Easy Vegan Chili Recipe (5 Ingredients)

This easy vegan chili recipe is hearty, smoky and made with just five simple ingredients. It’s an easy one-pot dinner for busy nights when you want something warm and filling without a long ingredient list.

This recipe comes from my boyfriend’s mom, Denise, who is a master chili maker. I veganised her much-loved recipe, and it has become one of my favourite quick comfort-food dinners.

You can easily adjust the heat to suit your taste and serve it on its own or with tortilla chips and your favourite chili toppings.

Easy Vegan Chili Ingredients

This 5 ingredient vegan chili keeps things simple, with just a few additional seasonings for extra flavour. Here’s what you’ll need and why each ingredient works in the recipe.

Vegan beef crumbles: I use Gardein frozen vegan “beef” crumbles, but any vegan beef-style crumbles should work well in this recipe.

Canned diced or crushed tomatoes: Make sure you don’t drain the tomatoes. The liquid from the can is important because it provides the liquid for the chili instead of using additional stock or broth.

Red beans: Add the beans with their liquid too, rather than draining them. This helps create the thick, hearty consistency of the finished chili.

Green pepper: I use chopped green pepper, but you can swap it for red or yellow pepper if you prefer a slightly different flavour.

Onion: Chopped onion goes straight into the pot with the other ingredients. There’s no need to sauté it first for this particular recipe.

Seasonings: Don’t forget the chili powder and a whole lot of salt! Denise’s secret addition is cumin, which adds an extra depth of flavour that really makes this simple vegan chili work. Add red pepper flakes if you want more heat.

How to Make Easy Vegan Chili

One of the best things about this one pot vegan chili is how simple it is to make. There’s no need to sauté the vegetables first, so everything can go straight into one pot.

Add the vegan beef crumbles, tomatoes with their liquid, beans with their liquid, chopped green pepper and onion to a large pot.

Add the chili powder, cumin, salt and red pepper flakes if using. Stir everything together until well combined.

Bring the chili to a simmer and cook until the vegetables are tender and the flavours have come together, stirring occasionally.

The longer you let the chili cook, the more the flavours will develop, so feel free to leave it simmering a little longer if you have time.

Before serving, taste and adjust the seasonings as needed. Add more chili powder or red pepper flakes if you prefer a spicier chili.

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.

This easy vegan chili is one of those simple recipes you can come back to again and again. Keep Denise’s original version simple or change up the toppings, spice level and add-ins to make it your own.

If you make this recipe, I’d love to hear what you think! Leave a comment and star rating below, and let me know how you served your chili or what you added to yours.

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! Looking for more cosy dinner inspiration? Check out my Vegan Fall Recipes, or take a look at some more Vegan dinner recipes.