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!
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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
- Sauté the vegetables until the onion is translucent.
- Add the garlic and sauté another minute or two, until the garlic is fragrant. Be careful not to burn the garlic.
- Stir in the spices.
- Add the vegetable broth, beans, crushed tomatoes, and tomato paste.
- Bring to a boil, reduce heat, and simmer to combine the flavors
- Serve with your favorite topping!
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
- Diced onion
- Vegan sour cream
- Cilantro
- Jalapeno pepper slices
- Vegan Cheese Sauce
- Shredded Vegan Pepper Jack Cheese
- Shredded Vegan Cheddar Cheese
- Lime wedges
- Green onions
- Avocado
- Baked Tortilla Chips
- Vegan Chipotle Mayo
- Nutritional yeast
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.
Frequently asked questions:
This chili can be stored in the refrigerator for 5 to 7 days. Store it in an air tight container or jar.
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.
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:
- Instant Pot Vegetable Soup
- Vegan Baked Mac & Cheese
- Vegetable Dal in the Instant Pot
- Instant Pot Vegetable Stew
- Black Eyed Peas and Greens
- Instant Pot Lentil Soup
- Vegan Potato Kale Soup
- Vegan Black Bean Soup
- Vegan Corn Chowder
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Thick and Hearty Vegan Chili
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
Nutrition
Nutrition calculations are approximate.
