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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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.