Vegan Meal Prep/ Vegan Recipes

Vegan Recipe: Vegan Chili


Hey Folks,

I made this recipe for vegan chili before, but since I have gotten my new camera lens, I decided to reach back and recreate some of the older recipes I have made. Seeing my older pictures of this vegan chili recipe… I am shocked I had the nerve to post them, but I do appreciate all the comments and shares.

Vegan Chili

Originally, this post for meal prep. When I first started on my vegan journey, it was easier for me to meal prep. Meal prepping helps you stay on track to make the right choices during the day. Where I live, fast food is everywhere, but when I have my lunch prepared, it’s so much easier to eat what I have, rather than slip and eat something terrible for me & the environment.  The weather is cooling a bit here in Georgia, and I had some cravings. I decided to buy some of the tofu at the store and just make a simple basic vegan chili.

The ingredients were rather inexpensive. I keep going to Fresh Market, and I love that everything seems really fresh, since I can’t make it to the farmers market all the time. It was really easy to make everything in one pot. I like these one-pot recipes! I also got a chance to use my food processor. I have issues cutting onions, and I like to make it quick.

I loved the organic beans I found, everything just tasted so fresh. I am really looking forward to lunch this week.

Vegan Chili

Print Recipe
Serves: 5-6 servings Cooking Time: 1 hour 30 mins


  • 1/2 bag tofu crumbles (I used Gardein brand)
  • 1tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves, garlic
  • 8oz. mushrooms, chopped
  • 2 bell peppers
  • 1 tsp of brown sugar
  • 2 tsp of oregano
  • 1 tsp cumin
  • 1 tsp sea salt
  • 2 15oz can of kidney beans
  • 2 15oz cans diced organic fire roasted tomatoes



1. Heat olive oil pot.


2. Add onion and garlic and sautee for 5 mins. Add mushrooms and peppers and saute for another 5 minutes.


3. Add "beef" crumbles, add spices. Sautee for another 7-10 minutes.


4. Add beans and tomatoes, stirring to combine. Bring mixture to a boil, then reduce to low heat. Simmer for about an hour.

I am sure this will be great this week! Have you meal prepped chili before?

Please like/share/comment!

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  • I haven’t made chili in such a long time – I need to change that. Such a great idea to portion it out for lunches during the week.

    • Cool, yeah this works for me.

  • I always try to meal prep veggie and vegan meals (at least a few a week) and I never know what to do. I feel like it’s harder than prepping meat meals. Thank you for a great recipe!

    • No problem. This works out perfectly for meal prep.

  • My brother recently went from vegetarian to vegan, and now, I need more vegan recipes. Thanks for the inspiration.

    • Yeah, no problem!

  • I get so excited when I see a vegan post! This recipe looks good!

    • Thank you.. hope it turns out well!

  • This looks delicious! It would be great with some sweet cornbread. Yum! A smart idea to portion it out so it’s ready for the whole week. I used to meal prep years ago, but I have gotten out of the habit lately. It is a super handy tool!

  • I love one pot meals, and this sounds amazing! I am vegan, so this is right up my alley, although I don’t think Gardein is gluten free, so I would have to substitute another product.

  • Great idea! This looks scrumptious and filling and flavorful. I’ve never prepped chili in advance, but I will now! Thanks for sharing this great idea!

  • What a great recipe!