A quick and easy 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.)
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.
Best of all, it only takes 30 minutes to make. You can customize it with other veggies, leave it mild, or make it spicy - your choice! Plus 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. Each serving has lots of fiber, nutrients, and about 16 grams of plant protein. Let's get to it!
Ingredients for Hearty Vegan Chili
For this recipe, you'll simmer in a large pot:
- Yellow onion: Or you can use white onion or sweet onion if needed.
- Bell pepper: Most often I use red bell pepper, but any color will work. You use green, red, orange, or yellow.
- Fresh garlic cloves: I like the taste of fresh best, but 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 tomatoes work great. I also sometimes use petite diced for smaller pieces.
- Tomato paste: We'll use a 6-ounce can of tomato paste. This adds a rich flavor and thickness to the chili base.
- Vegetable broth: Be sure to use low sodium broth if preferred.
- Chili powder: Be sure to use one you enjoy since it's a lot of the flavor in this recipe. I use mild chili powder, but if you're concerned about the spiciness level, simply decrease the amount 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.
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, jalapeño, black pepper, 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
This is a great family-friendly meal because everyone can customize their bowl with their own favorite toppings. A few ideas include:
- Diced avocado (my favorite!)
- Fresh cilantro
- Green onions or chives
- Vegan sour cream
- Crumbled tortilla chips
- Vegan cheese shreds
- Hot sauce
Tip: You can also serve this chili spooned over a baked potato! Or stir in some cooked brown rice or quinoa to your bowl before serving to make it even heartier.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days. Reheat in the microwave or in a pot on the stove.
Freezing note: I haven't tried freezing this recipe, but bean chili typically freezes great! After it cooks, be sure to let it cool completely. Then carefully transfer to a freezer-safe sealed container. It should keep for about 2-3 months.
For more inspiration, also browse all vegan chili recipes or bean recipes.
Hearty Vegan Chili (30 Minute!)
Ingredients
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
- 15 oz. can black beans
- 15 oz. can kidney beans
- 15 oz. can diced tomatoes
- 6 oz. tomato paste
- 2 cups vegetable broth
- 2 Tbsp. chili powder (I use mild*)
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
Toppings of choice (optional):
- Avocado, fresh cilantro, sliced green onion or chives, vegan sour cream, vegan cheese, tortilla chips, etc.
Instructions
- Dice onion and bell pepper.
- In a large stockpot over medium heat, sauté onion and bell pepper for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- 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 (or longer) until thickened.
- Serve with any toppings of choice. (I love avocado!)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this 30 minute hearty vegan chili recipe, also check out:
- Southwest Black Bean Soup
- Broccoli Cashew Stir Fry
- Roasted Butternut Squash Soup
- Portobello Mushroom & Broccoli Stir Fry
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Diana says
This ticks off all of the boxes! It is quick, easy, delicious, nutritious, and inexpensive.
Kaitlin says
Excellent to hear, Diana! So glad you enjoyed it, and thanks for sharing your very kind and thoughtful feedback!
Megan says
This is now my go-to chili base recipe! I always add red beans and chili beans as well as a paste made of processed jalapeno, serrano, and pequin peppers because I really love spice. But in general this is the perfect recipe to customize in any way you want while still making a great chili.
Kaitlin says
Love to hear it, Megan! It's such a joy when people customize the recipes and put their own spin on them. Your additions sound absolutely amazing. Way to make it your own! Thanks for sharing.
Kim says
Great recipe! I added diced sweet potato and black and kidney beans. I did add a lil extra broth because of it but oh, so good!
Kaitlin says
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.
Cheryl says
I recently made this chili and it was excellent! I added an extra can of white chili beans and turned out so delicious!
Kaitlin says
Wonderful to hear, Cheryl! Great call adding the white beans - love that. I appreciate your kind and helpful feedback. Thank you!
Amy says
This is the best chili I've ever made! Served it with cornbread, and added a little cayenne pepper for more spice.
Kaitlin says
So lovely to hear that, Amy. Excellent idea serving with cornbread and adding cayenne pepper to give it a kick!
MMR says
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!
Kaitlin says
That's amazing! So glad everyone enjoyed it, and I love your fantastic additions. What a great way to put your own spin on it! Thanks for your kind and helpful feedback!
Taylor Gorski says
Delicious! Just made this on a chilly night and I am so satisfied! Thanks for the great recipe.
Kaitlin says
Beautiful to hear it warmed you on a chilly night, Taylor. Thanks for giving it a try and sharing your kind feedback!
Lily says
I've made this chili 2 times now and it's been delicious both times. Great recipe!
Kaitlin says
That's so great, Lily! Thanks for sharing!