10-Minute Prep Vegan Chili

Nichole Dandrea-Russert
Dec 17, 2018
3 min read

Updated: Jun 7

This vegan chili will WOW your guests and may even convert non-vegans into vegans. I made this for our holiday party and our guests loved it. What's more, it's incredibly simple to make.

This is my go-to recipe when I'm short on time and need something easy to prepare. The original version suggests using a meat alternative like Beyond Meat crumbles. However, if you prefer a healthier, whole food option, you can replace the crumbles with a 15-ounce can of black beans (or homemade) or an 8-ounce package of crumbled tempeh. I've tried all three variations, and they're all delicious and satisfying. I should note that the black bean version tends to be a bit soupier than the tempeh and alternative meat versions, which have a dip-like consistency.

The last time I prepared it, I garnished it with just cilantro and scallions. However, you can also add your favorite vegan cheese, cashew cheese, or sprinkle nutritional yeast on top for a cheesy taste and a B-12 boost. Enjoy it with a spoon in your favorite soup bowl, use it as a filling for chili tacos in an organic corn tortilla, or serve it over brown rice. I'd love to hear your thoughts!

Here's the written recipe for 10-Minute Prep Vegan Chili. To see a 5-minute demonstration of the recipe, visit my segment on WGNTV Chicago!

10-Minute Prep Vegan Chili

Servings: 4-6

Prep time: 10 minutes

Cook time: 35-40 minutes

10-Minute Prep Vegan Chili Ingredients

1 15-ounce can (BPA-free) vegan refried beans
1 16-ounce jar of salsa (mild, medium, or hot depending on your spice preference)
1 package meatless crumbles (Beyond Meat, LightLife or Gardein will work)*
1 medium red onion, chopped
1 large red pepper, chopped
2 tsps garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)

Toppings for 10-Minute Prep Vegan Chili

cilantro and green onion, chopped (optional)
nutritional yeast (optional) (or your favorite vegan cheese or homemade cashew cheese)

How to Make 10-Minute Prep Vegan Chili

Preheat the oven to 350 degrees F.
Mix all ingredients (except for the cilantro, green onion, and nutritional yeast toppings) together in a large bowl. Stir until everything is mixed well. You might need a fork to break apart and blend in the refried beans.
Scoop into a baking dish.
Bake for 35-40 minutes until the center is hot and onions and peppers are tender.
Top with chopped cilantro, sliced green onions, and a sprinkle of vegan cheese or nutritional yeast.

This dish is perfect for a party or just for you! Divide it into containers, and you'll have a tasty lunch for each day of the week. The flavors improve even more by the next day.

*If you want to keep this whole food and unprocessed (always a great idea in my opinion) then omit the alternative meat crumbles and add 1 1/2 cups black beans (homemade or 15-ounce BPA-free canned, drained) or another bean of choice (like kidney, pinto or white beans) in place of the meat crumbles.

*I've also made this with 8 ounces of crumbled tempeh (Lightlife is carried nationwide, but any organic tempeh should work). I like to boil the tempeh first for about 10 minutes, which makes it softer, easier to crumble, and more porous so that it absorbs all of the delicious flavors. After you boil it for 10 minutes, drain and let it cool down a bit before crumbling it into the chili mixture in place of the meat crumbles. Photo of the Tempeh Chili below.

Nutrition information

Per serving (4 servings): 305 calories, 42.5 grams carbohydrates (30.5 grams net carbohydrates), 12 grams fiber, 32 grams protein, 6 grams fat, 690 milligrams sodium

Good source of vitamin B1, vitamin B2, vitamin B3, vitamin B5, folate, vitamin K, selenium, zinc

Excellent source of vitamin B6, vitamin A, vitamin C, vitamin E, calcium, copper, iron, magnesium, manganese, phosphorus, potassium