20-Minute Vegan Chili


I have a couple of chili recipes that are richly flavored and cooked on the stove top for an hour or longer.

They work great for a lazy, stuck-inside-because-of-the-cold-and-snow type of Sunday…


…but I also have this 20-minute vegan chili recipe, which works perfectly for any other busy day of the week.

The best thing about this chili is that even though it’s meatless, it’s really full of flavor.

The combination of fresh, whole veggies make this vegan chili feel really healthy and nutritious too.


Just use a deep sauté pan cook up this vegan chili, and it’s a compete meal in one pot.


This vegan chili tastes best served over something starchy.

I think it tastes best served simply over whole grain toast.

But brown rice or baked potato are tasty too.


It’s so nice to have the option of digging into a healthy, hearty, warm bowl of homemade chili even on a crazy, hectic weekday.

Here’s the recipe for this 20-Minute Vegan Chili:

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20-Minute Vegan Chili

  • Author: Jen Elizabeth's Journals
  • Category: Vegan
  • Cuisine: Mexican/Southwestern


Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes

Yield: 4 servings

Level: Easy


  • 3 Tablespoons olive oil
  • 1/3 small onion, diced
  • 1 orange bell pepper, diced
  • 1/3 cup shredded carrots
  • 2 cups chopped tomatoes, or diced tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon red wine vinegar
  • 1 Tablespoon 100 percent pure maple syrup
  • 15-ounce container black beans, thoroughly drained and rinsed
  • 1/3 cup organic frozen sweet corn
  • 1/2 cup organic shredded sharp cheddar cheese, or vegan cheddar
  • 3 tablespoons chives, chopped
  • Salt and freshly ground black pepper


  1. Heat the olive oil in a deep sauté pan over medium heat. Add the onion, bell pepper, and carrots and cook until softened, about 4-5 minutes.
  2. Add the tomatoes, oregano, garlic powder, paprika, cumin, chili powder, vinegar, and maple. Stir until well combined, and season with salt and pepper.
  3. Add the black beans and corn and cook until heated through. Season to taste with salt and pepper.
  4. Transfer chili to serving bowls and top with shredded cheddar and chopped chives. Serve over whole grain toast, brown rice, or baked potato.




For Related Recipes, Check Out:

Avocado-Lime Slow Cooker White Chili

Cilantro-Lime Avocado Rice Bowls

Southwestern Salad with Crispy Chickpeas








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  1. February 22, 2015 / 9:29 am

    What a wonderful recipe. I have never tried vegan chili. I will have to try it now!

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