THE RECIPE JOURNAL · Main Course
Simple Vegan Chili Made Fast
This hearty and flavorful chili comes together quickly, making it perfect for busy weeknights. Packed with wholesome veggies and spices, it’s a satisfying meal that everyone will love.
FROM THE KITCHEN • Simple Vegan Chili Made Fast
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming some oil in a large skillet over medium heat. Toss in the chopped onion, green bell pepper, corn, and mushrooms, and cook everything, stirring now and then, until the veggies soften and get nice and warm—this usually takes about 5 to 10 minutes. Next, stir in the chili beans, salsa, chili seasoning, and a spoonful of mustard. Turn the heat down to low and let it all simmer gently, giving it a stir every so often. Let it cook for about 10 to 15 minutes so the flavors can really come together. Once it’s all heated through and tasty, it’s ready to serve!
Why you’ll love it
This chili is hearty, flavorful, and ready in no time. It’s packed with protein and fiber, making it both satisfying and healthy. Plus, it’s fully plant-based, perfect for anyone looking to enjoy a comforting meal without meat.
How to serve
Serve with warm cornbread or over a bed of fluffy rice. Top with fresh avocado slices, chopped cilantro, or a squeeze of lime for added brightness. A side of tortilla chips or a simple green salad pairs nicely too.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. This chili also freezes well—divide into portions and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it saucy.
