Calling all chili lovers, especially those seeking a plant-based alternative! This Ultimate Vegan Chili recipe will take you on a flavor journey that rivals any traditional chili con carne. It is easy to make and packs a powerful punch of protein and satisfaction all in one pot.
Whether you're looking for a hearty weeknight meal or a crowd-pleasing main dish for your next gathering, this chili is the perfect answer. It's fully customizable, allowing you to tailor the spice level and ingredients to your preferences.
It is no secret that we are all about beans and stews in Latin America! With no shame, I raise that flag! As vegans need to know your beans, pulses, chickpeas, and pulses. They constitute the healthiest source of proteins but also the cheapest.
As a main dish, this vegan chili stands tall, inspired by the warmth and comfort of our Creamy Red Lentil Curry and the rustic charm of our Spanish Chickpea Stew. These dishes, beloved for their rich flavors and nutritional benefits, lay the foundation for a recipe that's hearty and fulfilling and steeped in the tradition of plant-based excellence.
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💚 Why you will love it
- Easy to make
- Rich in protein
- Highly customizable
- Comforting flavors
- Nutrient-packed
🧾 Ingredients
This vegan bean chili recipe is made with very simple ingredients.
- Black beans provide a meaty texture and serve as a plant-based protein, enriching the dish with dietary fiber.
- Red bell peppers add sweetness, vibrant color, and a healthy dose of vitamin C to support immune function.
- Onions contribute a savory base, enhancing the flavor while supporting digestive health with their low-calorie, antioxidant-rich profile.
- Garlic infuses the dish with a robust flavor and offers immune-boosting and potential heart health benefits.
- Cumin adds a warm, earthy note and supplies iron for oxygen transport and energy production.
- Oregano brings a hint of herbal freshness and antioxidants and may have antibacterial properties, supporting overall health.
- Paprika powder provides a smoky flavor, vitamin A, and antioxidants for eye health and cell protection.
Optional ingredients
Optional: Chilies, parsley, or cilantro.
Substitutions
| Original Ingredient | Substitution Options |
|---|---|
| Black Beans | Kidney Beans, Pinto Beans, White Beans |
| Onions | Red, Yellow, White, Shallots |
| Bell Pepper | Red, Green, Yellow, Orange Bell Pepper |
| Smoked Paprika | Chili Powder, Favorite Pantry Spices |
| Tomatoes | Canned Tomatoes, Chunky Tomato Sauce, Diced Tomatoes, Tomato Paste (add during onion sauté) |
🍽 Equipment
Saucepan and a knife.
🔪 Instructions
To make this vegetarian chili recipe, chop the parsley (or cilantro), red bell pepper, tomatoes, onions, and garlic.
Step 1: Coarsely chop tomatoes and onions.
Step 2: Deseed and chop red bell peppers.
Step 3: At high heat, stir-fry the onions and garlic; then add chopped red onions and minced garlic, followed by red bell peppers, to a pot over medium heat.
Step 4: Toss the chopped tomatoes and keep cooking on medium heat, stirring occasionally.
Step 5: Add chili powder (if using), spices, beans, and one cup of water or vegetable broth.
Step 6: Finish by adding the chopped cilantro or parsley and let the chili simmer for a couple of minutes.
Remove the lid and stir. Let it cook for another 5 minutes with the lid off.
Adjust with salt and pepper and serve.
💡Expert tips
For the perfect outcome, consider these expert tips every time you whip up this recipe.
First, ensure your spices are fresh for the most vibrant flavor profile; spices lose their potency over time, so refreshing your pantry can make a big difference. Secondly, don't rush the sautéing process for the onions and garlic; giving them enough time to become translucent and aromatic lays a flavorful foundation for the entire dish.
If you plan to use this chili as a snack, reduce the amount of water so it becomes thicker. You don't need to do this if you cook it beforehand because it will naturally dry up a bit.
Another tip is to taste as you go, especially after adding the spices and before the final simmer, to adjust the seasoning to your preference.
If you add optional ingredients like chilies for heat, start with a small amount and adjust according to your spice tolerance.
Lastly, consider making a double batch; this chili is even better the next day and freezes beautifully for future no-fuss meals.
📖 Variations
- Spicy - Add sliced 1–2 jalapeños to the chili while cooking or cayenne pepper.
- Deluxe - add homemade guacamole.
- Side - serve with boiled brown rice.
You can also use various types of beans, like on this three-bean chili, a fantastic way to go.
Add more nutrition, flavor, and textures.
- Add a dollop of plant "cheese" to each serving.
- Include some crumbled extra-firm tofu while stir-frying the onions.
- Mix in your favorite leafy greens.
- Sprinkle hemp seeds on top.
The dish is also versatile in adding ground firm tofu, vegan mince, or tempeh as an extra plant-based protein source. Enjoy it on its own, as a filling for organic whole-grain tortillas, with organic rice, or scooped up with sprouted chips. It is packed with vitamins, minerals, fiber, and phytonutrients!
🥢 How to serve
Serve vegan chili with vegan buttermilk cornbread and maple syrup, steamed basmati rice, sweet potatoes, or cornbread stuffing, or baked potato.
Garnishing options
These are some popular garnishing options to make your chili monumental.
- Add sliced or cubed avocado with lime juice.
- Sprinkle julienned green onion tops.
- Top with grated vegan cheddar cheese.
- Whole-grain tortilla chips.
- Additional fresh cilantro.
- Lime wedges.
- Vegan sour cream, dairy-free vegan yogurt, or vegan cheese.
You can also serve this vegan recipe on top of a yellow corn tortilla as an appetizer, just like our vegan chickpea salad.
❓ FAQ
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Yes, feel free to add other veggies like zucchini, mushrooms, or corn for extra nutrition and flavor.
Absolutely! This chili freezes well. Cool it down completely, then store in airtight containers for up to 3 months.
🥡 Storage
Store leftover chili in portions using an airtight container. That way, you avoid reheating the chili multiple times.
This chili makes great leftovers. This Vegan Chili will keep well in the refrigerator for about 3 days. You can also freeze it for longer-term storage. Reheat your vegetable chili in a saucepan, and it’s good to go.
You can also serve this chili as a protein-rich topping on baked potatoes or whole-grain nachos. If you are into burritos and quesadillas, use this chili as stuffing.
📚 More comfort food recipes
If you are into 1-pot easy bean dishes, don't forget to check out the Vegan Kitchari Cleanse Ayurvedic recipe.
If you try this veggie chili recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Ultimate Vegan Chili
Equipment
Ingredients
- 2 cups black beans pre-boiled or refried , oil-free, home-cooked
- 5 tomatoes plum,medium ripe, or 20 oz additives free tomato sauce
- 2 onions medium, Red or White chopped, shallots
- ½ red bell pepper small, chopped
- 2 tablespoons oregano
- 1 ½ tablespoon cumin ground
- 1 ½ teaspoon smoked paprika or sweet paprika
- 4 cloves garlic fresh
Optional:
- 1 teaspoon salt
- 2 small chilies optional, chopped
- 1 bunch cilantro or parsley, chopped
- Nutritional Yeast to top
Directions
- Chop the red bell pepper, tomatoes, onions, and garlic. Deseed the chilies (if using).
- At medium-high heat, stir fry the onions and garlic for 3 minutes.
- Add the bell peppers and stir for 2 minutes.
- Continue adding the tomatoes and let them cook for 8 mins.
- Add the parsley, spices, chilies, beans, and one cup of water. Let it cook for 10 minutes with the lid on.
- Remove the lid and stir. Let it cook for another 5 minutes, with the lid off.
- Adjust with salt and pepper and serve.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Susan
Increíble. Nada como un buen Chili, la receta estrella para convencer a no veganos de convertirse.
Michele
This was so easy and delicious! Thanks for sharing.
Tracy
Nothing beats a one pot meal! This is so flavorful and delicious that my meat loving husband didn't even miss the meat! Great recipe!
Gus
Thank you so much for your review Tracy! I'm happy to hear that this one pot meal was a hit with both meat-lovers and vegetarians alike.
Bintu | Recipes From A Pantry
This is delicious - the perfect one pot dish! I love how tasty this is and so easy to make too!
Gus
Thank you so much Bintu for your review and feedback. We're glad to see that the recipe is a hit with you!
Beth
This chili is so incredibly yummy. The whole family enjoyed it. I will be making it again soon!
Eliza Cross
What a tasty recipe! Now that the seasons are changing in Colorado, I'm looking for hearty recipes to make for my family and your vegan chili perfectly fits the bill. Love the combination of black beans, red pepper, tomatoes, onions and spices. Another winner!