Easy Vegan "Beefy" Chili - Perfect for a Cold Winter Evening

Vegan Chili

Cold nights call for a spicy chili! My recipe for vegan chili is so tasty and easy you’ll want to make it even on warm nights. It’s perfect for omnivores too, try it for meatless Monday night dinner. The Gardein beefless ground crumbles can be found in the frozen section of most grocery stores. You could probably use any meatless ground crumble, there are many options now. Also consider adding more vegetables like red bell peppers or corn. Break out the slow cooker or Instapot and let me know what you think. Enjoy and Work It!

Easy Vegan “Beefy” Chili


1 13.8oz package Gardein beefless ground crumble
1 can chili ready diced tomatoes
1 can dark red kidney beans, drained
1 can black beans, drained
1 heaping tablespoon chopped garlic
3 small zucchini diced
1 medium onion diced
4 tablespoons chili powder
2 teaspoon smoked paprika (optional)
1 tablespoon ground cumin
1 large jalapeño finally diced
3/4 cup vegetable stock
2-3 teaspoons salt to taste
1 teaspoon black pepper


Get out large slow cooker. Add entire bag of Gardein beefless ground crumbles to cooker. Dice 3 small zucchini, 1 medium onion, and 1 small jalapeno add to cooker. Drain beans and add to cooker. Add all other ingredients to cooker and stir well to mix. Cook on low for at least 2-3 hours. Serve with sliced avocado. Optionally, you can also serve over prepared quinoa or brown rice. (Pic shown with a sprinkle of vegan shredded cheese.)

-by Kyle Golden, Founder and Certified Personal Trainer

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