One-Pot Vegan Chili Con Carne

Ingredients

1 Tablespoon Olive Oil

1 Medium Onion, diced

4 Cloves Garlic, minced

1 cup Plant-Based Protein Crumbles (rehydrated if dry)

1/2 cup Soy Chorizo

2 cups Roasted Tomatoes (fresh or thawed from frozen)

1 (15-ounce) Can Black Beans, drained and rinsed

1 (15-ounce) Can Kidney Beans, drained and rinsed

2 cups Vegetable Broth

2 Tablespoons Tomato Paste (or ketchup)

1 tsp Chili Powder

1 tsp Ground Cumin

1/2 tsp Smoked Paprika

1/2 tsp Oregano

1/2 tsp Salt, or to taste

1/4 tsp Black Pepper

Optional: ½ tsp Sugar (balances acidity, recommended)

¼–½ tsp Cayenne Pepper, option (for more heat)

Optional toppings:Green onions, cilantro, avocado, rice, or warm tortillas

There is something deeply comforting about a pot of chili slowly simmering on the stove, filling the kitchen with warmth and the promise of a nourishing, satisfying meal. This vegan chili con carne is one of those recipes I return to again and again because it is incredibly affordable, hearty, and full of deep, rich flavor.

I used roasted tomatoes that I had saved in my freezer from a previous meal, which made this dish even more budget-friendly while adding a beautiful depth that tastes like it simmered all day. This is the kind of meal that reminds us that simple, humble ingredients can create something truly special, cozy, and sustaining.

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and slightly golden.

Add the garlic and cook for 30 seconds, just until fragrant.

Add the tomato paste (or ketchup), chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toss in the rehydrated plant-based protein crumbles, cook for about 2 minutes to absorb all the flavors of the seasonings and aromatics.

Add the soy chorizo and heat until it cooks through. Stir well into the plant-based protein crumbles and cook for about 3–4 minutes. This step helps deepen the flavor and gives the chili its hearty, traditional texture.

Stir in the roasted tomatoes. Cook for 2–3 minutes. Add the black beans, kidney beans, and vegetable broth. Stir well to combine everything evenly.

Bring the mixture to a gentle simmer.

Reduce heat to medium-low and simmer uncovered for 20–30 minutes, stirring occasionally.

The chili will thicken, and the flavors will deepen beautifully.

Taste and adjust salt or spice if needed.

Serve hot on its own or over rice, with warm tortillas, or topped with fresh herbs or avocado.

This chili becomes even more flavorful the next day and stores well for meal prep.

Note: feel free to add more Plant Based Crumbles for an even more heartier chili.