easiest chili recipe – fast and easy chili recipe Vegan

The Most Impatient Friendly Chili Recipe Ever

So, as I mentioned, I totally fell of the vegan challenge rails when I got to Paris. For the three days that I was there, something  came over me and I had zero self control: I went particularly hard on cheese, and was eating bread just to be able to eat French butter. One morning, I ate sardines out of a can for breakfast – I don’t even like sardines! I don’t know what came over me – any food I would see would go straight in my mouth. Oh and also, on the day of Trump’s inauguration, I may have been in a particularly bad/gloomy mood and had a croque madame for lunch and a literal chunk of raw beef (steak tartare) for dinner. I know, I really f**ked up.  I’M SORRY!

BUT now that I am back at home I have ZERO excuses, and will back on the vegan horse! However, I am also completely exhausted (which makes me even more impatient!), so the idea of having to spend any more than 15-minutes over the stove is too much for me right now. That’s why I’ll be living off of this vegan chili for the next few days. It takes almost no time and no thought to make: Dump the canned beans, corn, tomatoes, and spices into a pot, heat it up, and eat it. As the French would say, “Voila!” This chili also works great as leftovers, so I’ll be making extra to give myself one less thing to do during the week.

When it comes to chili recipes, it really doesn’t get much faster or easier than this. Other recipes also require long cooking times, a slow cooker, multiple ingredients, or other things I don’t want to deal with/have. The last time I tried to make chili, it tasted good, but was a total pain in the ass and took hours (and had lots of clean up). I find that this recipe is equally yummy and satisfying without taking up any of our precious time.



Easiest And Fastest Vegan Chili


2 (15 ounce) cans pinto or black beans (or a combination)

1 cup frozen corn

1 14.5 can fire roasted tomatoes

1 Tablespoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon Kosher salt


  1. Drain and rinse the beans and place in a soup pot with the corn, tomatoes, chili powder, onion powder and salt. Bring to a simmer over high heat. Lower heat and simmer for 10 minutes.
  2. Taste for seasonings and add more chili powder, as desired. Serve with toppings—chopped green or red onions, cilantro, or yogurt and shredded cheese, if you’re not vegan.




Recipe by Amy Sherman

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