Vegan Chili Recipe
Cozy up with this easy vegan chili recipe—hearty, healthy, and full of flavor. Perfect for meal prep, dinner, or weeknight comfort food!
Ingredients
- 1 tablespoon olive oil or veggie broth for oil-free
- 1 medium onion diced
- 3 –4 garlic cloves minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup corn fresh, canned, or frozen
- 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 can 15 oz diced tomatoes
- 1 can 6 oz tomato paste
- 1 cup vegetable broth add more for thinner chili
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon lime juice optional, for brightness
- Optional: 1/4 teaspoon cayenne pepper or 1 chopped jalapeño for heat
Instructions
- Warm the olive oil in a large pot over medium heat until it’s gently heated through. Add the diced onion and garlic. CSauté until tender and aromatic, approximately 3–5 minutes.
- Stir in the chopped bell peppers and corn. Cook for 2–3 minutes. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices for 30 seconds.
- Add black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Stir in lime juice if using. Taste and adjust seasoning as needed.
- Top with avocado, cilantro, vegan sour cream, or crushed tortilla chips if desired.
Notes
- Storage: Can be stored in the fridge for up to 5 days. Freezer-friendly for up to 3 months.
- Spice level: Start mild and adjust heat to your liking with cayenne or jalapeño.
- Add-ins: Try adding quinoa or lentils for extra protein and texture.
- Oil-Free Version: Sauté onions and garlic in water or broth instead of oil.