Who doesn’t love a big bowl of chili during a football game, snowstorm or simply just because? This is the easiest vegan chili you will ever make and it will become a new household favorite. After we consume our hearty bowls, we always have leftovers. We have enough to get about 2-3 containers to freeze so that makes this recipe even more ideal.
The Best Vegan Chili
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
- 64 oz tomato juice (I use low sodium)
- 1 can light red kidney beans
- 1 can dark red kidney beans
- 1 can pinto beans
- 1 can chili beans
- 2 small cans tomato paste
- 1 package Gardein Beefless Crumbles
- 1 tbsp chili powder
- 1/2 tbsp garlic powder
- 1/2 tbs onion powder
- 1 tbsp hot sauce (I use Frank's)
- salt and black pepper to taste
- handful corn chips optional
- dash nutritional yeast (to sprinkle on top)
Instructions
-
Drain and rinse kidney beans and pinto beans.
-
Add the rinsed beans, chili beans, tomato paste, beefless crumbles, tomato juice, hot sauce and seasonings to a large pot.
-
Allow chili to heat on a low setting and cover for 30 minutes.
-
Layer the bottom of your serving bowl starting with a handful of corn chips, the chili, and top with a sprinkle of nutritional yeast.
Recipe Notes
- The chili is delicious served over a baked potato!
- You can also prepare this in a crockpot. Add a crockpot liner
and your cleanup has never been easier!
- You can substitute the garlic and onion powder for fresh vegetables, I personally prefer the powder.
and your cleanup has never been easier!Enjoy!
