The Best Vegan Chili Recipe
A hearty and flavorful vegan chili packed with a variety of beans, fresh vegetables, and warming spices. This easy-to-make recipe simmers the ingredients to develop deep, rich flavors and can be partially blended for a creamy texture while retaining some chunky bits. Perfect for a comforting plant-based meal served with rice, pasta, potatoes, or flatbread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 4 cloves of garlic, finely minced
- 1 green pepper, chopped
- 1 medium carrot, grated
- 5–6 medium (560 g) diced fresh tomatoes or 1 (20 oz) can diced tomatoes
- 1–2 hot red chili peppers (1 or 2 based on preference)
Legumes
- 4 cups cooked beans (kidney beans, black beans, pinto beans, white beans, or 1 cup each)
Liquids and Oils
- 2 cups (480 ml) water or vegetable broth
- 2 tsp oil of choice for frying
Spices and Seasonings
- 5 tbsp tomato paste
- 2 tsp coconut sugar or substitute brown sugar, maple syrup, or other sweetener
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ¾ tsp salt (use less if using vegetable broth)
- ½ tsp black pepper
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
Instructions
- Prepare the base: In a large pan or pot over medium heat, heat 2 teaspoons of oil. Add the chopped onion and green pepper, sautéing for about 5 minutes until softened. Then add the minced garlic and continue sautéing for another 1-2 minutes, stirring occasionally to release the flavors.
- Add tomatoes: Stir in the diced fresh tomatoes or canned tomatoes and cook for an additional 3 to 5 minutes, allowing the mixture to meld and tomatoes to soften.
- Add remaining ingredients and simmer: Add the tomato paste, cooked beans, water or vegetable broth, coconut sugar, ground cumin, onion powder, garlic powder, salt, black pepper, smoked paprika, cayenne pepper, and hot chili peppers. Increase the heat to bring the chili to a gentle simmer. Let it cook uncovered for about 30 minutes or longer, stirring occasionally to prevent sticking. Add more water or broth if the chili becomes too thick.
- Blend for creaminess (optional): Pour about 1 to 1 ½ cups of the chili into a separate pot or container. Using an immersion blender, blend this portion until smooth to add creaminess without losing all texture. Alternatively, use a regular blender for this step. Pour the blended chili back into the main pot and stir well to combine.
- Serve: Serve the chili hot with rice, pasta, potatoes, or flatbread. Garnish with fresh cilantro or parsley to add freshness and color to the dish.
Notes
- You can customize the level of heat by adjusting the number of hot chili peppers used.
- For a thicker chili, simmer longer uncovered; for thinner, add more broth or water.
- Using a blend of different beans adds variety in texture and flavor.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- Serving suggestions include topping with avocado slices or a dollop of vegan sour cream for extra richness.
Keywords: vegan chili, plant-based chili, bean chili, healthy vegan recipe, easy vegan dinner
Find it online: https://tastybynova.com/the-best-vegan-chili-recipe/
