Making chili is an awesome way to pack lots of flavor and nutrients into one meal. Spices, veggies, beans, lentils, fresh herbs, and many more yummy ingredients can be added to a pot of chili.
The other thing we love about chili is how easy it is: it doesn’t take long to make, you only have one pot to clean, and leftovers taste amazing. If you’re extra crunched for time, Right Foods makes a few different soups that make great chili bases.
Chili doesn’t have to just be eaten in soup form; you can use chili in a myriad of ways, including fun dishes like tacos and chili cheese fries. These 6 quick & easy vegan recipes are creative ways to level up your chili game.
Let's dig in! Nothing beats an empty stomach like a steaming bowl of chili, and with entirely plant-based ingredients like butternut squash, dried mushrooms, kale, and our ready-to-serve French lentil soup, your stomach will thank you.
This recipe is so incredibly simple, you can throw together dinner in under 20 minutes.
Vegan. Baked. Nachos. No, you aren’t dreaming. You found it: the nacho recipe to end all other nacho recipes. Crispy tortilla chips topped with a cashew cheese sauce, flavorful chili, fresh tomatoes and cilantro…it’s heaven on a plate.
We used our Organic Chili Bean Soup for the chili, draining out some of the liquid for a thicker texture.
You can top these chili nachos with guacamole, salsa, vegan sour cream, or whatever nacho toppings are your favorite.
This super easy recipe combines our Organic Black Bean Soup and pumpkin puree, plus a couple of extra spices to create a tasty black bean pumpkin chili.
All you need to do for this recipe is grab all your ingredients – Right Foods Organic Black Bean Soup, pumpkin puree, chili powder, and smoked paprika – and heat them together in a saucepan. That’s it! Dinner is served in under 10 minutes.
We partnered with Emilie Hebert of Emilie Eats to bring you this awesome recipe. Find Emilie Eats here.
These tacos will make your Taco Tuesday the best one yet. Spanish rice, beans, veggies, and creamy avocado create the perfect balance of flavors. This recipe brings a filling, flavorful, and healthy meal to your table.
These tacos are filled with a combination of Spanish rice and our Organic Chili Bean Soup, made with black beans, vegetables, and lots of spices.
We partnered with Jasmine Briones of Sweet Simple Vegan to bring you this tasty recipe.
This meal is hearty and filling, perfect for when you want a warm bowl of comfort. Black beans, quinoa, and tomatoes are flavored with garlic, spicy peppers, and a blend of seasonings.
There are two parts to this recipe: lentil chili and cheese sauce. For the lentil chili, cook chopped bell pepper and onion in a little bit of water. Add lentil soup, kidney beans, tomato sauce, and seasonings, simmering for about 20 minutes.
For the cheese sauce, start by boiling the potatoes, cashews, and carrots for 15 minutes. Blend these ingredients with nutritional yeast, salt and non-dairy milk until smooth.
Layer fries on the bottom, chili, and a generous drizzle of cheese sauce. Garnish with green onion, red onion and jalapeño, and enjoy this tasty treat!
From a simple warming chili to nachos and chili cheese fries with tons of tasty toppings, vegan chili can be eaten in so many diverse ways.
Every Dr. McDougall’s Right Foods product is vegan, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests. You know when you eat Right Foods products that you’re doing something good for your body and for the environment.
Learn more about our sustainability practices here.
If you made any of these recipes, leave a few stars down below and tell us how we did. And please snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Looking for some non-chili recipes? Here are a few of our newest additions: