Chilli Recipe Vegan: Easy, Flavorful Plant-Based Meals

If you’re searching for a hearty, flavorful, and completely plant-based meal, look no further than this vibrant vegan chili recipe. Packed with wholesome vegetables, protein-rich beans, and a blend of warming spices, this chili is perfect for cozy dinners or meal prepping for the week ahead.

Whether you’re a seasoned vegan or simply looking to add more plant-powered dishes to your menu, this recipe delivers on both taste and nutrition without the need for any animal products.

This chili is not only comforting but also incredibly versatile. It’s easy to make in one pot, which means less cleanup and more time to enjoy your meal.

Plus, it freezes beautifully, making it a great option for busy days. Dive into this delicious vegan chili and discover how simple and satisfying eating plant-based can be!

Why You’ll Love This Recipe

This vegan chili recipe stands out for its rich, layered flavors and satisfying texture. The combination of beans, vegetables, and spices creates a dish that is both filling and nutritious.

It’s a fantastic source of plant protein and fiber, making it ideal for anyone wanting to eat healthily without sacrificing flavor.

Another great feature is its adaptability. You can easily customize the heat level or swap ingredients based on what you have in your pantry.

Plus, it’s a one-pot wonder — perfect for busy weeknights or when you want a fuss-free cooking experience. Finally, this chili pairs wonderfully with a variety of sides and toppings, providing countless ways to enjoy it.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon maple syrup or agave (optional, balances acidity)
• Fresh cilantro for garnish
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
2. Add the garlic, bell peppers, carrots, celery, and jalapeño (if using). Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Stir in the tomato paste, cumin, smoked paprika, chili powder, and oregano. Let the spices toast for about 1 minute to release their aromas.
4. Add the crushed tomatoes, vegetable broth, and all three types of beans. Stir well to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.
6. Season with salt, pepper, and maple syrup to taste. Add lime juice to brighten the flavors just before serving.
7. Serve hot, garnished with fresh cilantro and your favorite toppings like avocado slices, vegan sour cream, or chopped green onions.

Tips & Variations

“For a smoky twist, try adding a chipotle pepper in adobo sauce or a splash of liquid smoke.”

Feel free to swap the beans for lentils or chickpeas if you prefer. You can also add diced sweet potatoes or butternut squash for added sweetness and texture.

If you like your chili spicier, increase the amount of jalapeño or add cayenne pepper to taste.

To make this chili even easier, prepare it in a slow cooker by sautéing the vegetables first, then transferring everything to the slow cooker and cooking on low for 6-8 hours.

For a protein boost, add some textured vegetable protein (TVP) or cooked quinoa towards the end of cooking.

Nutrition Facts

Serving Suggestions

This vegan chili is fantastic served over a bed of fluffy brown rice or quinoa for a complete meal. You can also spoon it into warm corn tortillas for a tasty chili taco.

For a comforting bowl, top with sliced avocado, a dollop of vegan sour cream, and a sprinkle of nutritional yeast or vegan cheese.

Pair your chili with a fresh green salad or some Thelma Sanders Squash Recipe to add a sweet and savory side. For a crunchy contrast, try some homemade Pecan Crackers.

Finally, a side of pickled jalapeños or Pickled Cherry Pepper Recipe will add a lovely tang and kick.

Conclusion

This vegan chili recipe is a delicious and nourishing way to enjoy a classic comfort food without any animal products. It’s packed with fiber, protein, and vibrant flavors that satisfy even the most dedicated chili lovers.

The recipe’s flexibility allows you to customize it based on your preferences and pantry staples, making it an excellent addition to your recipe collection.

Whether you’re cooking for family, friends, or just yourself, this chili will warm you up and keep you energized. Don’t forget to experiment with toppings and sides to create your perfect bowl every time.

For more wholesome and exciting recipes, be sure to check out our other favorites like Thelma Sanders Squash Recipe and Pecan Crackers Recipe. Happy cooking and enjoy every spoonful!

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