Is this vegan chili gluten-free?

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.

Can I make this vegan chili in advance?

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.

Can I freeze vegan chili?

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.

Can I make this high protein vegan chili in a slow cooker?

Yes. Simply add everything to your slow cooker. Cook on low for 6–8 hours until thickened.

What can I serve with vegan chili?

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.

Is this vegan chili good for plant-based beginners?

Yes! It’s simple, uses pantry staples, and makes a perfect vegan chili for beginners.

High Protein Vegan Chili - Fresh Fun Flavor

Name: High Protein Vegan Chili
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Plant Based
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

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

Scale

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

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Instructions

Heat a large pot over medium heat. Add chopped onion and bell pepper and cook for 7–8 minutes, until softened.
Add the plant-based ground “beef,” chili powder, onion powder, garlic powder, and salt. Stir to combine and cook for 1–2 minutes.
Add coconut sugar and vinegar, stirring to mix.
Pour in the crushed tomatoes, BBQ sauce, kidney beans, pinto beans, and vegetable juice.
Stir everything together, then bring the pot to a boil. Reduce the heat to low so it simmers uncovered.
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.
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