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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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4.43 from 7 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!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Beans, Chili, Stovetop
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