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Adam Richman's Easy Veggie Chili

Nathan Congleton / TODAY
Cook Time:
40 mins
Prep Time:
15 mins

Chef notes

This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!

Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.

Swap option: You can use zucchini and squash in place of some of the beans.


  • Extra-virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed and chopped
  • Salt and freshly ground black pepper, to taste
  • 1 container meatless veggie crumbles, such as Lightlife Smart Ground
  • 2 packets chili seasoning
  • One 10-ounce can diced tomatoes with green chiles
  • One 16-ounce can chickpeas
  • One 15-ounce can black beans
  • One 16-ounce jar medium salsa
  • Hot sauce, to taste
  • 1 medium white onion, diced



Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.


As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.


Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.


Serve garnished with diced white onion.