Speedy Vegan Chili Recipe

This hearty and flavorful chili is perfect for busy weeknights when you want something comforting and nutritious in a flash. Packed with beans, veggies, and spices, it’s a delicious way to enjoy a plant-based meal without the wait.

Start cooking ↓

TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon canola oil ½ cup chopped onion ½ cup chopped green bell pepper ½ cup frozen corn ½ cup sliced fresh mushrooms 1 (16 ounce) can chili beans 1 (16 ounce) jar salsa 1 (1.25 ounce) package chili seasoning mix 2 tablespoons prepared yellow mustard 1 pinch salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

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. Cook everything together, stirring now and then, until the veggies are nice and tender—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 simmer gently. Give it a stir every so often and let the flavors come together for about 10 to 15 minutes. Once it’s all warmed through and tasty, it’s ready to serve.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use canned beans to save time, but rinse them well to reduce sodium.
- Don’t skip sautéing the onions and garlic first; it builds a deeper flavor base.
- Adjust the chili powder and spices to your heat preference for a milder or spicier dish.

Why you’ll love it

This chili is packed with flavor and comes together quickly, making it perfect for busy weeknights. It’s hearty, nutritious, and completely plant-based, so everyone can enjoy it. Plus, the spices give it a warm, comforting taste that feels like a big, cozy hug.

Serving ideas

Serve the chili over a bed of fluffy rice or with warm cornbread on the side. Top it with fresh avocado slices, chopped cilantro, or a squeeze of lime for added brightness. It also pairs well with tortilla chips for a crunchy contrast.

Storage & leftovers

Let the chili cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days or freeze portions for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.