This hearty Vegan Crumble Chili is packed with savory BeanStalk vegan crumble, tender pinto beans, tomatoes, and aromatic spices, with jalapeño adding just the right amount of heat. Slow-simmered until thick and flavorful, it's a comforting one-pot meal that's perfect for cozy dinners, meal prep, or feeding a crowd.
Vegan Crumble
INGREDIENTS
Check out the recipe ingredients to build your shopping list!
✓ 1 tbsp olive oil
✓ 1 onion, diced
✓ 1 jalapeño, minced (seeds removed for less heat)
✓ 3 garlic cloves, minced
✓ 1 bag BeanStalk vegan crumble
✓ 2 tbsp chili powder
✓ 1 tbsp ground cumin
✓ 28 oz crushed or diced tomatoes
✓ 2 cans pinto beans, drained and rinsed
✓ 1 cup vegetable broth
✓ 3/4 tsp salt
✓ 1/4 tsp black pepper
✓ 2 tbsp fresh cilantro, chopped, for garnish
INSTRUCTIONS
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced jalapeño and sauté for about 4–5 minutes, until softened.
2. Cook the Crumble
Add the minced garlic and cook for about 30 seconds until fragrant. Add the BeanStalk vegan crumble and cook for about 5 minutes, breaking it up with a spoon as it browns.
3. Toast the Spices
Stir in the chili powder and ground cumin. Cook for about 1 minute, stirring constantly, until the spices become fragrant and coat the crumble mixture.
4. Add the Beans and Tomatoes
Add the crushed or diced tomatoes, drained pinto beans, and vegetable broth. Stir well to combine all the ingredients.
5. Simmer the Chili
Bring the chili to a gentle simmer, then reduce the heat to low. Cover and cook for about 25–30 minutes, stirring occasionally, until the flavors develop and the chili thickens.
6. Season and Adjust
Season with salt and black pepper. Taste and adjust the seasoning as needed. For a thicker chili, simmer uncovered for a few additional minutes to allow excess liquid to reduce.
7. Garnish and Serve
Ladle the hot chili into bowls and garnish with freshly chopped cilantro. Serve as is or add your favorite toppings such as vegan sour cream, shredded vegan cheese, or diced avocado.
Recipe Tips
For a soupier chili, add a little extra vegetable broth. This chili tastes even better the next day, making it ideal for meal prep and make-ahead dinners. Adjust the amount of jalapeño according to your preferred level of heat.
