This easy vegan chili recipe is cozy, delicious, and only requires one pot.
Vegan chili is my quick and easy go-to recipe when I want lots of veggies and beans. This chili tastes delicious with my cheesy jalapeños cornbread muffins. I make this chili all the time during the fall and winter. Furthermore, It keeps me full for hours and I’m getting so much protein and fiber. Whoop Whoop!
Making this vegan chili brings back so many great memories from childhood. When I was little, my stepdad made the best chili in the family. I remember smelling the rich spices of cumin, garlic, and chili powder in the kitchen. The first time my mom introduced my siblings and me to my stepdad he made us chili for dinner. We had a great evening. The love I have for chili is still the same today.
What’s in this vegan chili recipe
- green bell pepper
- fresh garlic
- salt and black pepper
- chili powder
- smoked paprika
- fresh cilantro
- crushed tomatoes
- black beans & kidney
- vegetable broth
There are so many ways to make chili. However, I keep going back to this simple recipe because all the flavors work so well together. For the recipe, I kept it simple by using canned black and kidney beans. In addition, I used a can of crushed tomatoes (unsalted). For some extra spice, I added jalapeños. Garnished with cilantro. Also, I topped it off with bits of Daiya cheddar style cheese. This chili is hearty, smoky, easy, and so darn customizable. What’s not to love?
How to make this easy vegan chili
- To a large pot, add bell pepper, onion, salt, and black pepper. Cook and stir often.
- Add jalapeno, garlic, maple syrup, and spices to the pot. Saute for a few minutes.
- Stir in vegetable broth, scraping up any browned bits. Stir in drained beans, tomatoes, and corn. Simmer for 20 minutes. Uncover and continue to simmer until Chili reaches the desired outcome.
- Stir in cilantro and season with more spices, to taste.
- Serve with my cheesy jalapeños cornbread muffins.
More easy plant-based recipes you’ll love
- INSTANT POT LENTIL SOUP WITH VEGAN SAUSAGE
- SWEET POTATO SOUP WITH SPINACH & CHICKPEAS
- VEGAN PUMPKIN SOUP
The Best Easy Vegan Chili Recipe
- 1 Tbsp avocado oil (omit if avoiding oil)
- 1 medium green bell pepper (chopped fine)
- 1 small onion (chopped fine)
- 4 cloves of garlic
- salt and black pepper (to taste)
- 3 Tbsp chili powder
- 3 Tbsp cumin
- 2 Tbsp smoked paprika
- 2 Tbsp fresh cilantro minced (optional)
- 1 jalapeno diced (remove seeds for less heat)
- 1 Tbsp oregano optional
- 2 cans diced/crushed tomatoes (28 oz
- 1 can black beans 15 oz, drained
- 1 can kidney beans 15 oz, drained
- 1 Tbsp maple syrup optional
- 1 cup corn optional
- 1 cup vegetable broth or water
- 1 tbsp fresh lemon juice optional, brightens up the chili
- Heat oil in a large pot over medium heat. Once the oil is hot, add bell pepper, onion, salt, and black pepper. Cook and stir often, until vegetables are softened – about 5 minutes.
- Add jalapeno, garlic, maple syrup, and remaining spices to the pot. Saute for a few minutes.
- Next, stir in 1 cup of vegetable broth, scraping up any browned bits. Stir in drained beans, tomatoes, and corn. Bring to a boil. Cover and reduce heat to a simmer for 20 minutes, stirring occasionally. Uncover and continue to simmer for 5-10 minutes until Chili reaches your desired outcome.
- Stir in cilantro, lemon juice, and adjust seasonings as needed.
- Serve as is or garnish as desired. Leftovers can be stored in the fridge for up to 3-4 days, or store in the freezer for up to one month.