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Killer Vegan Chili with Impossible Meat (Omnivore-approved!)

This Killer Vegan Chili recipe is meaty, satisfying, packed with flavor, and omnivore-approved! Not to mention it is SO EASY and quick to make.
It's the perfect dish to serve at your next game day gathering, picnic, campout, or pool party! Serve with a topping bar or make vegan Frito Pies with this easy vegan chili.
Serves 4-6.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course camping food, dinner, entertaining, game day, potluck
Cuisine American
Servings 4
Calories 400 kcal

Equipment

  • Dutch Oven or other large pot

Ingredients
  

  • 1 tablespoon oil of choice like vegetable, avocado, or olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 12 ounces Impossible brand beef substitute of vegan meat alternative of choice
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 28 ounce can tomatoes I prefer whole San Marzano tomatoes, and I crush with my hands, but canned crushed tomatoes work just fine
  • 15 ounce can pinto beans
  • 4 ounce can green chilis choose either mild or spicy; if you double the recipe I recommend using one can of each
  • 1/2 cup water

Optional Toppings

  • Fritos or tortilla chips
  • vegan sour cream
  • avocado or guacamole
  • vegan shredded cheddar
  • jalapeno slices
  • shredded cabbage
  • diced onion
  • hot sauce

Instructions
 

  • Chop onions and garlic.
  • Heat oil over medium heat. Add onions and cook until translucent, about 4-5 minutes.
  • Add garlic and cook for one more minute. Then add Impossible beef. Cook until meat is no longer pink, about 5 minutes, stirring regularly.
  • Crush tomatoes if using whole tomatoes (I crush by hand in a bowl). Then add crushed tomatoes and all remaining chili ingredients to pot. Bring to boil.
  • Reduce heat, cover, and cook at a low simmer for at least 25 minutes (up to 45 minutes if you have the time).
  • Taste chili. Adjust seasonings as desired.
  • If making in advance, allow to cool completely before moving to refrigerator.
  • Serve with topping bar or as Frito Pie (see notes below and photos above).

Notes

Serving ideas:
Chili with Topping Bar- Line up an array of toppings in bowls and encourage your guests to customize their chili!
Frito Pie- A fun, kid-friendly way to enjoy chili (see photo above recipe card)! Kids may even want to eat theirs right out of the bag! Layers starting from the bottom are:
  • Fritos
  • cheese (so warm chili will melt cheese)
  • chili
  • other toppings: vegan sour cream, avocado, onions, hot sauce, cilantro
     
    Leftovers: Store leftovers in refrigerator for up to 1 week. Freeze in air tight container for up to 6 months.

    Nutrition

    Calories: 400kcalCarbohydrates: 46gProtein: 24gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0mgSodium: 1027mgPotassium: 1563mgFiber: 14gSugar: 12gVitamin A: 1542IUVitamin C: 33mgCalcium: 290mgIron: 9mg
    Keyword easy vegan chili, impossible chili, vegan chili, vegan chili for all, vegan frito pie
    Tried this recipe?Let us know how it was!