A quick and easy (30 minute) Hearty Vegan Chili that is thick, flavorful, and so satisfying. It is made with two types of beans and warm spices. Perfect cold weather comfort food! (Vegan, gluten-free, oil-free.)
This easy vegan chili recipe is so satisfying with hearty canned beans and vegetables in a thick and flavorful tomato broth.
And it only takes 30 minutes to make! The leftovers are wonderful which makes it a great option for meal prep.
It's such a tasty lunch or dinner, or simply when you're short on time.
Plus each serving has lots of fiber and about 16 grams of plant protein.
Ingredients for Vegan Chili
For this recipe you will simmer in a large pot:
- Yellow onion
- Bell pepper: Any color will work (green, red, orange, or yellow).
- Garlic cloves: Or use dried garlic powder instead.
- Black beans
- Kidney beans: Or substitute another can of black beans or pinto beans.
- Canned diced tomatoes: Regular or fire-roasted. I like petite diced for smaller pieces.
- Tomato paste
- Vegetable broth: 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
Change up this recipe as you see fit. A few ideas include:
Add more vegetables: I also enjoy adding diced zucchini or other veggies like butternut squash, sweet potato, or sweet corn.
Make it spicy: This recipe is fairly mild as written (if using mild chili powder). So add cayenne pepper, chipotle in adobo sauce, jalapenos, 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. Either add them instead of one can of beans, or in addition to the two cans of beans.
For added flavor and taste before serving, top your bowl of chili with:
- Diced avocado (my favorite!)
- Fresh cilantro
- Green onions
- Vegan sour cream
- Crumbled tortilla chips
- Vegan cheese shreds
- Hot sauce
You can also serve this over baked potatoes, or stir in some cooked brown rice or quinoa before serving.
We find this keeps well in an airtight container in the refrigerator 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.
Hearty Vegan Chili
- 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
- 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.
Nutrition Per Serving (Estimate)
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