This hearty vegan chili is packed with beans, veggies, and spices that give it a warm and rich flavor. It’s a perfect meal for chilly days and just as filling as the non-vegan version!
Making it is a breeze! I love tossing everything into one pot and letting it cook. Bonus points for the leftovers—they taste even better the next day. Enjoy your cozy bowl! 🌱
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing your veggies. If you’re looking for alternatives, avocado oil or coconut oil work well too, and they bring a unique flavor to the dish.
Beans: Kidney and black beans are fantastic choices for protein and texture. You could swap them with pinto or chickpeas if that’s what you have on hand.
Vegetables: The base of onion, carrots, and bell pepper is important for depth of flavor. Feel free to add zucchini or corn if you want to mix things up!
Spices: Chili powder and smoked paprika give the chili its signature taste. For a fun twist, you could add chipotle powder for heat or a pinch of cinnamon for warmth.
Vegetable Broth: This brings moisture to the chili. If you want a lower sodium option, homemade broth or water with seasoning works fine.
How Do I Get the Best Flavor from My Chili?
Getting the flavors just right in chili is key. Start by unleashing the deliciousness of your spices. Sautéing them for a minute with your veggies helps to activate their flavors.
- Heat oil and sauté onions, carrots, and celery until they’re soft.
- Add garlic and your spices, stirring for a minute. This enhances the spice aromas!
- Combine your tomatoes and beans, bringing the mixture to a boil, then letting it simmer. This melds all flavors together.
- Don’t forget—taste as you go! Adjust seasoning with salt, pepper, and that touch of sweetness if you need it.
Enjoy the process, and your chili will be layered with delicious flavor! 🌶️
Delicious Vegan Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 2 (14 oz) cans diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
- 1 tablespoon maple syrup or brown sugar (optional, to balance acidity)
- 2 green onions, sliced for garnish
- Fresh cilantro, for garnish
- Vegan sour cream or plain plant-based yogurt, for serving (optional)
How Much Time Will You Need?
This vegan chili takes about 15 minutes to prep and about 30-35 minutes to cook. So, you’ll have a warm and hearty meal ready in about 50 minutes!
Step-by-Step Instructions:
1. Heat Up the Oil:
In a large pot or Dutch oven, heat the olive oil over medium heat. This will help cook all the veggies perfectly!
2. Sauté the Veggies:
Add the diced onion, carrots, celery, bell pepper, and jalapeño (if using). Sauté the mixture until the vegetables are softened, about 5-7 minutes. It should smell delicious already!
3. Add Garlic and Spices:
Stir in the minced garlic and let it cook for another minute until fragrant. Then sprinkle in the chili powder, cumin, smoked paprika, coriander, and cayenne pepper. Stir well to coat the veggies in the spices and cook for 1-2 more minutes.
4. Mix in Tomatoes and Broth:
Now pour in the diced tomatoes, tomato paste, and vegetable broth. Stir everything together until well combined.
5. Add Beans:
Next, add the rinsed kidney beans and black beans to the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, stirring occasionally.
6. Season to Taste:
After 25-30 minutes of simmering, taste your chili and season it with salt, pepper, and maple syrup or brown sugar if needed to balance the flavors. It should be rich and flavorful!
7. Serve It Up:
Once everything is cooked and the flavors have melded together, ladle the hot chili into bowls.
8. Garnish & Enjoy:
Garnish your chili with sliced green onions and fresh cilantro. You can also add a dollop of vegan sour cream or plant-based yogurt if you like. Enjoy your hearty vegan meal!
This vegan chili is sure to be a crowd-pleaser, whether you’re serving it to family on a chilly evening or enjoying it as leftovers! 🌶️
Can I Use Other Beans in This Recipe?
Absolutely! While kidney and black beans are great choices, you can substitute them with pinto beans, chickpeas, or any beans you prefer. Just make sure to drain and rinse canned beans before adding them.
How Can I Make This Chili Spicier?
If you want to turn up the heat, consider adding more jalapeños or an extra pinch of cayenne pepper. You can also toss in some chopped fresh chili peppers or a dash of hot sauce while it’s simmering for extra spice!
Can I Make This Chili Ahead of Time?
Yes! This chili tastes even better the next day as the flavors develop. You can make it ahead of time, cool it completely, then store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
What Should I Serve With Vegan Chili?
This chili pairs perfectly with cornbread, rice, or tortilla chips. You can also top it with avocado slices, extra cilantro, or a squeeze of lime for added freshness!