Looking for a quick, affordable, and delicious vegan meal? Look no further! This 5 Minute One-Pot Vegan Chili is the perfect weeknight meal for busy nights. Made with just a few simple pantry staples and ready in under 5 minutes, this chili will satisfy your hunger without breaking the bank. Plus, it's vegan, so it's a great option for those following a plant-based diet. So why wait? Give this tasty one pot chili a try tonight!
It’s that time of year again when I’m just looking for comfort meals, and this recipe fits the bill.
Whenever I go out for a meal, a lot of the time they have a chili on the menu. So I made it my mission to create a chili recipe that tastes just as good, if not better than the meals I was being served in a restaurant.
Not only is this vegan chili the tastiest chili ever, but it is also cheap to buy the ingredients. It costs just $1.18 (£0.99) per serving.
The other great thing about this easy recipe is that it takes just 5 minutes to make. The veggies only need 5 minutes of cooking time and everything else is ready instantly.
So if you need a quick one-pot meal with a hearty texture that is just as good as a classic chili, this is the meal for you.
And if you’re concerned about protein on a vegan diet, don’t worry because this recipe gives you a whopping 26 grams of protein per serving.
- Video Demonstration
- Why You’ll Love This Recipe
- Ingredient Substitutions
- The Structure Of A Plant Based Plate
- Recommended Equipment
- How To Make This Recipe
- Side Dishes
- How To Reduce The Calories
- How To Increase The Calories
- Frequently Asked Questions
- How To Increase The Quantity
- How To Store Leftovers
- More Budget Gourmet Vegan Dinners
- 🥬️🥭️ 7 Day Meal Plan
- FREE Gifts
- 5 Minute One Pot Vegan Chili
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian.
- This recipe contains 406 calories per serving.
- This recipe contains 26g protein per serving.
- This recipe contains half of your recommended intake of Vitamin C in just one serving of this meal.
- This recipe contains 12g of fiber per serving.
- This recipe is made from a combination of vegan protein, whole food sources of carbohydrates, vegetables, essential fats, and ingredients that make the dish extremely tasty.
- This recipe takes just 5 minutes of cooking time. As the vegetables are cooking, you are throwing together the last parts of the recipe.
- This recipe is made extra tasty by the addition of chili powder and stock powder.
- I have simplified this recipe by limiting the number of ingredients and using everyday ingredients such as peppers and onions.
- Olive oil: Use any oil you choose. Or omit the oil completely and just saute the vegetables in a little water.
- Onions: You can omit the onions or replace them with a vegetable of your choice.
- Bell Pepper: You can either remove the pepper completely or replace it with a vegetable of your choice such as tomatoes.
- Garlic: You can omit the garlic or replace it with 1 teaspoon of garlic powder.
- Homemade Chili Powder or 1 tablespoon of any chili powder
- Vegetable stock powder: You can replace it with a different stock powder or stock cube of your choice.
- Chopped tomatoes: You can substitute chopped tomatoes with fresh tomatoes that you have blended, or passata.
- Maple syrup: You can omit the syrup or replace it with any sweetener of your choice.
- Tomato puree/paste: You can remove the tomato paste if you don’t mind a less rich sauce.
- Tamari: Replace this with 1 teaspoon of sea salt
- Red wine vinegar: You can replace it with any vinegar of your choice.
- Canned Beans: Replace the beans with any beans of your choice, chickpeas, or cooked lentils from a can.
- Textured Vegetable Protein Mince (TVP): Replace this with 1 more can of canned beans, or 3 large chopped mushrooms.
- Cilantro: You can omit the fresh herbs or replace them with any fresh or dried herbs of your choice.
- White Rice: Replace with your choice of nutritional carbs side dish.
- Soya yogurt: Replace the soy yogurt with any plant yogurt of your choice or remove it entirely.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe is a complete meal because it contains all 5 components of my Plant Plate and contains around 400 calories per meal.
The diagram below helps you see the 5 different components of a Plant-Based Plate.
Here’s how this recipe is structured according to the Plant Plate System.
Adding each ingredient to the following categories helps you to easily see how to make substitutions. It also lets you know the exact reason why the ingredient is in the recipe.
Leaves, Fruit & Veg
- Chopped Tomatoes
- Soy Yogurt
Nutrient Packed Carbohydrates
- Chili Powder
- Tomato paste
Here are the main kitchen equipment tools I have used to create this recipe.
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
How To Make This Recipe
- Add oil to a pan, add all the ingredients and stir well and cook.
- Once cooked serve with cooked rice, some yoghurt and fresh cilantro.
Replace the rice in this recipe with any of the following side dishes:
- Mashed potatoes
- Boiled baby potatoes in skins
- Boiled large white potatoes without skins
- White potato fries
- Sweet potato fries
- Baked white potato
- Baked sweet potato
- White rice
For more options, see all of my best vegan, gluten-free carbs side dishes.
How To Reduce The Calories
If you’d like to reduce the calories of this recipe even further, I suggest removing the beans and/or the olive oil. You can saute the vegetables in a little water instead of oil.
How To Increase The Calories
If you would like to increase the calories for anybody who is going to be eating a serving of this recipe, I suggest you serve them a bigger portion of side dish.
Frequently Asked Questions
You can replace meat in chili with TVP, soy crumbles, crumbled tofu, lentils, kidney beans, pinto beans, or any other beans. All of these vegan options give a chili a meaty texture.
How To Increase The Quantity
This chili is a great way to feed a large crowd as it is just as easy to make a large batch. Just double the quantity if you want to feed more people.
How To Store Leftovers
This recipe keeps for up to 4 days in the fridge in an airtight container and tastes even better the next day. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
More Budget Gourmet Vegan Dinners
This recipe is part of my cheap copycat restaurant dinners series.
If you’re looking for more cheap gourmet vegan dinners, check out some of my other
- Quick Vegan Meatballs And Spaghetti With Tomato Sauce
- The Ultimate Vegan Meatloaf With Gravy Recipe
- Easy Vegan Oven Baked Risotto
You can see all of my vegan dinner recipes here.
🥬️🥭️ 7 Day Meal Plan
If you want to discover all of the benefits of eating a plant-based, gluten-free diet, grab a copy of my 7-day meal plan by Green Thickies.
My 7-day detox has been doctor and nutritionist approved and featured on a major national TV channel.
Thousands of people have had incredible results with this meal plan.
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5 Minute One Pot Vegan Chili
- 1 Teaspoon Olive Oil
- 1 Medium Onion
- 1 Red Bell Pepper
- 2 Teaspoons (2 Cloves) Fresh Minced Garlic Cloves
- 1 Tablespoon Of My Homemade Chili Powder Or 1 Tablespoon Of Any Chili Powder
- 2 Teaspoons Of My Homemade Vegetable Stock Powder Or 2 Teaspoon Bouillon Powder Or 1 Stock Cube
- 2 400g Cans Chopped Tomatoes
- ½ Cup (120ml) Boiling Water
- 1 Teaspoon Maple Syrup Or Syrup Of Choice
- 2 Tablespoons Tomato Purée (Tomato Paste)
- 2 Tablespoons Tamari
- 1 Tablespoon Red Wine Vinegar
- 1 400g Can Red Kidney Beans
- 120g Textured Vegetable Protein Mince (TVP)
- 30g Fresh Coriander/ Cilantro (save some for garnish)
- 2 Cups Of Cooked White Rice
- 120g Soy Yogurt
- A Few Reserved Cilantro Leaves
- Optional: Grated Vegan Cheese Or Vegan Sour Cream (not included Nutritional Information)
- Add the oil to a medium pot or saucepan over a medium heat.
- Chop the onion, and pepper and add that to the pan.
- Add in the garlic, chili spice blend, and vegetable stock and give it a stir.
- Add in the chopped tomatoes, boiling water, maple syrup, tomato paste, tamari, red wine vinegar, kidney beans, TVP, and cilantro to the pan. Reserve some cilantro for a garnish if you want.
- Give it a stir. The chili is now ready to be served, or you can leave it simmering for up to 30 minutes to intensify the flavors.
- Serve it with cooked rice, a dollop of yoghurt on top, and some fresh cilantro.
Now it’s your turn to make magic with food.