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+ servings
vegan chili served in white plate

Recipe: Vegan Chili

We know this 1-pot Vegan Chili will become a staple inyour kitchen. It's ideal when you want something filling, satisfying, flavorful,and fully customizable.
5 from 11 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Entrée or Side, Main Course, Savory Snack
Cuisine American, Gluten-Free, Healthy, Latin America Creole, Vegan, Vegetarian, Whole Foods Plant-Based
Servings 4 people
Calories 189 kcal


  • 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 teaspoon smoked paprika or sweet paprika
  • 4 garlic cloves


  • 1 teaspoon salt
  • 2 small chilies optional, chopped
  • 1 bunch cilantro or parsley, chopped
  • Nutritional Yeast to top


  • 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 teaspoon smoked paprika, 2 small chilies, 1 bunch cilantro
  • Remove the lid and stir. Let it cook for another 5 minutes, with the lid off.
  • Adjust the salt and serve.
    1 teaspoon salt



Calories: 189kcalCarbohydrates: 37gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 17mgPotassium: 882mgFiber: 12gSugar: 7gVitamin A: 2194IUVitamin C: 45mgCalcium: 120mgIron: 5mg
Keyword 1-pot, black beans, chili, WFPB
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