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Hearty Vegan Chili (30 minute!)

October 12, 2014 By Kaitlin McGinn 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.
Prevent your screen from going dark

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

Enjoying this Vegan Chili? Feel free to also check out:

  • Broccoli Cashew Stir Fry
  • Roasted Butternut Squash Soup
  • Portobello Mushroom & Broccoli Stir Fry

Come join The Garden Grazer on Instagram and then share a photo 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!)

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, bell pepper, black beans, chili, cumin, family-friendly, garlic, kidney beans, plant protein, smoked paprika, tomato, weeknight, winter

Previous Post: « Ultimate Vegetable Soup
Next Post: Asian-Style Garlic Green Beans »

Reader Interactions

Comments

  1. Lily

    April 10, 2015 at 1:12 am

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

    Reply
    • Kaitlin | The Garden Grazer

      April 10, 2015 at 1:53 pm

      That’s so great! Thanks for sharing!

      Reply
  2. Taylor Gorski

    December 2, 2015 at 3:38 am

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

    Reply
    • Kaitlin | The Garden Grazer

      December 7, 2015 at 5:52 pm

      That’s awesome! Thanks for sharing!

      Reply
  3. MMR

    January 26, 2016 at 9:43 pm

    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
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 3:25 pm

      Wow that’s amazing! I love your additions. Thanks for your kind and helpful feedback!

      Reply
  4. John Ocampos

    August 26, 2016 at 3:11 pm

    Chili is so perfect! Definitely I will try this on weekend. I am sure my wife would love this.

    Reply
  5. Unknown

    November 20, 2016 at 12:41 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      December 10, 2016 at 8:27 pm

      So great to hear that, Amy! Thank you!

      Reply
  6. cheryl johnigean

    October 1, 2018 at 2:40 am

    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

      February 24, 2019 at 2:45 pm

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

      Reply
  7. Unknown

    December 16, 2018 at 4:36 pm

    I just found your recipe, and threw everything in my crockpot!! I’m excited to try it this evening.

    Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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