Award Winning Vegan Chili Recipe That Everyone Will Love

There’s nothing quite as comforting and satisfying as a big, hearty bowl of chili on a chilly day. But what if you could enjoy all the rich, bold flavors of a classic chili without any meat or animal products?

Enter our award-winning vegan chili recipe — a perfect blend of smoky spices, tender beans, and fresh vegetables that come together to create a dish that’s as nutritious as it is delicious. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your routine, this chili is guaranteed to become a fast favorite.

It’s easy to prepare, packed with protein, and versatile enough for any occasion, from casual weeknight dinners to festive gatherings.

In this post, I’ll guide you step-by-step through crafting this flavorful masterpiece. Plus, I’ll share tips, variations, and serving suggestions to make this recipe truly your own.

Ready to warm up your kitchen and your soul? Let’s dive in!

Why You’ll Love This Recipe

This vegan chili is a culinary celebration of texture and flavor that doesn’t compromise on heartiness. Here’s why it stands out:

• Rich, smoky depth: Smoked paprika, cumin, and chipotle powder bring a bold kick without overpowering the natural sweetness of the vegetables.
• Protein-packed: A colorful medley of kidney beans, black beans, and pinto beans ensures a satisfying, filling meal.
• Simple and versatile: Made with pantry staples and fresh produce, it’s easy to customize to your taste or dietary needs.
• Perfect for meal prep: This chili tastes even better the next day, making it ideal for batch cooking and freezing.
• Family-friendly: Mild enough for kids but with an option to spice it up, everyone can enjoy this comforting dish.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chipotle chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish
• Optional toppings: sliced avocado, vegan sour cream, diced green onions

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Can opener
• Fine mesh strainer (for rinsing beans)
• Ladle for serving

Instructions

1. Prepare your vegetables. Dice the onion, bell peppers, carrots, celery, and jalapeño. Mince the garlic finely to release its full flavor.
2. Heat the olive oil. Place your pot or Dutch oven on medium heat. Add the olive oil and let it warm up for about 1 minute.
3. Sauté the aromatics. Add the diced onion, carrots, celery, and bell peppers. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent.
4. Add the garlic and jalapeño. Stir in the garlic and jalapeño, cooking for another 1-2 minutes until fragrant but not browned.
5. Spice it up. Sprinkle in the cumin, smoked paprika, chipotle chili powder, oregano, and cinnamon. Stir well to coat the vegetables with the spices and cook for 1 minute to toast the flavors.
6. Add tomato paste and liquids. Mix in the tomato paste and cook for 2 minutes, then pour in the crushed tomatoes and vegetable broth. Stir to combine everything thoroughly.
7. Simmer the chili. Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot partially and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
8. Add the beans. Stir in the drained and rinsed kidney beans, black beans, and pinto beans. Continue to simmer uncovered for another 15-20 minutes, allowing the chili to thicken and flavors to meld.
9. Season and finish. Taste your chili and adjust salt and pepper as needed. Squeeze in the fresh lime juice and stir. Remove from heat.
10. Serve and garnish. Ladle the chili into bowls and top with fresh cilantro and your choice of optional toppings like sliced avocado or vegan sour cream.

Tips & Variations

“For deeper flavor, prepare this chili a day ahead — it tastes even better after the spices have had time to meld overnight.”

• Beans: Feel free to substitute or add any beans you love, such as cannellini or chickpeas.
• Spice level: Adjust the chipotle chili powder and jalapeño to your heat preference, or omit for a milder dish.
• Make it smoky: Add a few drops of liquid smoke or use smoked salt for an extra smoky punch.
• Slow cooker option: Brown the vegetables in a pan, then transfer everything to a slow cooker. Cook on low for 6-8 hours. For more slow cooker vegan recipes, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
• Bulk it up: Add diced sweet potatoes or butternut squash for a hearty twist.
• Serve with grains: Spoon over quinoa, brown rice, or your favorite grain for a complete meal.

Nutrition Facts

Serving Suggestions

This vegan chili shines on its own but is also fantastic paired with a variety of sides and toppings to suit your mood and occasion.

• Serve with warm cornbread or crusty artisan bread. For a soft, delicious loaf, try our Vegan Bread Machine Recipe for Soft, Delicious Loaves.
• Top with sliced avocado, vegan sour cream, or shredded vegan cheese for creaminess.
• Sprinkle with fresh green onions or chopped cilantro for a burst of freshness.
• For a festive twist, serve alongside tortilla chips and vegan guacamole for a chili nacho platter.
• Pair with a simple side salad or steamed greens for a complete, balanced meal.

Conclusion

This award-winning vegan chili recipe is proof that plant-based cooking can be both deeply satisfying and incredibly flavorful. It combines wholesome, nutrient-dense ingredients with a well-balanced blend of spices to create a dish that’s perfect for any season.

Whether you’re cooking for vegan friends, family, or simply looking to enjoy a healthier meal, this chili delivers comfort and nourishment in every spoonful. Don’t forget, making it ahead enhances the flavors, so it’s a great recipe for meal prep and leftovers.

Ready to explore more delicious plant-based meals? Dive into our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or satisfy your sweet tooth with a delightful Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For more wholesome cooking inspiration, don’t miss our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

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