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bowl of vegan chili on teh counter
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
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
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.