Thick & Hearty Vegan Chili

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Thick & Hearty Vegan Chili

Fall is upon us, the kids are back in school and chaos has in sued.  Who has the time to slave away in the kitchen these days? No one. Or maybe you’re a college student and not only are you short on time, but also money.

Well this recipe comes in under 5 bucks and takes less than 5 minutes to prepare. Well, minus the crockpot time but throw this together before school or work and by the time you get home you will have a delicious and healthy dinner the whole family will love.

Vegan Chili

Thick & Hearty Vegan Chili

Thick & Hearty Vegan Chili

By Hannah Janish

Printer Friendly PDF For This Recipe

Published : September 15th 2015

Description : Check out this amazing low fat, quick, cheap and easy chili! Perfect for the busy person or college student!

Prep Time :

Cook Time :

Total Time :

Ingredients

  • 1 Small Onion Diced
  • 4 Medium Russet Potatoes Peeled & Chopped
  • 3 15 oz Cans Diced Tomato
  • 4 Stalks Celery Chopped
  • 2 Tbsp Chili Powder
  • 1 Tbsp Vegan Boullion
  • 4 Cups Water + Additional (if needed)
  • 3 15 oz Cans of Beans Rinsed & Drained (kidney, pinto, black, use what you like or have on hand)

Optional Ingredients

  • 1 Cup Red Lentils
  • 1-2 Tsp Cayenne
  • 1 Cup Quinoa

Instructions

  1. Prep and chop all your vegetables, rinse your beans, and add into crockpot. Add in all spices and water and stir well.
  2. Set timer to 8-10 hours on low or 3-4 hours on high. If you are home, check this during the day to make sure it has enough water. If you add in the red lentils and quinoa you may need to add another cup of water halfway through the day and stir again.
  3. If you skip the lentils and quinoa you should be fine. Serve over brown rice or by itself. This will freeze well or last in the fridge up to one week. Enjoy!

Serve this to your skeptical friends and wow them with how delicious this healthy vegan chili can be.

Bon Appetit!!

Want some more delicious recipes like this? Make sure to check out our recipe books for some delicious high carb low fat plant-based meal ideas.

Vegan Chili

About Hannah

I have lost over 50 pounds following a whole foods plant based diet (188-135) and I have shared that entire journey on my YouTube channel. My main focus is helping people achieve their best health through both mind and body. I focus on eating whole foods in their least processed state. I make Q&A weight loss videos, what I eat videos, and I have written 3 recipe books to showcase delicious recipes to assist with weight loss and beautiful photography.

17 thoughts on “Thick & Hearty Vegan Chili

  1. Such a good recipe ! The best chilli I’ve made because there’s so much goodness. Will make this again and it’ll be great for the winter months ! Cheers

    Sonya xo

  2. Hi!! does the amount of rice count? to loose weight or am i allowd to eat what i want?

    Txs for sharing 🙂

    1. Eat whatever you want! That’s the amazing part about this lifestyle. I eat rice like a baby drinks its mamas milk haha

  3. Your recipes are amazing. Your videos are professional and a pleasure to watch. Makes the recipe very easy to prepare. I love your website. Please keep the carb recipes coming along with videos. Thank you so much. You guys are amazing,,,,

  4. Delicious!! (in case you care about typos, the word above in your intro paragraph should be ensued). Love you guys! So happy for you!

  5. Hey Derek and Hannah, I have the same rice cooker that you all use- will you please tell me the exact buttons to push to make this chili? Thanks in advance, I’m planning on making it this week-

  6. How would we cook this if we wanted to use an Instant Pot (NOT using the slow cooker feature? I know I’d probably use the Manual button, but how long would I cook this?

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