oil free chili

This is the BEST Vegan Mexican chili as rated by you readers and is ready in 30 minutes and 1 pot! SO much flavor, yet meatless, filling, hearty and made with red and black beans. It takes just 30 minutes and all made in one pot. The unusual ingredients of maple syrup and allspice make for one incredibly flavorful bowl of chili!

30 Minute Vegan Mexican Chili

(160 grams) finely diced red onion

bell pepper chopped

garlic cloves, minced

low-sodium vegetable broth

tomato sauce

chili powder (use store-bought

cumin

allspice

(20 grams) pure maple syrup

fine sea salt (adjust to taste)

black pepper

beans

corn

scale.

Add the onion, bell pepper and garlic to a large pot with JUST 1/2 cup of the broth over medium heat. Saute for 5 minutes, stirring often, until they are starting to get tender, but not fully. Add just a tiny bit more broth if needed just to keep them cooking.

Add the remaining ingredients, (except the corn and beans) including the remaining 1 cup of broth and stir really well. Bring to a boil and once boiling, cover and turn to low simmer for 10-15 minutes until the veggies are tender.

Drain and rinse the beans while the chili is cooking. Add the beans and corn. Bring back to a boil and then cover and simmer another 10 minutes. Depending on how thick or thin you want your chili, add more broth. Feel free to top it with my Best Vegan Queso or Lemon Cream Sauce and some fresh green onions and tortilla chips. Avocado is also delicious!

I make this chili recipe at least once a month for the past few years . I serve over cubed roasted potatoes. It’s delicious, super easy and hardly any clean up since it’s all made in one pot. I use a chili powder blend (Whole Foods) as I can’t take any spice at all. I use the whole 8 ounce can of tomato sauce and two tablespoons of maple syrup. Also I use 3 cans of black beans which gives two people 3 nights of dinners.  Thank you Brandi!

I made this yesterday and loved it. I used two cans of dark red kidney beans. While the broth and veggies were cooking, I sprinkled in some TVP. Thank you for this easy, quick,  and delicious recipe.

Made this for dinner last night and added extra veges like mushrooms, grated carrot and zucchini, cauli and brocoli.  Once it was cooked I used it to make a enchilada casserole with tortillas. It was delicious and will become one of our new favourites

I absolutely love this dish, it’s probably the only Chili I make now.

This chili is fantastic! I took this to a gathering where we were having nachos so I would have something to put on my chips. This was a hit! All the non-veggies loved it. This recipe is going in my regular rotation.

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30 Minute Vegan Mexican Chili

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30 Minute Vegan Mexican Chili

The most viewed oil free chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine