We know this 1-pot Vegan Chili will become a staple in your kitchen. It’s ideal when you want something filling, satisfying, flavorful, and fully customizable.
It is no secret in Latin America we are all about beans! With no shame, I rise that flag! As vegans need to know your beans, pulses, chickpeas, and pulses. They constitute the healthiest source of proteins, but also the cheapest.
The dish is also versatile in that you can add ground firm tofu or tempeh as an extra 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!
This vegan bean chili recipe is made with very simple ingredients.
- Black beans
- Red bell pepper
Optional: chilies, parsley, or cilantro.
See the recipe card for quantities.
To make this vegetarian chili start by chopping the parsley (or cilantro),red bell pepper, tomatoes, onions, and garlic.
At high heat, stir fry the onions and garlic.
Add the bell peppers.
Stir in the sliced tomatoes.
Add the parsley, chili (if using)spices, beans, and one cup of water.
Remove the lid and stir. Let it cook for another 5 minutes, with the lid off.
Adjust the salt and serve the Best Vegan Chili!
Hint: this 1-pot Vegan Chili keeps well for days, I recommend doubling the quantities, if you need to meal-prep. It thaws easily in the microwave or saucepan.
Onions - use red, yellow, white, and even shallots, they all work.
Bell pepper - use your choice of red, green, yellow, or orange bell pepper.
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.
- Add sliced or cubed avocado .
- Sprinkle julienned green onion tops.
- Top with grated vegan cheddar cheese
- Whole-grain tortilla chips
- Additional cilantro
- Lime wedges
- Spicy - add diced 1–2 jalapeños to the chili while cooking.
- Deluxe - add homemade guacamole.
- Side - serve with boiled brown rice.
Store Vegan Chili leftovers in portions, if meal-prepping. 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.
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.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Vegan Chili
- 2 cups pre-boiled or refried black beans oil-free, home-cooked
- 5 plum tomatoes medium ripe or 20 oz additives free tomato sauce
- 2 medium onions Red or White chopped, shallots
- ½ small red bell pepper chopped
- 2 tablespoons oregano
- 1 ½ tablespoon ground cumin
- 1 ½ tsp smoked paprika or sweet paprika
- 4 garlic cloves
- Chop the red bell pepper, tomatoes, onions, and garlic. Deseed the chilies (if using).5 plum tomatoes medium ripe, 2 medium onions, ½ small red bell pepper, 4 garlic cloves
- At high heat, stir fry the onions and garlic for 3 minutes.2 medium onions, 4 garlic cloves
- Add the bell peppers and stir for 2 minutes.½ small red bell pepper
- Add the tomatoes and let them cook for 8 mins.5 plum tomatoes medium ripe
- Add the parsley, spices, chilies, beans, and one cup of water. Let it cook for 10 minutes with the lid on.2 cups pre-boiled or refried black beans, 2 tablespoons oregano, 1 ½ tablespoon ground cumin, 1 ½ tsp smoked paprika, 1 teaspoon salt, 1 bunch cilantro
- Remove the lid and stir. Let it cook for another 5 minutes, with the lid off.
- Adjust the salt and serve.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove