Craving something cozy, bold, and on the table in under 30 minutes? This One-Pot Southwestern Vegan Chili is your new weeknight hero—loaded with plant-based ground "beef", black beans, sweet corn, onion, and bell pepper. But the real star? A creamy cashew salsa sauce that pulls everything together with a flavor packed, crave-worthy finish.
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.
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🍽 Equipment
For this recipe you'll need one 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 blender for quickly making the sauce. If you don't have a high speed blender you will need a second smaller pan for boiling cashews, see Advanced Prep section below. And a large spoon for mixing up all the deliciousness!
🥘 Ingredients
- onion
- bell pepper
- plant based "beef" crumbles
- corn
- black beans
- diced tomatoes
- taco seasoning
- raw cashews
- salsa or picante sauce
- vegan unsweetened plain yogurt
- smoked paprika
- ground cumin
- sea salt
- water
⏲️ Advance Preparation
Soak cashews for 4 hours or overnight. Short on time? Boil cashews in water for 10 minutes while cooking the onion and peppers as they also take 10 minutes. Then drain and rinse the cashews with cool water before adding to blender.
🔪Instructions
1.) Gather up all ingredients including salt.
2.) Add cashews to a small pot of boiling water for ten minutes. If you have a high speed blender such as this Nutri Bullet you can skip this step. It purees everything into perfect creaminess.
2.) Chop your onion and pepper.
3.) Sauté peppers and onions on medium heat for 10-12 minutes stirring occasionally to reduce sticking.
4.) Once peppers and onions are cooked through reduce heat to medium/low and stir in vegan "beef" crumbles. Cook for 4-5 minutes more.
5.) 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.
6.) Add cashews, salsa, yogurt, water, smoked paprika, cumin, and salt to blender.
7.) Blend on high for 60 seconds or until completely smooth.
8.) Pour the sauce into the pot and stir to combine everything.
9.) 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 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.
📖 Variations & Substitutions
- No Plant-Based Ground “Beef”?
Swap in lentils, chopped mushrooms, or even a second can of a different bean for a hearty feel. Red kidney beans would taste great in this chili! - Cashew Free Substitution (for Nut Allergies) 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).
- Need a lower sodium option? We love Pace salsa and Picante sauce but it's no secret that their brand is not shy with the salt. So, if you need a lower sodium option you can try Pace Lower Sodium Chunky Salsa available on Amazon or check your local store for a low sodium salsa. Any salsa will work in this recipe so use your favorite one!
🧊 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, adding a splash of veggie broth if needed.
📋 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.
⚡ Instant Pot Instructions (Fast & Hands-Off):
1. Use the Sauté function:
Sauté onion, bell pepper, and plant-based ground "beef" in a little oil until browned (5–6 minutes).
2. Add remaining ingredients:
Stir in black beans, corn, tomatoes, taco seasoning, and ½ cup vegetable broth. Don’t add the cashew salsa yet.
3. Pressure Cook:
Seal the lid and pressure cook on Manual/High for 3 minutes. Let it natural release for 5 minutes, then quick release the rest.
4. Stir in the cashew salsa sauce at the end.
📝 Quick Summary: Don’t pressure cook the cashew sauce—add it after for best texture and flavor.
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).
👩🏻🍳 Creating the Shot: A behind the scenes look
What really happened
Charlie kitty was being his usual curious self. Follows me everywhere and loves to be a part of the blog. Many photoshoots happen on the floor as seen above which can get tricky when running back and forth from the stove to the photo studio. He decided he was not interested in nosing around the raw onions and peppers, but some chips did find their way to the trash bin after I caught someone licking the salt off them.
💬Did you enjoy this recipe?
If you give this Creamy Southwestern Vegan Chili a try, I’d love to hear how it turned out! Leave a review below or share your own twist in the comments—your feedback and creativity make this space even more delicious!
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Creamy Southwestern Vegan Chili (30 minute meal)
- Total Time: 30 minutes
- Yield: 32 ounces 1x
- Diet: Vegan
Description
This One-Pot Southwestern Vegan Chili is your new weeknight hero—loaded with plant-based ground "beef," black beans, sweet corn, onion, and bell pepper. But the real star? A creamy cashew salsa sauce that pulls everything together with a flavor packed, crave-worthy finish 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
- Add cashews to a small pot of boiling water for ten minutes. If you have a high speed blender such as this Nutri Bullet you can skip this step. It purees everything into perfect creaminess.
- 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.
- Add cashews, salsa, yogurt, water, smoked paprika, cumin, and salt to blender and 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 below.
Notes
Topping Ideas: Diced avocado, chopped fresh tomatoes, green chilis (canned), plant-based cheese, vegan sour cream, lime wedges.
No Plant-Based Ground “Beef”?
Swap in lentils, chopped mushrooms, or even a second can of a different bean for a hearty feel. Red kidney beans would taste great in this chili!
Cashew Free Substitution (for Nut Allergies) 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).
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: Vegan Main Dishes
- Method: Stove Top
- Cuisine: Vegan Tex-Mex
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