A thick and hearty High Protein Vegan Chili that will earn you rave reviews thanks to a secret ingredient you likely already have in your fridge. Shhhh, more on that in a bit! This one pot Chili is by far one of our most favorite meals we make here in the FFF kitchen. Loaded with sweet sautéed onion, colorful bell pepper, plant-rich “beef” crumbles, cozy spices, and a hearty mix of protein packed beans. Very little prep then just let it simmer away to perfection and dinner is served!
Coming at at 18 grams of protein per cup (and naturally Gluten-Free) this batch of this chili will easily feed about six people, perhaps even more if you lay out a nice variety of toppings or serve it with a big batch of my super easy Homemade Vegan Garlic Bread. When I make this chili for my family it's gone in 24 hours. Some have been spotted eating it for breakfast just to get to the leftovers before anyone else. Yup, it's that good.
While you're chili is simmering away these Vegan Lemon Blueberry Crinkle Cookies make the perfect dessert to serve afterward. Or, if chocolate is more your vibe you can have my 4 Ingredient Dark Chocolate Toasted Coconut Cups setting up in the fridge in less than 30 minutes!
So, what's this secret ingredient you ask? BBQ sauce. Super simple but it takes this recipe from Meh, nice chili, to Quick, hide the leftovers behind the kale! (kidding Kale, we actually love you too).
Jump to:
💗 Why you’ll love this High Protein Vegan Chili
- Protein powerhouse – Every cup is packed with 18 grams of plant-based protein to keep you full and satisfied.
- Minimal effort, maximum reward – It comes together in minutes, then simmers away while you relax or tackle other meal prep.
- Family friendly plant-based chili – This is not a spicy chili! It has a touch of sweetness from the BBQ sauce that kids (and adults) LOVE, while still being hearty and flavorful.
- Freezer-friendly magic – Make a big batch, tuck some away, and thank yourself later when dinner is already done.
🍲Equipment
- Large chili pot or Dutch oven
- Big wooden spoon and ladle (for stirring and serving)
- Cutting board + sharp knife
- Measuring cups
- Measuring spoons
- Can opener
- Strainer (for rinsing beans)
- Optional: splatter screen (since it simmers without a lid)
🍅 Ingredients And Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Bell pepper – adds color and a subtle sweetness (red is sweeter, green more earthy, use your favorite).
- Plant Based Crumbles – Any plant-based crumbles will do. I used Abbot’s because it’s gluten-free, holds its texture like real ground beef, and doesn’t get spongy (a win for chili night!). I find it at Whole Foods.
- Chili powder – gives that classic chili warmth without overpowering heat.
- Coconut sugar – balances acidity from tomatoes, brown sugar works too.
- White vinegar – brightens the chili and rounds out the flavors, if you don't have white use apple cider vinegar.
- Low sodium vegetable juice (32 oz bottle) – the secret liquid gold that makes the base rich and veggie packed. I love Knudsen Organic brand, find it Whole Foods.
- Beans – I used Red Kidney and Pinto Beans, but use your favorites! Black beans, cannellini, or light/dark kidney beans all work beautifully for a protein rich vegan chili recipe. I don’t recommend chickpeas here, their texture just doesn’t play as nicely in chili.
- BBQ sauce – the not-so-secret ingredient that makes this chili totally addictive and kid-approved. Use your favorite BBQ Sauce we use and LOVE Rib Rack Original.
How To Make High Protein Vegan Chili
Gather the ingredients that are about to make you parent of the year!
Add your chopped onion and bell pepper to a big pot. Toss them in to get things started.
Cook the onion and pepper over medium heat until they’re soft and a little golden, about 7–8 minutes.
Add the plant-based ground "beef" to the pan with your sautéed onions and peppers. Stir it around to break it up and mix everything together.
Sprinkle in your chili powder, onion powder, garlic powder, and salt.
Stir to combine all the spices.
Continue cooking for 1-2 more minutes.
Pour in the crushed tomatoes and your favorite BBQ sauce. Give it a quick stir to mix with the veggies and plant-based meat.
Drain and rinse the kidney beans and pinto beans then add them straight into the pot.
Pour in the vegetable juice, letting it cover everything in the pot.
Stir everything together until well mixed, then bring the pot to a boil. Once it’s bubbling, reduce the heat to low.
Let the chili simmer uncovered for 1 hour 45 minutes over low heat. You want to see slow, steady bubbles hitting the surface.
You'll notice the chili has reduced down once it's done cooking and becomes thick and hearty.
Perfect for dipping a delicious garlic bread into!
🧀Topping Ideas
- Avocado slices or guacamole
- Sliced jalapeños
- Vegan sour cream or cashew cream
- Shredded vegan cheese
- Crushed tortilla chips or corn chips
- Dash of hot sauce if you like a kick
💭Pro Tip
Slow simmer is key — let it gently bubble away so the flavors marry and the chili reduces into a thick, hearty bowl of yum.
Stir occasionally — but no need to hover. About every 20 minutes, more if you find it starting to stick.
Juice, not broth — since this simmers uncovered with vegetable juice as the base, it thickens beautifully into a cozy, stick-to-your-ribs chili. Any tomato based veggie juice or Low Sodium V8 juice works.
Need vegan chili for a crowd? — Grab the biggest pot you own, double the recipe, and call everyone you know! This batch-friendly chili scales beautifully, so whether it’s game day, a potluck, or just a family that eats like one, you’re covered.
🧊 Storage & Meal Prep
Refrigerator: Store chili in an airtight container and it will stay fresh for up to 5 days.
Freezer: This recipe freezes beautifully for up to 3 months. Freeze in single serving containers. Thaw overnight in the fridge when you’re ready to enjoy it again.
Reheat: Warm in a pan over low heat with a lid for 10–15 minutes, stirring occasionally until heated through.
Meal prep: This easy weeknight vegan chili also doubles as an amazing make ahead lunch. Portion chili into single serve containers for easy grab-and-go meals.
❓FAQ's
Yes, this chili is naturally gluten-free as long as you double-check a couple ingredients. Be sure to use a gluten-free BBQ sauce (we love Rib Rack’s Original) and a gluten-free chili powder, since some spice blends may contain anti-caking agents with gluten. The rest of the ingredients — beans, tomatoes, Abbot’s plant-based ground, and vegetables — are naturally gluten-free.
Yes! This chili is often even better the next day after the flavors have had time to mingle. Make it a day ahead, store it in the fridge, and reheat gently on the stove when ready to serve.
Absolutely. This chili freezes beautifully for up to 3 months. Freeze in single serving containers. Let it thaw overnight in the refrigerator, then reheat on the stove over low heat for 10–15 minutes, stirring occasionally.
Yes. Simply add everything to your slow cooker. Cook on low for 6–8 hours until thickened.
It’s delicious on its own, but try pairing it with cornbread or garlic bread. Toppings like avocado, vegan sour cream, or tortilla chips take it to the next level.
Yes! It’s simple, uses pantry staples, and makes a perfect vegan chili for beginners.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
Print
High Protein Vegan Chili
- Total Time: 2 hours
- Yield: 6-8 Servings 1x
- Diet: Vegan
Description
A thick and hearty High Protein Vegan Chili that will earn you rave reviews thanks to a secret ingredient you likely already have in your fridge. And coming in at 18 grams of protein in every cup it's the perfect satisfying dinner solution!
Ingredients
1 medium onion, chopped
1 bell pepper, any color, chopped
1 Package (283 g) Abbot's Plant-Rich Ground "Beef" or 1.5 Cups of your favorite Plant-Based Crumbles
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon salt
2 Tablespoons coconut sugar
1 Tablespoon white vinegar
14.5 ounces (411 g) crushed tomatoes
½ cup Rib Rack BBQ sauce or your favorite BBQ Sauce
15 ounces (425 g) red kidney beans
15 ounces (425 g) pinto beans
32 ounces low sodium vegetable juice
Instructions
- Heat a large pot over medium heat. Add chopped onion and bell pepper and cook for 7–8 minutes, until softened.
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Add the plant-based ground “beef,” chili powder, onion powder, garlic powder, and salt. Stir to combine and cook for 1–2 minutes.
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Add coconut sugar and vinegar, stirring to mix.
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Pour in the crushed tomatoes, BBQ sauce, kidney beans, pinto beans, and vegetable juice.
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Stir everything together, then bring the pot to a boil. Reduce the heat to low so it simmers uncovered.
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Simmer for 1 hour 45 minutes, stirring occasionally. You want to see slow, steady bubbles and the chili will reduce down into a thick, flavorful pot.
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Serve hot with your favorite toppings, or let cool and portion for meal prep.
Notes
Storage & Meal Prep: Store in the refrigerator up to 5 days or freeze in single serving containers for up to 3 months; thaw overnight, reheat gently. For meal prep pack into single-serve containers for easy grab-and-go meals (delicious hot or cold).
Pro Tips: The long simmer is the secret to this recipe — it thickens the chili and blends the flavors beautifully. Stir occasionally to prevent sticking.
Gluten-Free: This chili is naturally gluten-free if you use a certified gluten-free BBQ sauce and chili powder. Double-check labels to be sure.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Plant Based
⭐Did you enjoy this High Protein Vegan Chili recipe?
If you give this Vegan 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 look behind the scenes
Don't let the look of innocence on his face fool you, I caught him licking that wooden cutting board I had set up to put the garlic bread on.🤢
These final images sometimes take strategic planning to make them look just right. That one feature photo can take about 30 minutes!
Justin offered to help with the picture taking but it was a trick because he walked off with the bowl of chili!
What really happened
Well, between juggling photos, notes, and stirring the pot like a madwoman, I managed to burn the peppers and onions during this go around even though I've made this chili 100 times. Yep, had to scrap it and start over. So don’t feel bad...even food bloggers mess up (we just call it ‘extra recipe testing’). 😂
Disclaimer: The nutritional information provided for High Protein 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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