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How To Make Easy Vegetarian Chili

Easy vegetarian (vegan) chili is a snap to make in minutes and offers a hearty, protein-packed, low-fat super healthy meal you can amend with all your favorite toppings. It's a great make-ahead meal that will last all week.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Fusion
Keyword: chili, easy, high-fiber, high-protein, low-fat, vegan, vegetarian
Servings: 10
Author: Eating Buckets
Cost: $5-$10


  • 3 tbsp olive oil
  • 1 large yellow onion chopped
  • 4-5 cloves garlic
  • 1 package firm organic tofu strained and crumbled
  • 1 tbsp flour (GF)
  • 2 tbsp mild unsalted chili powder
  • 2 tsp ground cumin
  • 1 28-ounce can whole or chopped tomatoes
  • 2 large carrots chopped
  • 4 stalks celery chopped
  • 2 tbsp tomato paste
  • 4 med-large peppers chopped
  • 2 cups black beans unsalted
  • 2 cups kidney beans unsalted
  • 2 cups cannellini beans unsalted
  • 1 bay leaf
  • 1-2 tsp sea salt
  • 1 tbsp soy salt (GF)
  • 1 tbsp apple cider vinegar
  • several grinds black pepper


  • Saute onions and garlic for about 5 minutes. Add strained, crumbled tofu, chili powder, cumin, and flour. Stir and brown for 5 minutes. Add carrots, celery, tomatoes, and tomato paste. Cook 5-10 minutes. Add beans, chopped peppers, and additional seasonings. Cook until peppers are just tender. Amend seasons as necessary. Serve with favorite toppings.


Other great additions to this could include frozen corn, canned pumpkin, chopped sweet potatoes, hearty winter squash or shredded zucchini, or your favorite spicy amendments, such as chipotle peppers, mild green chiles, or fire-roasted tomatoes and peppers.