Vegan Chili Recipe
This Vegan Chili is thick, hearty, and loaded with beans, vegetables, tomatoes, and bold spices that simmer together into a rich, satisfying meal. It's an easy one-pot recipe that's perfect for weeknight dinners, meal prep, or feeding a crowd, with plenty of flavor in every comforting bowl.
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Calories: 345kcal
Servings: 6
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's Knife
- Can Opener
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 2 medium carrots diced
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper optional
- 1 28-ounce can crushed tomatoes
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon unsweetened cocoa powder
- 1 bay leaf
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
Optional Toppings
- Sliced avocado
- Vegan sour cream
- Fresh cilantro
- Sliced jalapeños
- Diced red onion
- Lime wedges
- Crushed tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and both bell peppers. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant. Add the chili powder, cumin, smoked paprika, oregano, coriander, and cayenne, stirring constantly so the spices become aromatic.
- Pour in the crushed tomatoes, fire-roasted tomatoes, and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add the kidney beans, black beans, pinto beans, corn, soy sauce, maple syrup, cocoa powder, bay leaf, salt, and black pepper. Bring everything to a gentle boil.
- Reduce the heat to low and let the chili simmer uncovered for about 40 to 45 minutes, stirring occasionally, until thick and deeply flavorful. If the chili becomes too thick, add a splash of vegetable broth as needed.
- Remove the bay leaf and stir in the fresh lime juice and chopped cilantro just before serving. Taste and adjust the seasoning with additional salt, pepper, or chili powder if needed.
- Ladle the chili into bowls and finish with your favorite toppings. Serve hot with cornbread, tortilla chips, or warm crusty bread.
Notes
- For even deeper flavor, prepare the chili a day ahead and reheat before serving.
- A small amount of cocoa powder adds richness without making the chili taste sweet.
- Swap any of the beans with chickpeas or cannellini beans if desired.
- Add diced sweet potato or butternut squash for extra heartiness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled chili for up to 3 months and thaw overnight before reheating.
Nutrition
Calories: 345kcal