Vegan Chickpea Chili

Why You’ll Love This Recipe

This chili is as nourishing as it is flavorful. Chickpeas offer a great source of plant-based protein and texture, while the combination of spices creates that warm, smoky chili depth you love. It’s completely vegan, gluten-free, and easy to make with pantry staples. Whether you’re serving it to meat-eaters or long-time vegans, this dish is a guaranteed hit. It also stores and reheats beautifully, making it ideal for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked or canned chickpeas (drained and rinsed)
• Onion
• Garlic
• Bell peppers (any color)
• Carrots (optional for added sweetness)
• Diced tomatoes (canned or fresh)
• Tomato paste
• Vegetable broth or water
• Olive oil
• Chili powder
• Smoked paprika
• Ground cumin
• Oregano
• Salt and pepper
• Optional: jalapeño or cayenne for heat, lime juice, fresh cilantro for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Stir in minced garlic, diced bell peppers, and carrots. Cook for another 5 minutes, stirring occasionally.
3. Add tomato paste, chili powder, smoked paprika, cumin, and oregano. Cook for 1–2 minutes to toast the spices.
4. Stir in diced tomatoes and chickpeas. Pour in vegetable broth to reach desired consistency.
5. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Add lime juice for brightness, if desired.
7. Serve hot, topped with chopped cilantro or avocado slices if preferred.

Servings and timing

This recipe serves 4–6 and takes about 45 minutes total:

• Prep time: 10 minutes
• Cook time: 35 minutes

Variations

• Add beans: Mix in black beans or kidney beans for added variety.
• Make it spicy: Add jalapeños, cayenne, or chipotle peppers in adobo sauce.
• Bulk it up: Add corn, zucchini, or quinoa for extra texture and nutrition.
• Creamy version: Stir in a spoonful of cashew cream or coconut milk at the end for a creamy finish.
• Low-sodium option: Use no-salt-added canned goods and adjust seasoning yourself.

Storage/Reheating

Let the chili cool completely before storing.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
• Reheating: Warm on the stove over medium heat or in the microwave, stirring occasionally. Add a splash of water or broth if it thickens too much.

FAQs

Can I use dried chickpeas instead of canned?

Yes, just cook them first. About 1 cup of dried chickpeas yields roughly 2.5 cups cooked, which equals one can.

Is this chili very spicy?

Not inherently, but you can adjust the spice level by adding jalapeños, cayenne, or hot sauce to taste.

Can I make it in a slow cooker?

Yes. Sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Can I make this chili ahead of time?

Absolutely. The flavor improves after a day or two, making it ideal for meal prep or leftovers.

What should I serve with chickpea chili?

Cornbread, rice, baked potatoes, or tortilla chips are all great pairings.

Is this chili gluten-free?

Yes, as long as all the ingredients (especially broth and spices) are certified gluten-free.

Can I add grains like rice or quinoa?

Yes. Stir in cooked quinoa or brown rice during the last 5–10 minutes of cooking to make it heartier.

How do I thicken the chili?

Let it simmer uncovered, or mash a portion of the chickpeas in the pot to naturally thicken the mixture.

Can I use different legumes?

Yes, lentils, black beans, or white beans can be used in place of or in addition to chickpeas.

How long does it last in the fridge?

Properly stored, it will last up to 5 days. Always reheat to a safe internal temperature before serving.

Conclusion

Vegan Chickpea Chili is a nourishing, satisfying meal that’s perfect for any occasion. With its bold flavor, customizable ingredients, and easy one-pot method, this dish delivers everything you want in a plant-based chili. Make a big batch and enjoy it throughout the week—it’s a comforting classic with a healthy twist you’ll want to make again and again.

Vegan Chickpea Chili

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Vegan Chickpea Chili is a hearty, protein-rich plant-based dish made with chickpeas, tomatoes, peppers, and smoky spices. This easy one-pot meal is comforting, flavorful, and perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, diced
3. 3 cloves garlic, minced
4. 1–2 bell peppers, chopped
5. 1 carrot, diced (optional)
6. 1 tbsp tomato paste
7. 2 tsp chili powder
8. 1 tsp smoked paprika
9. 1 tsp ground cumin
10. 1/2 tsp dried oregano
11. 1 can (15 oz) diced tomatoes
12. 2 cans (15 oz each) chickpeas, drained and rinsed
13. 1 1/2 cups vegetable broth or water
14. Salt and pepper, to taste
15. 1 tbsp lime juice (optional)
16. Fresh cilantro or avocado slices for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes until soft.

1. Stir in garlic, bell peppers, and carrots. Cook for another 5 minutes.
2. Add tomato paste, chili powder, smoked paprika, cumin, and oregano. Stir and cook for 1–2 minutes to bloom the spices.
3. Add diced tomatoes and chickpeas. Pour in vegetable broth and stir well.
4. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
5. Season with salt and pepper to taste. Stir in lime juice if using.
6. Serve hot with fresh cilantro, avocado, or your favorite toppings.

Notes

• Adjust the spice level with jalapeños, cayenne, or chipotle peppers.
• To thicken, mash a portion of chickpeas or simmer longer uncovered.
• Great with cornbread, rice, or tortilla chips.
• Chili improves in flavor the next day—perfect for leftovers and meal prep.
• Add black beans, lentils, or quinoa for variation.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 8g
• Sodium: 520mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 13g
• Cholesterol: 0mg