Hearty Vegan Chili
Warm up with a comforting bowl of vegan chili. It’s packed with flavor and perfect for any occasion!
Total
45 min
Servings
4-6 servings
Level
Easy
Chili is a beloved dish that can be easily adapted for vegan eaters without sacrificing flavor. This hearty vegan chili is loaded with beans, vegetables, and spices, making it a satisfying meal for everyone.
Whether you're hosting a casual dinner or meal-prepping for the week, this recipe is simple, delicious, and sure to become a staple. It's perfect for chilly nights or when you’re craving something warm and comforting.
With straightforward ingredients and a one-pot method, you'll have a delicious meal on the table in no time. Get ready to enjoy a bowl of goodness that’s both nutritious and filling.
01What you'll need
Ingredients
16 items · 4-6 servings
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
02How to make it
Step-by-step
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Add the Vegetables
Add the bell pepper, carrots, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Spice It Up
Stir in the chili powder, cumin, smoked paprika, and cayenne pepper if using. Cook for 1-2 minutes until the spices are fragrant.
Combine with Beans and Tomatoes
Add the black beans, kidney beans, diced tomatoes, and vegetable broth. Stir everything together and bring to a simmer.
Simmer and Season
Reduce the heat to low and let the chili simmer for about 15 minutes, stirring occasionally. Season with salt and pepper to taste.
Serve and Enjoy
Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot.
03From our kitchen
Cook's tips
- Make this chili a day ahead to allow the flavors to deepen. Simply reheat before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.
- Feel free to swap in your favorite beans or veggies. Sweet potatoes and corn are excellent additions.
Cook's note
This vegan chili is versatile and adapts well to personal preferences. Adjust the spice level to suit your taste.
04Frequently asked
Questions & answers
Can I make this chili in a slow cooker?
Yes, you can! Sauté the vegetables and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What if I don’t have smoked paprika?
You can substitute regular paprika, though it may lack the smoky depth. Adding a touch of liquid smoke can help.
Is this recipe gluten-free?
Yes, this vegan chili is naturally gluten-free. Just ensure your broth and spices are certified gluten-free if needed.
Can I make this chili less spicy?
Absolutely! Simply omit the cayenne pepper and reduce the chili powder if you prefer a milder flavor.
What toppings go well with this chili?
Try adding avocado slices, vegan sour cream, or a sprinkle of nutritional yeast for extra flavor.
05Keep cooking
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