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Thick and Hearty Vegan Chili

4.45 from 9 votes

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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!

Bowl of Thick and Hearty Vegan Chili with a dollop of cashew cheese and some cilantro. A second bowl in background, along with a bowl of corn muffins.

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.

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Bowl of Thick & Hearty Chili with another bowl of chili and basket of corn muffins in background.
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4.45 from 9 votes

Thick and Hearty Vegan Chili

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!
Course Main Course
Cuisine American
Keyword Beans, Chili, Stovetop
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 314.6kcal
Author Teresa Sklenicka


  • 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.


You can adjust the spiciness of the chili by adjusting the amount of chili powder and chipotle powder used. I find the amounts in the recipe are just right for my taste, but start with less and season to taste. You can also leave the seeds in the jalapeno for a hotter chili.
You can use any combination of beans you desire.


Calories: 314.6kcal | Carbohydrates: 60.4g | Protein: 17.8g | Fat: 2.7g | Sodium: 699.5mg | Fiber: 20.8g | Sugar: 10.7g | Vitamin A: 1689.55IU | Vitamin C: 38.31mg | Calcium: 191.98mg | Iron: 6.91mg

Nutrition calculations are approximate.

By on September 10th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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3 thoughts on “Thick and Hearty Vegan Chili”

    • Thanks for your feedback. The chili powder I use is very mild, but chili powders vary in level of spice. I’m glad you’re able to determine the right amount for you.

      • 5 stars
        Thanks for this great recipe!
        I use 1 Tablespoon of Frontier Co-op brand “Fiesta Chili Powder”.
        It does not have the heavy heat of other chili pepper mixes – I don’t like my food that hot, it covers the flavors and I want to taste the food. It’s mix is: Chili Peppers (Contains Silicon Dioxide, an Anti-Caking Agent), Cumin, Garlic, Oregano, Coriander, Cloves, Allspice. Also, I sometimes use a 15 Bean combo from Hurst brand, and love cashew cream on top of my chili.


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