Home » Blog » Vegan Dinner » Vegan Chili with Beans

Vegan Chili with Beans

4.41 from 10 votes

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

This Vegan Chili with Beans is cooked quickly on the stove top with simple ingredients. It’s thick and hearty, and so tasty you’ll never miss the meat!

Bowl of chili with another bowl in background

I love a good bowl of chili! It’s perfect for winter days along with some cornbread and salad. But I enjoy it year round. It’s also so versatile – you can put it in taco salads, nachos, chili cheese fries, and more!

This chili is so thick and hearty, and it’s made mostly with items you probably have in your pantry. I’ve served this vegan chili at potlucks with non-vegan friends, and everyone has loved it! You really don’t miss the meat!

You’ll love this vegan chili because it’s:

  • Vegan
  • Vegetarian
  • Thick and hearty
  • Comforting
  • Cooked easily on the stove top
  • A great potluck dish loved by vegans and non-vegans alike
  • Oil-free
  • Gluten-free
  • Full of plant based protein, fiber and nutrients
  • A perfect meal starter that can be enjoyed in so many ways!

What is vegan chili made of?

  • Vegetables – onion, green bell pepper, and jalapeño
  • Garlic – I always use lots of garlic for flavor
  • Beans – I’m using black beans and kidney beans in this recipe, but and combination of beans will work. I used canned beans for this recipe to keep it quick and easy, but you can cook your beans from dry if you prefer.
  • Tomatoes – Crushed tomatoes are the base of this chili, and I’ve included a bit of tomato paste to thicken the chili and add a bit more flavor
  • Spices – the perfect blend of chili seasonings including chili powder, cumin, ground coriander, cocoa powder, and chipotle chili powder
  • Water or vegetable broth – I opt for the vegetable broth, because it adds more depth of flavor.

How to make this vegan chili

  1. Sauté the vegetables until the onion is translucent.
  2. Add the garlic and sauté another minute or two, until the garlic is fragrant. Be careful not to burn the garlic.
  3. Stir in the spices.
  4. Add the vegetable broth, beans, crushed tomatoes, and tomato paste.
  5. Bring to a boil, reduce heat, and simmer to combine the flavors
  6. Serve with your favorite topping!
Bowl of chili

There’s nothing better than a bowl of homemade vegan chili, and it’s even better on the 2nd or third day after the flavors have blended even more!

Garnish ideas for this vegan chili with beans

Ways to enjoy this chili

You can enjoy this chili all week as a meal starter for any of the following ideas. I like to make a double batch and freeze several jars to have on hand for future meals.

  • We love to eat this chili with my Vegan Corn Muffins.
  • A family favorite is including this chili in a taco salad
  • Ladled onto oven baked fries and topped with vegan cheese sauce for chili cheese fries.
  • How about spooning some onto a baked potato or baked sweet potato?
  • For game day, serve this vegan chili with beans over a plate of baked tortilla chips and make some loaded nachos?

How will you enjoy your vegan chili? Let me know in the comments.

Vegan chili cheese fries on a white plate

Frequently asked questions:

How long can vegan chili be kept in the fridge?

This chili can be stored in the refrigerator for 5 to 7 days. Store it in an air tight container or jar.

Can you freeze chili?

Yes, for longer storage, place the cooled chili in wide mouth canning jars and freeze for up to 3 months. I thaw the frozen chili in the refrigerator overnight and reheat it in the microwave or in a pot on the stove over medium heat.

Is vegan chili good for you?

Yes, for longer storage, place the cooled chili in wide mouth canning jars and freeze for up to 3 months. I thaw the frozen chili in the refrigerator overnight and reheat it in the microwave or in a pot on the stove over medium heat.

For more warm comfort food recipes, see:

Pin to save for later:

Pinterest image for vegan chili with beans

If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. Thank you for taking the time to leave your comment!

And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

Bowl of chili garnished with jalapeno slices, cilantro, and lime slice

Thick and Hearty Vegan Chili

Teresa Sklenicka
This Vegan Chili with Beans is cooked quickly on the stove top with simple ingredients. It’s thick and hearty, and so tasty you’ll never miss the meat!
4.41 from 10 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 314.6 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 314.6kcalCarbohydrates: 60.4gProtein: 17.8gFat: 2.7gSodium: 699.5mgFiber: 20.8gSugar: 10.7gVitamin A: 1689.55IUVitamin C: 38.31mgCalcium: 191.98mgIron: 6.91mg
Keyword Beans, Chili, Stovetop
Tried this recipe?Let us know how it was!

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.

More posts by this author.