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.
Servings: 4 servings
Calories: 380kcal
Cost: 1
Equipment
- large pot
- wooden spoon
- knife for chopping vegetables
- measuring cups and spoons
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)
Instructions
- Heat the oil in a large pot over medium heat. Add onion and sauté for 3-5 minutes until translucent.
- Add garlic, red and green peppers. Cook for another 3-4 minutes, stirring occasionally.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.
- Add diced tomatoes, tomato sauce, black beans, kidney beans, pinto beans, vegetable broth, and corn. Stir well.
- Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally.
- 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.