Vegan Chili

Why You’ll Love This Recipe

This Vegan Chili is not only incredibly flavorful but also packed with nutrients. The combination of beans, tomatoes, and vegetables creates a filling and hearty dish that’s perfect for colder months. It’s rich in protein and fiber, thanks to the beans and veggies, and bursting with spices like cumin, chili powder, and paprika. It’s also naturally gluten-free and customizable to your taste—whether you prefer it mild or spicy. Plus, it’s a one-pot meal, making cleanup a breeze!

Ingredients

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 bell pepper, chopped

• 2 medium carrots, peeled and diced

• 1 zucchini, chopped

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

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

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

• 1 can (14.5 oz) diced tomatoes

• 1 can (6 oz) tomato paste

• 3 cups vegetable broth

• 1 tablespoon ground cumin

• 1 tablespoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cinnamon (optional, for depth)

• 1/2 teaspoon cayenne pepper (optional, for heat)

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish

• Optional toppings: avocado, lime wedges, vegan sour cream, shredded vegan cheese, or chopped green onions

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

Directions

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes, until softened and fragrant.

2. Add the veggies: Stir in the chopped bell pepper, carrots, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the beans and tomatoes: Stir in the kidney beans, black beans, pinto beans, diced tomatoes, and tomato paste. Mix everything together until well combined.

4. Add the broth and spices: Pour in the vegetable broth and add the cumin, chili powder, smoked paprika, cinnamon (if using), cayenne pepper (if using), salt, and pepper. Stir to combine.

5. Simmer the chili: Bring the chili to a boil, then reduce the heat to low. Let it simmer, uncovered, for 30-40 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened. If it becomes too thick, you can add a little more vegetable broth or water to reach your desired consistency.

6. Taste and adjust: Taste the chili and adjust the seasoning as needed. Add more chili powder or cayenne pepper for extra heat or salt and pepper for more flavor.

7. Serve: Ladle the chili into bowls and garnish with fresh cilantro or parsley. Top with avocado, lime wedges, vegan sour cream, vegan cheese, or chopped green onions, if desired.

8. Enjoy: Serve your Vegan Chili hot and enjoy a hearty, nutritious meal!

Servings and Timing

• Servings: 4-6

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Add More Veggies: You can add other vegetables such as corn, sweet potatoes, or spinach to the chili for more texture and nutrition.

• Spicy Version: Add more cayenne pepper, jalapeños, or fresh chilies for an extra spicy kick.

• Lentils: If you want to make the chili even heartier, you can add cooked lentils to the mixture. They add great texture and extra protein.

• Taco-flavored: Add a squeeze of lime juice and a sprinkle of taco seasoning for a more taco-flavored twist.

Storage/Reheating

• Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Vegan Chili freezes well! Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop or in the microwave.

• Reheating: Reheat the chili on the stovetop over medium heat, adding a bit of vegetable broth or water to thin it out if needed. You can also microwave individual portions.

FAQs

1. Can I use other beans in this chili?

Yes, feel free to use any type of beans you prefer or have on hand. Great northern beans, chickpeas, or navy beans are excellent substitutes for kidney, pinto, or black beans.

2. Can I make this chili spicier?

Yes, you can make the chili spicier by adding extra cayenne pepper, chili powder, fresh chilies, or a dash of hot sauce.

3. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. About 4-5 medium tomatoes, chopped, will work in place of the canned tomatoes. You may want to cook them down for 5-10 minutes to break them down into a sauce.

4. Can I make this chili in a slow cooker?

Yes, this chili works great in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The flavors will meld together beautifully, and it will be a comforting, easy meal.

5. Can I make this chili ahead of time?

Yes, this chili is perfect for meal prep and can be made ahead of time. It also tastes even better the next day as the flavors continue to develop.

6. Can I add a protein to this chili?

Yes, you can add a plant-based protein like crumbled tempeh or tofu for added texture. You could also serve the chili with a side of quinoa or rice for extra protein and fiber.

7. Is this chili gluten-free?

Yes, this Vegan Chili is naturally gluten-free as it contains no wheat or gluten-based ingredients.

8. How can I make this chili thicker?

If you want a thicker chili, you can mash some of the beans with a potato masher or immersion blender. Alternatively, simmer it longer to allow the sauce to reduce and thicken.

9. Can I serve this chili with toppings?

Absolutely! This chili pairs well with toppings like vegan sour cream, shredded vegan cheese, chopped green onions, avocado, cilantro, or a squeeze of lime.

10. How can I make this chili richer?

For a richer texture and flavor, you can add a tablespoon of peanut butter, cashew cream, or coconut milk to the chili. It will add creaminess and depth to the dish.

Conclusion

This Vegan Chili is a delicious, healthy, and satisfying meal that’s perfect for a cozy night in, meal prep, or serving a crowd. The rich tomato broth, tender beans, and vegetables create a flavorful dish that’s easy to make and full of plant-based protein and fiber. Whether you enjoy it on its own or topped with your favorite toppings, this chili is a wholesome and comforting meal that will leave you feeling nourished and full. Enjoy!