Easy Vegan Chili with Beans and Diced Tomatoes

Bowl of bean chili topped with sour cream and green onion

Easy Vegan Chili with Beans and Diced Tomatoes

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.

Course Main

Cuisine American

Diet Vegan

Method Stovetop

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 512kcal

Author Caitlin Shoemaker

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.

US Customary - Metric

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.

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.

Nutrition