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This Easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It’s packed with protein and fiber thanks to beans & veggies.
What’s your go-to cozy rainy day food? For me it’s chili. There’s nothing quite like a steamy, chunky, meaty bowl of chili to satisfy your cravings (and keep you full!). This Easy Vegan Chili is my fuss-free, plant-based twist on the classic chili. Vegans, vegetarians, and even meat-eaters will enjoy it.
This vegan chili is a perfect weeknight or weekend meal! It’d be perfect for game day or entertaining a large crowd, but it’s also easy enough to make for meal prep for a busy week, too.
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…
There are a lot of different ways to make chili, but I decided to stick with the classic flavors for this one. This Vegan Chili is a moderately-spiced, tomato-y stew loaded with chunks of celery, onion, green bell pepper, and carrot. Spices like ancho chili powder, cumin, oregano, garlic, and cayenne pepper add some body to the chili, while kidney beans and pinto beans give a hearty and creamy texture. Once everything simmers together and of those yummy flavors combine, you’ll be left with a chunky and thick chili that has a surprisingly meaty texture. No need to add any animal protein here!
HOW TO MAKE VEGETARIAN & VEGAN CHILI
Did I mention that this chili comes together in only 30 minutes? It’s the perfect fuss-free dinner that’s simple, but still delicious.
- Sauté the base veggies (onion, celery, peppers) and spices to create great flavor.
- Stir in the beans, tomatoes, and vegetable broth, then simmer until all the flavors combine.
- Top as desired, then serve and enjoy!
But wait! We can’t talk about Chili without talking about toppings…that’s like, almost the best part.
WAYS TO SERVE CHILI
I love to top my vegan chili with freshly sliced green onions for a little bite, as well as some nutritional yeast for a “cheesy” taste. I also enjoy a large dollop of vegan sour cream (or thinned out vegan cream cheese) on top of a steamy bowl, but that’s not a deal-breaker in my opinion.You can also top your chili with shredded vegan cheese, avocado, cilantro, and/or tortilla chips for more of a Southwestern flavor!
But most importantly, don’t forget the side of Easy Vegan Cornbread. You can also serve this vegan chili over roasted sweet potatoes or rice for an even heartier main!
COOKING TIPS + FAQ:
- How can I make this chili even “meatier”? If you’re looking for an extra hearty meal, you can always toss in a package of imitation ground “beef” or some chopped vegan sausage – see the recipe notes for more info.
- How long does vegan chili last in the fridge? Freshly made chili will keep in the refrigerator for up to 5 days.
- Can I freeze chili? Yes! Store it in an airtight freezer-safe baggie for up to 2 months. You can also pre-portion your chili for easy-to-reheat meals.
- Canned Beans: I like to make my chili with canned beans out of convenience. If you don’t have any digestion issues, try draining your beans but not rinsing them – this makes the chili have an even creamier texture
If you’re looking for more Vegan Chili Recipes, you’ll also love this Butternut Squash & White Bean Chili and this Slow Cooker Bean & Quinoa Chili! And don’t forget to serve it all up with a side of some EasyVegan Cornbread for good measure.
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintEasy Vegan Chili Recipe
This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It’s packed with protein and fiber thanks to beans & veggies.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 6-8 Servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 small yellow onion, diced
- 2 green bell peppers, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 3 small carrots, thinly sliced
- 4 tablespoons ancho chili powder*
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (Optional)
- 1 teaspoon sea salt
- 2 15-ounce (425 g) cans red kidney beans, drained
- 2 15-ounce (425 g) cans pinto beans, drained
- 2 28-ounce (793 g) cans crushed tomatoes
- 1 cup (235 ml) low-sodium vegetable broth (or water)
- Optional Toppings: green onions, nutritional yeast, vegan sour cream, etc.
Instructions
- Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total.
- Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick.
- Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
- Serve: Serve warm, and top as desired. Leftovers can be store 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 one month.
Notes
- Chili Powder: Your chili powder should be pure ancho chili powder for better flavor, not a “blend” of various spices and salt. If you use a spice blend with salt, reduce the salt to 1/2 teaspoon, adding more as necessary.
- 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 Version: Sauté the onion, celery, and green pepper in 1 tablespoon of oil, stirring only occasionally so they stick to the bottom of the pan. Deglaze with the 1/4 cup of water as instructed in step one, scraping the bottom of the pan as necessary. Continue with the recipe as written.
- Make it Meaty: sauté the vegan “ground” or chopped sausage along with the garlic and spices in step 2.
Keywords: Vegan chili, easy vegan chili, vegetarian chili recipe, healthy vegetarian chili, gluten free chili
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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.
★★★★★