Vegan Cheesy Chili (plant-based, gluten-free, dairy-free)

Vegan Cheesy Chili (plant-based, gluten-free, dairy-free)

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Vegan Cheesy Chili

Recipe courtesy of Bad to the Bowl

Vegan cheesy chili is veggie filled, smoky and tangy from Core and Rind Sharp & Tangy Cashew Cheesy Sauce! This chili will fill you up and leftovers make the perfect freezer friendly meal.

Ingredients in Vegan Cheesy Chili

This vegan cheesy chili is perfect for a cold night or the next time you have friends over for a game night! It’s sharp and tangy from the cashew cheeze and has a hint of spice from the chili powder. This veggie filled chili with three kinds of beans will fill you up and is perfect to top with tortilla chips.

For this recipe you will need:

This meatless main is moderately spicy and tomato-ey with loads of cheesy goodness!

How to Make Meatless Vegan Chili

The ingredient list may look long, but don’t let that stop you from making this ultimate vegan chili recipe! This vegan chili is made with vegetables, beans, spices and cheesy sauce from Core and Rind gives this chili recipe a unique tangy kick!

First, you will need to chop, then saute your vegetables. No oil is needed in this oil free chili recipe! Just use water to saute your vegetables. Next, add in your spices then stir in your tomatoes, paste, ro tel, broth and water. Finally, stir in your drained canned beans.

Now all your work is done and you can simmer your vegan chili until the vegetables are tender! This chili will fill your house with the best smells while it simmers on the stovetop.

After your chili is done, remove the pot from the stove and stir in your cheesy sauce! We used Core and Rind Sharp & Tangy, but if you really want to have a spicy vegan chili we dare you to use Core and Rind Bold & Spicy vegan cheese! If you desire a smokier chili, use the Rich & Smoky Cashew Cheese instead. The cheesy options for this chili really make it stand out!

How to Serve and Store Your Cheesy Chili

This healthy vegan chili is ready to serve right after it finishes on the stovetop! Top your chili with green onions, chopped cilantro and jalapeno slices. Last add a spoonful of your favorite Core and Rind to really make your chili cheesy!

To store your chili recipe, first let it cool down. Store in the refrigerator up to 3 days. Leftovers make great chili nachos or use it to top a vegan chili dog! This chili recipe is great for meal prep, make it on the weekend for an easy weeknight plant based dinner.

This meatless chili recipe is also freezer friendly! After your chili cools down, place in freezer safe containers and freeze up to three months. When you are ready to eat your vegan cheesy chili, just thaw and reheat.



Vegan Cheesy Chili

Recipe courtesy of Bad to the Bowl


  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 3 medium carrots, chopped
  • 4 garlic cloves
  • 1 can (28 oz) crushed tomatoes
  • 1 can 6 oz tomato paste
  • 3 cups vegetable stock
  • 1 cup water
  • 1 10 oz can fire roasted Ro-tel
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can black beans, drained
  • 2 cups frozen corn
  • 4 Tblsp chili powder
  • ½ Tbslp dark molasses
  • ½ Tblsp red wine vinegar
  • 1 Tblsp tamari
  • 2 Tblsp ground cumin
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼-1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 cup sharp and tangy Core and Rind cheesy sauce
  • Toppings: green onion, chopped cilantro, fresh jalapeno slices, additional Cashew Cheesy Sauce


  1. Saute chopped veggies for 10-12 minutes. Add a teaspoon of water if veggies start to burn.
  2. Stir in remaining ingredients except ceezy sauce.
  3. Bring to a boil, reduce heat and simmer for 30 minutes. Check vegetables. If they are ready, they will be soft.  If not, simmer for another 10 -15 minutes. Remove from heat. Stir in Cashew Cheesy Sauce.
  4. Serve with additional toppings.
  5. Store cooled soup in the fridge. Also, freezer friendly. Store in freezer safe container, use within 3 months


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