If your dinner routine is stuck on repeat (hello, third chicken night in a row), this Vegan Chili Recipe is about to swoop in like a cozy, spicy superhero. It’s hearty, weeknight-friendly, and packed with big, smoky flavor—without a single sad, bland spoonful in sight.
And yes… your kitchen will smell like a five-star bistro that also gives excellent hugs.
I’m Chef Omar, and I love recipes that feel like you “did the most” even when you definitely did not. This chili is exactly that: simple steps, pantry staples, and the kind of comfort that makes people mysteriously “drop by” right around dinnertime.
Table of Contents
Why You’ll Love This Vegan Chili Recipe
- It’s flexible. Mix and match beans, swap veggies, adjust heat—this chili doesn’t judge.
- It’s meal-prep gold. It tastes even better the next day (like chili glow-up magic).
- It’s big on flavor. Tomatoes + spices + aromatics + a tiny hint of sweetness = chef’s kiss.
- It’s hearty without heaviness. You get that thick, satisfying texture without meat or dairy.
Ingredients You’ll Need
Here’s what goes into this bean-and-veggie-powered bowl of joy.
Beans (4 cups cooked)
Use canned or cooked-from-scratch—whatever fits your life today. Any combo works:
- Kidney beans
- Black beans
- Pinto beans
- White beans
Tip: If using canned, drain and rinse to keep flavors clean and not overly salty.
Vegetables
- 1 carrot, grated (secret weapon for subtle sweetness + body)
- 1 bell pepper, sliced (green is classic; red is sweeter and just as great)
Aromatics
- 1 onion, diced
- 3–4 cloves garlic, minced
Tomatoes
Choose one:
- 5–6 medium fresh tomatoes, chopped (best when in-season)
- 1 can chopped tomatoes (go high-quality for better flavor)
Plus:
- Tomato paste (adds deep, rich “simmered all day” energy)
Spices (the flavor squad)
- Ground cumin
- Onion powder
- Garlic powder
- Smoked paprika
- Cayenne pepper (or chili powder)
- Salt + pepper
Chilies (optional, but exciting)
- Fresh hot red chili peppers, de-seeded
- Use 1 for mild-medium heat
- Use 2 if you like a little drama in your dinner
You can also use canned diced chilies if that’s what you’ve got.
Liquid
- Vegetable broth or water (broth gives more depth)
Sweetener
Just a little, to balance tomato acidity:
- Coconut sugar, brown sugar, or maple syrup
(Yes, chili can be sweet and spicy. Like a rom-com with plot twists.)
Oil
- Neutral oil for sautéing (olive, avocado, etc.)
Oil-free option: use a splash of broth or water instead.
How to Make Vegan Chili Recipe Step-by-Step
This is a one-pot situation—because we’re not doing a sink-full-of-dishes kind of night.
Step 1: Sauté the base
Heat oil (or water/broth) in a large pot over medium heat.
Add:
- onion
- sliced bell pepper
Cook 5 minutes, stirring occasionally, until they soften and smell amazing.
Add garlic and cook 1–2 minutes more.
(When garlic hits warm oil, it’s basically aromatherapy you can eat.)
Step 2: Cook down the tomatoes
Add your chopped tomatoes (fresh or canned). Stir and sauté 3–5 minutes.
This little step builds flavor early so the chili tastes rich—not just “tomato soup with beans.”
Step 3: Add everything else
Stir in:
- beans
- grated carrot
- tomato paste
- spices
- chilies
- vegetable broth (or water)
- sweetener
- salt and pepper
Increase heat slightly and bring to a gentle simmer.
Step 4: Simmer and let it do its thing
Simmer for about 30 minutes, stirring occasionally.
If it thickens too much, add more broth/water a little at a time.
Important note from Chef Omar: Do not try to rush this. Chili needs time to mingle. Think of it like a group chat—flavors need a minute to get on the same page.
Step 5: Taste and tweak
Taste and adjust:
- salt
- pepper
- spice level
- sweetness
If you want it creamier (without cream):
Scoop out 1 to 1½ cups of chili, blend until smooth, then stir it back in. Instant thicker texture, no dairy required.
Serve hot and enjoy!
Chef Omar’s Tips for Chili That Wows
- Smoked paprika is non-negotiable. It brings that bold, cozy, “been simmering forever” vibe.
- Use tomato paste like a pro: Stir it in well so it melts into the chili and deepens everything.
- Grated carrot = sneaky brilliance. It adds natural sweetness and helps thicken the sauce.
- Heat control: If you’re unsure, start with one chili (or less cayenne). You can always add more—your tongue can’t file a return.
- Too spicy? Add a touch more sweetener or stir in extra beans to mellow it out.
A Little Story From My Kitchen
This Vegan Chili Recipe became a regular in my home after one of those evenings where friends “stopped by for a minute”… and somehow stayed through dinner. I threw together beans, tomatoes, spices, and whatever veggies were hanging out in the fridge. Thirty minutes later, people were scraping the pot like it owed them money.
Now it’s my go-to when I want something comforting, crowd-pleasing, and secretly super easy.
FAQs About Vegan Chili Recipe
Can I use different beans?
Absolutely. Kidney, black, pinto, white beans—use one type or mix a few. This Vegan Chili Recipe is very forgiving.
Can I make it oil-free?
Yep! Sauté the onions and peppers in a splash of vegetable broth or water instead of oil. Add more as needed to prevent sticking.
How do I thicken vegan chili?
Simmer uncovered a bit longer, or use my favorite trick: blend 1 to 1½ cups of the chili and stir it back in.
How long does it keep in the fridge?
Stored in an airtight container, it’s typically great for 3–5 days. The flavor gets even better after day one.
Can I freeze it?
Yes—chili freezes beautifully. Cool completely, store in freezer-safe containers, and freeze for up to 2–3 months for best quality.
Your Next Cozy Bowl Awaits
If you’ve been craving something hearty, satisfying, and packed with bold flavor, this Vegan Chili Recipe is the answer. It’s the kind of dinner that makes you feel like you’ve got your life together… even if there’s laundry on the couch and your emails are judging you.
Make a pot, grab a spoon, and let that cozy, smoky, tomato-rich goodness do its magic. And when someone asks for the recipe (because they will), you can casually say, “Oh, it’s just my Vegan Chili Recipe,” like it’s no big deal. 😉
Keep the Cozy Going: More PulseRecipes Favorites to Try
- If you loved the hearty, smoky vibes of this Vegan Chili Recipe, you’ll probably want another spoon-friendly comfort bowl next—start with Tuscan White Bean Soup for that creamy, herb-kissed “it tastes like I cooked all day” feeling.
- Craving a chili cousin with a lentil twist (and the same bold, weeknight energy)? Bookmark Vegan Lentil Chili Recipe for your next cozy dinner lineup.
- Want a fresh, no-fuss side that’s perfect with chili leftovers (or meal-prep lunches)? Try Mediterranean Bean Salad Recipe for bright flavors and satisfying crunch.
- And if you’re planning your “beans for days” era (I support this), don’t miss How Long Do Beans Last in the Fridge—it’s the quick, practical guide that saves future-you from the sniff-test Olympics.
Before you go: if you made this Vegan Chili Recipe, leave a quick star rating and review—it helps other home cooks find the good stuff!
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Vegan Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Vegan Chili Recipe is hearty, smoky, and loaded with beans, tender veggies, and a rich tomato base. One pot, big flavor, perfect for meal prep and busy weeknights.
Ingredients
2 tbsp olive oil (or 1/4 cup vegetable broth for oil-free sauté)
1 medium onion, diced
1 bell pepper, sliced (green or red)
4 cloves garlic, minced
2 cups chopped tomatoes (or 1 can diced tomatoes, 14–15 oz)
2 tbsp tomato paste
4 cups cooked beans (or 2 cans, 15 oz each, drained & rinsed) — kidney/black/pinto/white, any mix
1 medium carrot, grated
1–2 fresh red chili peppers, deseeded and minced (optional)
1 1/2 cups vegetable broth (or water), plus more as needed
2 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp smoked paprika
1/4 tsp cayenne pepper (or 1 tsp chili powder), adjust to taste
1–2 tsp coconut sugar or brown sugar (or 2 tsp maple syrup), to taste
1 tsp salt, plus more to taste
1/2 tsp black pepper
Instructions
Sauté veggies: Heat oil (or broth) in a large pot over medium heat. Add onion and bell pepper; cook for 5 minutes, stirring occasionally.
Add garlic: Stir in minced garlic and cook 1–2 minutes until fragrant.
Cook tomatoes: Add chopped tomatoes and sauté 3–5 minutes to deepen flavor.
Build the chili: Add beans, grated carrot, tomato paste, chili peppers (if using), spices, sweetener, broth/water, salt, and pepper. Stir well.
Simmer: Bring to a gentle simmer. Cook 30 minutes, stirring occasionally. Add extra broth/water if it gets too thick.
Adjust & serve: Taste and adjust seasoning. Serve hot.
Optional creamy chili step: Blend 1–1 1/2 cups of chili until smooth, then stir back into the pot for a thicker, creamier texture.
Notes
Bean options: Any combo works—kidney, black, pinto, or white beans.
Heat level: Start with 1 chili (or less cayenne) and increase slowly.
Storage: Refrigerate in an airtight container 3–5 days. Freeze 2–3 months.
Oil-free: Use broth/water for sautéing, adding splashes as needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American / Tex-Mex Inspired
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 14 g
- Protein: 14 g
- Cholesterol: 0 mg