Mom’s Easy Chili

When it comes to comfort food, nothing beats a warm bowl of chili—especially when it’s your mom’s recipe! This Mom’s Easy Chili is a family favorite, and it’s both hearty and simple to make. Whether you’re feeding a crowd or meal prepping for the week, this recipe delivers rich, comforting flavors with just the right amount of spice. It’s packed with protein, veggies, and a tomato-rich broth, and the best part is you can top it with your favorite garnishes like avocado or vegan sour cream.

Ready to make the easiest, tastiest chili of your life?

Why You’ll Love Mom’s Easy Chili

  • Hearty and filling: Packed with protein from vegan beef crumbles and kidney beans, this chili will leave you satisfied.
  • Simple ingredients: All pantry staples, making it perfect for weeknight dinners or last-minute meals.
  • Versatile: You can easily customize this chili to suit your tastes or make it oil-free with simple substitutions.
  • Great for meal prep: This recipe makes 8 servings, so you’ll have plenty of leftovers for lunches or freezing.

What You Need to Make Mom’s Easy Chili

Here’s what you’ll need for this delicious chili. For specific measurements, check the recipe card below:

  • Olive oil (optional, or substitute with water or broth for oil-free)
  • Celery
  • Onion
  • Green bell pepper
  • Vegan beef crumbles
  • Garlic
  • Low-sodium red kidney beans
  • Diced tomatoes
  • Tomato sauce
  • Chili powder
  • Ground cumin
  • Sea salt
  • Black pepper
  • Bay leaf
  • Optional toppings: Vegan sour cream, avocado

How to Make Mom’s Easy Chili

  1. Sauté the Vegetables: Heat olive oil in a stockpot over medium heat. Add the chopped celery, onion, and green bell pepper. Sauté for 3-5 minutes until the onions are soft.
  2. Brown the Vegan Crumbles: Add the vegan beef crumbles to the pot and sauté for about 5 minutes until browned. Add the garlic and cook for an additional minute until fragrant.
  3. Add Remaining Ingredients: Stir in the kidney beans, diced tomatoes (with juices), tomato sauce, chili powder, cumin, sea salt, black pepper, and bay leaf. Stir everything together until well combined.
  4. Simmer and Cook: Bring the chili to a simmer. Cover the pot and let it cook for 30 minutes, allowing all the flavors to meld together. Remove the bay leaf before serving.
  5. Taste and Adjust: Taste the chili and adjust the seasoning with more salt, pepper, or spices, if needed. Serve hot with optional vegan sour cream and avocado for extra creaminess.

Commonly Asked Questions

Can I make this chili oil-free?

Yes! Simply omit the olive oil and sauté the vegetables in ¼ cup of water or low-sodium vegetable broth. Add more liquid as needed to prevent sticking.

Can I use different beans?

Of course! While kidney beans are classic in chili, you can substitute black beans, pinto beans, or even a mix of beans if you prefer.

How can I make this chili spicier?

If you like more heat, feel free to add extra chili powder or toss in some crushed red pepper flakes or diced jalapeños.

Can I freeze this chili?

Definitely! This chili freezes well. Let it cool completely before transferring it to airtight containers, and it will keep in the freezer for up to 3 months. Thaw in the fridge and reheat when ready to enjoy.

Mom’s Easy Chili

Mom’s Easy Chili is a simple, hearty, and delicious vegan chili recipe packed with beans, vegan beef crumbles, and rich tomato flavor. Perfect for weeknight dinners or meal prep, with an oil-free option!

Ingredients
  

  • tablespoons olive oil optional (see note)
  • 2 stalks celery chopped
  • 1 onion chopped
  • ½ green bell pepper chopped
  • 12 ounces vegan beef crumbles
  • 2 cloves garlic minced
  • 2 15.5 ounce low sodium red kidney beans, drained and rinsed
  • 1 28 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • Vegan sour cream optional
  • Avocado optional

Instructions
 

  • Heat the oil in a stockpot over medium heat. Add the celery, onion and pepper. Saute 3-5 minutes until onions are soft. Add the beef crumbles, saute 5 minutes until crumbles have browned. Add the garlic and saute 1 additional minute until fragrant.
  • Add the beans, tomatoes with their juices, tomato sauce, chili powder, cumin, salt, black pepper, and bay leaf. Stir until well combined. Bring to a simmer and cover, let cook for 30 minutes until flavors blend together, remove the bay leaf.
  • Taste and adjust seasoning as desired.

Notes

OIL FREE OPTION: omit the oil and saute the onions in ¼ cup water or low sodium vegetable broth, add more liquid as needed.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!

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