Description
This Best Vegan Chili is hearty, smoky, and packed with plant-based goodness — the ultimate comfort food for cold days. Loaded with beans, vegetables, and warm spices, it’s a satisfying dish that even meat lovers will crave.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 carrots, diced
1 zucchini, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
2 cups vegetable broth
1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp oregano
Salt and black pepper, to taste
1 tbsp lime juice
Fresh cilantro, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, bell peppers, and carrots; sauté for 5–6 minutes until softened.
3. Add garlic and cook another 30 seconds until fragrant.
4. Stir in tomato paste, chili powder, paprika, cumin, oregano, salt, and pepper; cook for 1 minute to bloom the spices.
5. Add crushed tomatoes, beans, zucchini, and vegetable broth.
6. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
7. Add lime juice and adjust seasoning to taste.
8. Serve hot, topped with cilantro and your favorite vegan toppings.
Notes
Add corn, quinoa, or sweet potatoes for extra texture and flavor.
Top with avocado, vegan cheese, or tortilla chips for a fun twist.
This chili freezes beautifully — make a big batch for easy meal prep.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan chili, plant-based chili, healthy vegan dinner, vegetarian comfort food, easy chili recipe