This vegan chili is hearty and packed with flavor! With beans, tomatoes, and loads of spices, it warms you right up without any meat needed.
It’s perfect for chilly nights or a quick weeknight meal. Plus, I love that I can toss everything in one pot and let it simmer—easy peasy!
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps sauté the veggies. You can use avocado oil or coconut oil instead if you prefer.
Beans: Kidney and black beans give protein and texture. If you’re avoiding canned goods, you can cook dried beans, but make sure they’re ready before starting! Other beans like pinto or chickpeas also work well.
Vegetables: Feel free to swap in other veggies like zucchini or sweet potatoes for extra nutrients. Just chop them small for even cooking.
Spices: Chili powder and cumin are key for that classic chili taste! If you don’t have smoked paprika, regular paprika or even curry powder can add depth.
Maple Syrup or Brown Sugar: This balances the flavors. You could use agave syrup or a pinch of stevia if you’re looking for a low-sugar option.
What’s the Best Way to Make the Chili Flavorful From Start to Finish?
Getting great flavor in your chili starts with proper sautéing. Here are key steps:
- Heat the oil well before adding veggies; this enhances their taste.
- Cook onions and garlic until soft for a fragrant base; don’t rush it!
- Let the spices bloom by cooking them briefly with the veggies; this releases their essential oils.
- Simmer uncovered; this helps concentrate the flavors and thickens the chili.
- Taste as you go! Adjust seasonings to hit the perfect flavor balance.
Now you’re on your way to a delicious vegan chili that packs a flavor punch! Enjoy it with your favorite toppings for an extra treat.
Delicious Vegan Chili Recipe
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (28 oz) diced tomatoes
- 1/4 cup tomato paste
- 1 1/2 cups vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 tbsp maple syrup or brown sugar (optional for sweetness)
- 2 green onions, sliced (for garnish)
- Vegan sour cream (for garnish)
- Nutritional yeast (for garnish)
How Much Time Will You Need?
This hearty vegan chili takes about 15 minutes for prep and about 30 minutes to cook, making a total of about 45 minutes from start to finish. You’ll spend some time chopping veggies and letting everything simmer to perfection!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, bell pepper, and diced carrot to the pot. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Stir occasionally to prevent sticking.
2. Add the Spices:
Once the vegetables are softened, stir in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), and a pinch of salt and pepper. Cook for about 1 minute until the spices release their wonderful aromas.
3. Mix in the Beans and Tomatoes:
Add the canned diced tomatoes (with juices), tomato paste, vegetable broth, kidney beans, black beans, and corn to the pot. Stir well to mix everything together.
4. Simmer the Chili:
Bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes. Stir occasionally and allow the chili to thicken to your preferred consistency.
5. Taste and Adjust:
After simmering, taste the chili and adjust the seasonings if needed. If you like a little sweetness, add the maple syrup or brown sugar now, stirring to combine.
6. Serve and Garnish:
Once ready, ladle the chili into bowls and top with a dollop of vegan sour cream, sliced green onions, and a sprinkle of nutritional yeast for a cheesy flavor. Serve hot!
7. Enjoy!
Dig in and enjoy your delicious, hearty vegan chili! It’s perfect for leftovers too—just store any extras in the fridge for a flavorful meal later.
Can I Use Different Beans in This Chili?
Absolutely! You can swap out kidney beans and black beans for other varieties like pinto or chickpeas. Just make sure they’re drained and rinsed if using canned beans!
Can I Make This Chili in Advance?
Yes, you can prepare the chili up to two days ahead of time. Store it in an airtight container in the fridge, and it will taste even better as the flavors meld together. Just reheat on the stove or in the microwave before serving!
How Should I Store Leftovers?
Any leftover chili can be stored in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Serve with This Chili?
This chili pairs wonderfully with cornbread, rice, or quinoa. You can also top it with avocado slices, fresh cilantro, or jalapeños for an extra kick!
