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.

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


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


  • 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


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.

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