Hearty Vegan Winter Chili

Credit: J. Kenji Lopez

By: Michelle Siriani, iEG Contributor

Hearty Vegan Winter Chili

This recipe is easy as 1, 2, 3. Serve this chili up over a bowl of quinoa or vegetables. It can be used in quesadillas or served as a side dish. I eat my vegan chili warm, with a slice of toasted bread and topped with some daiya shredded cheddar cheese.

Prep Time: 20 min |Cook Time: 10 min |Ready: 30 minutes |Servings: 6


  • 4 tablespoons olive oil
  • 1 medium onion, small diced
  • 2 lb Gardein Beefless Ground Protein * (You may also use Seitan. Pulse in food processor until it has a crumble consistency*)
  • 3 (14.5 oz) cans chopped stewed tomatoes, undrained
  • 1 (15 oz) can spicy chili beans
  • 1 (15 oz) can kidney beans
  • 4 teaspoons chili powder
  • pinch salt to taste
  • pinch black pepper to taste


  • Heat oil in a large nonstick skillet over medium heat. Saute’ the onions until they are soft and have a slight color (5-8 minutes).
  • Add the the crumble to the onions, and cook for about 5 minutes.
  • Add remaining ingredients.
  • Bring to a boil.  Reduce heat, simmer for 5 minutes, stirring occasionally.

Serve hot!

Michelle Siriani is a plant-based chef and graduate of the Natural Gourmet Institute in New York City. She loves cooking and baking healthy, delicious vegan food, inspired by her mom. She’s currently a pastry cook at the fabulous Peacefood Café, on the Upper West Side of New York City.  At 16, after watching “Meet your Meat” on HBO and she became a vegetarian and went vegan a few years later. She loves taking pictures of food, summer nights, anything 80’s and singing in the kitchen, to name a few. A proud mom of her rescued kitties and the love of her life, rescued pit bull “Austin”. One day she hopes to open up a vegan bed and breakfast / sanctuary for senior animals. 

You can follow her  on Instagram:  @Chef_Michelle Ann

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