This is The Best Vegan Chili, the go-to comfort food for chilly days. Prepared in one pot with basic pantry staples, it's a satisfying, hearty, and healthy dish that's also packed with protein.
Picture a hot and flavorful bowl of vegan chili with the perfect blend of spices and textures to warm you up. It's not just a meal, it's a delicious and comforting experience that keeps you energized.
Whether you've been a vegan for ages or you're just on the hunt for a super yummy, cozy meal, this chili has your back when you're in the mood for something filling and delicious.
Looking for more hearty and delicious vegan stew recipes? Give my Sweet Potato Black Bean Chili, Lentil Chili, Vegan Beef Stew, and Vegan Red Beans and Rice a try. They won't disappoint!
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🌟 Why you'll love this recipe
- Flavorful Delight: This recipe bursts with a harmonious blend of spices and ingredients, creating a taste sensation that will leave you craving more.
- Quick and Easy: With simple preparation steps and readily available ingredients, this recipe is a breeze to make, saving you time and effort in the kitchen.
- Versatile: Whether you're a seasoned cook or a beginner, this recipe can be easily customized to suit your taste preferences and dietary needs.
- Nutrient-Packed: Packed with wholesome ingredients, this dish is not only delicious but also nutritious, providing a hearty and satisfying meal.
- Family Favorite: It's a crowd-pleaser! This recipe is sure to become a go-to favorite for family gatherings and weeknight dinners alike.
🧾 Ingredient notes
Extra Virgin Olive Oil: You can replace it with alternatives like avocado oil, vegetable oil, canola oil, or coconut oil for a subtle coconut flavor.
Garlic and Onion: If you're out of fresh garlic and onion, use garlic powder (about ¼ to ½ teaspoon per clove) or onion powder (about ¼ to ½ teaspoon per onion) as convenient substitutes.
Alternatively, you can use garlic paste, or garlic granules, or opt for milder flavor options like scallions or red onions.
Veggies: Mix it up with different veggies! While I've used green bell pepper, and carrot, you can try red bell peppers, celery, zucchini, eggplant, mushrooms, or green beans for a tasty twist.
Crushed Tomatoes: If you don't have crushed tomatoes, you can use Tomato Sauce, diced tomatoes, or freshly blended tomatoes as alternatives in your recipe.
Beans: While I've included black and pinto beans, you can substitute them with options like red beans, chickpeas (garbanzo beans), cannellini beans, lentils, or even black-eyed peas.
Store-bought or Homemade Chili Powder: If you’re not into spicy food, reduce the amount of chili powder.
This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy.
So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
Cayenne Pepper: It's optional, so if you prefer your chili less spicy, you can omit it.
For those who enjoy some heat, you can substitute it with alternatives like crushed red pepper flakes, hot sauce, or chili paste according to your desired level of spiciness.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Three-Bean Vegan Chili: Swap the black and pinto beans for 1 15-ounce (425 grams) can each of kidney beans, cannellini beans, and black-eyed peas.
- Chipotle Vegan Chili: Add 2-3 chipotle peppers in adobo sauce for a smoky and spicy twist, giving your chili a distinct and delicious kick.
- Vegan White Chili: Use white beans instead (cannellini or navy beans), ½ cup (120 milliliters) of Vegan Sour Cream, and a small can of diced green chilies for a creamier twist.
- Tex-Mex Vegan Chili: Add 1 cup (160 grams) of corn, 1-14 ounce (425 grams) can of diced tomatoes with green chilies, and a sprinkle of shredded vegan cheese on top.
- Mushroom and Black Bean Vegan Chili: Incorporate 8 ounces (225 grams) of sliced mushrooms for a rich, earthy flavor that complements the beans and spices beautifully.
🔪 Instructions
Step 1: Heat the oil in a large pot over medium-high heat until hot, then add the veggies (garlic, onion, green bell pepper, and carrot).
Step 2: Cook over medium-high heat for about 5 minutes, or until lightly browned.
Step 3: Add all remaining ingredients, stir, increase the heat, and bring to a simmer. Then, reduce the heat to medium-low and let it simmer uncovered for 30-40 minutes, depending on how thick you want your chili.
Step 4: Serve with toppings of choice, such as red onion, green onion, and vegan shredded cheese.
💭 Expert tips
- Make It Ahead: Chili often tastes even better the next day. Consider making it ahead of time, refrigerating it, and reheating it for dinner to allow the flavors to meld further.
- Freeze for Later: Make a double batch and freeze individual portions. This way, you'll have a convenient, homemade meal ready to enjoy whenever you're in a pinch for time.
- Simmer for Flavor: If you have extra time, allow your chili to simmer low and slow for up to 2 hours. This extended cooking time allows the flavors to meld and intensify.
- Adjust the Heat: Customize your chili's spiciness to your tolerance. Gradually add spices like chili powder or cayenne pepper to achieve the desired level of heat.
- Fresh Garnishes: Boost your chili with fresh toppings like cilantro, avocado, lime, and a dollop of Vegan Sour Cream for extra flavor and freshness.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
Be sure to refrigerate it promptly after it has cooled down to room temperature to maintain its freshness and safety.
If you don't plan to consume it within that time frame, consider freezing portions for longer storage.
Absolutely! Freezing is a great way to extend the shelf life of your chili. Allow it to cool to room temperature, then transfer it to an airtight container or freezer-safe bags.
Make sure to remove any excess air to prevent freezer burn. It can typically be stored in the freezer for up to 3 to 4 months. When you're ready to enjoy it, simply thaw and reheat.
Start by transferring your desired portion to a microwave-safe dish.
If it's from the fridge, heat it in the microwave for 1-2 minutes, stirring occasionally, until it's heated through.
Alternatively, you can warm it on the stovetop in a pot over low to medium heat, stirring occasionally.
If your chili has been frozen, it's best to thaw it overnight in the fridge first. After it has thawed, follow the same reheating instructions as for chili stored in the fridge.
This process ensures that your chili is evenly heated and ready to enjoy, whether it was stored in the fridge or the freezer.
You can add a variety of delicious toppings to your vegan chili, such as diced avocado, chopped cilantro, lime wedges for a citrusy kick, and chopped green onions.
For those who enjoy some heat, consider adding diced chilies, and for a creamy touch, you can include vegan sour cream.
These toppings add freshness and flavor to your chili, allowing you to customize it to your preferences. Enjoy experimenting with them!
You can consider adding plant-based meat alternatives like vegan ground beef or crumbles.
These products are designed to mimic the texture of traditional meat, giving your chili a heartier feel.
Simply brown the vegan ground beef in a separate pan before adding it to your chili in step 3, along with all the remaining ingredients.
This will contribute to a more robust and meat-like consistency while keeping your chili completely plant-based.
🫘 Other delicious bean-based recipes
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Chili
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 medium green bell pepper, seeded and diced
- 1 medium carrot, peeled and diced
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 2 cups vegetable stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper, optional
Instructions
- Heat the oil in a large pot over medium-high heat until hot, then add the veggies (garlic, onion, green bell pepper, green bell pepper, and carrot).
- Cook over medium-high heat for about 5 minutes, or until lightly browned.
- Add all remaining ingredients, stir, increase the heat, and bring to a simmer. Then, reduce the heat to medium-low and let it simmer uncovered for 30-40 minutes, depending on how thick you want your chili.
- Serve with toppings of choice, such as red onion, green onion, and vegan shredded cheese.
Notes
- Make It Ahead: Chili often tastes even better the next day. Consider making it ahead of time, refrigerating it, and reheating it for dinner to allow the flavors to meld further.
- Freeze for Later: Make a double batch and freeze individual portions. This way, you'll have a convenient, homemade meal ready to enjoy whenever you're in a pinch for time.
- Simmer for Flavor: If you have extra time, allow your chili to simmer low and slow for up to 2 hours. This extended cooking time allows the flavors to meld and intensify.
- Adjust the Heat: Customize your chili's spiciness to your tolerance. Gradually add spices like chili powder or cayenne pepper to achieve the desired level of heat.
- Fresh Garnishes: Boost your chili with fresh toppings like cilantro, avocado, lime, and a dollop of Vegan Sour Cream for extra flavor and freshness.
John Schoen McCullough says
This recipe is wonderful! It’s so inexpensive to make and always makes a lot! Thanks for sharing this! 🙂
Iosune Robles says
Hi John! Thanks for your kind comment 🙂
Kim C. says
Tastes great! I had several people ask for the recipe.
Iosune Robles says
I'm so glad you enjoyed it Kim! Have a nice day 🙂
Rinu says
Perfect for the easy batch of lunches. Ingredients are inexpensive, the consistency is fine and you don't need to keep eye on the stove every 5 minutes. I will probably use more spices the next time, but I am glad I found a good recipe for my frozen beans which I always prepare in bulks in advance :).
Iosune Robles says
Hi! We always try to make easy and inexpensive recipes 🙂 So glad you liked our vegan chili!
Cal says
This is a staple meal for me since going plant based a decade ago, although I've never used carrots or lentils. Always use at least three beans, black, cannellini, and pinto or red kidney. Often use a bottle of beer. Also often pump up the protein with TVP, Butler Soy Curls, or Field Roast Chipotle or Italian sausage. Always use diced tomatoes with green chilies, a can of green chilies, and tomato paste to thicken the broth. Usually use chili powder and 1 or 2 full teaspoons of smoked paprika. I also sometimes use a cup or two of Kamut berries or fully cooked hulled barley. This recipe is so versatile it's difficult to spoil it. Depending on what you use, this can be the texture of a thin soup or a thick stew. Bravo Iosune!
Iosune Robles says
Hi Cal!!! Thank you for your comment and for sharing your experience with us!!! It is great to know you like this recipe so much!! Have a great day!
Karen says
Easy to make. Too much garlic for my taste so used less. Also did not use lentils just kidney beans. A staple that I freeze for an easy quick meal.
Iosune Robles says
Hi Karen! Thank you for your comment! Have a nice day!
Wendy Ford says
AMAZING!!!!
Iosune says
Hi Wendy! Thank you so much 🙂 So glad you liked it!
Faye Campbell says
Made the chili today. It was delicious. Love your blog. So many good recipes. Thank you.
Iosune says
Hi Faye! Thank YOU for your comment 🙂 Have a nice day!
carol says
my family loved this dish! we are making it again tonight in our instant pot because it was so simple and delicious! would recommend!
Iosune says
Hi Carol! So glad you guys loved it 🙂
Genevieve says
Yum! This looks so good! What would you normally serve with? I usually make brown rice and top with coriander but I've been wanting to change it up a bit.
Iosune says
Hi Genevieve! I usually serve it over rice, but it's also delicious with potatoes, pasta, bread, tortilla chips, etc. Hope it helps!
Genie says
Personally, I've always loved Chili with Cornbread so I always bake up a batch of Cornbread while the Chili cooks 🙂
Iosune says
Hi Genie! Sounds awesome 🙂