There’s nothing quite as comforting as a big, steaming bowl of chili—especially when it’s packed with vibrant veggies, rich spices, and hearty beans. Whether you’re a longtime vegan or simply curious about plant-based cooking, this best vegan chili recipe will become a staple in your kitchen.
With layers of flavor, a satisfying texture, and plenty of wholesome ingredients, this chili is a crowd-pleaser that even meat-lovers adore.
What makes this vegan chili stand out? It’s all about the balance of smoky, spicy, and savory notes, along with a medley of beans and vegetables that provide both nutrition and comfort.
Plus, the recipe is flexible, easy to customize, and ideal for busy weeknights or laid-back weekends. From meal prepping to game day gatherings, you’ll find endless occasions to enjoy this beloved dish.
So, grab your favorite pot and let’s dive into the ultimate vegan chili experience!
Why You’ll Love This Recipe
- Hearty & Satisfying: Packed with protein-rich beans and plenty of veggies, this chili will keep you full and energized for hours.
- Easy to Make: Simple steps and everyday ingredients mean you can whip it up with minimal fuss, even on a busy weeknight.
- Customizable: Adjust the spice level, swap in your favorite veggies, or use what you have on hand—the recipe is endlessly adaptable.
- Meal Prep Friendly: Chili tastes even better the next day, making it perfect for lunches and make-ahead dinners.
- Family Approved: Kids and adults alike love the bold flavors and comforting textures.
- Freezer Friendly: Make a double batch and freeze portions for quick, nourishing meals any time.
If you’re looking for more wholesome vegan meals, don’t miss my Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegetarian Swiss Chard Recipes for Healthy Meals—perfect companions for this chili!
Ingredients
Here’s what you’ll need to make the best vegan chili. These quantities yield about 6 generous servings.
Feel free to double for meal prep or freezing.
Ingredient | Quantity |
---|---|
Olive oil | 2 tablespoons |
Yellow onion, diced | 1 large |
Bell peppers, diced (red, yellow, or orange) | 2 medium |
Carrot, peeled and diced | 1 large |
Celery stalks, diced | 2 |
Garlic cloves, minced | 4 |
Jalapeño, seeded and minced (optional, for heat) | 1 |
Tomato paste | 2 tablespoons |
Crushed tomatoes (canned) | 1 (28-ounce) can |
Fire-roasted diced tomatoes (canned) | 1 (14-ounce) can |
Vegetable broth (low-sodium) | 2 cups |
Kidney beans, drained & rinsed | 1 (15-ounce) can |
Black beans, drained & rinsed | 1 (15-ounce) can |
Pinto beans, drained & rinsed | 1 (15-ounce) can |
Corn kernels (frozen or fresh) | 1 cup |
Chili powder | 2 tablespoons |
Ground cumin | 2 teaspoons |
Smoked paprika | 1 teaspoon |
Dried oregano | 1 teaspoon |
Cocoa powder (unsweetened) | 1 teaspoon |
Maple syrup or agave | 1 tablespoon |
Soy sauce or tamari | 1 tablespoon |
Salt & black pepper | To taste |
Lime juice (freshly squeezed) | 2 tablespoons |
Fresh cilantro, chopped (optional, for garnish) | 1/4 cup |
Equipment
- Large heavy-bottomed pot (or Dutch oven)
- Cutting board
- Chef’s knife
- Can opener
- Wooden spoon or silicone spatula
- Measuring cups and measuring spoons
- Ladle
- Serving bowls
Instructions
-
Heat the oil.
Place your heavy-bottomed pot over medium heat. Add the olive oil and allow it to warm up until shimmering.
-
Sauté the aromatics.
Add the diced onion, bell peppers, carrot, and celery. Sprinkle with a pinch of salt.
Cook, stirring occasionally, until the vegetables are softened and the onions are translucent—about 7-8 minutes.
-
Add garlic and jalapeño.
Stir in the minced garlic and jalapeño (if using), and cook for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
-
Stir in tomato paste and spices.
Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and cocoa powder. Stir well to coat the vegetables and toast the spices for 1 minute, deepening their flavor.
-
Add tomatoes and broth.
Pour in the crushed tomatoes, fire-roasted diced tomatoes, and vegetable broth. Mix thoroughly to combine.
-
Add beans and corn.
Add the kidney beans, black beans, pinto beans, and corn kernels. Stir to incorporate all the ingredients evenly.
-
Season and simmer.
Add maple syrup, soy sauce, salt, and black pepper. Stir everything together and bring the chili to a gentle simmer.
Reduce the heat to low, cover partially with a lid, and simmer for 30-40 minutes, stirring occasionally.
For a thicker chili, simmer uncovered for the final 10 minutes. For a thinner consistency, add extra vegetable broth as needed.
-
Finish with lime juice and cilantro.
Once the chili is rich and flavorful, turn off the heat. Stir in fresh lime juice and sprinkle in the chopped cilantro if desired.
-
Taste and adjust.
Taste your chili and adjust the seasoning—add more salt, pepper, or lime juice as you prefer. Let the chili rest for at least 10 minutes before serving to allow flavors to meld.
-
Serve and enjoy!
Ladle the chili into bowls and garnish with your favorite toppings (see below for ideas). Serve hot and enjoy the best vegan chili you’ve ever tasted!
Tips & Variations
- Spice it up: Like more heat? Add extra jalapeño, a pinch of cayenne, or a splash of your favorite hot sauce.
- Bulk it up: Stir in cooked quinoa, bulgur, or brown rice for extra texture and nutrition.
- Veggie swaps: Try zucchini, sweet potato, mushrooms, or squash for different flavors and nutrients.
- Bean options: Use all black beans, chickpeas, or your favorite combination—this chili is endlessly flexible.
- Make it smoky: Add a diced chipotle pepper in adobo for a smoky kick.
- Slow cooker option: Prefer a hands-off approach? Combine all ingredients in your slow cooker and cook on low for 6-8 hours. For more ideas, check out my Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal.
“Letting your chili rest for at least 10 minutes after cooking allows the flavors to fully develop and meld together—don’t skip this step!”
Looking for more inspiration? You’ll love these comforting recipes: Low Calorie Vegetable Soup Recipe for Healthy Eating and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Nutrition Facts
Wondering just how nutritious this vegan chili is? Here’s an approximate nutrition breakdown per serving (1/6 of the recipe, without toppings):
Nutrient | Amount |
---|---|
Calories | 320 |
Protein | 14g |
Carbohydrates | 53g |
Fiber | 15g |
Total Fat | 6g |
Saturated Fat | 1g |
Sodium | 880mg |
Iron | 5mg |
Vitamin C | 48mg |
Note: Nutrition will vary based on exact ingredients and toppings. For lower sodium, use no-salt-added beans and tomatoes.
Serving Suggestions
This vegan chili is fantastic on its own, but it’s also a wonderful base for creative toppings and sides. Here are some favorite ways to serve it:
- Avocado slices: Adds creamy richness and healthy fats.
- Fresh cilantro and green onions: For a burst of color and flavor.
- Vegan sour cream or plant-based yogurt: Cools down the spice and adds tang.
- Crushed tortilla chips or cornbread: For crunch and heartiness.
- Jalapeño slices: For those who like it hot!
- Lime wedges: A fresh squeeze brightens every bite.
- Pair with a Vegan Bread Machine Recipe for Soft, Delicious Loaves for a cozy, complete meal.
“Chili is even better the next day—make extra and enjoy effortless lunches or dinners!”
Conclusion
This best vegan chili recipe is more than just a meal—it’s a celebration of color, flavor, and plant-based goodness. With its robust mix of beans, veggies, and spices, it delivers all the comfort of classic chili with none of the compromise.
Whether you’re cooking for a weeknight family dinner, prepping for a party, or stocking your freezer with nourishing meals, this chili is sure to become a favorite.
Don’t forget—chili is just the beginning! Explore more ways to bring vibrant veggies to your table with recipes like Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert.
Thanks for joining me in the kitchen—here’s to many bowls of delicious, hearty, and healthy vegan chili!
📖 Recipe Card: Best Vegan Chilli
Description: A hearty, flavorful vegan chilli packed with beans, veggies, and warming spices. Perfect for a cozy dinner and even better as leftovers.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 3 minutes.
- Stir in garlic, bell pepper, carrot, and zucchini; cook 5 minutes.
- Add tomato paste, chili powder, cumin, smoked paprika, salt, and pepper; stir well.
- Pour in diced tomatoes, black beans, kidney beans, and vegetable broth.
- Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- Taste and adjust seasonings if needed.
- Serve hot, garnished as desired.
Nutrition: Calories: 290 kcal | Protein: 12 g | Fat: 5 g | Carbs: 48 g
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