Did you love chili con carne? I know I sure did. This vegan bean chili sin carne recipe is one of my favorites. It's easy to make, and it's really delicious. If you're looking for a hearty and satisfying meal, this is definitely the recipe for you! We know this 1-pot high-protein 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 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.
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!
The versatility of legumes is endless, if you are into lentils, don't forget to try our 1-pot Creamy Red Lentil Curry, and the Holiday must Vegan Vegetable Casserole to see gourmet lentils in action!
Read on: High-Protein Vegan Meals »
They have earned their place at the center of the vast fall season recipes we develop yearly.
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🧾 Ingredients
This vegan bean chili recipe is made with very simple ingredients.
- Black beans
- Red bell pepper
- Onions
- Garlic
- Cumin
- Oregano
- Paprika powder
Optional: chilies, parsley, or cilantro.
See the recipe card for quantities.
🔪 Instructions
To make this vegetarian chili recipe, start by chopping the parsley (or cilantro), red bell pepper, tomatoes, onions, and garlic.
Coarsely chop tomatoes and onions.
Deseed and chop red bell peppers.
At high heat, stir fry the onions and garlic.
Add chopped red onions and minced garlic, followed by red bell peppers, to a pot over medium heat.
Toss in the chopped tomatoes and keep cooking on medium heat, stirring occasionally.
Add chili powder (if using)spices, beans, and one cup of water or vegetable broth.
Finish by adding the chopped cilantro or parsley and let the chili simmer 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.
Hint: this 1-pot Vegan Chilli sin carne keeps well for days, so it is great for batch cooking. I recommend doubling the quantities if you need to meal-prep. It thaws easily in the microwave or saucepan.
🍶 Substitutions
- Beans - instead of black beans, you can use kidney beans, pinto beans, or even white beans.
- Onions - use red, yellow, white, and even shallots; they all work.
- Bell pepper - use your choice of red, green, yellow, or orange bell pepper.
- Smoked paprika - use chili powder instead, or your favorite pantry spices.
- Tomatoes - you can use canned tomatoes, chunky tomato sauce, or diced tomatoes instead, and add tomato paste while cooking sautéeing the onions for a richer flavor.
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.
This vegetarian dish is naturally gluten-free.
📖 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.
🥢 How to serve
These are some popular garnishing options to make your vegan chili sin carne, 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.
Serve vegan chili with vegan buttermilk cornbread and maple syrup, steamed basmati rice, sweet potatoes, or cornbread dressing, or baked potato.
You can also serve this vegan recipe on top of a yellow corn tortilla as an appetizer, just like our vegan chickpea salad.
🍽 Equipment
🥡 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.
💡Top tip
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 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!
📋 Recipe
Vegan Bean Chili sin Carne Recipe
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
Nutrition Facts
🌡️ Food safety
- 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 a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
Eliza Cross says
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!
Beth says
This chili is so incredibly yummy. The whole family enjoyed it. I will be making it again soon!
Bintu | Recipes From A Pantry says
This is delicious - the perfect one pot dish! I love how tasty this is and so easy to make too!
Gus says
Thank you so much Bintu for your review and feedback. We're glad to see that the recipe is a hit with you!
Tracy says
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 says
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.
Michele says
This was so easy and delicious! Thanks for sharing.
Susan says
Increíble. Nada como un buen Chili, la receta estrella para convencer a no veganos de convertirse.