Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair—cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.

30-Minute Easy Vegan Chili


  • 2 yellow onions, chopped (1½ cups)
  • 1 large green bell pepper, chopped (1½ cups)
  • 3 tablespoons mild chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 4 cloves garlic, minced
  • 2 15-oz. cans pinto beans, rinsed and drained
  • 1 28-oz. can diced tomatoes, undrained
  • 2 cups low-sodium vegetable broth
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Cooked brown rice or whole grain noodles (optional)


  1. In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  2. Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
  3. Season with salt and black pepper. If desired, serve chili over rice.

Comments (3)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Patricia Jones3 weeks ago
Do you want to report this comment as inappropriate?

I would like to know the calories in your chili recipes. I’m overweight and am trying to lose.

Lisa Troupe3 months ago
Do you want to report this comment as inappropriate?

Added 1 cup of frozen corn instead of a second can of beans. Used kidney beans instead of pinto. Very delicious and so easy to make!

Renee3 months ago
Do you want to report this comment as inappropriate?

What is the nutritional info pls

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

30-Minute Easy Vegan Chili see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap