The Garden Grazer

Hearty Vegan Chili (30 minute!)

By 12 Comments

EASY, 30-minute Hearty Vegan Chili! Thick, flavorful, and delicious – perfect cold weather comfort food. (Vegan, gluten-free, oil-free)

Vegan black bean chili in a bowl on a wooden table

Chilly? Chili! The award for ultimate cold-weather comfort food definitely goes to chili. Thick, dense goodness that warms you from the inside out. I love hugging a bowl in front of the fire on chilly days.

This recipe is super satisfying with hearty beans and veggies in a thick, flavorful tomato sauce. And bonus: it only takes 30 minutes to make.

Vegan chili in a bowl with spoon

I keep our version mild (toddler in the house) so add cayenne pepper or chipotle if you want to kick it up. I do love the addition of smoky chipotle!

And of course feel free to also play around with other veggies. I enjoy adding tender zucchini. Or you can try butternut squash, sweet potato, or corn for a little sweetness

Hearty vegan black bean chili in a bowl with green onions sprinkled on top
Vegan black bean chili in a bowl on a table
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5 from 6 votes

Hearty Vegan Chili (30 Minute)

Easy vegan chili that's thick, flavorful, and delicious – perfect cold weather comfort food!
AuthorKaitlin – The Garden Grazer
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
CategoryChili, Main Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4 medium bowls

Ingredients

US Customary – Metric
  • 1 onion
  • 1 red bell pepper
  • 4 cloves garlic
  • 15 oz. can black beans
  • 15 oz. can kidney beans
  • 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. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano
  • Salt to taste
  • Optional: cayenne pepper or chipotle powder for a kick

Toppings of choice (optional):

  • Green onion, avocado, cilantro, vegan sour cream, etc.

Instructions

  • Dice onion and bell pepper.
  • In a large stockpot over medium heat, saute onion and bell pepper in water/broth for about 8 minutes.
  • Meanwhile, mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and saute 1 minute.
  • Add vegetable broth, tomatoes with juice, and tomato paste. 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.

Notes

If you prefer yours less dense (and tomato-ey) simply omit or decrease the amount of tomato paste!

Nutrition Per Serving (Estimate)

Calories: 299 kcalCarbohydrates: 58 gProtein: 17 gFat: 3 gSaturated Fat: 1 gPotassium: 1560 mgFiber: 21 gSugar: 14 gVitamin A: 4789 IUVitamin C: 64 mgCalcium: 186 mgIron: 9 mg
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Easy vegan chili with black beans in a bowl

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Comments

  3. MMR

    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!

    Reply

  6. cheryl johnigean

    I recently made this chili and it was excellent! I added an extra can of white chili beans and turned out sooo delicious!

    Reply

    • Kaitlin McGinn

      Oooh good idea Cheryl! Great call with the white bean addition šŸ™‚ Appreciate the feedback – have an awesome week!

      Reply

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