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Easy 1 Hour Vegan Chili

  • Author: Brittany at
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 5 cups 1x
  • Category: Main Course, Entree, Chili
  • Cuisine: Vegan, Mexican


Insanely easy 7-vegetable vegan chili that's ready in 1 hour! Fall comfort food that's packed with healthy ingredients! Makes about 5 cups.


  • 1 tbsp coconut, olive or canola oil
  • 1/2 green pepper, chopped (approx. 1/2 cup)
  • 1 cup (packed) kale, shredded
  • 1 rib celery, thin sliced (approx. 1/2 cup)
  • 1 carrot, thinly sliced (approx. 1/2 cup)
  • 10 mushrooms, thin sliced (approx. 2 cups)
  • 1/2 red onion, finely diced (approx. 2/3 cup)
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 can organic tomatoes (undrained)
  • 1-2 cups vegetable stock
  • 1 cup chickpeas, drained
  • 1 cup black beans, drained
  • 1/2 tsp sugar
  • 3 tsp chili powder
  • 1/4 tsp oregano
  • 1/2 tbsp sriracha
  • 1/4 tsp cumin (optional)
  • 2/3 cup cooked rice (cooked in vegetable broth)
  • optional: 1/2 cup veggie beef


  1. If you don't have leftover cooked rice on hand get that cooking on the stove right away. Bring 2/3 cup brown rice + 2 cups vegetable stock to a boil, turn down to low and simmer (covered with a tight-fitting lid) for 1 hour.
  2. Gather, wash, chop, and measure all of your ingredients.
  3. In a large skillet, heat 1 tbsp oil over medium-high.
  4. Add the green pepper, kale, celery, carrot, mushrooms, red onion, garlic and veggie "beef" (if using). Season with 3/4 tsp of salt. Sauté until vegetables are tender.
  5. Add 1 can tomatoes (undrained), 1 cup vegetable stock, chickpeas, black beans, sugar, chili powder, oregano, sriracha, and cumin.
  6. Cover with a lid and simmer for 30 minutes. Thin with more vegetable stock if needed.
  7. After simmering for a full 30 minutes, uncover and gently mash the chili with a potato masher or use an immersion blender to lightly blend about 1/2 of the chili. Aim for a somewhat chunky texture - do not liquefy.
  8. For optimal taste, chill overnight and add the rice the following day when reheating (the rice really likes to absorb the liquid in this recipe.) If serving immediately you can just add the rice now. You may find it necessary to thin with stock when reheating.