This hearty vegan chili is packed with colorful beans, fresh veggies, and tasty spices. It’s the perfect dish to warm you up on a chilly day!
You can whip it up easily in one pot, making clean-up a breeze. I love serving it with some crusty bread—so cozy and delicious!
Key Ingredients & Substitutions
Olive oil: This is the base for sautéing. If you need a substitute, you can use avocado oil or even coconut oil for a different flavor. I tend to stick with olive oil for its taste and health benefits.
Beans: I used kidney, black, and pinto beans for variety. You can substitute any beans you have on hand like chickpeas or white beans. The more colorful, the better for presentation!
Bell peppers: Red and green peppers add sweetness and crunch. If you can’t find fresh ones, look for frozen bell peppers. They work just as well in a pinch!
Spices: Chili powder, cumin, and smoked paprika provide depth. If you don’t have smoked paprika, regular paprika works fine, or you could use a dash of liquid smoke for a similar flavor.
Vegetable broth: This enhances the flavor. If you’re low on broth, water can work too, but the dish might miss some flavor punch. Homemade broth is my favorite for an authentic taste.
How Do I Make Sure My Chili is Packed with Flavor?
Flavor is key for a great chili, so don’t skip on the spices. They need time to bloom! When you add the spices, let them cook for a minute to release their essential oils. Here’s how to ensure maximum flavor:
- Sauté vegetables until soft before adding spices—this builds a flavor base.
- Stir spices in briefly—this helps activate their flavors.
- Let it simmer! Low and slow cooking melds the flavors beautifully. Always taste and adjust seasoning towards the end.
Remember, chili is even better the next day as the flavors deepen, so consider making extra for leftovers!
Vegan Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 jalapeño, sliced (optional for heat)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup vegetable broth or water
- Salt to taste
- 1 tablespoon tomato paste (optional for depth of flavor)
- 2 green onions, thinly sliced, for garnish
- 1 ripe avocado, diced or sliced, for garnish
- Vegan sour cream, for garnish
- Fresh cilantro or parsley, chopped, for garnish
How Much Time Will You Need?
This delicious vegan chili takes about 15 minutes for prep and 30-45 minutes to simmer, making it a perfect weeknight meal. In total, you’ll need approximately 1 hour to enjoy this hearty dish from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté it for about 5 minutes, or until the onion is soft and translucent. This is where the base flavor begins!
2. Add the Veggies:
Next, toss in the minced garlic, diced red and green bell peppers, and diced carrots. Cook everything together for another 5 minutes until the veggies start to soften. The colors will brighten your kitchen!
3. Spice It Up:
Now it’s time to add some flavor! Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, and cayenne pepper if you like it spicy. Cook this mixture for another minute to wake up the spices and let their aromas fill the kitchen.
4. Combine the Main Ingredients:
Pour in the crushed tomatoes, tomato paste (if you’re using it), the kidney beans, black beans, pinto beans, and vegetable broth. Give everything a good stir to combine all the ingredients.
5. Simmer for Flavor:
Bring the chili to a gentle simmer. Once it starts bubbling, reduce the heat to low and cover the pot. Let it cook for 30-45 minutes, stirring occasionally. This slow cooking lets the flavors meld beautifully, and the chili will thicken up!
6. Taste and Adjust:
After simmering, taste the chili, and add salt to your liking. Remember, you can always adjust the spices or add more heat if desired!
7. Serve and Enjoy:
When you’re ready to eat, serve the chili hot! Top it with freshly sliced green onions, jalapeño slices for extra heat (if you want), diced avocado, a dollop of vegan sour cream, and some chopped cilantro or parsley. Enjoy your hearty and flavorful bowl of vegan chili!
This dish is not just delicious—it’s also healthy and will keep you feeling satisfied!
Can I Use Different Types of Beans?
Absolutely! Feel free to use any beans you like or have on hand. Chickpeas, navy beans, or even lentils are great alternatives. Just make sure to drain and rinse canned beans before adding them to the chili.
How Can I Adjust the Spice Level?
If you prefer a milder chili, you can omit the jalapeño and cayenne pepper. Alternatively, if you want it spicier, consider adding more chili powder or a diced serrano pepper for an extra kick!
Can I Make This Chili in Advance?
Yes! This chili is great for meal prep. You can make it up to 3 days in advance and store it in the fridge. Reheat on the stove or in the microwave when you’re ready to enjoy it again!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating!
