This hearty vegan chili uses plant-based Impossible Beef, and I defy any meat eater to tell the difference. More commonly called Chili Sin Carne (Chili Without Meat), it is a classic, easy chili in every other way.
This is the perfect dish for a crowd (think game day eats!), can be made ahead, or in 30 minutes on the day of a party.
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It snowed off and on all day today, and this was after a foot or more of snow last week. The kids and grandkids drove up to visit us in the mountains to get their snow fix this weekend. And that meant it was time to make chili and cornbread.
I could have made my Southwestern Black Bean Soup that's hearty like a chili, or this Instant Pot Black Bean Chili but I wanted to do something easy and more classic chili, that I could whip up while my grandsons built ramps in the snow. This Vegan Chili Con Carne did the job, and they have zero idea it was really meatless until I told them.
I used Impossible Beef in this recipe, but Beyond Beef works great as well. I use Beyond Beef in my vegan sloppy joes, and it's perfect!
❤️ Why you'll love this recipe
- It's completely vegan, but tastes just like the chili you may have grown up on.
- Ground beef is swapped out for Impossible Beef Made From Plants.
- No fancy ingredients.
- The only prepping is the onion.
- Make it in one pot. Really.
- It's ready in 30 minutes from start to finish.
🧅 Ingredients + Notes
- Extra virgin olive oil
- Yellow onion
- Impossible beef - made from plants
- Spices and herbs - chili powder, ground cumin, garlic salt, dried oregano, kosher salt
- Sugar
- Tomato paste
- Vegetable broth - or use Better Than Bouillon Roasted Vegetables
- Diced tomatoes
- Red kidney beans
- Tomato sauce
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🔪 Recommended Equipment
- Chef's knife
- Large Dutch oven - or other heavy bottomed pot
- Wooden spoon
📝 Instructions Overview
Detailed instructions for making this classic vegan chili con carne are in the recipe card below, but here's an overview!
Step 1
Prep the onion. Dice the onion, and sauté in a large Dutch oven or other heavy bottomed pot in a little olive oil over medium heat.
Step 2
Add the Impossible beef. When the onion softens, add the Impossible beef. Break it up, using a wooden spoon, and cook until browned and cooked all the way through.
Step 3
Spice it up. Add all the spices and herbs, and tomato paste, and cook for another couple of minutes.
Step 4
Make it chili. Add the remaining ingredients, and simmer for 10 minutes before serving.
Step 5
Serve. Serve hot with different toppings. I use vegan sour cream, vegan cheddar cheese and avocado slices.
⏰ Tips to Simplify and Save Time
- Purchase onion already cut up. If your market carries it, it will be in the produce department.
💡Ideas for Possible Variations
Feel free to use other meat substitutes.
Swap out the red kidney beans for black beans.
🍽 Side Dish Ideas
Cornbread is a must with chili, and this Easy Buttermilk Cornbread is my go-to recipe. A variation on this is Tomalito, a sweet Mexican cornbread my family loves.
🤷♀️ Vegan Chili Con Carne FAQ
Can I make this chili ahead?
Absolutely. The flavors only get better over time. Once the chili cools off to room temperature, I slide the entire pot into the refrigerator, if I'm serving it the next day.
Otherwise I store in a sealed container.
Can I freeze it?
Yes. Once the chili cools to room temperature, ladle it into containers, seal them, and place in the freezer. To thaw, put it back in the refrigerator the night before you plan to serve it.
📇 More Chilis You Might Like
Black Bean Chili with Pumpkin (Instant Pot)
Moroccan Vegetarian Chili with Poached Eggs
Vegan Chili Con Carne Recipe
Equipment
- Dutch oven or other heavy-bottomed pot or other heavy bottomed pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ cups diced yellow onion 1 medium onion
- 12 oz package Impossible beef made from plants
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon cumin powder
- 1 tablespoon sugar
- 1 ½ tablespoons tomato paste
- 1 cup vegetable broth
- 1 (14.5-oz) can diced tomatoes
- 1 (14.5-oz) can red kidney beans
- 1 (8-oz) can tomato sauce
- vegan cheddar cheese for garnish
- vegan sour cream for garnish
- avocado slices for garnish
Instructions
- Warm the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat, and add the diced onion. Sauté until slightly softened, occasionally stirring, for about 5 minutes.
- Add the Impossible beef to the onions, and break it apart using a wooden spoon. Cook for 10 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, oregano, garlic powder, salt, cumin, sugar and tomato paste, and mix it into the 'meat' and onions until it's well combined. Add the broth, diced tomatoes (with their juice), drained and rinsed beans, and tomato sauce. Stir well, and bring to a simmer. Simmer for 10 minutes, stirring occasionally.
- Serve with optional garnishes.
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