One-Pot Mexican Vegetable Chili

Vegan First

Prep Time: 15M
Cooking Time: 30M

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1 tbsp oil

1 medium onion, finely chopped

1 medium green chili, finely chopped

3-4 cloves of garlic, crushed

A small piece of ginger, finely chopped

2 cups chopped mixed vegetables (potato, cauliflower, sweet potato, green peas, pumpkin, carrot, eggplant, etc.)

2-3 medium tomatoes, coarsely chopped

1 cup boiled chickpeas/kidney beans

1 cup soya granules, soaked and squeezed

5 cups water

1/4 tsp turmeric powder

1/4 tsp cumin powder (jeera)

Italian seasoning, to taste

Salt, to taste

Recipe provided by vegan first

This Indianized version of chili probably tastes of nothing like the traditional stuff, but makes a healthy, easy to cook and filling meal.

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Enjoy this vegan first recipe? Why not try this coconut milk & matcha panna cotta too?



1. Heat oil in a pressure cooker and add the onion, garlic, chili and ginger. Cook on low-medium heat until the onion turns translucent.

2. Add the mixed vegetables and continue cooking till they soften a bit. Now add the tomato. Let the mixture cook till the tomato turns pulpy.

3. Stir in the boiled chickpeas/kidney beans and soya granules. Add the water. Season with turmeric powder, cumin powder and salt. Pressure cook on medium for 7-8 minutes.

4. Sprinkle with Italian seasoning and serve hot with vegan sour cream.

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