Easy vegetable chili loaded with protein rich beans and tempeh, corn, carrots, tomatoes, quinoa and spices, makes a delicious hearty, vegan chili recipe!
Calling all (veggie) chili lovers!
With cool weather and slight drizzle here in L.A., chili seemed the perfect remedy for warming up the senses and this easy vegan vegetable chili hit the spot.
I everything on hand and was able to pull this vegetable chili together in no time at all. Most likely you will have all, or most, of the ingredients stocked in your kitchen as well. This recipe is low-fat, oil-free, and healthy as can be!
Abundant with flavorful vegetables and spices, it’s a thick and hearty veggie chili that can be cooked in the crockpot or on the stovetop!
A little bit about this vegetable chili recipe
- I had a block of tempeh that needed to be used up so I’ve added it here. If you don’t have tempeh, feel free to sub in another can of beans. If you’ve never had tempeh I highly recommend picking up a package and trying it in chili. It’s a highly nutritious soy product because of the fermenting process it goes through, and is one of the best soy products you can consume. I see it readily available at all my local grocery stores these days (usually right next to the tofu).
- Feel free to add a diced bell pepper for even more veggies, any color will do.
- If you don’t have quinoa, omit it and use a 1/2 cup less water.
- Adding a diced jalapeno pepper when cooking would be great too.
This easy veggie chili is versatile, and can easily be changed up and adapted to your situation. Feel free to play around with the ingredients, making it your own!
Crockpot: Add the ingredients to your crockpot and give a good stir. Turn the crockpot on ‘high or low’ setting and relax.
Stovetop: If using the stovetop, it’s just as easy. Simply add the ingredients to a large pot, bring to a boil, reduce heat and cook for about an hour, stirring occasionally.
Either way you cook it, it’s super easy. And the best part, there are no added oils!
Once done, the vegetables are tender and the ingredients have had time to mingle together creating a most delicious chili. Now you are ready to serve it up, however you like, with your choice of toppings.
Looking for more ways to serve up your chili?
Try topping it on a baked sweet potato, as shown below. It’s absolutely fantastic!
More Vegan Chili Inspiration
Chili is a great any day of the week and comes together fast on the stovetop. Alternately, using a crockpot allows you to cook your chili slow, allowing you to set it and forget it. Take a look at these other easy vegan chili recipes, you just may find a new favorite!
- Quinoa Chili Verde
- Sweet Potato & Quinoa Chili
- The Ulimate Tempeh Chili
- See all vegan Chili recipes on TSV!
EASY VEGETABLE CHILI (CROCKPOT OR STOVETOP)
Not only is this vegetable chili easy to make using a crockpot or stovetop, but it’s also oil-free, and of course as delicious as can be!
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree, Chili
- Cuisine: Vegan
- 1 red onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper (any color), diced (optional)
- 1 can (14 oz.) diced tomatoes w/ green chilis, with juices
- 1 can (14 oz.) sweet corn, drained
- 8 oz. package tempeh, crumbled or 1 can (14 oz.) pinto beans
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (6 oz.) tomato paste
- 1/4 cup dried quinoa
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon garlic powder
- 1/2 teaspoon chipotle powder or cayenne pepper
- 3 cups water
- mineral salt to taste
Crock-Pot: Place ingredients into the bottom of a 4 – 6 qt. slow-cooker and give a good stir. Cook on high for 3 – 4 hours, or low for 5 – 7 hours.
Stovetop: Place ingredients in a large dutch oven or pot, give a good stir, bring to a boil, reduce heat to low and simmer for 1 to 1 and 1/2 hours, stirring occasionally.
To serve: Serve with toppings of choice.
Serves 4 – 6
If you don’t have tempeh, use 1 can (14 oz.) pinto beans.
If you’d like to add another vegetable, try adding the optional diced bell pepper (any color will do). Or, add in a diced zucchini.
If you don’t have quinoa, you can omit it and use 2 1/2 cups of water instead of 3.
Add a jalapeno, seeds removed and diced, when cooking the chili for extra heat and flavor. Add the jalapeno when adding the other vegetables to the pot.
Serve over top a baked sweet potato for variation. Here’s an easy way to bake them. After washing, add a few holes along the top using a fork (see here), place the holes where the slice will be once cooked. Place sweet potatoes on a baking sheet lined with a silpat or parchment paper (no need to wrap them in foil). Place baking sheet on the middle rack in oven (no need to preheat), at 425 degrees F. Bake for 1 hour. After 1 hour they will be perfectly tender. These were large potatoes, smaller potatoes will cook a bit faster. Remove, let cool a few minutes before slicing down the center to expose its sweet, orange flesh. It’s a delicious way to serve your chili!