There’s nothing quite like a warm bowl of chili to satisfy your hunger and lift your spirits—especially when it’s made entirely from wholesome, plant-based ingredients. Whether you're new to plant-based cooking or a longtime vegan, this easy vegan chili recipe will become a go-to favorite in your kitchen. With a perfect blend of hearty beans, robust spices, and nutrient-packed vegetables, this comforting dish delivers flavor without the need for meat or dairy.
Chili is one of the most versatile and forgiving meals you can make. It’s freezer-friendly, highly customizable, and loaded with protein and fiber. Plus, this recipe is simple enough for busy weeknights, meal prep Sundays, or casual family dinners. Let’s dig in.
Why This Vegan Chili Recipe Works
What makes this vegan chili recipe so popular isn’t just that it’s plant-based—it’s that it’s easy to make, full of bold flavor, and satisfying enough for everyone at the table. Here's why you'll love it:
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One-pot meal – Minimal cleanup
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Budget-friendly ingredients – Beans, canned tomatoes, spices, and veggies
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Meal prep & freezer friendly – Make once, enjoy all week
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High-protein & high-fiber – Thanks to the beans and vegetables
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Customizable heat & texture – Spice it up or keep it mild
Whether you're cooking for vegans, vegetarians, or omnivores, this dish checks all the boxes.
Ingredients for Vegan Chili
This recipe uses basic pantry ingredients, making it a convenient choice any day of the week. You can substitute based on what you have, but here’s the classic lineup:
Base Ingredients:
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2 tablespoons olive oil (or your favorite cooking oil)
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1 yellow onion, diced
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3 cloves garlic, minced
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1 bell pepper, diced (any color)
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2 carrots, diced
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2 celery stalks, chopped
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1 zucchini, diced (optional but adds texture)
Beans & Tomatoes:
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can pinto beans, drained and rinsed
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2 (15 oz) cans diced tomatoes
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1 (6 oz) can tomato paste
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1 cup vegetable broth or water
Spices:
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon dried oregano
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Salt and pepper to taste
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1/4 teaspoon cayenne pepper (optional, for heat)
Optional Add-ins:
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Corn, sweet potatoes, chopped spinach, lentils, or quinoa for extra nutrients and texture
How to Make Easy Vegan Chili
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the garlic, bell pepper, carrots, and celery. Cook for another 5–6 minutes, stirring occasionally.
Step 2: Add the Spices
Once the vegetables are soft, add the chili powder, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Stir for about 1 minute to bloom the spices—this helps release their flavors.
Step 3: Add Beans, Tomatoes, and Broth
Add the black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth. Stir to combine everything evenly.
Step 4: Simmer
Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for at least 30 minutes, stirring occasionally. If you have more time, let it cook for up to an hour—longer simmering equals deeper flavor.
Step 5: Taste and Adjust
Taste your chili and adjust the seasoning if needed. Add cayenne if you want more heat, or a splash of lime juice for brightness.
Pro Tips for Perfect Vegan Chili
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Don’t rush the simmering – Letting the chili simmer gives it a richer, more developed flavor.
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Use fresh spices – Spices lose potency over time; fresher is better.
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Mash a few beans – For a thicker texture, use a spoon to mash some beans against the side of the pot.
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Add greens at the end – Stir in chopped kale or spinach just before serving for a boost of nutrients.
Slow Cooker & Instant Pot Instructions
Slow Cooker Method:
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Sauté the onions, garlic, and vegetables in a skillet.
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Transfer everything to a slow cooker, including beans, tomatoes, and spices.
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Cook on low for 6–8 hours or high for 3–4 hours.
Instant Pot Method:
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Use the sauté function to cook the veggies and spices.
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Add remaining ingredients, stir well.
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Seal the lid and cook on Manual (High) for 8 minutes.
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Let pressure release naturally for 10 minutes, then quick-release.
Serving Suggestions
Vegan chili is delicious on its own, but here are some creative ways to serve it:
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Over rice or quinoa
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With cornbread or a crusty slice of sourdough
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Topped with avocado, green onions, or vegan sour cream
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As a nacho topping or chili dog filling
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With tortilla chips for dipping
It's the kind of meal that invites you to get creative with your toppings and sides.
How to Store and Freeze Vegan Chili
This chili is even better the next day, making it perfect for leftovers and meal prep.
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Store: Keep in an airtight container in the fridge for up to 5 days.
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Freeze: Portion into containers and freeze for up to 3 months.
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Reheat: Warm on the stove or in the microwave, adding a splash of broth if needed.
Nutrition Snapshot (Per Serving)
While exact values will vary based on serving size and ingredients, here’s a rough idea for a single serving:
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Calories: 250–300
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Protein: 12–15g
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Fiber: 10–12g
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Fat: 6–8g
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Cholesterol: 0mg (completely plant-based)
It’s a powerhouse meal that fills you up without weighing you down.
Make It Your Own: Variations
One of the best things about chili is how easily you can make it your own.
High-Protein Version
Add a cup of cooked lentils or crumbled tofu for even more plant-based protein.
Sweet Potato Chili
Swap one of the cans of beans for cubed sweet potato—roast them first for extra flavor.
Quinoa Chili
Add 1/2 cup uncooked quinoa in step 3 and an extra cup of broth. It’ll cook with the rest and add a great texture.
Why Vegan Chili Is a Year-Round Staple
Chili isn’t just for winter. It’s a great option for:
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Weeknight dinners
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Lunch meal prep
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Potlucks and gatherings
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Game day comfort food
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Budget-friendly eating
The ingredients are affordable, the process is simple, and the results are consistently delicious.
Final Thoughts
This easy vegan chili recipe proves that plant-based comfort food can be simple, flavorful, and nourishing. Whether you're feeding a family, prepping lunches, or cozying up with a bowl on a cold day, this recipe is designed to hit the spot. Plus, it’s a great way to introduce omnivores to the rich, satisfying possibilities of vegan meals.
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