This vegan chili is hearty, zesty, and packed with beans, veggies, and spices! It’s perfect for warming up on a chilly day and gets even better when reheated.
Plus, it’s super easy to make in just one pot! I love adding a squeeze of lime on top—it gives it a fresh burst that makes each bite special. Enjoy with some crunchy bread!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but avocado oil or coconut oil works well too. Just choose one with a high smoke point for better cooking results!
Onion: Yellow onions are my go-to for their sweetness. However, you can use red onions for a bit more color or green onions for a milder flavor.
Peppers: Feel free to swap bell peppers for any color you like, or even use poblano peppers for a bit more kick. If you want to skip the spice, remove the jalapeño!
Beans: Black and kidney beans are perfect, but you can also use pinto beans or navy beans. Canned beans save time, but dried beans can be used too; just soak and cook them beforehand!
Spices: The spice mix gives the chili its character. If you don’t have smoked paprika, regular paprika or chili powder can work! Adjust the cayenne to your heat preference.
How Do I Get the Best Flavor from My Chili?
Cooking your chili slowly allows the flavors to blend beautifully. Here are some tips to make your chili delicious:
- Start by sautéing your onions and garlic until fragrant to build a flavor base.
- Don’t rush when toasting spices—just cook them for a minute to unlock their flavors.
- Be sure to let the chili simmer for at least 30-40 minutes. The longer it simmers, the better it tastes!
- Taste as you go and adjust with salt, pepper, or sweetness using maple syrup.
- Don’t forget the lime juice at the end! It really brightens the dish.
How to Make Delicious Vegan Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced (plus extra sliced for garnish)
- 2 (14 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 teaspoon maple syrup or sugar (optional, to balance acidity)
- Nutritional yeast for topping (optional)
- Vegan sour cream or cashew cream for topping
- Fresh lime wedges, for serving
How Much Time Will You Need?
This vegan chili requires about 10 minutes for preparation and 30-40 minutes to cook, for a total of about 50 minutes. It’s the perfect meal that is quick to make and will warm you right up!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion, minced garlic, green and red bell peppers, along with the diced jalapeño. Cook these vegetables, stirring occasionally, for about 5-7 minutes until they are soft and fragrant.
2. Add the Spices:
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper (if you’re using it). Season with salt and black pepper to taste. Cook this mixture for about 1 minute, allowing the spices to toast and enhance their flavors.
3. Combine with Tomatoes and Broth:
Next, add in the diced tomatoes (with their juices), tomato paste, and vegetable broth. Stir everything together until well combined. This is where the chili starts coming together!
4. Incorporate the Beans and Corn:
Now, it’s time to add the drained black beans, kidney beans, and corn to the pot. Mix everything well, ensuring the beans and corn are evenly distributed throughout the chili.
5. Simmer the Chili:
Bring the chili to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes. Stir occasionally to avoid sticking, until the chili thickens and all the flavors meld beautifully.
6. Adjust and Serve:
Taste the chili and adjust the seasoning, adding more salt, pepper, or a teaspoon of maple syrup if it needs a touch of sweetness. Serve the chili hot, topped with vegan sour cream or cashew cream, a sprinkle of nutritional yeast, and some sliced fresh jalapeño for that extra kick.
7. Garnish:
Don’t forget to serve your bowls with fresh lime wedges on the side! A squeeze of lime right before you dig in adds a delightful tang.
Enjoy your delicious, hearty, and satisfying vegan chili with tortilla chips, cornbread, or a slice of your favorite crusty bread!
Can I Use Different Beans in This Chili?
Absolutely! While black and kidney beans are delicious, you can substitute with pinto, navy, or even chickpeas. Just make sure to rinse and drain any canned beans you use.
Can I Make This Chili in Advance?
Yes! You can prepare the chili ahead of time, as it tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Just reheat when ready to serve!
What Should I Serve with Vegan Chili?
Vegan chili is perfect on its own, but pairing it with cornbread, tortilla chips, or a fresh salad adds nice variety. A dollop of vegan sour cream and some avocado slices also make great toppings!
How Can I Make This Chili Spicier?
If you want to up the heat, add more jalapeño or even some chopped serrano peppers. You can also increase the cayenne pepper or include a dash of hot sauce to your bowl before serving!