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Vegan Chili (WFPB Option)

Easy WFPB vegan chili your family will love
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Kristi

Equipment

  • Instant Pot or Crockpot optional

Ingredients

  • 1 cup vegetable broth or water
  • 1/2 onion, finely diced or 2 tbsp dried onion flakes
  • 2 cloves garlic, crushed
  • 3 14-ounce cans beans of choice, drained black, pinto, kidney, or white beans
  • 1 14-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 cup frozen or fresh sweet corn
  • 2 tbsp small TVP pieces optional
  • 1 tbsp chili powder
  • 1 tbsp taco seasoning optional, depending on heat preference
  • salt to taste

Instructions

  • Instant Pot Directions:
    Add all ingredients to the instant pot. Cook on high pressure 10 minutes with pressure valved to sealing. Allow pressure to naturally release then open lid. Blend 1/4 of the soup and return to pot for a rich and creamy chili.
    Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.
  • Stovetop Directions:
    In a large saucepan on the stove, bring vegetable broth or water to a boil. Add in onion and garlic and reduce heat to a simmer. Cook until onion begins to appear translucent.
    Open and drain liquid from beans. Mix into saucepan beans, diced tomatoes, tomato sauce, corn, onion powder, chili powder, taco seasoning, and salt. Cook on medium heat for 15-20 minutes.
    Blend 1/4 of the soup and return to pot for a rich and creamy chili.
    Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.
  • Crockpot directions:
    Add all ingredients to crockpot. Cook on high 4 hours or more, or low 12 hours or more.
    Blend 1/4 of the soup and return to pot for a rich and creamy chili.
    Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.