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Bowl of hearty vegan chili loaded with beans and vegetables
Michonne Zendaya

Vegan Chili Recipe

This Easy Vegan Chili is a hearty, one-pot recipe made with beans, veggies, and warming spices. Perfect for a satisfying and healthy plant-based meal that’s easy to prep and freezer-friendly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil (or water for oil-free)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 cup corn kernels (fresh or frozen)

Equipment

  • large pot
  • wooden spoon
  • knife for chopping vegetables
  • measuring cups and spoons

Method
 

  1. Heat the oil in a large pot over medium heat. Add onion and sauté for 3-5 minutes until translucent.
  2. Add garlic, red and green peppers. Cook for another 3-4 minutes, stirring occasionally.
  3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.
  4. Add diced tomatoes, tomato sauce, black beans, kidney beans, pinto beans, vegetable broth, and corn. Stir well.
  5. Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally.
  6. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Notes

For extra richness, stir in a spoonful of nut butter or cocoa powder. This chili tastes even better the next day. It freezes well and is great for meal prep.