This vegan chili recipe is a crowd-pleaser with its cheesiness, meaty texture, flavorful spices, and protein-packed beans!
In a large pot, heat up olive oil and add in diced onion. Cook until translucent, stirring occasionally.
Next, add in spices and cook for 1-2 minutes, until fragrant.
Add in vegan ground beef with 1/4 cup of vegetable stock and stir until thoroughly mixed. (I used frozen Gardein ground be'f). Let it defrost if you use frozen beef.
Once cooked, add in remaining vegetable stock, tomato sauce, diced tomatoes, agave syrup, black beans, kidney beans, mustard, and tomato paste and stir until combined.
Heat up to a boil and cover. Cook for about 15 minutes. Checking in to stir occasionally so nothing sticks to the bottom.
Reduce heat to low and cover to simmer for about 5-10 minutes.
Finally, add in vegan cheese shreds to melt and salt and pepper to taste.
Enjoy! Serve with vegan cornbread, vegan sour cream, chopped green onion, and a sprinkle more of vegan cheddar cheese shreds.