Craving something cozy, bold, and on the table in under 30 minutes? This easy Southwest Vegan Chili will come to the rescue! Loaded with savory plant-based “beef” crumbles, tender black beans, sweet pops of corn, and soft, sautéed onions and bell peppers that bring that classic Southwestern comfort. Then comes the grand finale — a creamy cashew-salsa sauce that pulls everything together for a flavor packed, crave worthy dinner.
Hearty, satisfying, and completely customizable. Perfect for feeding a hungry family without spending hours in the kitchen. Packed with Plant-Based protein to keep everyone full...at least until dessert!
Plus, the topping possibilities are endless: green chilis, fresh tomatoes, vegan sour cream, diced avocado, a yummy plant based cheese, or, if you're feeding a crowd, grab some chips for dipping to make this chili go even further.
For another cozy dinner that’s hearty, plant-powered, and great for feeding a family, check out my High Protein Vegan Chili. And Chili is basically incomplete without garlic bread, so grab my homemade Vegan Garlic Bread recipe if you want the full comfort-food experience! For a light dessert option after a hearty meal you'll love my Lemon Blueberry Crinkle Cookies, ready in just 30 minutes!
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💗 Why You’ll Love this Southwest Vegan Chili
- Dinner in 30 minutes – A cozy, flavor-packed Southwest chili that comes together fast, even on “I'm exhausted” weeknights.
- Creamy + bold – That cashew-salsa sauce brings richness and creaminess while still keeping things dairy-free.
- Protein-packed & hearty – Plant-based “beef,” black beans, and veggies make this chili super satisfying and full of protein without feeling heavy.
- Customize it your way – Spice it up, mellow it out, load it with toppings… this chili plays well with everyone. Feeding a crowd, add tortilla chips for dipping to make this chili go farther!
🍽 Equipment
For this recipe you'll need a deep pot, I used my favorite three quart stainless steel pot because it's the perfect size for just about every soup or chili I make. You'll also need a knife, a cutting board, and high speed blender, such as this Nutri Bullet Pro 1200 for quickly making the sauce, and a large spoon for mixing up all the deliciousness!
🥣 Ingredients & Helpful Substitutions
- Onion – Builds the savory base for your chili; yellow or white both work great.
- Bell Pepper – Adds sweetness and color; use any color you love.
- Plant-Based “Beef” Crumbles – Gives the chili hearty texture and protein. I love Abbot's for their whole food ingredients, find it at Target or Whole Foods. They even make a Chorizo if you want a touch of spice. Other ground plant meat works too, use your favorite. Want to skip the "beef" simply add a second can of your choice of beans.
- Corn – Adds a little pop of sweetness; frozen or canned both work.
- Black Beans – Provides creaminess and fiber; red kidney or pinto beans work too.
- Diced Tomatoes – Gives body and tang to the chili; fire roasted adds extra flavor.
- Taco Seasoning – The main seasoning backbone. Use homemade or store-bought.
- Raw Cashews – Creates the ultra-creamy blended sauce. Sub 1 cup silken tofu if you have nut allergies, then sub the yogurt for plant milk so it's not too thick.
- Salsa or Picante Sauce – Adds tons of flavor without extra work. Use your favorite! Want spicy? Go for it if that's your thing!
- Vegan Unsweetened Plain Yogurt – Makes the sauce silky and rich; use cashew, coconut, or soy yogurt. I have used plant milk in a pinch and it still turned out great.
⏲️ Advance Preparation: Soak cashews for 30 minutes in warm water for ultimate creaminess. Short on time? Boil cashews in water for 10 minutes. Then drain and rinse the cashews with cool water and set aside. Skip this step if using a high speed blender.
🔪Instructions for making this chili
Gather your ingredients.
Lay out everything you need. Start soaking (or boiling) the cashews according to the advance prep instructions. Skip if using high speed blender.
Measure out the yogurt and seasonings so they're ready to go.
Chop the veggies.
Dice your onion and bell pepper and get them ready for the pot.
Sauté the aromatics.
Add onion and pepper to a large pot over medium heat. Cook 10–12 minutes, stirring occasionally, until softened and lightly golden.
Add the plant-based ground.
Reduce heat to medium-low and stir in your vegan “beef” crumbles. Cook 4–5 minutes to warm through.
Add the pantry ingredients.
Pour in the black beans, corn, diced tomatoes, and taco seasoning. Stir everything together with a large spoon and let it hang out over low heat while you make the sauce.
Build the creamy sauce.
To a high-speed blender, add the soaked cashews, salsa (or picante sauce), yogurt, water, smoked paprika, cumin, and salt.
Blend until smooth.
Blend on high for about 60 seconds, or until the sauce is silky and completely smooth.
Pour and stir.
Add the creamy cashew salsa sauce to the pot and stir to combine.
Simmer and adjust.
Simmer uncovered for about 5 minutes to thicken. Taste and adjust seasoning if needed. Serve with your favorite toppings! See Topping Ideas below.
🥑 Topping Ideas
- diced avocado
- chopped fresh tomatoes
- green chilis (canned)
- plant-based cheese
- vegan sour cream
- lime wedges
💭 Pro Tip
Feeling Creative: Use canned fire-roasted tomatoes to jazz it up!
Time Saver: You can use Pre-chopped frozen bell peppers or a bell pepper/onion mix to speed things up without sacrificing flavor. Any color pepper (or combination) will taste excellent in this chili.
Batch Cooking Bonus: Double the recipe and freeze half into portion sized containers for a future no-cook night! Just remember to use a bigger pot such as this 5.5 quart pot.
🧊 Storage & Meal Prep Tips
Refrigeration: Store leftovers in the refrigerator in an airtight container for up to 5 days.
Freezing: Portion out servings and freeze for up to 2 months.
Reheating: Reheat on stove top over low heat.
❓ FAQ's
🕰️ Slow Cooker Instructions (Set & Forget Method):
1. Sauté first for best flavor (optional but recommended):
In a skillet on medium heat sauté the onions, bell pepper, and plant-based ground “beef” for 5–7 minutes until lightly browned.
2. Add to slow cooker:
Transfer the sautéed mix to the slow cooker. Add black beans, corn, tomatoes, taco seasoning, and a splash of vegetable broth (start with ½ cup).
3. Cook on low for 3–4 hours.
4. Stir in the creamy cashew salsa sauce just before serving to keep it vibrant and silky.
📝 Pro Tip: Adding the cashew salsa at the end prevents it from thickening too much or separating over long heat.
Use ¾ to 1 cup Silken Tofu. Silken tofu blends very smoothly and has a similar body when pureed, though it's naturally a bit more watery and less rich than cashews. Start with ¾ cup, blend it with your salsa sauce ingredients, and then adjust to taste or thickness (add more tofu or salsa as needed).
Absolutely — this recipe is naturally gluten-free!
The only things to double-check:
Taco seasoning — some brands sneak in wheat as an anti-caking agent.
Plant-based “beef” crumbles — most are gluten-free, but not all. Abbot’s Butcher, the brand used in this recipe, is certified gluten-free, so that’s a safe choice.
Creamy Southwest Vegan Chili (30 minute meal)
- Total Time: 30 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegan
Description
This easy Southwestern Vegan Chili is loaded with plant-based ground "beef," black beans, sweet corn, onion, and bell pepper. Finished with a creamy cashew salsa sauce that pulls everything together for a flavor packed, crave-worthy dinner in under 30 minutes!
Ingredients
1 cup chopped onion (about 1 medium onion)
1 cup chopped red bell pepper (about 1 large pepper, if yields a bit more that's okay)
10 ounce package plant based "beef" crumbles, I used Abbot's Ground "Beef"
1 Tablespoon Taco seasoning
1 15 ounce can black beans
1 14.5 ounce can diced, petite diced or fire roasted tomatoes
1 cup canned or frozen sweet corn
Creamy Cashew Salsa Sauce Ingredients
1 cup raw unsalted cashews
1 cup salsa or picante sauce (I used Pace Mild Picante)
¾ cup plain unsweetened vegan yogurt such as Kite Hill
5 Tablespoons water
1 ¼ teaspoons smoked paprika
1 teaspoon ground cumin
¾ teaspoon sea salt
Instructions
- ⏲️ Advance Preparation: Soak cashews for 30 minutes in warm water. Short on time? Boil cashews in water for 10 minutes. Then drain and rinse the cashews with cool water and set aside. Skip this step is using a high speed blender.
- Chop onion and pepper and sauté over medium heat for 10-12 minutes, stirring occasionally to reduce sticking, until lightly browned. You can begin by heating a Tablespoon of oil in the pot if needed. I use stainless steel and do not use oil, just a splash of water if they begin to stick.
- Once peppers and onions are cooked through reduce heat to medium/low and stir in vegan "beef" crumbles. Continue to cook for 4-5 minutes more.
- Add in beans, corn, tomatoes, and taco seasoning and stir with a large spoon. Allow to simmer on low heat while you prepare the sauce.
- To a high speed blender add the cashews, salsa, yogurt, water, smoked paprika, cumin, and salt. Blend on high for 60 seconds or until completely smooth.
- Pour the sauce into the pot and stir to combine everything.
- Continue to simmer until heated through, about 5 minutes. Taste and adjust salt if needed for preference. Serve with a variety of toppings! See Topping Ideas in Notes section below..
Notes
Topping Ideas: Diced avocado, chopped fresh tomatoes, green chilis (canned), plant-based cheese, vegan sour cream, lime wedges.
Can't find Plant-Based Ground “Beef”?
Swap in a second can of a different bean for a hearty feel. Red kidney or pinto beans would taste great in this chili!
Cashew Free Substitution (for Nut Allergies) use 1 cup Silken Tofu. Silken tofu blends very smoothly and has a similar body when pureed, though it's naturally a bit more watery and less rich than cashews. Swap the yogurt for plant milk if you go this route so it doesn't become too thick. Blend it with your salsa sauce ingredients, and then adjust to taste or thickness (add more tofu or salsa as needed).
Time Saver: You can use Pre-chopped frozen bell peppers or a bell pepper/onion mix to speed things up without sacrificing flavor. Any color pepper (or combination) will taste excellent in this chili.
Batch Cooking Bonus: Double the recipe and freeze half into portion sized containers for a future no-cook night! Just remember to use a bigger pot.
Refrigeration: Store leftovers in the refrigerator in an airtight container for up to 5 days. Freezing: Portion out servings and freeze for up to 2 months. Reheating: Reheat on stove top over low heat, adding a splash of veggie broth if needed.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Dinner, Main Dishes
- Method: Stove Top & Blender
- Cuisine: Tex-Mex Inspired
⭐Did you enjoy this Creamy Southwest Vegan Chili?
If you give this Southwest Chili a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳 Creating the Shot: A behind the scenes look
I chop veggies. Charlie supervises. We all have our roles in this kitchen.
Overhead shots: 10% photography skills, 90% praying the tripod doesn’t betray you.
What really happened
Charlie was in peak supervisor mode, following me room to room like he had important meetings to attend. He took one look at the raw onions and peppers and said, “Nope, not today,” and exited stage left like a dramatic little diva.
Meanwhile, I was sprinting between the stove and my floor-studio setup (because who needs a gym membership when you food blog?). Everything was going great until… I caught a certain furry someone delicately licking the salt off the tortilla chips I had set up for the photo shoot like he was at a 5 star restaurant.
Yes, the chips went straight into the trash.
Disclaimer: The nutritional information provided for Creamy Southwest Vegan Chili is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
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