Chickpea Chili Recipe Vegan for Easy Healthy Meals

When the weather cools down and you crave something hearty, warm, and packed with flavor, this vegan chickpea chili recipe is exactly what you need. It’s a comforting bowl of goodness that combines the rich, earthy taste of chickpeas with bold spices and fresh vegetables.

Whether you’re a seasoned plant-based eater or just looking to add more vegan meals to your repertoire, this chili is not only filling but also incredibly easy to make. Plus, it’s budget-friendly and perfect for meal prep, making it an ideal choice for busy weeknights or cozy weekends.

This recipe balances smoky, spicy, and savory notes beautifully, all while being completely meat-free. From the first spoonful, you’ll appreciate the depth of flavor and satisfying texture that chickpeas bring to the table.

So grab your favorite pot, a few staple ingredients, and let’s get cooking this delicious vegan chickpea chili that everyone will love!

Why You’ll Love This Recipe

This vegan chickpea chili ticks all the boxes for a perfect dinner. First, it’s incredibly nutritious, offering a great source of plant-based protein and fiber thanks to the chickpeas.

It’s also naturally gluten-free and free from any animal products, making it suitable for a wide range of dietary preferences.

The recipe is designed to be simple and flexible. You can customize the spice level to your liking or add your favorite veggies to make it even heartier.

It’s a one-pot wonder that simmers to perfection, filling your kitchen with inviting aromas as it cooks. Best of all, it tastes even better the next day, making it perfect for leftovers or freezing.

Looking for more wholesome vegan recipes? Check out our Thelma Sanders Squash Recipe and Phase 2 Fast Metabolism Diet Recipes for more inspiration!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 1 cup corn kernels, fresh or frozen
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Colander for rinsing chickpeas

Instructions

1. Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
2. Add the minced garlic and diced bell peppers to the pot. Cook for another 4-5 minutes, stirring occasionally, until the peppers soften slightly.
3. Stir in the spices: cumin, smoked paprika, chili powder, cayenne pepper (if using), and oregano. Let the spices toast gently for about 1 minute to release their aroma.
4. Add the chickpeas, diced tomatoes, tomato paste, and vegetable broth. Stir everything together until well combined.
5. Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer gently for 25-30 minutes, stirring occasionally to prevent sticking.
6. About 10 minutes before it’s done, stir in the corn kernels. Continue to simmer uncovered so the chili thickens slightly.
7. Season with salt and black pepper to taste. Finish by squeezing in fresh lime juice and giving the chili one last stir.
8. Serve hot, garnished with chopped fresh cilantro for a burst of color and freshness.

Tips & Variations

“For a chunkier chili, add diced zucchini or mushrooms along with the bell peppers. If you prefer a smoother texture, use an immersion blender to blend a portion of the chili before serving.”

Feel free to swap out the chickpeas for black beans, kidney beans, or a mix of your favorites to change up the flavor and texture. For extra richness, stir in a tablespoon of almond butter or peanut butter towards the end of cooking.

If you like your chili spicier, add diced jalapeños or a dash of hot sauce. For a smoky twist, try adding a chipotle pepper in adobo sauce.

Leftovers keep well in the fridge for up to 4 days or freeze nicely for up to 3 months, making this recipe great for meal planning.

Nutrition Facts

Serving Suggestions

This chickpea chili is delicious on its own, but you can elevate your meal by serving it with:

• Warm corn tortillas or crusty whole-grain bread for dipping
• A dollop of vegan sour cream or guacamole for creaminess
• Cooked brown rice or quinoa to make it a complete, filling meal
• Fresh avocado slices and extra lime wedges for added brightness

For a refreshing contrast to the hearty chili, consider a crisp green salad or try our Peach Balsamic Vinaigrette Recipe for a fruity, tangy dressing that pairs perfectly with this dish.

Conclusion

This vegan chickpea chili recipe is a fantastic addition to any plant-based meal rotation. It’s packed with flavor, wholesome ingredients, and a satisfying texture that makes it a standout dish on chilly days or whenever you want a comforting meal.

The best part? It’s simple and forgiving, so even beginner cooks can nail it with ease.

Whether you’re cooking for yourself, family, or friends, this chili is sure to please a crowd and keep you warm and nourished. Don’t forget to experiment with the spices and vegetables to make it your own.

Once you try this recipe, it might just become your go-to comfort food.

If you enjoyed this, you might also love our hearty Bariatric Meatloaf Recipe or for a tangy side, check out the Pickled Cherry Pepper Recipe. Happy cooking!

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