Chili Recipe Beans Vegan No Oil for a Healthy Meal

Chili is a timeless dish that brings warmth and comfort to any meal. Whether you’re looking to cozy up on a chilly evening or need a hearty, healthy option for your weeknight dinner, this vegan chili recipe with beans is sure to satisfy.

What sets this version apart is that it’s completely oil-free, making it a light yet flavor-packed meal perfect for anyone embracing a plant-based lifestyle or simply aiming to eat healthier. Packed with protein-rich beans, vibrant vegetables, and an array of aromatic spices, this chili delivers on taste without sacrificing nutrition.

It’s not only delicious but also incredibly easy to prepare, making it ideal for beginners and seasoned cooks alike. Plus, it’s versatile and easy to customize with your favorite veggies or spice levels.

This recipe will soon become a staple in your kitchen, especially when you want a wholesome, comforting bowl of chili that’s both vegan and oil-free.

Why You’ll Love This Recipe

This chili recipe is a fantastic choice for those seeking a nutritious, plant-based meal without any added oils. By skipping oil, the dish remains light but still bursting with flavor thanks to the robust combination of spices and fresh ingredients.

It’s high in fiber and protein from the beans, which helps keep you full and energized.

The recipe is incredibly forgiving, allowing you to swap in seasonal vegetables or adjust spices to match your palate. Moreover, it’s budget-friendly and perfect for meal prepping — it tastes even better the next day!

Whether you’re vegan, looking to cut back on fats, or simply want a healthy comfort food, this chili checks all the boxes.

Ingredients

• 1 cup dried kidney beans (or 2 cups canned, rinsed)
• 1 cup dried black beans (or 2 cups canned, rinsed)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, chopped
• 1 can (14 oz) diced tomatoes with juice
• 2 cups vegetable broth (low sodium preferred)
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 bay leaf
• Fresh cilantro for garnish (optional)
• Juice of 1 lime

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Colander (if using canned beans)
• Can opener

Instructions

1. If using dried beans, soak the kidney and black beans overnight in plenty of water. The next day, drain and rinse them well.
2. Cook the beans: Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for about 1 hour or until tender. Drain and set aside. (Skip this step if using canned beans.)
3. Prepare the vegetables: While the beans are cooking, chop the onion, garlic, bell peppers, and carrots to have everything ready.
4. Sauté the aromatics: In the same large pot (no oil needed), add a splash of vegetable broth and heat over medium heat. Add the onion and garlic, stirring frequently, until the onion becomes translucent, about 5-7 minutes.
5. Add the bell peppers and carrots: Pour in a little more broth if needed to prevent sticking. Cook for another 5 minutes until the vegetables start to soften.
6. Stir in the spices: Add the cumin, chili powder, smoked paprika, cayenne, oregano, salt, and pepper. Mix well to coat the vegetables and let the spices toast slightly, about 1-2 minutes.
7. Add the tomato paste and diced tomatoes: Stir to combine, cooking for 2-3 minutes to deepen the tomato flavor.
8. Add the cooked or canned beans: Pour in the beans along with the vegetable broth and bay leaf. Stir everything together.
9. Simmer the chili: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 30-40 minutes to allow flavors to meld. Stir occasionally, adding broth if the chili becomes too thick.
10. Finish with lime juice: Remove the bay leaf and stir in fresh lime juice. Adjust seasoning with salt and pepper as needed.
11. Serve hot: Garnish with chopped fresh cilantro if desired and enjoy your wholesome, oil-free vegan chili!

Tips & Variations

“To deepen the flavor without oil, use vegetable broth to sauté your vegetables and toast your spices gently. This method enhances the richness of the dish while keeping it healthy.”

• Beans: Feel free to mix other beans like pinto or chickpeas for variety.
• Vegetables: Add zucchini, corn, or mushrooms to bulk up the chili.
• Spices: Adjust chili powder and cayenne to control the heat level.
• Make it smoky: Add a dash of liquid smoke or smoked paprika for a smoky twist.
• Thicker chili: Mash some beans with the back of a spoon to thicken your chili naturally.
• Meal prep tip: This chili freezes beautifully — portion it out for quick meals later.

Nutrition Facts

Serving Suggestions

This chili is fantastic served on its own or with some simple accompaniments. Try it over a bed of brown rice or quinoa for a more filling meal.

Alternatively, serve it with warm whole-grain tortillas or crusty bread to soak up the delicious sauce.

For added texture and flavor, top your chili with diced avocado, fresh cilantro, or a squeeze of lime. Salsa or a dollop of vegan sour cream can also make great garnishes.

If you want a bit of crunch, sprinkle some crushed tortilla chips on top.

Looking for more wholesome recipes? Check out Thelma Sanders Squash Recipe for a vibrant vegetable side, or try the hearty Bariatric Meatloaf Recipe for another comforting dish.

For a tangy kick on the side, the Pickled Cherry Pepper Recipe pairs beautifully with chili.

Conclusion

This oil-free vegan chili recipe is a delicious, healthy, and budget-friendly dish that’s perfect for any time of year. Whether you’re new to plant-based cooking or a seasoned vegan, this chili offers a wonderful balance of flavors, textures, and nutrients.

The use of beans and fresh vegetables ensures you get plenty of protein and fiber, while the spices bring warmth and depth without any added fat.

Easy to prepare and customizable, it’s a great meal to make in bulk and enjoy throughout the week. Plus, it’s a fantastic way to introduce more plant-based meals into your diet without compromising on taste.

We hope you enjoy making and sharing this comforting bowl of chili as much as we do!

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