The Best Vegan Chili: A Hearty, Flavor-Packed Recipe

There’s nothing quite like a warm, comforting bowl of chili, especially when it’s packed with bold flavors, wholesome ingredients, and just the right amount of heat.

Whether you’re fully plant-based or just looking to enjoy a meatless meal that’s still satisfying, this vegan chili recipe is guaranteed to hit the spot.

This recipe is not only easy to make but also incredibly nutritious.

We’re talking about a hearty mix of beans, vegetables, and spices that simmer together to create a deeply flavorful dish.

Plus, it’s perfect for meal prep, freezes well, and tastes even better the next day!

Ingredients:

Vegetables & Aromatics:

• 1 tablespoon olive oil (or water for oil-free cooking)

• 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, chopped

Main Ingredients:

• 1 (28 oz) can diced tomatoes

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can of kidney beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 2 cups vegetable broth

• 1 cup corn (fresh or frozen)

• 1 tablespoon tomato paste

Spices & Seasonings:

• 1 tablespoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon cayenne pepper (adjust to taste)

• Salt and black pepper, to taste

Optional Toppings:

• Avocado slices

• Chopped cilantro

• Lime wedges

• Vegan sour cream

• Tortilla chips

Instructions:

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Stir in the garlic and cook for another minute until fragrant.

Next, add the bell peppers, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Add the Tomatoes and Beans

Pour in the canned diced tomatoes (with their juices), tomato paste, and all the drained and rinsed beans. Stir well to combine.

Step 3: Season and Simmer

Add the vegetable broth, corn, chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Stir everything together and bring the mixture to a gentle boil.

Once it starts to boil, reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.

This allows the flavors to meld together beautifully. If you have more time, letting it simmer for up to an hour will deepen the flavor even further.

Step 4: Adjust and Taste

After simmering, taste the chili and adjust the seasoning if needed. If you prefer it spicier, add a little more cayenne or chili powder.

If it’s too thick, add a splash of vegetable broth until you reach your desired consistency.

Step 5: Serve and Enjoy!

Ladle the chili into bowls and top with your favorite garnishes like avocado, cilantro, vegan sour cream, or a squeeze of lime. Serve with tortilla chips or crusty bread for an extra treat.

Tips & Variations:

• Make it heartier by adding cooked quinoa or bulgur wheat for extra texture.

• Add a smoky depth with a teaspoon of liquid smoke or a diced chipotle pepper in adobo sauce.

• Boost the protein with lentils or crumbled tofu for an extra-filling meal.

• Slow Cooker Option: Add all ingredients to a slow cooker and cook on low for 6-8 hours.

• Instant Pot Version: Use the sauté function for the veggies, then pressure cook on high for 10 minutes and do a natural release.

This vegan chili is proof that comfort food doesn’t have to be complicated or full of animal products.

It’s rich, satisfying, and packed with flavor, making it perfect for a cozy night in or a meal prep staple.

Enjoy, and let me know how you like it!💖👇🍽🌱