If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili (uses tofu as “meat”), Lentil Chili, and Sweet Potato Black Bean Chili recipes! This Veggie Chili is a fuss-free, one-pot dish that’s packed with fresh veggies, canned beans, smoky seasonings, and bulgur. Just one bowl will keep you full and satisfied for hours! While other vegetarian chili recipes are often made with vegan ground “beef”, this recipe makes tender mushrooms, a medley of sautéed vegetables, bulgur and canned beans the stars. This keeps everything under budget without sacrificing flavor. Pair each veggie-packed bowl with a batch of my Vegan Cornbread and all the toppings you want, like avocado chunks, vegan sour cream, and tortilla chips.
Why you’ll love this vegan chili recipe
Hearty and nourishing – Chock full of veggies and beans, this chili doesn’t skimp on the plant-based protein or fiber. One-pot meal – Just cook everything in a pot, let the chili simmer for 25 minutes, then enjoy! Make it your own – Customize it with your favorite vegetables, beans and seasonings. And the more toppings, the better!
How to make veggie chili
Find the complete recipe with measurements in the recipe card below. Add the mushrooms to a large pot and sauté over medium-high heat until they start to soften. Add the onion, carrots, and bell pepper to the pot, sauté for 5 minutes, then add the garlic. Stir in the rest of the chili ingredients, bring to a boil, and then lower the heat to a simmer. Let the chili simmer until it’s thickened and the bulgur is tender and cooked through. Is the chili too thick? Thin the consistency by stirring in a splash of water or vegetable broth at a time until it’s thinned to your liking. Serve the chili in bowls and top with a dollop of vegan sour cream, crushed tortilla chips, shredded cheese, avocado chunks, or any other chili toppings you like. Enjoy with vegan cornbread for dunking and enjoy!
Frequently asked questions
