No Chop Chili

This chili recipe is whole food plant-based, vegan, and super easy. There is no chopping involved. On a busy weeknight, you can have this dinner ready in no time!

You can use your favorite beans in this recipe. I like a Delallo Bean medley, black beans and pinto beans in my chili. When I don’t have bean medley on hand, I use black beans, kidney beans, and pinto beans.

This is also a great recipe to prepare ahead of time to have for lunches during the week. You can also make a double batch and freeze this for future meals.

Print Recipe

No Chop Chili

Easy Chili Recipe, Requires no chopping, Wholefood plant-based, no oil, vegan. This can be made on the stove or in instant pot or slow cooker.

Prep Time5 mins

Cook Time22 mins

Course: Main Course, Soup

Keyword: chili, no oil, vegan, vegetarian, whole food plant-based

Servings: 10

Equipment

• dutch oven, stock pot, instant pot or slow cooker.

Ingredients

• 3 15 oz cans beans, drained and rinsed black beans, kidney beans, pinto beans
• 1 28 oz can crushed tomatoes
• 2 14.5 oz cans diced tomatoes
• 1 tbsp chili powder
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp cilantro optional
• 1/2 tsp crushed red pepper flakes optional
• 4 cups vegetable stock
• salt and pepper to taste

Instructions

For instant pot:

• Add all ingredients to instant pot and stir.
• Cook on soup setting for 15 minutes.
• Do a quick release.

For Slow Cooker:

• Add all ingredients to slow cooker and stir.
• Cook on low for 8 hours or high for 4 hours.

For Stove Top:

• Add all ingredients to a stockpot or dutch oven over medium-high heat.
• Stir.
• Cover and bring to a simmer. About 15 minutes.
• Uncover, stir.
• Reduce heat to medium and simmer for 10 minutes stirring occasionally.
• Serve topped with fresh avocado or vegan sour cream.