October 12, 2014

Hearty Vegan Chili (30 minute!)

Chilly? Chili! The award for ultimate cold-weather comfort food definitely goes to chili. Thick, dense goodness packed with nutrients and protein that warms you from the inside out. I love hugging a bowl of this in front of the fire on chilly days. Especially Sundays as we hang around and watch football 🏈 It's super satisfying with hearty beans and veggies in a thick, flavorful tomato sauce. Whether you're vegan or not, it always seems to be a crowd pleaser! 😊 I keep ours mild (toddler in the house) so add cayenne pepper or chipotle if you want to kick it up. We love this version, but feel free to play around with other veggies: I love adding zucchini, or you can try butternut squash or corn for a little sweetness!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys are cooking up.

Vegan, gluten-free
Serves 4

1 onion
1 red bell pepper
4 cloves garlic
15 oz. can kidney beans
15 oz. can black beans (or pinto, etc.)
15 oz. can diced tomatoes (I use petite diced)
6 oz. tomato paste
2 cups vegetable broth
2 Tbsp. chili powder (use mild, or cut back if desired)
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. oregano
Salt to taste
Toppings of choice: green onion, avocado, cilantro, vegan sour cream, etc.
Optional: cayenne pepper or chipotle powder for a kick

Dice onion and bell pepper. Mince garlic.
In a large stockpot over medium heat, saute onion and bell pepper in water/broth for about 8 minutes.
Add garlic and saute 30 seconds.
Add vegetable broth, tomatoes with juice, tomato paste, and seasonings.
Bring to a light boil.
Meanwhile, rinse and drain beans.
Add beans, cover, reduce heat, and simmer for 10 minutes until thickened.
Serve with toppings of choice.

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  1. I've made this chili 2 times now and it's been delicious both times. Great recipe!

    1. Hi Lily! That's wonderful to hear, so glad you're enjoying it! It's been such a cold spring here I think I'll have to make it again soon ;)

  2. Delicious! Just made this on a chilly night and I am so satisfied! Thanks for the great recipe.

    1. Aw, yay Taylor!! Chili is so perfect on cold nights. Thanks for the sweet comment, I'm glad you enjoyed it! :)

  3. Great flavor! I added one small can of corn and 1/2 package of Boca Veggie Crumbles and a little extra water. Everyone in the family from the 25 year old to the 85 year old loved it. It is replacing the recipe I've used for the past 30 years!

    1. WOW, so cool to hear it was a crowd pleaser! And I absolutely LOVE your additions - some sweetness from the corn and hearty meatless crumbles sounds perfect! :) Trying that next time for sure - thanks!!

  4. How many cups are in 1 serving?


  5. Chili is so perfect! Definitely I wil try this on weekend. I am sure my wife would love this. I also follow one website which also inspires me. it talks about vegan food and fitness, http://www.bodybyblasian.com/ Goodluck! :)

  6. This is the best chili I've ever made! Served it with cornbread, and added a little cayenne pepper for more spice.

    1. Hi Amy! Wow, thanks so much for your kind words. Thrilled to hear you're enjoying it so much! (I actually just made another double batch of this yesterday, yay!) Wishing you a very happy holiday season :)