EASY, 30-minute Hearty Vegan Chili! Thick, flavorful, and delicious – perfect cold weather comfort food! (Vegan, gluten-free, oil-free)
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!
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 really like adding tender zucchini. Or you can try butternut squash, sweet potato, or corn for a little sweetness. Hope you enjoy this simple, comforting chili as much as we do!
PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)
Hearty Vegan Chili (30 Minute)
Ingredients
- 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. cumin
- 1 tsp. smoked paprika
- 1 tsp. 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
Nutrition Per Serving (estimate)
Enjoying this Vegan Chili? Feel free to also check out this Broccoli Cashew Stir Fry, Roasted Butternut Squash Soup, or Portobello Mushroom & Broccoli Stir Fry!
I've made this chili 2 times now and it's been delicious both times. Great recipe!
That’s so great! Thanks for sharing!
Delicious! Just made this on a chilly night and I am so satisfied! Thanks for the great recipe.
That’s awesome! Thanks for sharing!
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!
Wow that’s amazing! I love your additions. Thanks for your kind and helpful feedback!
Chili is so perfect! Definitely I will try this on weekend. I am sure my wife would love this.
This is the best chili I've ever made! Served it with cornbread, and added a little cayenne pepper for more spice.
-Amy
So great to hear that, Amy! Thank you!
I recently made this chili and it was excellent! I added an extra can of white chili beans and turned out sooo delicious!
Oooh good idea Cheryl! Great call with the white bean addition š Appreciate the feedback – have an awesome week!
I just found your recipe, and threw everything in my crockpot!! Iām excited to try it this evening.