Vegan Chili Bowl

Posted by Erin McCarthy

If you made last week’s chili recipe, you probably have some leftovers. I hate throwing out food - I deeply believe in leftovers. But sometimes you get sick of eating the same thing three days in a row, amirite?

I often make a double batch of chili because it takes a while to make and it freezes so well, but sometimes you want to switch up how you eat it. This recipe takes the leftovers for two dishes that you probably have leftovers for and with the addition of a few more ingredients, re-purposes them into a delicious bowl.

vegan chili bowl with rice corn and coleslaw

Whole grains, corn, coleslaw and chili - combined they make a perfect vegan chili bowl. Brown rice is the obvious whole grain to use, and it just makes sense to add corn and coleslaw for some extra veggies and crunch. And it’s super easy to put together.

This bowl relies heavily on leftovers, which means that there aren’t a lot of ingredients and it comes together quickly and easily. It also has beans, whole grains, and vegetables - all the foods that fill you up and have a lower calorie density.

Do you like your chili spicy or mild? What are your favorite toppings? I’d love to hear from you in the comments!

Servings: 4

Time: 40 minutes


List ingredients in the order they are used in the recipe.

  • 2 cups dried short grain brown rice, rinsed
  • 2 cups chili (link to recipe)
  • 1 cup frozen corn
  • 1 cup coleslaw (link to recipe)


  • Add the rice to a saucepan and cover with water, about an inch over the rice. Cover and bring to a boil, then reduce to a simmer. Cook for 30 minutes more or until tender.
  • Add the frozen corn to another saucepan and cover with water. Bring to a boil and cook for 10 minutes.
  • Meanwhile, add the chili to a skillet or saucepan and cook on medium heat, until warmed through.
  • Drain the rice and add to four bowls along with the chili and corn. Top each with coleslaw.


A bowl is a meal by itself, but if I was going to add anything it would be some hot sauce and diced jalapenos on the side..


Store in the fridge up to three days - store all the components separately. You can freeze everything but the slaw (it probably wouldn’t be too good out of the freezer).

vegan chili bowl with corn and coleslaw

Spread the word!