When you’re looking to feed vegans, vegetarians, and meat-eaters with one simple meal, I really think the best and easiest situation is vegan chili. With hearty beans, warm spices, chili-friendly veg, and a whole slew of plant-based toppings, vegan chili is a win all around.
So today I thought I’d share some of my favorite vegan chili recipes! I hadn’t really realized it until I looked back through my recipes, Crock Pot/slow cooker chili is a clear fave. The slow cooker really is perfect for chili because you just dump it all in and come back several hours later to a glorious pot of goodness where the spices have really had time to mingle together and make the magic happen. Then again, on the flip side of things, we have my 20-minute chili, which has surprising depth of flavor considering how fast it is!
Anyway, onward with the chili recipes!
Reader KT says: “Have tried MANY vegetarian chilis. This really was delicious and made my meat people happy, which is saying something.” With white beans and a lovely blend of spices, this chili is especially superb with fat hunks of avocado plus a generous squeeze of lime on top. And it’s done in 20 minutes!
Reader Mark says, “I don’t know how you did this but the meat eaters in my home prefer this recipe to the ones with actual meat in them.” That’s a win in my book! This fast and easy Instant Pot vegan chili hits all the marks.
This is one of my super oldie-but-goodie One Dish Two Ways recipes. You can take this recipe in two directions – one with meat, one without. The beer + butternut situation is a keeper for me, and I love it sans meat.
Reader Terri says, “Delicious and so easy to make. I served it over brown rice with cornbread muffins.” I love the flavors in this chili, and the slightly-outside-of-the-norm combo of three different beans. Plus: Slow cooker!
Mango in chili might sound super unusual, but stay with me! This Caribbean-influenced bowl of goodness sports black beans, orange juice (yep), mango (yep!), and even a handful of golden raisins (yup!!!) Sound weird? Give it a try and get back to me! Reader Art said, “I fixed this chili recipe at our boat club chili cook off contest and won 2nd place with 11 entries. I was happy winning that place for the first time trying this marvelous recipe.” Love it!
With a winning combo of sweet potatoes, quinoa, and black beans, this slow cooker chili is a keeper. Smoked paprika and cocoa powder add a wonderful, interesting depth of flavor. This one has lots of 5-star reviews from readers and is a definite fave in our house too!
Buffalo cauliflower + chili = a winning game-day combo! Reader Megan says, “Made this today and it is AMAZING. Going on my rotation of ‘super easy to make yet super tasty’ list.” Vegans will want to leave off the blue cheese – perhaps some salty/oily olives, some capers, or some vegan feta would make a nice substitute?
Ignore the topping ideas if you’re a vegan, but the plant-based chili base is a winner! I love the interesting texture that bulgur adds to the equation – it really works!
Reader Jen says, “Have made this many times since you first posted it but wanted to pop in and say how AMAZING it is! When I stopped eating meat five years ago, I thought I was going to have to give up chili because I didn’t like the vegetarian type but there’s just something about the combination of flavours in this! I would eat this five nights a week and have shared the recipe with MANY people who all loved it! And bonus! It couldn’t be simpler to make! Thank you very much for sharing it!”
I’ve probably made this chili the most out of all of them – when fall rolls around, this is the first Crock Pot recipe I reach for! I love the combo of classic chili + hearty lentils + the cozy pumpkin twist.
Thanks for reading! Do you have a favorite vegan chili recipe? Link it up below!