I’m sharing my Best Vegan Chili, a quick, cheap, veggie- and bean-packed recipe that layers savoury, spicy, sweet and tangy flavours and even works brilliantly in an Instant Pot or slow cooker with optional tofu or Gardein crumbles for extra chew.
I love testing chilis and this one might be my Best Vegan Chili yet. It’s bold but simple, full of veggies and beans so you honestly don’t miss meat.
I toss in a yellow onion that caramelises down and black beans for that chewy, comforting bite. The balance is weirdly perfect, savoury, spicy, sweet and tangy all at once so you keep sneaking tastes.
This Vegan Chili Recipe works for lunch or dinner, in the Instant Pot or slow cooker, and it’s cheap enough to make every week if you want. I swear you’ll be curious to try it.
Ingredients
- Onion: Adds sweet savory base, lots of fiber, low calories, helps depth when browned.
- Garlic: Tiny cloves pack big flavor, antimicrobial buzz, trace protein and immune boost.
- Red bell pepper: Bright sweet crunch, Vitamin C rich, adds color and natural sweetness to chili.
- Beans: Kidney black chickpeas give protein, lots of fiber, chewiness, keeps you full.
- Tomatoes: Canned diced give body, acidity balances sweet, source of lycopene and potassium.
- Spices: Chili cumin smoked paprika bring warmth and depth, low calories, lots of aroma.
- Tofu or gardein: Optional protein, absorbs spice, adds meaty texture, good for extra hearty chili.
- Corn: Sweet kernels add pop and texture, small carbs, kids usually love it.
- Vinegar or lime: A little vinegar or lime brightens flavors, adds tang, balances richness.
Ingredient Quantities
- 2 tbsp olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen or fresh corn (optional)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper, or to taste (optional)
- 2 tbsp tomato paste
- 2 cans (14 to 15 oz each) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar or maple syrup
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 to 2 tbsp apple cider vinegar or lime juice
- Salt and black pepper, to taste
- Optional: 8 oz firm tofu crumbles or 1 package (12 to 14 oz) gardein meatless ground
- Optional toppings: chopped cilantro, sliced green onions, avocado, vegan sour cream, lime wedges
How to Make this
1. Heat 2 tbsp olive oil in a large pot over medium heat, add the diced onion and cook until soft and starting to brown, about 5 to 7 minutes; toss in the garlic for the last 30 seconds so it does not burn.
2. Add diced red pepper, carrots and celery and cook another 5 minutes until they start to soften, stir in the optional corn if using and let it warm through.
3. Push the veggies to the side and add the chili powder, cumin, smoked paprika, dried oregano and cayenne if you like heat; toast the spices for 30 seconds to bloom the flavors, then stir in 2 tbsp tomato paste and cook 1 minute to deepen the tomato taste.
4. Pour in the 2 cans diced tomatoes with their juices, 1 cup vegetable broth, 1 tbsp soy sauce or tamari and 1 tbsp brown sugar or maple syrup, stir everything together and scrape up any browned bits from the bottom of the pot.
5. Add the drained and rinsed kidney beans, black beans and chickpeas; if you want a meaty chew add the tofu crumbles or gardein meatless ground now. If using tofu crumbles, press and crumble them first and brown in a separate pan until a little crispy for best texture.
6. Bring to a simmer, reduce heat to low and let cook gently 20 to 30 minutes uncovered so it thickens and the flavors marry, stirring now and then; longer simmer = better flavor.
7. Taste and finish with 1 to 2 tbsp apple cider vinegar or lime juice, then season with salt and black pepper to taste; adjust sweetness, heat or acidity as needed, another splash of soy sauce or more brown sugar will fix balance.
8. If using an instant pot: use sauté to do steps 1 to 4, then add beans and extras, seal and pressure cook 10 minutes with a natural release for 10 minutes. For slow cooker: after step 4 transfer to slow cooker and cook low 4 to 6 hours.
9. Serve hot with optional toppings like chopped cilantro, sliced green onions, avocado, vegan sour cream and lime wedges. Leftovers freeze great, and the chili often tastes even better the next day.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven, for sautéing and simmering, big enough for the whole batch
2. Large skillet or frying pan, to brown tofu crumbles if you use them
3. Chef’s knife, for dicing onion, pepper, carrots and celery
4. Cutting board
5. Wooden spoon or heatproof spatula, for stirring and scraping browned bits
6. Measuring cups and measuring spoons, for broth, spices, tomato paste, etc
7. Can opener and a colander or fine-mesh strainer, to drain and rinse beans
8. Ladle or large serving spoon and bowls for serving, plus tongs or a spoon to finish toppings
FAQ
Best Vegan Chili! Recipe Substitutions and Variations
- Olive oil
- Avocado oil, high smoke point and neutral flavor, good for browning
- Canola or vegetable oil, cheap and neutral if you dont have avocado
- Light olive oil or grapeseed oil, milder taste and ok for higher heat
- Chili powder
- Ancho or pasilla chile powder, milder smoky chili flavor
- Smoked paprika plus a pinch of cayenne, keeps smokiness and heat control
- Chipotle powder, if you want a smoky spicy kick
- Kidney beans
- Pinto beans, similar texture and flavor in chili
- Cannellini or navy beans, creamier if you like a softer bite
- Cooked brown or green lentils, for a more stew like texture and extra protein
- Optional tofu crumbles / meatless ground
- Crumbled tempeh, nuttier and holds up well when browned
- Finely chopped cremini or button mushrooms, meaty texture and umami
- Cooked lentils or TVP (textured vegetable protein), both add bulk and absorb spices
Pro Tips
1. Press and crisp the tofu or meatless crumbles in a separate pan first dont just toss them in with the sauce or theyll go mushy. Cook till a bit browned, then fold in near the end so you keep that meaty bite.
2. Bloom the spices in hot oil but watch them, they go from fragrant to burnt fast. Toast about 30 seconds, then stir in a little tomato paste or a splash of broth to pull up the browned bits off the pan for extra depth.
3. For body and texture mash about a cup of the beans against the pot side as it simmers or puree half the chili and stir it back in. It thickens naturally and makes a nicer mouthfeel than just simmering forever.
4. Finish with acid and small adjustments at the end dont dump everything at once. Add your vinegar or lime last, then tweak salt, sweetness or umami in tiny amounts. A little soy or a teaspoon of miso dissolved in broth will fix flatness way better than more spices.
Best Vegan Chili! Recipe
I’m sharing my Best Vegan Chili, a quick, cheap, veggie- and bean-packed recipe that layers savoury, spicy, sweet and tangy flavours and even works brilliantly in an Instant Pot or slow cooker with optional tofu or Gardein crumbles for extra chew.
6
servings
282
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven, for sautéing and simmering, big enough for the whole batch
2. Large skillet or frying pan, to brown tofu crumbles if you use them
3. Chef’s knife, for dicing onion, pepper, carrots and celery
4. Cutting board
5. Wooden spoon or heatproof spatula, for stirring and scraping browned bits
6. Measuring cups and measuring spoons, for broth, spices, tomato paste, etc
7. Can opener and a colander or fine-mesh strainer, to drain and rinse beans
8. Ladle or large serving spoon and bowls for serving, plus tongs or a spoon to finish toppings
Ingredients
-
2 tbsp olive oil
-
1 large yellow onion, diced (about 1 1/2 cups)
-
3 garlic cloves, minced
-
1 large red bell pepper, diced
-
2 medium carrots, diced
-
2 celery stalks, diced
-
1 cup frozen or fresh corn (optional)
-
2 tbsp chili powder
-
1 tbsp ground cumin
-
1 tbsp smoked paprika
-
1 tsp dried oregano
-
1/2 tsp cayenne pepper, or to taste (optional)
-
2 tbsp tomato paste
-
2 cans (14 to 15 oz each) diced tomatoes, undrained
-
1 cup vegetable broth
-
1 tbsp soy sauce or tamari
-
1 tbsp brown sugar or maple syrup
-
1 can (15 oz) kidney beans, drained and rinsed
-
1 can (15 oz) black beans, drained and rinsed
-
1 can (15 oz) chickpeas, drained and rinsed
-
1 to 2 tbsp apple cider vinegar or lime juice
-
Salt and black pepper, to taste
-
Optional: 8 oz firm tofu crumbles or 1 package (12 to 14 oz) gardein meatless ground
-
Optional toppings: chopped cilantro, sliced green onions, avocado, vegan sour cream, lime wedges
Directions
- Heat 2 tbsp olive oil in a large pot over medium heat, add the diced onion and cook until soft and starting to brown, about 5 to 7 minutes; toss in the garlic for the last 30 seconds so it does not burn.
- Add diced red pepper, carrots and celery and cook another 5 minutes until they start to soften, stir in the optional corn if using and let it warm through.
- Push the veggies to the side and add the chili powder, cumin, smoked paprika, dried oregano and cayenne if you like heat; toast the spices for 30 seconds to bloom the flavors, then stir in 2 tbsp tomato paste and cook 1 minute to deepen the tomato taste.
- Pour in the 2 cans diced tomatoes with their juices, 1 cup vegetable broth, 1 tbsp soy sauce or tamari and 1 tbsp brown sugar or maple syrup, stir everything together and scrape up any browned bits from the bottom of the pot.
- Add the drained and rinsed kidney beans, black beans and chickpeas; if you want a meaty chew add the tofu crumbles or gardein meatless ground now. If using tofu crumbles, press and crumble them first and brown in a separate pan until a little crispy for best texture.
- Bring to a simmer, reduce heat to low and let cook gently 20 to 30 minutes uncovered so it thickens and the flavors marry, stirring now and then; longer simmer = better flavor.
- Taste and finish with 1 to 2 tbsp apple cider vinegar or lime juice, then season with salt and black pepper to taste; adjust sweetness, heat or acidity as needed, another splash of soy sauce or more brown sugar will fix balance.
- If using an instant pot: use sauté to do steps 1 to 4, then add beans and extras, seal and pressure cook 10 minutes with a natural release for 10 minutes. For slow cooker: after step 4 transfer to slow cooker and cook low 4 to 6 hours.
- Serve hot with optional toppings like chopped cilantro, sliced green onions, avocado, vegan sour cream and lime wedges. Leftovers freeze great, and the chili often tastes even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 434g
- Total number of serves: 6
- Calories: 282kcal
- Fat: 5.5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.3g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 830mg
- Carbohydrates: 50g
- Fiber: 10g
- Sugar: 5g
- Protein: 10g
- Vitamin A: 3000IU
- Vitamin C: 40mg
- Calcium: 50mg
- Iron: 2mg