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One-Pot Easy Vegan Chili

This One-Pot Easy Vegan Chili is best with simple ingredients. It's perfect for any night of the week.  
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 1 Tbsp coconut oil (omit if avoiding oil)
  • 1 medium green bell pepper (chopped fine)
  • 1 small onion (chopped fine)
  • 4 cloves 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 without seeds)
  • 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)
  • 3 Tbsp tomato paste
  • 1 Tbsp maple syrup (optional)
  • 1 cup corn (optional)
  • 1 cup vegetable broth (or water)


  • Heat oil in a large pot over medium heat until hot. Add bell pepper, onion, salt, and pepper. Cook and stir often, until vegetables are softened about 5 minutes. 
  • Add jalapeno, garlic, maple syrup, and spices to the pot. Saute for a few minutes and add vegetable broth if ingredients stick to the pot. 
  • 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 the desired outcome.
  • Stir in cilantro and season with more spices to taste. 
  • Serve as is or garnish as desired. Leftovers can be stored in the fridge for up to 3 days, and in the freezer for up to one month.


Optional Toppings: Jalapeno, Avocado, Vegan Sour Cream, Vegan Cheese, Nutritional Yeast, Cilantro or Parsley.