This Thick and Hearty Vegan Chili is cooked quickly on the stove top with simple ingredients. It’s oil free, healthy, and so tasty you’ll never miss the meat!
The forecast is calling for thunder storms this afternoon. These gray rainy days just call for warm, hearty meals. This chili recipe definitely fits the bill. It’s easy to put together with simple ingredients that combine to make a rich, savory meal. Just chop up a couple of vegetables, open a few cans, and in just over an hour, dinner is ready!
In addition to tasting wonderful, this chili is so healthy! It’s entirely oil free, and a single serving has almost 18 grams of protein, over 20 grams of fiber, and 38 percent of your daily iron requirement.
How to Make this Thick and Hearty Vegan Chili
Begin by dicing one yellow onion and one green pepper. Heat a large stainless steel pot and add the vegetables to sauté them. Add small amounts of water to deglaze the pan when the vegetables start to stick. Once the onions and peppers are soft, add the jalapeno and garlic. Sauté for about two more minutes, until the garlic is fragrant. Be careful not to burn the garlic.
Add the crushed tomatoes, vegetable stock, tomato paste, and spices. For seasoning, I chose to use chili powder, cumin, ground coriander, and chipotle chili powder. You can adjust the hotness of the chili by increasing or decreasing the amount of chipotle powder. Stir the chili and bring it to a boil. Then reduce the heat and simmer for one hour, stirring occasionally.
Ways to Enjoy this Chili
We love to eat this chili with my Vegan Corn Muffins. Other nights it goes into a taco salad, or is ladled onto oven baked fries and topped with vegan cheese sauce for chili cheese fries. It’s also a great topping for baked potatoes. And how about a plate of loaded nachos? If you double this recipe, you can enjoy this chili all week as a meal starter for any of these ideas. It also freezes well for future meals.
For more warm comfort food recipes, see:
- Instant Pot Vegetable Soup
- Vegan Baked Mac & Cheese
- Vegetable Dal in the Instant Pot
- Instant Pot Vegetable Stew
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Thick and Hearty Vegan Chili
- 1 onion diced
- 1 green bell pepper diced
- 1 jalapeno pepper seeded and minced
- 5 cloves garlic minced
- 3 cans black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 28 oz. can crushed tomatoes
- 1 ½ cups vegetable stock
- 1 ½ Tablespoon tomato paste
- 3 Tablespoons chili powder (more or less to taste)
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon cocoa powder
- ½ teaspoon chipotle chili powder (more or less to taste)
- ½ teaspoon salt
- In a very hot stainless steel stock pot, sauté the onion and bell pepper until they are soft. If the vegetables start to stick to the pan, use a small amount of water to deglaze the pan.
- Add the garlic and sauté for about two more minutes, until the garlic is fragrant, but be careful not to burn it.
- Add the remaining ingredients and bring the chili to a boil.
- Reduce the heat and simmer the chili for one hour, stirring occasionally.
Nutrition calculations are approximate.