and will become one of our new favourites
That’s so creative!!
This recipe turned out great! I didn’t see a serving size included in nutritional information though? I need it for meal planning. Thanks!
Hi I believe it’s 1 1/2 cups!
I made this yesterday and loved it. I used two cans of dark red kidney beans. While the broth and veggies were cooking, I sprinkled in some TVP. Thank you for this easy, quick, and delicious recipe.
So glad to hear it Wendy!
I really don’t want to use tomatoes or tomato sauce. Are there alternatives? Thanks.
Hello – is this recipe good for freezing? Thanks!
Yes, it freezes great!