Vegan Chili Recipe
Nothing warms the soul like a bowl of hearty vegan chili! This easy recipe is packed with colorful vegetables, protein-rich beans, and bold spices. It’s comforting, wholesome, and completely plant-based—perfect for meatless Mondays, chilly evenings, or meal prep that keeps on giving.
Ingredients List
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 bell pepper, chopped
– 1 zucchini, chopped
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (28 oz) can crushed tomatoes
– 2 tablespoons tomato paste
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon dried oregano
– Salt and black pepper, to taste
– ½ cup vegetable broth or water
Step-by-Step Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
Step 2: Add chopped bell pepper and zucchini. Cook for 5–6 minutes until slightly tender.
Step 3: Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Mix to evenly coat the vegetables with spices.
Step 4: Add tomato paste, crushed tomatoes, both beans, corn, and vegetable broth. Stir everything together until well combined.
Step 5: Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
Cooking Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings
Serves about 6
Nutritional Information (approx. per serving)
Calories: 280
Carbs: 38g
Protein: 13g
Fat: 7g
Storage Instructions
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months. Reheat on the stovetop or microwave until heated through.
Pairings/Suggestions
Serve with rice, cornbread, or tortilla chips.
Top with avocado, lime wedges, fresh cilantro, or vegan sour cream.
Seasonal Relevance
Perfect for fall and winter, but satisfying year-round as a comforting plant-based meal.
Conclusion
This vegan chili recipe is a go-to for flavor-packed comfort that’s totally meat-free. It’s hearty, customizable, and a great way to enjoy a nutritious, filling dish that everyone will love—whether they’re vegan or not!
Vegan Chili Recipe
Course: Uncategorized6
servings10
minutes30
minutes280
kcalThis hearty vegan chili is packed with colorful veggies, beans, and bold spices—perfect for a comforting meal that’s both nutritious and satisfying. It’s a one-pot dish that’s easy to make, naturally gluten-free, and ideal for meal prep or cozy weeknight dinners.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, chopped
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (28 oz) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and black pepper, to taste
½ cup vegetable broth or water
Directions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
- Add chopped bell pepper and zucchini. Cook for 5–6 minutes until slightly tender.
- Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Mix to evenly coat the vegetables with spices.
- Add tomato paste, crushed tomatoes, both beans, corn, and vegetable broth. Stir everything together until well combined.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
Recipe Video
Notes
- Use fire-roasted tomatoes for extra depth of flavor.
Swap in sweet potatoes or mushrooms for added variety.
Adjust spice level with more or less chili powder or cayenne.
Tastes even better the next day as the flavors deepen.
FAQs
Q1: Can I use different vegetables?
Yes! Feel free to add carrots, mushrooms, sweet potatoes, or any veggies you have on hand.
Q2: Is it spicy?
The base recipe is mild, but you can add cayenne pepper or hot sauce for more heat.
Q3: Can I make this in a slow cooker?
Absolutely. Just sauté the veggies first, then combine all ingredients in the slow cooker and cook on low for 6–8 hours.
