• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Chili

    Hearty Vegan Chili (30 Minute!)

    Oct 12, 2014 by Kaitlin

    A quick and easy (30 minute) Hearty Vegan Chili recipe that's thick, flavorful, and so satisfying. It's made with two types of beans and warm, cozy spices. Perfect cold weather comfort food! (Vegan, gluten-free, oil-free.)

    Vegan bean chili in a small white bowl topped with avocado and cilantro

    This easy vegan chili recipe is so satisfying! It combines hearty canned beans and vegetables in a thick and flavorful tomato broth with warm spices.

    And it only takes 30 minutes to make. The leftovers are wonderful which makes it a great option for meal prep.

    It's a tasty lunch or dinner, or simply when you're short on time.

    Plus each serving has lots of fiber, nutrients, and about 16 grams of plant protein.

    Kidney beans, black beans, red bell pepper, onion, and garlic ingredients on a white table

    Ingredients for Vegan Chili

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or you can use white onion or sweet onion if needed.
    • Bell pepper: Any color will work (green, red, orange, or yellow).
    • Fresh garlic cloves: Or you can use dried garlic powder instead.
    • Black beans
    • Kidney beans: Or substitute another can of black beans or pinto beans.
    • Canned diced tomatoes: Either regular or fire-roasted work great. I also like petite diced for smaller pieces.
    • Tomato paste
    • Vegetable broth: Be sure to use low sodium broth if preferred.
    • Chili powder: I use mild. If you are worried about the spiciness level in your chili powder, simply decrease from 2 tablespoons to 1 tablespoon. Then slightly increase the other seasonings instead.
    • Ground cumin
    • Smoked paprika
    • Dried oregano: Be sure your pantry spices are fresh (not expired) for best flavor.
    Seasonings in a bowl for chili spice blend such as chili powder, cumin, oregano, and smoked paprika

    Customizing

    Add more vegetables: I also enjoy adding diced zucchini or other veggies like butternut squash, sweet potato, or sweet corn. Change it up how you see fit!

    Make it spicy: This recipe is fairly mild as written (if using mild chili powder). So add cayenne pepper, chipotle in adobo sauce, a dash of dried chipotle powder, jalapeno, or hot sauce if you want to spice it up.

    Make it "meaty": Add your favorite vegan ground beef crumbles for added texture if desired. Cook these separately according to package instructions. Then stir them into the pot towards the end of cook time. (You can either add them in place of one can of beans, or in addition to the two cans of beans.)

    Serving

    For added flavor and taste before serving, top your bowl of chili desired garnish. A few ideas include:

    • Diced avocado (my favorite!)
    • Fresh cilantro
    • Green onions
    • Vegan sour cream
    • Crumbled tortilla chips
    • Vegan cheese shreds
    • Hot sauce

    Tip: You can also serve this chili spooned over a baked potato! Or simply stir in some cooked brown rice or quinoa to your bowl before serving.

    Vegan bean chili cooking in a large pot with wooden spoon

    Storing

    Store leftovers in an airtight container in the refrigerator. We find it keeps well for about 4-5 days.

    Freezing note: Bean chili typically freezes great. After you cook your chili, be sure to let it cool completely. Then carefully transfer it to a freezer-safe sealed container. It should keep for about 2-3 months.

    Small white bowl with bean chili on a wooden table

    For more inspiration, also browse all vegan chili recipes or bean recipes.

    Small white bowl with bean chili on a wooden table

    Hearty Vegan Chili

    A quick and easy vegan chili that is thick, flavorful, and satisfying! Made with two types of beans and warm spices.
    5 from 7 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Chili, Main Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 4

    Ingredients

    • 1 yellow onion
    • 1 red bell pepper (or green, yellow, orange)
    • 4 cloves garlic
    • 15 oz. can black beans
    • 15 oz. can kidney beans
    • 15 oz. can diced tomatoes (I use petite diced or fire-roasted)
    • 6 oz. tomato paste
    • 2 cups vegetable broth
    • 2 Tbsp. chili powder (I use mild. Cut back if desired.*)
    • 1 tsp. ground cumin
    • 1 tsp. smoked paprika
    • 1 tsp. dried oregano

    Toppings of choice (optional):

    • Avocado, fresh cilantro, sliced green onion, vegan sour cream, vegan cheese, tortilla chips

    Instructions

    • Dice onion and bell pepper.
    • In a large stockpot over medium heat, sauté 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 sauté 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

    *Chili powder: If you are worried about the spiciness level in your chili powder, simply decrease from 2 tablespoons to 1 tablespoon. Then slightly increase the other seasonings instead.
    Make it spicy: This recipe is mild/medium as written (if using mild chili powder) so add cayenne pepper, chipotle, jalapeno, or hot sauce if desired.
    Beans: Any two cans of beans will work great with this recipe (kidney, black, or pinto).

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Hearty Vegan Chili
    Amount per Serving
    Calories
    282
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    1454
    mg
    42
    %
    Carbohydrates
     
    55
    g
    18
    %
    Fiber
     
    19
    g
    79
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    3407
    IU
    68
    %
    Vitamin C
     
    64
    mg
    78
    %
    Calcium
     
    157
    mg
    16
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this 30 minute hearty vegan chili recipe, also check out:

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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Chili Recipes

    • Mushroom Chili
    • Beluga Lentil Chili
    • Smoky Black Bean Quinoa Chili with Chipotle
    • Fiesta Three Bean Chili

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Kim

      October 12, 2022 at 7:48 pm

      5 stars
      Great recipe! I added diced sweet potato and black and kidney beans. I did add a lil extra broth because of it but ohhhh, so good!

      Reply
      • Kaitlin

        October 13, 2022 at 8:34 am

        Fantastic to hear, Kim! Sweet potato is a great idea - so delicious in chili! Thanks for giving it a try and sharing your very kind feedback.

        Reply
    2. cheryl johnigean

      October 01, 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

        Good idea Cheryl! And great call with the white bean addition. Appreciate the feedback - have an awesome week!

        Reply
    3. 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
    4. 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
    5. Taylor Gorski

      December 02, 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 07, 2015 at 5:52 pm

        That's awesome! Thanks for sharing!

        Reply
    6. 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

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer