I make this vegan chili when I want bold, hearty flavor without fuss, and it always disappears fast. It is thick, healthy, a little spicy, and secretly simple.
I’m obsessed with this easy vegan chili because it actually tastes bold, not “good for vegan.” I love the thick, saucy bite, the little kick that sneaks in, and the way kidney beans make every spoonful feel loaded without being heavy. And the tomato paste gives it that deep, almost slow-cooked flavor I crave on nights when I want real dinner with zero drama.
A little spicy. Super satisfying.
I keep coming back to this one because it’s healthy but still tastes like I meant business. But honestly, I’d eat it for the flavor alone, no labels needed.
Every time.
Ingredients
- Olive oil helps the veggies soften and gives everything a cozy, rich start.
- Onion brings sweet, savory flavor that makes chili taste like chili.
- Bell peppers add color, a little crunch, and natural sweetness.
- Carrots sneak in extra veggies and mellow sweetness.
Basically, they just work.
- Garlic makes the whole pot smell amazing, and you’ll want extra.
- Tomatoes give the chili body, tang, and that saucy comfort-food vibe.
- Beans bring protein, fiber, and the hearty bite that keeps you full.
- Vegetable broth loosens everything up without making it taste watered down.
- Chili powder and cumin bring warmth, depth, and classic smoky-spiced flavor.
- Smoked paprika adds that subtle campfire thing without needing any meat.
- Cayenne gives heat, so you can keep it gentle or make it feisty.
- Maple syrup or brown sugar balances the tomatoes.
Plus, it’s not weird.
- Corn adds little pops of sweetness if you’re into that cozy chili moment.
- Lime and cilantro make each bowl taste brighter, fresher, and less heavy.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 2 bell peppers, any color, diced (about 2 cups)
- 2 medium carrots, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
- 1 15-ounce can crushed tomatoes or tomato sauce
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 2 cups low sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1 tablespoon maple syrup or brown sugar
- Salt, 1 to 1 1/2 teaspoons, to taste
- Freshly ground black pepper, 1/2 teaspoon
- 1 bay leaf (optional)
- 1 cup frozen or fresh corn (optional)
- Juice of 1 lime (optional, for serving)
- Fresh cilantro, chopped, for garnish (optional)
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add 1 large diced yellow onion, 2 diced bell peppers, and 2 diced medium carrots; cook, stirring occasionally, until softened, about 6 to 8 minutes.
2. Add 4 minced garlic cloves and 2 tablespoons tomato paste; cook 1 to 2 minutes until fragrant and tomato paste darkens slightly.
3. Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 to 1/2 teaspoon cayenne pepper. Cook 30 seconds to bloom the spices.
4. Pour in one 28-ounce can diced tomatoes and one 15-ounce can crushed tomatoes or tomato sauce, scraping any browned bits from the pot.
5. Add 1 15-ounce can each of drained and rinsed kidney beans, black beans, and pinto beans.
6. Pour in 2 cups low sodium vegetable broth, add 1 tablespoon maple syrup or brown sugar, 1 to 1 1/2 teaspoons salt to taste, 1/2 teaspoon freshly ground black pepper, and 1 bay leaf if using. Stir to combine.
7. Bring to a simmer, then reduce heat to low and let simmer gently, uncovered or partially covered, for 25 to 35 minutes, stirring occasionally, until flavors meld and chili thickens.
8. In the last 5 minutes of cooking stir in 1 cup frozen or fresh corn if using, and adjust seasoning with additional salt, pepper, or cayenne as desired. Remove and discard the bay leaf.
9. Finish by stirring in juice of 1 lime if using to brighten the flavors.
10. Serve hot, garnished with chopped fresh cilantro if desired. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Equipment Needed
1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Can opener
6. Colander or fine mesh strainer (for draining and rinsing beans)
7. Measuring cups and measuring spoons
8. Ladle or large serving spoon
9. Citrus juicer or small reamer (for lime)
10. Bowl or container for holding prepped ingredients
FAQ
Easy Vegan Chili Recipe Substitutions and Variations
- Olive oil: use avocado oil, canola oil, or light vegetable oil for sautéing.
- Yellow onion: substitute shallots, leeks (white part only), or 1/2 cup extra diced bell pepper plus extra garlic.
- Bell peppers: replace with diced zucchini, mushrooms, or extra carrots for similar texture and bulk.
- Kidney/black/pinto beans: swap with cooked lentils, chickpeas, or 2 cups textured vegetable protein rehydrated for a different protein texture.
Pro Tips
1. Bloom the spices in oil after the tomato paste step for maximum depth. Cook them just 30 to 60 seconds until they smell fragrant and the oil looks a bit glossy. That little step makes the chili taste more complex without extra work.
2. For a thicker, richer texture, remove about a cup of the chili near the end of cooking, mash it with a potato masher or fork, then stir it back in. It will naturally thicken the pot and help bind everything together without adding flour or cornstarch.
3. Use a mix of fresh and roasted aromatics when you can. If you have a roasted bell pepper or fire roasted tomatoes on hand, add a cup to the pot for smoky sweetness. Also sauté the carrots until they start to caramelize to boost sweetness and balance the heat.
4. Finish with acid and a touch of sweetness to make the flavors sing. A squeeze of lime and the tablespoon of maple syrup in the recipe sharpen and round the chili. If serving later, reheat gently and taste for a final splash of lime before plating.
Easy Vegan Chili Recipe
I make this vegan chili when I want bold, hearty flavor without fuss, and it always disappears fast. It is thick, healthy, a little spicy, and secretly simple.
6
servings
296
kcal
Equipment: 1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Can opener
6. Colander or fine mesh strainer (for draining and rinsing beans)
7. Measuring cups and measuring spoons
8. Ladle or large serving spoon
9. Citrus juicer or small reamer (for lime)
10. Bowl or container for holding prepped ingredients
Ingredients
-
1 tablespoon olive oil
-
1 large yellow onion, diced (about 1 1/2 cups)
-
2 bell peppers, any color, diced (about 2 cups)
-
2 medium carrots, diced (about 1 cup)
-
4 cloves garlic, minced
-
2 tablespoons tomato paste
-
1 28-ounce can diced tomatoes
-
1 15-ounce can crushed tomatoes or tomato sauce
-
1 15-ounce can kidney beans, drained and rinsed
-
1 15-ounce can black beans, drained and rinsed
-
1 15-ounce can pinto beans, drained and rinsed
-
2 cups low sodium vegetable broth
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1/2 teaspoon dried oregano
-
1/4 to 1/2 teaspoon cayenne pepper, to taste
-
1 tablespoon maple syrup or brown sugar
-
Salt, 1 to 1 1/2 teaspoons, to taste
-
Freshly ground black pepper, 1/2 teaspoon
-
1 bay leaf (optional)
-
1 cup frozen or fresh corn (optional)
-
Juice of 1 lime (optional, for serving)
-
Fresh cilantro, chopped, for garnish (optional)
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add 1 large diced yellow onion, 2 diced bell peppers, and 2 diced medium carrots; cook, stirring occasionally, until softened, about 6 to 8 minutes.
- Add 4 minced garlic cloves and 2 tablespoons tomato paste; cook 1 to 2 minutes until fragrant and tomato paste darkens slightly.
- Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 to 1/2 teaspoon cayenne pepper. Cook 30 seconds to bloom the spices.
- Pour in one 28-ounce can diced tomatoes and one 15-ounce can crushed tomatoes or tomato sauce, scraping any browned bits from the pot.
- Add 1 15-ounce can each of drained and rinsed kidney beans, black beans, and pinto beans.
- Pour in 2 cups low sodium vegetable broth, add 1 tablespoon maple syrup or brown sugar, 1 to 1 1/2 teaspoons salt to taste, 1/2 teaspoon freshly ground black pepper, and 1 bay leaf if using. Stir to combine.
- Bring to a simmer, then reduce heat to low and let simmer gently, uncovered or partially covered, for 25 to 35 minutes, stirring occasionally, until flavors meld and chili thickens.
- In the last 5 minutes of cooking stir in 1 cup frozen or fresh corn if using, and adjust seasoning with additional salt, pepper, or cayenne as desired. Remove and discard the bay leaf.
- Finish by stirring in juice of 1 lime if using to brighten the flavors.
- Serve hot, garnished with chopped fresh cilantro if desired. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
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: 536g
- Total number of serves: 6
- Calories: 296kcal
- Fat: 3.7g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 1.7g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 750mg
- Carbohydrates: 55g
- Fiber: 15g
- Sugar: 8g
- Protein: 11g
- Vitamin A: 2500IU
- Vitamin C: 43mg
- Calcium: 100mg
- Iron: 2mg