Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Easy Vegan Chili is a hearty one-pot meal packed with protein and fiber thanks to beans and veggies. Ready in just 40 minutes, it’s perfect for chili evenings, meal prep, or freezing for later. Vegan and Gluten-Free; Oil-Free Option.
There’s nothing quite like a steaming hot, hearty bowl of this fuss-free Vegan Chili to warm you up on a cold evening. This easy recipe takes the work out of the classic, thanks to a simple blend of canned beans, tomatoes, and smoky spices. It’s a guaranteed crowd-pleaser for vegans and meat-eaters alike!
⭐⭐⭐⭐⭐ reader review:
“This is one of the first recipes I made as a newly converted vegan. It is DELICIOUS!! Even my non-vegan family members LOVED it!”
– Tece
Table of Contents
The Only Vegan Chili Recipe You’ll Ever Need
This Vegan Bean Chili recipe is proof that you can do some pretty cool things with the canned goods in your cupboard. Just like this Black Bean Stew and this White Bean Puttanesca, it’s a one-pot meal that’s as perfect for weeknight dinners as it is for game days. The best part? You probably have most of the ingredients on hand already, and it only takes 40 minutes to put together.
Everything you want in a bowl of chili is here: smoky, rich, and deeply satisfying flavors, a well-seasoned tomato base, and enough veggies, kidney beans, and pinto beans to fill you up. By the time it’s done simmering, you’ll have a high-protein vegan chili that’s so thick and chunky, even meat eaters will be asking for seconds.
Ingredients for Vegan Chili
Not only is this Chili super easy to make, but it’s also full of plant-based protein and fiber to keep you full and satisfied for hours and hours. Plus, you only need 11 healthy ingredients to make it! And I’m betting you already have most of them sitting around in your pantry too.
How to Make Vegan Chili
- Sauté the onion in a large pot until lightly browned. Add the bell pepper, carrot, and celery, and sauté for a few more minutes. Stir in the garlic and spices.
- Add the beans, tomatoes, broth, and water to the pot. Cover with a lid and heat to a boil, then lower the heat to a simmer.
- Taste the chili and adjust the seasonings as needed. Divide it into bowls and serve warm. Enjoy!
Caitlin’s Cooking Tips
- Finely chop your veggies. This allows them to melt into the chili! I prefer to dice my onions, bell peppers, and carrots to be roughly the same size as the pinto beans.
- Adjust the spice level to your preference. This chili is meant to be as spicy as you want, with most of the heat coming from the ancho chili powder and optional cayenne. To make a milder version, reduce the chili powder to 2 or 3 tablespoons and omit the cayenne. To kick things up a notch, keep the cayenne and consider sautéing a minced jalapeño with the garlic and spices.
Serving Suggestions
We can’t talk about chili without talking about toppings… That’s the best part! Don’t stop at a sprinkle of nutritional yeast or dairy-free shredded cheese. We gotta go big with even more, like sliced green onions, pickled red onions, a dollop of vegan sour cream, diced avocado, and tortilla strips for crunch.
And can you even call it chili without the cornbread on the side? I have to eat every bowl with a soft and buttery slice of this Perfect Vegan Cornbread.
If you’re looking for more meatless chili recipes, you’ll also love this Vegan White Bean Chili with Jackfruit, this 30-Minute Chipotle Black Bean Chili, and this Slow Cooker Bean Quinoa Chili!
How to Store Leftover Chili
After the chili has cooled to room temperature, transfer it to a few single-serving airtight containers. It will keep for up to 5 days in the refrigerator or up to 2 months in the freezer. Thaw the chili overnight in the fridge before reheating.
When it’s time to eat, reheat as much chili as you plan on eating in the microwave or in a pot over low-medium heat, stirring often, until it’s warmed through. The chili will thicken as it cools, so feel free to stir in a splash of broth or water to help thin it out, if needed.
Substitutions and Variations
- Oil-Free Variation: Sauté the chopped veggies in 1/4 cup of water before adding the garlic and spices.
- Make it “Meaty”: You can add a package of vegan ground “beef,” chopped vegan sausage (like in this Hearty Vegan Chorizo Chili), crumbled tempeh, or extra-firm tofu for a bulky, “beefy” chili. Add your “meat” of choice to the pan when you add the garlic and seasonings.
- Optional Flavor Boosters: If your chili feels like it’s missing anything, try stirring in a splash of soy sauce, balsamic vinegar, fresh lime juice, apple cider vinegar, or even a teaspoon of cocoa powder at the very end to wake up the flavors.
Recipe FAQs
To turn this into a crockpot vegan chili, sauté your veggies and spices in a pan on the stovetop to develop flavor, then toss everything into the slow cooker. Cook on Low for 6 to 8 hours or High for 3 to 4 hours.
It takes a little more time and patience, but dried beans are great in chili. Soak the beans overnight and simmer them in fresh water until tender the next day. Add them to the chili once they’re cooked through (step 3).
If you don’t love beans in chili, I’d recommend swapping them for 1 to 1.5 cups of dry lentils instead. Just be sure to increase the vegetable broth by about 2 cups and simmer until the lentils are tender.
Try mashing some of the beans in the pot to release their natural starches and thicken the base. You can also simmer the chili uncovered for an extra 10 minutes to let some of the liquid evaporate.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Easy Vegan Chili with Beans and Diced Tomatoes
Ingredients
- 2 tablespoons avocado oil see notes for oil-free version, if desired
- 1 small yellow onion 1/4” dice
- 1 large or 2 small green bell peppers 1/4” dice
- 3 ribs celery small dice
- 3 small carrots small dice
- 3 cloves garlic minced
- 4 tablespoons ancho chili powder* (reduce to 3 if you are sensitive to heat)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon kosher salt
- 2 15- ounce cans red kidney beans, drained
- 2 15- ounce cans pinto beans, drained
- 1 14- ounce can crushed tomatoes
- 1 14- ounce can diced tomatoes (or sub more crushed tomatoes)
- 1 cup low-sodium vegetable broth (or water)
- 1 cup water
- Optional Toppings: green onions dairy-free cheese or sour cream, etc.
Instructions
- Base Flavor: Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and sauté for 3 to 5 minutes, until the edges are beginning to brown. Add the bell pepper, carrot, and celery and sauté for an additional 3 to 5 minutes, stirring occasionally.
- Aromatics: Add the garlic, chili powder, cumin, oregano, cayenne (if using), and salt. Mix well and sauté for 2 to 3 minutes, until the spices are just beginning to stick to the bottom of the pot. medium high saute onion 3 to 5 min.
- Simmer: Add the beans, crushed and diced tomatoes, vegetable broth, and water to the pot. Mix well, scraping any browned bits off the bottom of the pot as needed. Cover the pot and bring to a boil over high heat. Once boiling, uncover and reduce the heat to medium, maintaining a simmer. Simmer for 20 to 25 minutes, stirring occasionally. If the chili begins to splatter you can reduce the heat slightly, or cover it with a splatter screen.
- Serve: Sample the chili and add any additional salt, if needed. Serve warm, and top as desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to 2 months.
Recipe Notes
- Chili Powder: Your chili powder should be pure ancho chili powder for better flavor, not a “blend” of various spices and salt. I find that some brands are spicier than others, so you may want to sample a small bit of yours and reduce the amount to 2-3 tablespoons if you are sensitive to heat.
- Beans: You can swap out the pinto beans or kidney beans for black beans, if you’d like. Or check out my Chipotle Black Bean Chili!
- Oil-Free: Sauté the onion, celery, and green pepper in 1/4 cup of water for 3 to 5 minutes, then add the garlic and species and sauté for another 2 to 3 minutes. Proceed with the recipe as written from step 3 onward.
Great recipe. Super easy to make. I’ve never used Ancho chili powder before, but it was delicious. I’ll definitely be adding this recipe to my rotation.
Thank you so much, Ash!
Love how easy this chili is! It’s hearty and pretty tasty. It wasn’t a standout on flavor, but it still was a tasty classic chili.
A nice an easy recipe for a weeknight hearty meal. Great flavor with spices I already had in my cupboard. I did add some mushrooms for a meatier chili, but honestly it was so filling it wasn’t needed. We topped ours with green onion, nutritional yeast and some avocado. Delish!
Thank you so much for leaving a review, Laura!
This was a great simple chili recipe that can easily be cut in half if you are cooking for one. I froze some and it was also good reheated. I didn’t have green pepper but successfully subbed half poblano pepper and half red bell pepper. Will definitely make again.
This was a great simple chili recipe that can easily be cut in half if you are cooking for one. I froze some and it was also good reheated. I didn’t have green pepper but successfully subbed half poblano pepper and half red bell pepper. Will definitely make again.
Wow this chili is SO flavorful and rich. I love the ancho chili powder and all the tomato-y goodness. My two young boys loved it. Easy and nutritious for them to enjoy. We added avocado and tortilla chips on top. Perfect 👌🏻thank you Caitlin!
You’re always welcome, Erin!
Have been looking for a go to chili recipe. Looks like I found it. Delicious and quick! Curious if anyone has tried this in the instant pot?
Thanks Sam! I haven’t tried it in the instant pot yet but maybe another commenter can chime in!
I love this recipe. I’ve made it many times since 2020. Originally I made this recipe for my father in law who was working at a dedicated Covid hospital and dropped it off on his porch for him to eat. I am not vegan so I add a lb of hamburger. It’s a lot of food so I recommend cutting it in half if you’re making it for one or two people. You’ll definitely have leftovers. I processed the veggies together and added one extra can of beans and this past recipe is the best one yet. I use a red pepper instead of green as well. Delicious! I really enjoy this recipe!
Thanks Jennifer!
This chili was yummy and so easy to whip up! I added some hot sauce on top for more spice, and definitely want to add some vegan meat to my next batch! My husband didn’t even realize there was celery in it, which is always a plus!
I loved this easy chili! I loved the savory and flavorful base and how Caitlin uses simple ingredients that everyone has already in their kitchen! Thanks for another fabulous recipe! We’ll be eating this on baked potatoes or cornbread all week! Yummy!
Absolutely loved this chili! It was indeed very easy and had such a better flavor profile than other chilis I’ve had. I added TVP for some extra protein! Will definitely be making this again!
Thank you so much, Jen!
This is a perfect cozy dinner recipe! Super easy to make and super delicious 🙂
This was super easy and delicious!! Definitely going to be one of my go-to recipes for easy weeknight dinner or meal prep.
Delicious and so simple! I added in mushrooms to make it a bit meatier and it was perfect!
Thank you so much, Katrina!
This soup has been our favorite for months. It is on the weekly rotation menu. Quick and easy to make. 5 stars
Thank you so much, Chantal!
This is a very simple and easy chili recipe that will hit the spot on a cold night!
Easy to customize to your personal preferences, quick to make, and freezes great
This chili was so easy to make and I was able to throw it together with ingredients I already had at home! Perfect for a cold winter evening!
This chili was so easy to make and I was able to throw it together with ingredients I already had in my pantry! Perfect for a cold winter evening!
This is a keeper! I cut the recipe in half since it is just two of us but we still had plenty leftover for lunch the next day. Needed to cook it a bit longer than the recipe says so the carrots were done. With the green onions and sour cream on top? Heavenly and hit the spot on a rainy cold night.