2 Person Vegan Chili Recipe for a Cozy, Healthy Meal

When it comes to cozy, comforting meals that pack a punch of flavor without any animal products, a vegan chili is a top contender. This 2 person vegan chili recipe is perfect for those nights when you want something hearty and satisfying but not overly complicated.

Made with wholesome ingredients like beans, tomatoes, and a medley of spices, this chili delivers warmth and richness in every bite. Plus, it’s incredibly easy to customize with your favorite veggies or toppings.

Whether you’re a seasoned vegan, trying to eat more plant-based meals, or simply craving a delicious bowl of chili, this recipe has you covered. It’s nutritious, filling, and ready in under an hour, making it ideal for weeknight dinners or meal prep.

So grab your apron and let’s dive into crafting a chili that’s bursting with flavor and perfect for two!

Why You’ll Love This Recipe

This vegan chili is a true crowd-pleaser, even if your crowd is just two people! Here’s why it stands out:

• Quick and easy: Ready in about 45 minutes, it’s perfect for busy evenings.
• Nutritious: Packed with fiber-rich beans, fresh veggies, and protein.
• Flavorful: A perfect balance of spices creates warmth without overwhelming heat.
• Flexible: Easily customized with your favorite beans, veggies, or spice levels.
• Leftovers-friendly: It tastes even better the next day and freezes well.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 medium carrot, peeled and diced
• 1 can (14 oz) diced tomatoes with juice
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: fresh cilantro, avocado slices, lime wedges, vegan sour cream

Equipment

• Medium-sized pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heatproof spatula
• Can opener
• Measuring spoons
• Measuring cup

Instructions

1. Prepare the vegetables. Finely chop the onion, mince the garlic, and dice the bell peppers and carrot. Having everything ready before cooking makes the process smooth.
2. Heat the olive oil in your pot over medium heat. Once shimmering, add the chopped onion and sauté for 3-4 minutes until soft and translucent.
3. Add the garlic, bell peppers, and carrot. Cook for another 5 minutes, stirring occasionally, until the peppers soften slightly.
4. Stir in the spices. Add the cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute to toast the spices and enhance their aroma.
5. Add the tomato paste and diced tomatoes. Stir well to combine everything. The tomato paste adds depth and richness to the chili base.
6. Pour in the vegetable broth. Stir again and bring the mixture to a gentle boil.
7. Add the rinsed black beans and kidney beans. Reduce the heat to low and let the chili simmer uncovered for 20-25 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
8. Season with salt and pepper. Taste the chili and adjust seasoning as needed. If you like it spicier, add a pinch more chili powder or some red pepper flakes.
9. Serve hot. Ladle the chili into bowls and garnish with your favorite toppings like fresh cilantro, avocado slices, or a squeeze of lime for an extra zing.

Tips & Variations

“For a chunkier chili, add diced zucchini or corn in step 3. To make it smoky without smoked paprika, try a dash of liquid smoke.”

• Beans: Swap black or kidney beans for chickpeas, pinto beans, or lentils depending on your preference.
• Veggies: Add mushrooms, corn, or even sweet potatoes for extra texture and nutrition.
• Spice level: Adjust chili powder and add cayenne pepper if you prefer heat.
• Make it in a slow cooker: Brown the veggies first, then add everything to a slow cooker and cook on low for 4-6 hours.
• Thicken the chili: Mash some beans against the side of the pot or stir in a spoonful of cornmeal or masa harina.

Nutrition Facts

Serving Suggestions

This vegan chili is a versatile dish that pairs well with many sides and toppings. Here are some tasty ideas:

• Serve over steamed brown rice or quinoa for a filling meal.
• Top with fresh avocado slices, chopped green onions, or vegan sour cream for creaminess.
• Pair with warm cornbread or crusty bread to soak up the delicious sauce.
• For a lighter option, serve alongside a crisp green salad with a zesty vinaigrette.
• For extra protein, add some cooked lentils or tempeh crumbles to the chili.

Conclusion

This 2 person vegan chili recipe is a wonderful way to enjoy a hearty, nutritious meal that’s full of flavor and easy to make. With simple pantry staples and fresh veggies, it comes together quickly, making it perfect for busy weeknights or cozy weekend dinners.

The balance of spices and wholesome ingredients creates a comforting bowl that satisfies meat-eaters and vegans alike.

Don’t forget, this recipe is highly adaptable—feel free to experiment with different beans, veggies, and spice levels to find your perfect chili. If you enjoyed this vegan chili, you might also love trying out other flavorful recipes like our Breakfast Wellington Recipe, or if you’re curious about non-vegan options, the Braised Pork Ribs With Radish Recipe offers a delicious twist.

For more inspiration, check out our Bluebill Duck Recipes collection as well.

Enjoy your cooking adventure, and savor every spoonful of this delicious vegan chili!

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