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easy vegan one pot chili

5 Minute One Pot Vegan Chili

Katherine Kyle
Looking for a quick, affordable, and delicious vegan meal? Look no further! This 5 Minute One Pot Vegan Chili is the perfect solution for busy nights. Made with just a few simple ingredients 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!
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Prep Time 5 minutes
Cook Time 5 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 4
Calories 406.7 kcal

Equipment

  • Medium Pot or Medium Frying Pan

Ingredients
  

  • 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)

Serve With

  • 2 Cups Of Cooked White Rice

Garnish With

  • 120g Soy Yogurt
  • A Few Reserved Cilantro Leaves
  • Optional: Grated Vegan Cheese Or Vegan Sour Cream (not included Nutritional Information)

Instructions
 

  • 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.

Notes

Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months.  Defrost it before using it. Reheat it by warming it up gently in a pan.
Nutritional Information: The nutritional information is for one serving of the entire meal including side dishes, sauces, veg, garnishes, and all other elements listed under the ingredients.  
Alternative Cooking Methods: This recipe also works very well in an Instant Pot, Ninja Foodi Max, another pressure cooker, or a slow cooker.