Vegan chili is a favorite comfort food around America. This vegan chili with a WFPB (whole food plant based) option is not only vegan, but also has the option to not add oil or processed foods unless you choose to add the optional TVP as a vegan “ground beef” or extra toppings. Not only is chili a tasty and satisfying meal, but it also offers a range of health benefits. In this post, we’ll discuss some of the health benefits of WFPB chili and tips for making the perfect batch at home.

Benefits of vegan chili

1. High in Nutrients: One of the main benefits of vegan chili is that it is packed with nutrients. Beans, which are a staple ingredient in vegan chili, are a great source of plant-based protein and fiber. They are also rich in vitamins and minerals such as iron, zinc, and B vitamins.
2. Helps with Weight Management: As vegan chili is made with whole, plant-based ingredients, it is low in calories and fat while being high in fiber. This means that it can help you feel full and satisfied for longer, which can aid in weight management.
3. Good for Digestion: The fiber in vegan chili can also help promote healthy digestion. It can help regulate bowel movements and prevent constipation.
4. Helps Lower Cholesterol: Since vegan chili is free of any animal products, it is naturally low in cholesterol. Beans are also known for their ability to lower cholesterol. Vegan chili can help lower your overall cholesterol levels and reduce your risk of heart disease.

Tips for Making the Perfect Vegan Chili

1. Experiment with Different Beans: My favorite beans to use are a combination of black beans, kidney beans, cannellini or great northern beans (white beans, and pinto beans. But don’t be afraid to try other types of beans such as chickpeas or lentils! All beans offer different textures and flavors that can add a unique twist to your chili.
2. Add Your Favorite Vegetables: This recipe only calls for onions, but you can add your favorite vegetables such as peppers, carrots, or sweet potatoes, or green chiles for added flavor and nutritional benefit.
3. Don’t Forget Toppings: Some of my favorite toppings are vegan shredded cheddar cheese, vegan sour cream, cilantro, chopped green onion, and fritos. If you are strictly WFPB, choose cilantro or green onions and an oil-free sour cream.
4. Blend! After you are done cooking your chili by your preferred method (stovetop, instant pot, or crockpot,) transfer about ¼ of the soup to a blender, or use an immersion blender right in the pot, and blend a small portion of the soup. Return the blended soup to the pot and stir to combine. This step is optional but oh so delicious! It adds the perfect creaminess to your chili.

Conclusion

Vegan chili is a delicious and healthy dish that is the both comforting and satisfying. In addition, it’s packed with nutrients and fiber, making it the perfect meal. With these tips, you can easily make a delicious batch of vegan chili at home.

Pick up your instant pot on Amazon here to make this chili and many other dishes super convenient. My favorite thing to make in my instant pot is vegan yogurt–so easy and so delicious!

Print Recipe

Vegan Chili (WFPB Option)

Easy WFPB vegan chili your family will love

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Author: Kristi

Equipment

• Instant Pot or Crockpot optional

Ingredients

• 1 cup vegetable broth or water
• 1/2 onion, finely diced or 2 tbsp dried onion flakes
• 2 cloves garlic, crushed
• 3 14-ounce cans beans of choice, drained black, pinto, kidney, or white beans
• 1 14-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 1 cup frozen or fresh sweet corn
• 2 tbsp small TVP pieces optional
• 1 tbsp chili powder
• 1 tbsp taco seasoning optional, depending on heat preference
• salt to taste

Instructions

• Instant Pot Directions:

  Add all ingredients to the instant pot. Cook on high pressure 10 minutes with pressure valved to sealing. Allow pressure to naturally release then open lid. Blend 1/4 of the soup and return to pot for a rich and creamy chili.

  Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.
• Stovetop Directions:

  In a large saucepan on the stove, bring vegetable broth or water to a boil. Add in onion and garlic and reduce heat to a simmer. Cook until onion begins to appear translucent.

  Open and drain liquid from beans. Mix into saucepan beans, diced tomatoes, tomato sauce, corn, onion powder, chili powder, taco seasoning, and salt. Cook on medium heat for 15-20 minutes.

  Blend 1/4 of the soup and return to pot for a rich and creamy chili.

  Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.
• Crockpot directions:

  Add all ingredients to crockpot. Cook on high 4 hours or more, or low 12 hours or more.

  Blend 1/4 of the soup and return to pot for a rich and creamy chili.

  Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.