Hearty Vegan Chili Recipe (Better Than the Packet Mix!)

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This hearty vegan chili has become one of our family’s favorite cozy meals — full of flavor, protein, and warmth, made entirely from plants. It’s simple enough for busy days yet rich enough for slow weekends.

We use my Homemade Chili Seasoning Mix to keep things easy and additive-free.

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Jennie

Hearty Vegan Chili (with Homemade Seasoning Mix)

This hearty vegan chili recipe is cozy, protein-packed, and full of flavor — made with my homemade chili seasoning mix instead of store-bought packets. It’s budget-friendly, nourishing, and perfect for family dinners.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8

Course: Dinner / Main Dish

Cuisine: Vegan / Plant-Based

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp oil optional, for sautéing
• 1 onion diced
• 3 jalapeños seeded and chopped (optional for spice)
• 1 large can crushed fire-roasted tomatoes
• 1 lb dry kidney beans rinsed
• 3 tbsp Homemade Chili Seasoning Mix
• 1 tbsp Better Than Bouillon No Chicken or Vegetable
• 1 tbsp hot sauce optional
• 8 cups water
• 2 cups water added later if needed
• 2 cups TVP textured vegetable protein (can omit and double beans)

Equipment

• Instant Pot (or large soup pot)
• Mixing spoon
• Measuring cups and spoons
• Knife and cutting board

Method

 

1. In your Instant Pot on sauté mode, heat oil (if using) and add onion and jalapeños. Sauté until fragrant, about 3–4 minutes.
2. Stir in crushed tomatoes, kidney beans, chili seasoning mix, Better Than Bouillon, hot sauce, and 8 cups water.
3. Secure lid and cook on high pressure for 55 minutes.
4. Let pressure release naturally for 15 minutes, then quick-release any remaining pressure.
5. Stir in 2 cups water (if needed) and 2 cups TVP. Seal and cook again on high pressure for 20 minutes.
6. Allow natural release for another 20 minutes. Adjust consistency with extra water as needed.
7. Serve warm with your favorite toppings — vegan sour cream, shredded cheese, jalapeños, or corn chips.

Notes

This chili freezes beautifully for up to 3 months. No TVP? Soy free? No problem! You can double the beans or try lentils or tofu crumble for TVP if preferred.

💛 We use my Homemade Chili Seasoning Mix in this recipe — it’s a simple blend of pantry spices that replaces store-bought packets perfectly.

🌶️ Ingredients

Base:

• 1 tbsp oil (optional, for sautéing)
• 1 onion, diced
• 3 jalapeños, seeded and chopped (optional for spice)
• 1 large can crushed fire-roasted tomatoes
• 1 lb dry kidney beans, rinsed

Seasoning:

• 3 tbsp Homemade Chili Seasoning Mix
• 1 tbsp Better Than Bouillon (No Chicken or Vegetable flavor)
• 1 tbsp hot sauce (optional, to taste)
• 8 cups water

After Pressure Cook:

• 2 cups water
• 2 cups TVP (textured vegetable protein)

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🍲 Instructions

1. Sauté aromatics:
   In your Instant Pot on sauté mode, heat oil (if using) and add onion and jalapeños. Sauté until fragrant, about 3–4 minutes.
2. Add main ingredients:
   Stir in crushed tomatoes, kidney beans, chili seasoning mix, Better Than Bouillon, hot sauce, and 8 cups water.
3. Pressure cook:
   Secure lid and cook on high pressure for 55 minutes.
4. Release:
   Allow pressure to release naturally for 15 minutes, then quick-release the rest.
5. Add TVP:
   Stir in 2 cups water and 2 cups TVP. Seal again and cook for 20 more minutes on high pressure.
6. Adjust consistency:
   Add water as needed for desired texture.
7. Serve & enjoy:
   Top with vegan sour cream, shredded vegan cheese, jalapeños, or corn chips.

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🌿 Gentle Nest Note

This chili has become one of our anchor meals — warm, grounding, and nourishing. It’s the kind of meal that brings everyone to the table, fills the house with good smells, and makes dinner feel like a hug.