Easy Vegan Chili Recipe (5 Ingredients)

This is the best easy vegan chili recipe you will ever eat, trust me. My boyfriend’s mom Denise is a master chili maker so I asked her how to to veganize her recipe. Turns out it was easy and the results are delicious.

This easy vegan chili recipe is hearty, flavourful, and made with just five simple ingredients. It’s the perfect comfort food for busy nights when you want something warm and filling without spending hours in the kitchen.

Even though it’s vegan, this chili has that same rich, smoky flavour everyone loves. And if you eat vegetarian rather than strictly vegan, you can use your favourite cheese or sour cream on top. It’s flexible, fast, and always a hit.

I was so excited that I was able to veganize Denise’s famous chili recipe because everyone raves about it. The entire recipe is made in one pot so you can keep the cleaning to a minimum as well which we love.

I know a lot of vegetarian chili recipes have a list of ingredients as long as my arm. That isn’t how Denise designed it.

The ingredients for this vegan chili are super easy and the list is short so you don’t have to spend a long time sourcing odd ingredients or spices.

When making the vegetarian chili, you are able to customize the “heat” or spice factor depending on your tastes. I am not a fan of spicy food, but lots of people are and I have made it both ways. Just leave off the red pepper flakes for less heat!

You can serve it over rice or with tortilla chips, which is what I prefer because I am addicted to dunking!

Easy Vegan Chili Ingredients

The reason that this vegan chili recipe is so easy is because there aren’t many ingredients!

First of course, you are going to use beans! Any red beans work like kidney beans or “chili” beans. You can also use black beans but kidney beans work best.

Next, you are going to need canned diced tomatoes. This is an important ingredient for vegan chili because you are going to use the liquid from it for your stock!

You are going use chopped green peppers and onions. If you aren’t a fan of green peppers, modify for whatever kind of pepper you like the best, good be red or yellow!

Of course, you are going to need chili powder and a whole lot of salt! Denise’s secret spice addition is cumin. I thought adding cumin was a little odd, but it added a depth of flavor to the vegetarian chili that was really amazing! Don’t leave this out as it is really great!

How To Make The Best Vegan Chili Ever!

Making the best vegan chili recipe is so quick and easy! When Denise showed me how, I was shocked at how fast it was done and how fast the flavors came together.

First you are going to take a medium-sized pot and turn the stove to medium heat.

Then, you are going to add the vegan meat crumbles to the pan and stir for a couple seconds until they are warm.

I use Gardein brand frozen fake “beef” crumbles and it is pretty much the best thing ever, but any vegan beef crumbles work wonderfully for this recipe!

You are then going to add the can of crushed tomatoes, INCLUDING THE WATER! You do NOT want to drain the can!

Next, you are going to add the red beans and you do not want to drain that can either!

This vegan chili recipe is made more flavorful by NOT using stock or broth. Instead It is flavored from the liquid inside the canned ingredients.

Now, add your chopped onion and green peppers.

Denise doesn’t saute the onions or peppers in advance so that the flavors can meld into the soup. Trust me, don’t saute them.

Finally, add in the cumin, chili powder, and any red pepper flakes you may want to add.

Let the vegan chili cook on medium-heat for about 5-10 minutes, just so the flavors can combine.

If you think the vegetarian chili looks too dry, you can add a little bit of water, but this really is a thicker chili recipe.

I don’t recommend adding water, but if you want to, add it 1/4 a cup at a time until your desired consistency is achieved. Make sure to adjust your spices to taste.

And that is it! That is all you have to do to make Denise’s best vegan chili recipe.

Vegan Chili Toppings

We all know that the best part of chili is the toppings!

Some of my favorite vegan chili toppings are:

• green onion tops
• shredded vegan cheese
• vegan queso
• sliced avocados
• vegan sour cream
• tortilla chips for dipping
• cilantro
• vegan sour cream

Use any or all of these delightful flavor combinations when customizing this vegan chili recipe to your tastes!

Vegetarian Chili Toppings

Vegetarians, you can use the dairy version of the vegan products above for topping your chili!

Personally, I am vegetarian, but live in a vegan home. I would use dairy cheese and dairy sour cream for mine, but the choice is up to you!

Some amazing vegetarian chili toppings are:

• grated cheddar cheese
• sour cream
• queso
• green onion tops
• sliced avocado
• chipotle sauce
• tortilla chips

Feel free to play around with your toppings! They are truly the best part of vegetarian chili!

Vegan Chili Variations

Once you’ve got the base recipe down, you can make endless versions of this 5-ingredient vegan chili:

• Different beans: Try black beans, pinto beans, or kidney beans, or mix them for extra texture.
• Add vegetables: Corn, bell peppers, or chopped carrots work beautifully.
• Make it smoky: Stir in a dash of smoked paprika or a spoonful of chipotle.
• Spice it up: Add more chili powder, hot sauce, or fresh jalapeños to taste.
• Protein boost: Add lentils, crumbled tempeh, or vegan ground “meat” for extra heartiness.

It’s the kind of recipe that changes easily depending on what you have in the pantry, no fancy ingredients required.

Vegan Chili FAQ

Can I freeze vegan chili?
Yes! This vegan chili recipe freezes beautifully. Let it cool completely, then store it in airtight containers or freezer bags for up to three months. Reheat on the stove or in the microwave until hot, adding a splash of water if it thickens too much.

Can I make this in a slow cooker or Instant Pot?
Definitely. For the slow cooker, cook on low for 4–6 hours or high for about 2–3. For the Instant Pot, cook on high pressure for 10 minutes and let the pressure release naturally for the best texture.

How can I make it spicier or milder?
Adjust the chili powder or hot sauce to your liking. For a spicier chili, add jalapeños, chipotle paste, or a pinch of cayenne. To keep it mild, stick to smoked paprika and sweet bell peppers.

What’s the best topping for vegan chili?
Try a spoonful of vegan sour cream or yogurt, a sprinkle of cilantro, diced avocado, or crushed tortilla chips. A squeeze of lime at the end brightens everything up.

Can I use fresh tomatoes instead of canned?
Yes! Fresh chopped tomatoes work perfectly. You may need to simmer the chili a bit longer to let it thicken and deepen in flavour. You might also need to add some stock to the mixture.

If you loved this recipe, you will love my Vegan Chili Mac! There are different add ins and you get to bake it for a crispy cheesy topping!