Vegan black bean chili in a bowl on a table
5 from 4 votes

Hearty Vegan Chili (30 Minute)

EASY, 30-minute Hearty Vegan Chili! Thick, flavorful, and delicious - perfect cold weather comfort food!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Chili, Main Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 4 medium bowls


  • 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.


  • 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.


If you prefer yours less dense (and tomato-ey) simply omit or decrease the amount of tomato paste!


Calories: 298kcal | Carbohydrates: 58g | Protein: 16g | Fat: 2g | Potassium: 1559mg | Fiber: 20g | Sugar: 13g | Vitamin A: 4790IU | Vitamin C: 63.9mg | Calcium: 186mg | Iron: 8.7mg