Vegan Chili

There’s something comforting about a warm bowl of chili, especially when it’s packed with rich flavor, hearty texture, and wholesome ingredients. This Vegan Chili brings all that and more—without any meat or dairy. Whether you’re vegan, vegetarian, or just trying to eat more plants, this chili is bound to become your go-to comfort meal.

Loaded with beans, vegetables, and bold spices, this one-pot wonder is perfect for chilly nights, meal prep, or feeding a crowd. And the best part? It’s completely customizable and naturally gluten-free!

Why You’ll Love This Vegan Chili

Hearty and satisfying – You won’t miss the meat!

One-pot recipe – Easy to make, easy to clean

Full of plant-based protein and fiber

Freezer-friendly and perfect for leftovers

Customizable with your favorite veggies or toppings

Star Ingredients

Beans – A mix of black beans, kidney beans, and pinto beans adds texture and plant protein

Tomatoes – Crushed, diced, and tomato paste create a rich, tangy base

Onions and garlic – The flavor foundation

Bell peppers and carrots – For sweetness and crunch

Chili powder, cumin, smoked paprika – Deep, smoky flavor

Vegetable broth – Brings it all together

How to Make Vegan Chili

1. Sauté the aromatics: Heat oil in a large pot. Add diced onions, garlic, and bell peppers. Cook until softened.


2. Add spices: Stir in chili powder, cumin, paprika, and a pinch of cayenne for heat. Let the spices toast for a minute.


3. Add veggies and beans: Toss in carrots, tomatoes, tomato paste, and all the beans. Stir well.


4. Pour in broth: Add vegetable broth to cover the mixture and bring to a boil.


5. Simmer: Reduce heat, cover partially, and let it simmer for 30–40 minutes. Stir occasionally.


6. Taste and serve: Adjust seasoning, then serve hot with your favorite toppings.

Topping Ideas

Sliced avocado or guacamole

Vegan sour cream or coconut yogurt

Chopped cilantro or green onions

Tortilla chips or cornbread

Lime wedges for a fresh squeeze

Tips for Success

Let it simmer longer: More time = deeper flavor

Make it spicy or mild: Adjust chili powder and cayenne to your taste

Double the batch: It freezes beautifully for future meals

Add grains: Mix in cooked quinoa or brown rice for extra bulk

Perfect for Meal Prep

This vegan chili stores well in the fridge for up to 5 days and freezes for up to 3 months. Reheat on the stove or microwave and enjoy a quick, nourishing meal anytime.

Final Thoughts

This Vegan Chili proves that comfort food can be both healthy and delicious. It’s warming, full of flavor, and incredibly satisfying—perfect for weeknight dinners, weekend gatherings, or cozy nights in. Whether served on its own, over rice, or with a hunk of cornbread, this chili is sure to please everyone at the table.

Give it a try—you might just forget it’s vegan!

Vegan Chili

This hearty Vegan Chili is a one-pot comfort meal packed with beans, veggies, and bold smoky spices. Perfect for cozy dinners, meal prep, or game day, it’s a protein-rich, satisfying dish that even meat-eaters will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 bell pepper chopped
• 1 carrot diced
• 1 zucchini diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 28 oz diced tomatoes
• 2 tbsp tomato paste
• 1 ½ tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup vegetable broth
• Optional toppings: avocado cilantro, vegan sour cream

Method

 

1. Sauté Vegetables:
2. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant (about 2 minutes). Add bell pepper, carrot, and zucchini. Cook for 5–6 minutes until slightly softened.
3. Add Beans and Spices:
4. Stir in black beans, kidney beans, corn, diced tomatoes, tomato paste, and vegetable broth. Add chili powder, smoked paprika, cumin, salt, and pepper.
5. Simmer:
6. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and flavors are well developed.
7. Serve:
8. Ladle into bowls and top with avocado, fresh cilantro, or vegan sour cream if desired.

Notes

Add jalapeño for extra heat.

Great for meal prep—flavors deepen overnight.

Freeze in portions for up to 2 months.