Description

This Vegan Chili is rich, hearty, and deeply satisfying. Made with beans, vegetables, and bold spices, it’s a one-pot plant-based comfort food that’s naturally gluten-free, dairy-free, and packed with protein. Perfect for weeknight dinners, meal prep, or game day gatherings, this chili is thick, flavorful, and completely customizable.

Ingredients

Scale

2 tbsp olive oil
1 yellow onion, diced
1 bell pepper (red, yellow, or green), diced
1 carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 (15-oz) cans diced tomatoes (fire-roasted preferred)
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
3 cups vegetable broth (or water)
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Optional toppings: diced avocado, vegan sour cream, jalapeños, tortilla chips

Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, bell pepper, carrot, and celery. Cook 7–10 minutes until softened.
Add garlic and spices: Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Toast 1 minute for deeper flavor.
Build base: Add tomato paste and canned tomatoes with juices. Stir well.
Add beans and broth: Stir in black beans, kidney beans, pinto beans, and vegetable broth. Mix to combine.
Simmer: Bring to a boil, then reduce heat. Simmer uncovered 30–40 minutes, stirring occasionally, until thickened.
Adjust consistency: Blend a portion with an immersion blender or mash some beans for a thicker texture. Add broth if too thick.
Season and finish: Stir in lime juice, taste, and adjust with more salt, pepper, or spices. Serve hot with toppings of choice.

Notes

For extra protein, add cooked quinoa or lentils.
For smoky heat, add chipotle peppers in adobo.
Make it spicier with jalapeños or cayenne.
Customize with extra veggies like zucchini, mushrooms, or sweet potatoes.
This chili freezes well—store in containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner, Chili, Vegan
Method: One-Pot, Stovetop
Cuisine: American, Plant-Based

Nutrition

Serving Size: 1 bowl

Keywords: Vegan Chili, Plant-Based Chili, Easy Vegan Chili, Healthy Chili Recipe, Bean Chili, Vegetarian Chili