Easy Sunday Vegan Chili

This Vegan Chili is the easiest to make! Perfect for Super Bowl Sunday! This can be made in the crockpot (what I do, because I’m a crockpot queen) or the stove (takes about 30-40 minutes that way). A nice part about it is that all of these are pantry staples for vegan/vegetarians. So no running to the store for special ingredients. Beans, beans and more beans.


We’re Trader Joe’s people. Everything is non-gmo and it’s cheaper than buying organic anywhere else.

  • 15.5 oz Organic Kidney Beans (drained and rinsed)

  • 15.5 oz Organic Great Northern Beans (drained and rinsed)

  • 15.5 oz Organic Black Beans (drained and rinsed)

  • 14.5 oz Organic Diced Tomatoes

  • 15 oz Organic Tomato Sauce

  • 15.25 oz Whole Kernel Corn (drained)

  • 1 chopped onion (any kind you want.. I use red)

  • 3 cups of Vegetable Broth

  • GARLIC! A little or whole lot… That’s up to you. (I use a sh*t load)

  • 1 tbsp of Cocoa powder (you should be this in ANY chili!)

  • 1/2 tsp of Oregano

  • 1/2 tsp of Cumin

  • 1/2 tsp of Chili powder (I use Chile Lime)

  • 1/2 tsp of Black Pepper

  • Salt to taste (Himalayan is my FAV)

You can add bell peppers or jalapeños to this. The bell peppers (especially orange or yellow) go really good with this. I just didn’t have any and it’s more time consuming.


  1. Sauté onion + garlic on the stove with salt and olive oil for a few minutes. Turn your crockpot on low.

  2. Spray the crockpot with cooking spray of your choice and toss the onions + garlic in there.

  3. Throw all your beans, tomatoes, corn and tomato sauce in there.

  4. 4. Toss all your spices in there and mix it up real good + then put the vegetable broth in.

  5. 5. See my note below for time. Once you’re ready to eat, spoon it into a bowl and garnish it with tortilla chips, avocado, cilantro – whatever ya like.

***Note: Time all depends on when you start. If you start in the morning, have it on low until dinner time. I started at 3pm + we usually eat at 6pm. I set it to high until we eat. Here’s the cool thing about not having meat, it really doesn’t matter how long you cook it for. You just want it nice and hot to rock your socks off. Now, I usually make vegan, homemade cornbread BUT for this sake of this being easy, I always like having this on hand in the pantry because you just add an egg, some oil + milk (I use almond), pop it in the oven for 35-40 minutes and it’s good to go! It’s super yummy.

Happy Super Bowl + This Is Us Sunday!


Published by HoisiHouse

Hi, I'm Spencer Joii. I'm a mother of 2 boys renovating our family home one room at a time.

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