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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.

Ingredients

  • 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)

Instructions

  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 (22)

(4.67 from 9 votes)
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Nicole Sawyer2 months ago
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How many calories is in this chili? It doesn’t say anywhere

Linzi7 months ago
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Is that correct 3 tablespoons of chilli ️ powder!!

Simon Ashworth WOOD2 weeks ago
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“MILD” chilli powder. Perhaps its from cayenne peppers….

Teri Stone8 months ago
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This was so easy to make and was wonderful. Even my family, who are not vegan, loved it! I’ll be making this a lot.

Millie bobby red9 months ago
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Loovelee

Allison1 year ago
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I used 2 T chili powder, 1/4 tsp coriander. I added a zucchini to the vegetable mixture.

Lisa1 year ago
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Very good and filling. Whole family loved it!

Karishma T2 years ago
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Word to the question wise! Do not add that much chili powder, even if it is mild it will overpower dish. Also salt and a hint of sugar is necessary! Good recipe, needs more flavor

Simon Ashworth WOOD2 weeks ago
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The recipe already includes salt. As for pure sugar, it’s never necessary, and indeed, it causes harm to our bodies. We limit our intake of sugar to healthy levels by getting it as part of whole-food, e.g. when we eat fruit, including the tomatoes that are in the recipe.

Colleen Hannegan1 year ago
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Good suggestions! thanks.

Allison2 years ago
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Super easy, quick and delicious! Made it tonight with what I had on hand, including kidney beans, and frozen diced peppers. Garnished with fresh cilantro, scallions, avocado and toasted pumpkin seeds. Family devoured it and gave it a 10 out of 10. Thank you!!

Joanne Yordanou2 years ago
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Used kidney beans and a can of corn second time making for a change. Excellent and the original recipe is too! Yum!

Teresa2 years ago
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Do I have to use a Dutch oven or can I use another pan?

John Doyle2 years ago
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One of my favorite dishes on here. so easy and very tasty. willl make again and again

Laurie2 years ago
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Try something like Fitness Pal and you can keep track of all your nutrition and calories… Plus calories burned.

C Gab2 years ago
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Came out tasty enough to make again, though I think I’d add tomato paste next time. I did add celery, frozen corn, chopped frozen spinach, and dried parsley. Plus I increased each of the spices a bit.

Patricia Jones2 years ago
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I would like to know the calories in your chili recipes. I’m overweight and am trying to lose.

Laurie2 years ago
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I tried to answer but somehow my answer was put elsewhere. Please try a fitness app like Fitness Pal to keep track of calories and nutrition… plus all of your exercise and calories burned. There are many apps available.

Lisa Troupe2 years ago
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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!

Linda Rupe2 years ago
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A really good quick and easy, from the pantry, dish. The best for weeknight dinners!

Renee2 years ago
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What is the nutritional info pls

Laurie2 years ago
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Maybe you can try a fitness app like Fitness Pal. It will keep track of your calories and nutrition.

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30-Minute Easy Vegan Chili

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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.

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