If you’re looking for a comforting, protein-packed vegan chili recipe, you’ve come to the right place. This high-protein vegan chili is one of my all-time favorite meals for cozy nights in. It’s full of flavor, super satisfying, and perfect for meal prep—it stores well in the fridge for 5-6 days! Packed with three types of beans and vegan beef, this chili delivers a hearty boost of plant-based protein. Plus, it’s easy to make in just about 40 minutes, making it an ideal weeknight dinner.

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How to Make Vegan Chili:

Why You’ll Love This Chili:

  • High Protein: Each serving is packed with plant-based protein, thanks to beans and vegan beef.
  • Easy to Make: Minimal prep and straightforward steps.
  • Meal Prep Friendly: Makes 8 servings and stores well in the fridge for up to 5-6 days.
  • Cozy & Customizable: Add your favorite toppings like vegan sour cream, lime, and cilantro.
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Our Place Perfect Pot Our Place Perfect Pot
Abbot's Beef Abbot’s Beef
Vegan Sour Cream Vegan Sour Cream
Avocado Oil Avocado Oil

How to Make High-Protein Vegan Chili

  1. Prep the Ingredients: Grab a large pot and heat 2 tbsp avocado oil over medium-low heat. Add diced onion and minced garlic, cooking until fragrant and softened, about 5 minutes.
  2. Cook the Vegan Beef: In a separate pan, heat the remaining 2 tbsp avocado oil over medium heat. Add the vegan beef and cook, stirring occasionally, until browned, about 10 minutes. Remove from heat and set aside.
  3. Build the Chili Base: Once the onions and garlic are softened, stir in the seasonings: chili powder, cumin, smoked paprika, brown sugar, sea salt, and pepper. Cook for another 5 minutes to let the spices bloom.
  4. Add the Tomatoes and Beans: Pour in the crushed tomatoes, drained beans, and 1 cup of water. Stir to combine. Reduce the heat to low and let the chili simmer, covered, for 20 minutes.
  5. Combine and Serve: Add the cooked vegan beef to the pot and stir until well combined. Increase the heat slightly and cook for an additional 5 minutes.
  6. Optional Toppings: Ladle the chili into bowls and top with vegan sour cream, fresh cilantro, a squeeze of lime, and crunchy corn chips.
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High Protein Chili: Frequently Asked Questions

1. How much protein is in this chili?

This high-protein vegan chili contains 30 grams of protein per serving, thanks to the combination of beans and vegan beef.

2. How long does vegan chili last in the fridge?

Stored in an airtight container, this chili stays fresh in the fridge for 5-6 days. It’s perfect for meal prep!

5. What’s the best vegan beef substitute?

I love using Abbot’s beef for its hearty texture and clean ingredients, but you can use any vegan ground beef or crumbled tofu for a high-protein alternative. Beyond Meat also has a great one.

3. Can you freeze vegan chili?

Yes! Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. Do not refreeze one thawed.

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Tips for the Best Vegan Chili

Let the flavors develop: Chili always tastes better the next day as the flavors meld together.

Adjust consistency: If you prefer a thicker chili, let it simmer uncovered for an extra 10 minutes. For a thinner chili, add more water or vegetable broth.

Add a smoky kick: Try adding a diced chipotle pepper in adobo sauce for extra depth.

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This high-protein vegan chili is the ultimate comfort food—easy to make, packed with plant-based protein, and full of bold, cozy flavors. Whether you’re prepping meals for the week or whipping up a quick dinner, this recipe is sure to become a household favorite.

Let me know how you like it in the comments below, and don’t forget to share your creations on Instagram by tagging me!

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{If you like this recipe, you’ll love my HIGH PROTEIN CHICK’N & BROCCOLI ALFREDO and my HIGH PROTEIN EDAMAME SPREAD.}

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Vegan Chili

Yield: 8 servings
High protein vegan Chili! Hearty, comforting, and perfect for meal prep. Made with healthy vegan beef and three types of beans, it's a protein-packed, easy dinner idea!
Total: 40 minutes
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Ingredients

  • 3 cups Vegan Beef, I used 2 boxes of Abbot's Beef
  • 4 tbsp Avocado Oil, divided
  • 4 Garlic Cloves, minced
  • 1 Yellow Onion, diced
  • 2 cans 28oz Diced Tomatoes
  • 1 can 15oz Black Beans, drained and rinsed
  • 1 can 15oz Red Beans, drained and rinsed
  • 1 can 15oz Pinto Beans, drained and rinsed
  • 1 cup Water
  • 2 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tbsp Brown Sugar
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • Vegan Sour Cream, optional topping
  • Lime Wedge, optional topping
  • Fresh Cilantro, optional topping
  • Corn Chips, optional topping

Instructions
 

  • Grab a large pot and switch on the heat to medium low. Add 2 tbsp avocado oil. After a minute, add the diced onion and minced garlic.
  • In a separate pan, warm another 2 tbsp avocado oil on med heat. Add in the 2 boxes of Abbot’s beef. Stir occasionally until browned, about 10 minutes. Remove from heat and set aside.
  • Once the onions and garlic have been cooking about 5 minutes, stir in the seasonings – cumin, paprika, chili powder, brown sugar, salt, and pepper. Cook for another 5 minutes or so then add in the remaining ingredients – beans, crushed tomatoes, and water. Reduce the heat to a simmer and cook covered for about 20 minutes.
  • After 20 minutes, add in the cooked Abbot’s beef. Turn up the heat slightly and stir until well combined. Serve right away, or keep stored in an airtight container and enjoy throughout the week.
  • Add optional toppings – sour cream, lime, cilantro, corn chips – and enjoy!
Author: Annie Kimmelman