30 Minute 1 Pot Mexican Chili

30 Minute 1 Pot Mexican Chili

30 Minute 1 Pot Vegan Mexican Chili. This chili is the most amazing vegan chili ever. SO much flavor, yet meatless, filling, hearty and made with red and black beans. It takes just 30 minutes and all made in one pot. Made with such easy simple ingredients.

Yummy stuff right here...and on the table in about 30 minutes. This vegan chili doesn't need hours simmering, yet it's loaded with flavor and hearty vegetables to fill you up and warm your body for the cool Fall weather. It's a staple in my household and always a hit over the holidays with guests. A chili can be vegan and still be incredibly filling and delicious, such as this bowl right here. I promise you, and your guests, will not be missing the meat.

If you make this 30 Minute 1 Pot Vegan Mexican Chili, I'd love to hear your feedback below in the comments! You can also tag me on Instagram @thevegan8 and don't forget to use my tag #thevegan8 so I don't miss the notification!

Note: This recipe is one of my older ones (before I started this blog, The Vegan 8), so it is 11 ingredients and not 8, however, that is still a really low amount of ingredients and comes together quickly in just one pot! Enjoy!

30 Minute 1 Pot Mexican Chili

Yields 4 heaping cups

This is the BEST Mexican chili as rated by you readers! SO much flavor, yet meatless, filling, hearty and made with red and black beans. It takes just 30 minutes and all made in one pot. The unusual ingredients of maple syrup and allspice make for one incredibly flavorful bowl of chili!

5 minPrep Time

25 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 cup chopped red onion (about half of a large onion)
  • 1 green bell pepper chopped
  • 3 large garlic cloves, minced
  • 1 1/2 cups low-sodium vegetable broth
  • 1/4 cup low sodium tomato sauce
  • 1 1/2 tablespoons chili powder (use less for a less spicy version)
  • 1 tablespoon cumin
  • 1/2 teaspoon ground allspice
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons fine sea salt (adjust as desired)
  • 1/4 teaspoon ground black pepper
  • 2 15oz cans of beans (I used 1 black beans and 1 red beans)
  • 2/3 cup organic, non-gmo corn

Instructions

  1. Add all of the ingredients (except the corn and beans) to a large pot and stir really well. Bring to a boil and once boiling, cover and turn to low simmer for 15 minutes until the veggies are tender.
  2. Drain and rinse the beans while the chili is cooking. After the 15 minutes, add the beans and corn. Bring back to a boil and then cover and simmer another 10 minutes. Depending on how thick or thin you want your chili, add more broth. Garnish with sliced avocado and any other toppings you like.
6.8

 

 

53 Comments

  1. Like this a lot, I love that it’s quick and easy to make and loaded with goodness.

    • Thanks so much sweet lady! I can’t wait to make your applesauce cake soon! It’s on my “to do” list! I’ll let you know once I’ve adapted it vegan style! 🙂

      • We’ve arevird at the end of the line and I have what I need!

  2. Great recipe.Delicious chili.l like your healthy ideas.Wishing you a wonderful day.jalal

    • Thank you Jalal! Thank you so much for folllowing my blog too, I appreciate it 🙂

  3. Brandi, I love this! Looks great! and I love the sliced avocado on top, nice touch! I definitely have chili on the brain. . it’s gettin’ chilly over here! 🙂 Thanks for sharing!

    • Thank you Alice! Yes, I use it in place of cheese and it gives a nice creamy effect, similar to cheese! Yum! 🙂

  4. I love the presentation as well as the flavour my friend 😀

    Cheers
    Choc Chip Uru
    P.S. Come check out my international giveaway for my Blogiversary 🙂

  5. Mmmmm. I love chili so much. It just screams Fall. I’ve never put allspice in chili before. I bet that is good!

  6. […] 30 Minute Mexican Chili (thehealthyflavor.com) […]

  7. I have bookmarked this recipe to make this week… I love beans… great protein.. mouthwatering recipe thanks for the post 🙂

    • Thank you so much!! Hope you enjoy it..thanks for your comment 🙂

      • Hi Brandi, just made this recipe tonight and we loved it. Although I must admit I changed it slightly for a few reasons like I avoid adding oils and sugar to my cooking… Just one question. Is 1 1/2 Tablespoons on chilli powder correct ? It was super hot, but edible, like I said we enjoyed it. Thanks for sharing. If you are interested I post recipes too on my blog.. have a splendid weekend….

      • Oh I’m so glad you loved it!! Yes, that is correct on the chili powder. I’m
        from Texas and we love a nice kick to our food. 🙂 Everybody who has tried it has loved it and hasn’t found it too hot, but of course I understand we all have different taste buds. I’ll add to the recipe “adjust to desired liking of heat”. Also, it’s such a small amount of sugar but you could certainly use maple syrup if you prefer..chili is complimented so well with a slight hint of sweet, so that’s why I add it. Also, if you want to avoid oil you could just throw the onion and bell pepper to cook after adding the broth. That would work too I’m sure. Thank you so much for trying the recipe! I really appreciate it. And I’m glad y’all enjoyed it, even with it being a bit spicy for you! We looove a good kick, haha! I will definitely check yours out!

      • I like the maple syrup idea. I will use that next time. I know my mistake. The chili powder I used is a homemade chilli powder from habanero chili. Which is the second hottest chili I have. I grow chilies and like it hot too. You are right there is a difference with peoples tastebuds.. here in Australia people do not like hot food at all. The reason I made your recipe was that it reminded me of a dish I had when I was working in Mexico near San Carlos. I like the flavour very much…. thanks again

        • Whoa, haha! Well no wonder they were too hot! That is not the standard chili powder here…I would use half that amount I guess next time and hopefully it will be less hot for you. 🙂

  8. Tiffany Cockrell

    Making this tonight!!!!

  9. It rocks my taste buds! What is allspice???

    • Thanks Sophie! It’s a ground spice from the evergreen fruit Pimenta Dioica. It’s like a Jamaican spice (think Jamiacan jerk) or its also used in pumpkin pies. Has a ginger cinnamon flavor which some people mistakenly think that’s what it’s made of.
      It gives the chili a warm sweet “touch”. 🙂

      • Thanks so much for explaining it so well to me! 🙂 xxx

  10. looks good… chili season has begun :))

  11. Love fast, easy, delicious meals…and it certainly is chili season. Thanks for the inspiration!

    • Thank you so much! I just ate some for lunch, it’s probably my favorite recipe for fall!! 🙂

  12. My family and I LOVE chill! It is great to make a huge batch as leftovers always taste amazing! I will add meat to mine when I make your recipes or I will hear complaints from the carnivores in my house lol For me though, this is PERFECT as is 🙂

  13. […] how it would taste. I knew I would love it, because it had a lot of similar flavorings as my Mexican Chili. This soup definitely is different though, with the “cheesy” aspect. Pure […]

  14. I’m posting a chili recipe so close to this soon! I made a healthy Cowboy Chili last night and it was amazing- it’s hard to beat chili in the winter:) Have a lovely day!

    • Thank you! Can’t wait to see yours 🙂

      • HI Brandi, I made this for a 3rd last weekend… its a great dish 🙂

  15. Awesome Thom! I’m so glad to hear that :). Thank you!

  16. Wow Brandi you completely just made me hungry!

  17. i love quick meals. and the giant carvings of avocado!
    nice recipe 🙂

  18. Made this last night and it was a hit. It made 6 servings for the 4 of us. I usually make a very similar recipe with canned tomatoes. This recipe was favored by my family over my previous one. I think the combo of spicey and sweet was the difference maker.
    Great recipe that is now part of our rotation. Thanks Brandi!

    • brandi.doming@yahoo.com

      Thank you so much for the wonderful feedback!! I’m thrilled it was such a hit! And yes, the combo of sweet and spicy definitely is so exciting to the palate and a necessity in chili for me. Thank you so much 🙂

  19. […] ingredients to meet that craving. If you are wanting a full blown chili recipe, be sure to try my Mexican Chili. It’s gotten rave reviews here on the blog and on Instagram and it’s 1 […]

  20. This dish was one of my favorite chili dishes since becoming vegan 5 years ago! So simple, but still so tasty. Such a perfect combo of sweet and heat. Thank you for all of your wonderful recipes! Can’t wait to make everything else from your blog

    • brandi.doming@yahoo.com

      Thank you so much Travis! I’m so thrilled you loved it so much!! Thank you for the feedback!

  21. […] potatoes. To me, my favorite kind of chili should always have a slight sweetness to it, like my 30 Minute 1 Pot Mexican Chili, so pairing this with sweet potatoes was the obvious […]

  22. Brandi, just made this chili. It is delish. Now I can stop searching for the perfect chili recipe. I shared this with a couple vegan groups I’m in. I’m sure they will love it too. Thank you, thank you.

    • brandi.doming@yahoo.com

      Awesome Billie! So glad to hear that! It is my absolute favorite chili and is always a big hit with everybody, regardless of diet. I make it every holiday for all my guests and they ask for the recipe. I really appreciate you sharing my recipe with your groups, thank you so much! So glad this is perfect for you!

  23. This is probably our favorite dish right now. I made this twice this week and doubled the recipe the second time. I have no idea why these flavors work so well but it’s like crack. I’m sure my hubby will request this again this week as he’s always talking about how wonderful this dish is. I use a can of mixed beans and a can of kidney beans and it’s just perfect with that variation of beans. Thanks again for your wonderful gift of recipe making.

    • brandi.doming@yahoo.com

      So so happy to hear that Estee, thank you so much for the wonderful feedback!!

  24. Do you think chipotle chili powder would work or make this too spicy.? I love the smoky flavor of chipotle.

    • brandi.doming@yahoo.com

      Hi Paula! I love chipotle powder too but that would definitely be way too hot for this. Regular chili powder is important for the standard chili flavor. You could try doing less of the regular chili powder and then adding some of the chipotle at the end, to taste, being careful not to add too much so it doesn’t get too spicy. Let me know how it turns out!

  25. This is perfect!! Quick, easy, and hardy. Love your recipes! Thank you!

    • brandi.doming@yahoo.com

      Thank you so much Melanie! So glad you loved this, I really appreciate the feedback!

  26. […] 30-Minute One-Pot Mexican Chili by The Vegan […]

  27. Literally the BEST soup I’ve EVER had! I cannot stop making it! My mouth is watering as I type this. Thank you so much for this recipe!!! In addition to the avocado, I also added the flavored tortilla strips that were mentioned in the other Mexican soup recipe. Simply AMAZING! 🙂

    • brandi.doming@yahoo.com

      Yay Kenya!! I’m so thrilled you love this chili so much! Thank you so much for letting me know, I love hearing the feedback!

  28. […] 30-Minute One Pot Mexican Chili via The Vegan 8 […]

  29. Absolutely fantastic!!! Couldn’t have imagined chilli without meat being so good. Thank you for the recipe.

    • brandi.doming@yahoo.com

      Thank you so much for the amazing feedback Ronnie, so happy you loved it!!

  30. ido

    Do you drain the corn?
    How many cups total does this make?
    Thank you 🙂

    • brandi.doming@yahoo.com

      Hi Ido! No, there is no draining of the corn. I just used frozen. I believe it makes about 6 cups.

  31. Hi Brandi
    I just made this for my vegan wife and (fussy,5) children they all loved it! I varied the chilli and cumin amounts as I didn’t want to freak out the kids – it was a huge hit with 4 out of 5 eating it all – this is a major result and we will add it to our regular list. We are planning to have a healthy January and will be drawing heavily on your website for ideas/inspiration. Thanks for posting.

    • brandi.doming@yahoo.com

      This is just wonderful feedback Paul! Thank you so much for letting me know, so glad it was a hit! Especially with the kids! I also reduce the chili powder for my daughter too 🙂

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