Vegan Bean Chili




Yield 8 large servings



  1. Sautéed your diced onion, minced garlic and diced bell pepper for 6-8 minutes with olive oil.
  2. Add "meat" crumbles and heat through for about 5 minutes.
  3. Add in tomatoes and green chilies, stirring to evenly combine.
  4. Add in your water, seasonings, bay leafs and bring to a boil.
  5. Once boiling, reduce to low and cover. Stir every 15-20 minutes.
  6. Cook for 1 hour minimum, 3-4 hours is recommended.
  7. Add in beans towards the end, the last 30-45 minutes.
  8. Adjust seasonings as needed, remove your bay leafs.
  9. Serve warm topped with Mexican cornbread, enjoy!


This is one of those recipes that's perfect to make in bulk, it freezes/reheats well and tastes even better over the next few days. I love to prep ahead a big batch of this for a quick meal over rice or with corn chips.

Courses Comfort Food

Cuisine Vegan

Recipe by The Plant Philosophy at