Vegan chili is one of those go-to meals that brings warmth, satisfaction, and simplicity all in one bowl. It’s easy to make, packed with flavor, and perfect for anyone looking for a hearty, plant-based dish. Made with familiar pantry items and fresh vegetables, this chili is as comforting as it is convenient. Plus, the longer it sits, the better it gets—making it ideal for leftovers or next-day lunches.
Whether you’re trying more meatless meals or need a reliable vegan recipe for your weekly rotation, this chili is flavorful, nourishing, and easy enough for any home cook.
Table of Contents
Why You’ll Love This Recipe
This dish is everything you want in a home-cooked meal. It’s full of wholesome ingredients, rich in plant-based protein, and simple to prepare. Made in a single pot, it saves time on cleanup while filling your kitchen with delicious aromas. You can prepare it ahead of time and enjoy leftovers throughout the week. It’s easy to adjust to your taste, and its versatility makes it a staple in any plant-forward kitchen.
Ingredients You’ll Need
Here’s what you’ll need to create this filling and flavorful vegan chili:
Extra-virgin olive oil – 2 tablespoons
Used for sautéing vegetables and helping develop a rich base flavor.
Red onion – 1 medium, chopped
Adds sweetness and body to the chili.
Red bell pepper – 1 large, chopped
Brightens the dish with color and mild sweetness.
Carrots – 2 medium, chopped
Provide natural sweetness and a soft texture.
Celery – 2 ribs, chopped
Contributes a subtle, earthy flavor and slight crunch.
Salt – ½ teaspoon, divided
Used at different stages to draw out flavor from ingredients.
Garlic – 4 cloves, minced
A foundational aromatic for depth and warmth.
Chili powder – 2 tablespoons
The main seasoning that defines chili. Use a balanced blend.
Ground cumin – 2 teaspoons
Adds smokiness and a toasty warmth to the dish.
Smoked paprika – 1½ teaspoons
Brings a subtle smoky depth, enhancing the chili flavor.
Dried oregano – 1 teaspoon
Lends herbaceous notes that round out the spices.
Diced tomatoes – 28 ounces or 2 x 15-ounce cans
Use the whole contents, juices included. Fire-roasted work well here too.
Black beans – 2 x 15-ounce cans, drained and rinsed
Nutty and hearty, they provide protein and fiber.
Pinto beans – 1 x 15-ounce can, drained and rinsed
Creamy with a mild flavor that balances well with black beans.
Vegetable broth or water – 2 cups
Acts as the liquid base to simmer all the ingredients.
Bay leaf – 1
Adds subtle herbal flavor while cooking.
Fresh cilantro – 2 tablespoons, chopped
Used at the end for a burst of freshness.
Sherry vinegar, red wine vinegar, or lime juice – 1–2 teaspoons
A splash of acid lifts the final flavors.
Optional toppings: avocado slices, tortilla chips, dairy-free sour cream, fresh herbs, or shredded vegan cheese.
How to Make Vegan Chili
This chili starts with cooking fresh vegetables until they’re soft and fragrant. The spices are then added to release their full aroma. Tomatoes, beans, and broth are stirred in next, and everything simmers until thick and rich. A quick blend of some of the mixture gives the chili a creamy consistency without cream or flour. A finishing touch of fresh herbs and vinegar brings balance and brightness.
Step-by-Step Instructions
Step 1: Cook the vegetables
In a large pot over medium heat, warm the olive oil. Add chopped onion, bell pepper, carrots, celery, and ¼ teaspoon of salt. Stir occasionally and cook for 7 to 10 minutes until the vegetables have softened and the onion is translucent.
Step 2: Add spices
Add the minced garlic along with chili powder, cumin, smoked paprika, and oregano. Stir constantly and cook for 1 minute until the spices become aromatic.
Step 3: Add beans, tomatoes, and broth
Pour in the diced tomatoes with their juices, followed by the drained black and pinto beans, broth, and bay leaf. Stir everything well to combine.
Step 4: Let it simmer
Bring the chili to a light boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 30 minutes, stirring every so often so nothing sticks to the bottom.
Step 5: Blend a portion
After simmering, remove the bay leaf. Scoop out about 1½ cups of the chili, including some liquid, and blend until smooth. Return the blended mixture to the pot and stir to create a thicker texture.
Step 6: Finish with herbs and acid
Stir in chopped cilantro and a splash of vinegar or lime juice. Taste and add more salt or acid if needed.
Step 7: Serve
Ladle into bowls and add your favorite toppings like avocado slices, crushed chips, or a dollop of dairy-free sour cream.
Helpful Tips
To make the chili less spicy, start with half the amount of chili powder and adjust to taste. For extra heat, toss in some chopped jalapeños or a pinch of cayenne. If you don’t have black or pinto beans, kidney beans or lentils are great alternatives. To naturally thicken your chili, blend a portion of it or mash some of the beans into the mix. Like most stews, this chili is even tastier the next day.
Details
Flavor: Rich, savory, and smoky with hints of sweetness
Texture: Thick and hearty with a stew-like feel
Occasion: Perfect for cozy weeknights, meal prep, or family dinners
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Notes and Variations
Feel free to use any beans you prefer or already have in your pantry. Add corn or chopped greens to increase the vegetable content. If you enjoy a stronger smoky flavor, try replacing smoked paprika with chipotle powder. This chili also works great served over brown rice or tucked into a warm tortilla.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Fat | 9 g |
| Protein | 14 g |
| Carbohydrates | 45 g |
| Sugar | 8 g |
Frequently Asked Questions (FAQ)
What protein sources are best for vegan chili?
Beans like black, pinto, and kidney beans are excellent. You can also use lentils or quinoa for added variety.
Can vegan chili be made without beans?
Yes. Substitute the beans with chopped sweet potatoes, cauliflower, or mushrooms to maintain heartiness.
How do you thicken vegan chili naturally?
You can blend part of the chili or mash some of the beans to give it a thicker consistency.
Is vegan chili better the next day after resting?
Yes, the flavors continue to develop overnight, making leftovers even more delicious.
Storage Instructions
Allow the chili to cool before storing. Keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, use the stovetop or microwave until hot all the way through.
Print
Vegan Chili | Ultimate Cozy Comfort in One Pot
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Diet: Vegan
Description
This vegan chili is hearty, smoky, and packed with beans, vegetables, and bold spices. It’s a cozy one-pot meal that’s perfect for meal prep and makes delicious leftovers.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon dried oregano
1 (28 oz) or 2 (15 oz) cans diced tomatoes, with juices
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro
1–2 teaspoons sherry vinegar, red wine vinegar, or lime juice
Optional toppings: avocado, tortilla chips, vegan sour cream
Instructions
1. In a large pot, heat olive oil and cook onion, bell pepper, carrots, celery, and salt for 7–10 minutes.
2. Add garlic, chili powder, cumin, paprika, and oregano. Stir and cook for 1 minute.
3. Stir in tomatoes, beans, broth, and bay leaf. Bring to a simmer.
4. Simmer uncovered for 30 minutes, stirring occasionally.
5. Remove bay leaf. Blend 1½ cups of chili and return to pot.
6. Add chopped cilantro and vinegar or lime juice. Stir and adjust seasoning.
7. Serve hot with toppings of your choice.
Notes
Use any beans you have on hand.
Add chipotle powder for extra smoky heat.
Leftovers taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 45g
- Protein: 14g
- Cholesterol: 0mg
Conclusion
This vegan chili is flavorful, satisfying, and easy to make. It’s a simple, one-pot meal that’s perfect for busy days or when you just want something cozy and nourishing. With a blend of spices, hearty beans, and customizable toppings, it’s sure to become a staple in your kitchen. Whether you’re serving it fresh or enjoying leftovers the next day, this chili always delivers warmth and comfort.