Veggie Chili


Veggie Chili

The addition of beans, vegan meat (I use Lightlife Smart Ground Plant-based Crumbles) and mushrooms along with tons of other vegetables make this vegan chili hearty and satisfying. It’s the perfect one pot meal for a cozy evening at home or a DIY chili bar for game day.

Veggie Chili

Print recipe
  • 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Calories: 422


Serving Size




Total Fat





  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 package meatless crumbles
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 red bell pepper, finely chopped, seeds and membranes discarded
  • 1 jalapeno, finely chopped, seeds and membranes discarded
  • 8 ounces mushrooms, chopped
  • 4 cloves garlic, minced
  • 1/4 tsp salt
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 (28 ounce) can diced tomatoes, with juices
  • 1 (15 ounce) can kidney beans, no-added-salt
  • 1 (15 ounce) can garbanzo beans, no-added-salt
  • 1 bay leaf
  • 1-2 cups vegetable broth, low sodium
  • 1 bunch cilantro
  • 2 limes, cut into wedges
  • 1 bunch green onion, sliced


  • Step 1

    Heat large pot over medium-high heat. Add oil. Once oil is hot, add onion. Use a wooden spoon to stir and cook until tender and translucent, about 5-6 minutes. Adjust heat as needed and season with salt.

  • Step 2

    Add meatless crumbles to the onion and break apart into small pieces with spoon. Sautée crumbles with onion for 1-2 minutes. Then, add carrot, celery, bell pepper, jalapeno, mushrooms and garlic to the pot. Stir to combine and cook, stirring occasionally, for about 7-8 minutes. Turn heat down as needed.

  • Step 3

    Add chili powder, cumin, smoked paprika and oregano and stir to mix in well. Cook for 1 minute.

  • Step 4

    Add diced tomatoes, drained beans, vegetable broth and bay leaf. Stir to combine ingredients and bring to a simmer. Cover pot, reduce heat to allow chili to gently simmer, stirring occasionally, and cook for about 30 minutes.

  • Step 5

    Remove and discard bay leaf before serving. Serve chili with fresh cilantro leaves, sliced green onion and lime wedges to squeeze over top.


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