This recipe is sponsored by Muir Glen. All opinions are 100% my own.
My family is obsessed with this flavor-packed, super-easy vegan bean chili! You can use any canned beans you like to make it.
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Ingredients and substitutions
For the broth cube, you can use any vegan broth cube that you like. Vegetable, vegan chicken broth, or vegan beef-flavored broth cubes all work well. You can also substitute an equivalent amount of broth paste, if you prefer.
You can use any canned beans (or equivalent amount of cooked beans) in this vegan chili. I love kidney beans, black beans, lentils, chickpeas/garbanzos, or pinto beans in chili. Black eyed peas are another fun addition!
This chili uses Muir Glen Crushed Fire Roasted Tomatoes. These smoky-sweet tomatoes give the chili a depth of flavor that is going to knock your socks off!
I love Muir Glen tomatoes because they're all organic, they're easy to find, and they're affordable. My favorite combination of attributes!
Muir Glen's mission is to pack only the best tomatoes while protecting the environment. The tomatoes that they reject for their cans head to their composting facility, so no tomato goes to waste. It's so nice to see a company taking food waste on farms seriously and actually doing something about it!
You can find a nice selection of Muir Glen's tomatoes at your local Whole Foods Market.
One ingredient that might seem odd for a chili is the riced cauliflower. But y'all. The cauliflower rice does more than sneak in some veggie goodness. It gives the chili a bit of a meaty texture!
You're going to love it, and the strong flavors of the chili mask the cauliflower flavor well.
Recipe notes
The recipe below includes both Instant Pot and stovetop directions. I prefer making this in the Instant Pot, because it's the most hands-off, but it's just as delicious and simple on the stove.
Either way, you start by choosing your beans. You need three 15-ounce cans of beans for this recipe, and any beans you want will do the trick. See the FAQ list below the recipe for suggestions, if you need ideas.
Drain the beans, then add them to the Instant Pot or soup pot along onion, garlic, bell pepper, spices and broth cubes, corn, and riced cauliflower.
You can saute the onion and garlic first, if you like, but it's totally fine to skip it in the interest of saving time.
If you're making this on the stove, you will need a bit more liquid than in the Instant Pot and one extra broth cube. But that's the only difference, ingredients-wise.
In the Instant Pot, set the pot to five minutes on high pressure, then let it do a 10-minute natural release. If you want more info on what that natural release is about, I have a primer on electric pressure cookers that answers that question and many more!
On the stove, bring your ingredients to a boil, then reduce the heat and simmer, covered, for 30 minutes. Keep an eye on the pot and add an extra splash of liquid, if things start to look dry. That will really depend on your beans and on how tight your pan's lid is.
How to serve and store
I like to serve this with an array of toppings options, so my family can mix and match to make their dream bowl of chili. The toppings I set out on chili night are:
- pickled jalapenos
- garlic cashew cream sauce or vegan sour cream
- vegan cheese shreds
- chopped green onion
- tortilla chips
- sliced avocado
Of course, you're free to use your own favorite chili toppings, if you prefer!
Vegan bean chili is also great with baked grit cakes or vegan hush puppies on the side for dunking.
Leftover chili will keep for three to five days in the fridge.
You can also freeze it in a freezer-safe container for up to six months. To thaw, transfer to the fridge overnight, then warm in the microwave or on the stovetop.
Vegan Bean Chili Recipe
Ingredients
For the Instant Pot Chili
- 1 cup chopped onion
- 4 cloves garlic - minced
- 1 bell pepper - chopped
- 2 teaspoons garlic powder
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 cup water - (increase to 2 cups on stovetop)
- 1 cube vegetable bouillon - (increase to 2 cubes on stovetop)
- 1 (15 ounce) can black beans - drained (see note about beans)
- 1 (15 ounce) can pinto beans - drained (see note about beans)
- 1 (15 ounce) chickpeas - drained (see note about beans)
- 1 (14.5 ounce) can Muir Glen Fire Roasted Diced Tomatoes
- 1 cup corn - fresh, frozen, or canned
- 1 cup riced cauliflower - (see note)
- Kosher salt - as needed
- black pepper - as needed
Instructions
To Make on the Stovetop
- Add all of the ingredients, except the salt and pepper, to a soup pot with 2 cups of water. Bring everything to a boil, then reduce the heat and simmer, covered, for 30 minutes. Check on the chili occasionally, adding a splash of water or broth, if it looks dry. This will depend on how well your pan's lid seals.
- Season with salt and pepper to taste, and serve with your favorite chili toppings (see note)!
Instant Pot Directions
- Add all of the ingredients, except the salt and pepper, to your Instant Pot. Bring the pot to high pressure for 5 minutes, then do a 10-minute natural release.
- Season with salt and pepper to taste, and serve with your favorite chili toppings (see note)!
Equipment
- Instant Pot optional
Notes
Nutrition
Frequently asked questions
Vegan chili uses the same, deep seasoning as animal-based chili. Instead of meat, this recipe uses beans and riced cauliflower to give the finished chili a hearty texture.
You can use other plant-based proteins to make vegan chili! My family loves tofu chili. Vegan ground beef or vegan chicken also work well, as do seitan or crumbled tempeh. There are so many options out there!
Pretty much any combination of beans work well. I love kidney beans, black beans, lentils, chickpeas/garbanzos, or pinto beans in chili. Black eyed peas are another fun addition!
In this recipe, the riced cauliflower adds thickness to the chili.
I love to eat the leftovers straight up, but if we end up with a lot left over, it's even more fun to bake it into a chili pie!
For this recipe, you do. The liquid from canned beans can vary and it can be very salty. Draining the beans gives you more control over the chili's flavor and texture.
Have a question? Tried this recipe? Share your thoughts!