30 Minute Vegan Chili - Whip up this quick, easy, and cozy chili recipe in only 30 minutes! Chili is one of my favorite comfort foods to eat and I seriously get excited for fall and winter because I know I will be able to make and eat this a lot more!  I’ve tried many different recipes but this is my easy-take-all-the-shortcuts-because-I-want-some-chili-NOW version.  I love eating this over a baked potato topped with sour cream and chives with a side of sauteed garlic kale.  Another favorite?  Over fries topped with vegan cheddar cheese shreds–so good!  And have you ever had it over white rice? Totally yummy too.

30 Minute Vegan Chili - Whip up this quick, easy, and cozy chili recipe in only 30 minutes! This is a 30 minute vegan chili and my shortcut version so I am using almost all canned products.  If you want to use ingredients that are made from scratch it’s totally doable as well.  To save on time, you can cook the ingredients needed in bulk (like the beans), portion, and freeze them so they are ready to go when you need them.

This recipe makes a decent pot of chili which is great for leftovers or you can also freeze it and save some for later.  It tastes just as good the next day–maybe even a little bit better–since everything has gotten a chance to sit and really meld together.  I like my chili a little more on the chunkier side, but depending on the consistency you want, you may need to add some vegetable broth or water when you are re-heating it.

I hope you like it and if there’s another way you like eating your chili, let me know in the comments!  I would love to try it :).

Tools Needed: 2.5 quart pot (or larger)

Recipe Notes: This recipe calls for vegan meatless grounds which is usually made from soy.  If you are allergic to soy or just want to switch it up, you can add quinoa to the chili in place of the meatless grounds.  It will be a little different from traditional chili but it will make it more filling and give it texture.

To make adding spices to the chili easier, I use taco seasoning. All you need is 1 TBS from 1 packet–super fast and easy.  I use the taco seasoning from Trader Joe’s and it’s a little bit spicy compared to some other ones I tried so 1 TBS is enough for me.  If you like it spicier, you can add more.  It contains: sea salt, cumin, cayenne pepper, sugar, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper, and smoked paprika.  You can also mix together your own blend of these spices to have on hand for tacos and chili.


Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: About 8 cups


  • 1 pkg Meatless Grounds
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) black beans, drained
  • 1 can (14.5) diced tomatoes, unsalted
  • 1 can (15 oz) tomato sauce
  • 1 small onion, chopped
  • 3-5 large cloves of garlic, minced
  • 1/2 cup low sodium vegetable broth
  • 1 TBS taco seasoning
  • 1 tsp salt
  • 2 tsp olive oil
  • 2 tsp water
  • vegan sour cream (optional)
  • vegan cheddar cheese shreds (optional)
  • green onions (optional)


  1. Place your pot over medium heat. Add 2 tsp of oil to the pot. Let the oil heat up for about 30-45 seconds. Add the onion, garlic, and salt. Cook for a minute, stirring frequently. Add 2 tsp of water. Continue to cook and stir for another minute or two until the onions become translucent and garlic is beginning to turn brown at the edges.
  2. Add the meatless grounds and taco seasoning. Make sure to break up any large lumps. Continue to cook until the meatless grounds are heated through and seasoning is evenly disbursed.
  3. Add the remaining ingredients: vegetable broth, diced tomatoes, tomato sauce, kidney beans, and black beans. Mix well. Cover and simmer for 20 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pot.
  4. Scoop into bowls and top with sour cream, vegan cheese, and green onions if using.
  5. Serve immediately or allow the entire pot to cool and refrigerate until ready to serve.


This chili tastes even better the next day! Cover and keep refrigerated until ready to serve. Depending on how thick you like your chili, you may need to add more vegetable broth or water when you reheat.


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