Vegan Chili
Packed with flavor, this vegan chili proves you don’t need meat to make a satisfying meal.
What Makes a Vegan Chili Recipe Worth Repeating?
There are a thousand ways to make a good chili, but only a handful that make you pause mid-bite and think, I’m definitely making this again. This vegan chili recipe is exactly that. Over the years, I’ve played with dozens of versions—some smoky, some sweet, others piled with protein—but this one hits all the right notes. It’s hearty, flavorful, and deeply satisfying, even for the most devout meat-eaters in my life.
The best part? It’s built from pantry staples, ready in 40 minutes, and can stretch across a full week of dinners—or be the unexpected star at your next gathering.
What Do I Need to Make It?
This is a one-pot wonder, and you’ll only need a few kitchen basics:
- A chopping board
- A sharp knife
- A large saucepan
- And a serving dish for when everyone inevitably asks for seconds
The ingredient list is approachable, and chances are, you already have most of it on hand:
- Aromatic base: red onion, bell peppers, celery, and garlic
- Bold spices: chili powder, cumin, oregano, cayenne, turmeric
- Beans and tomatoes: red kidney beans, mixed beans, and lots of crushed tomatoes
- A few pantry heroes: olive oil, tomato puree, sea salt, and black pepper
- And for those of us who love toppings: think green onions, avocado, vegan sour cream, fresh herbs, lime wedges
How I Make It Work For Every Occasion
What I love most about this vegan chili recipe is how versatile it is. Need to stretch it into more servings? Add a splash of water or throw in a handful of cooked grains like quinoa or brown rice. Want to switch up the flavor? A pinch of smoked paprika gives it a smoky twist, or a spoonful of maple syrup adds balance if you like a touch of sweetness.
When I serve it, I treat the toppings like a build-your-own adventure. At home, I set out bowls of sliced green onions, diced avocado, fresh herbs, and vegan sour cream so everyone can customize their bowl. Sometimes I even spoon it over roasted sweet potatoes or use it as a topping for nachos—because why not?
Storing Leftovers (If There Are Any)
This recipe makes enough for a crowd, but if I’m lucky enough to have leftovers, I always tuck them away for busy weeknights. It keeps well in the fridge for a few days and freezes beautifully. I like to portion it into containers so I can reheat single servings when I need something quick, comforting, and filling.
I’ve also found it tastes even better the next day. The flavors have more time to mingle and deepen, making it one of those rare dishes that somehow improves overnight.
Vegan Chili
Ingredients
- 1 Tablespoon Olive oil
- 1 Medium Red onion diced
- 2 Bell peppers any color, chopped
- 3 Ribs Celery chopped
- 1 Teaspoon Garlic minced
- 3 Teaspoons Chili powder 1 teaspoon for a less spicy chili
- 1 Tablespoon Ground cumin
- 1 Teaspoon Dried oregano
- ½ Teaspoon Cayenne pepper
- ½ Teaspoon Turmeric
- ½ Teaspoon Sea salt
- 1/4 Teaspoon Ground black pepper
- 1 Tablespoon Tomato Puree
- 1 425g Can Red kidney beans, drained
- 2 425g Cans mixed beans, drained
- 3 425g Cans crushed tomatoes
- 250 Milliliters water
- Optional Toppings: sliced green onions diced avocado, vegan sour cream, chopped cilantro, lime wedges
Instructions
- Heat a large saucepan over medium heat with a little olive oil.1 Tablespoon Olive oil
- Add the diced red onion, bell peppers, and celery.1 Medium Red onion, 2 Bell peppers, 3 Ribs Celery
- Then cook for 5–7 minutes until softened, stirring occasionally.
- Stir in the minced garlic, chili powder, cumin, oregano, cayenne, turmeric, sea salt, and black pepper and tomato puree. Cook for 1 minute to toast the spices.1 Teaspoon Garlic, 3 Teaspoons Chili powder, 1 Tablespoon Ground cumin, 1 Teaspoon Dried oregano, ½ Teaspoon Cayenne pepper, ½ Teaspoon Turmeric, ½ Teaspoon Sea salt, 1/4 Teaspoon Ground black pepper, 1 Tablespoon Tomato Puree
- Add the kidney beans, mixed beans, crushed tomatoes, and water. Stir everything together.1 425g Can Red kidney beans, drained, 2 425g Cans mixed beans, drained, 3 425g Cans crushed tomatoes, 250 Milliliters water
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally. The chili should thicken slightly.
- Taste and adjust seasoning if needed. Add more salt, spice, or a splash of water for a thinner consistency.
- Serve hot with your favorite toppings.Optional Toppings: sliced green onions
Notes
- Want a smoky twist? Add a dash of smoked paprika.
- Prefer it milder? Skip the cayenne or start with just a pinch.
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
- Great as a main dish, chili dog topping, or spooned over baked potatoes or rice.
Nutrition
Why You’ll Want to Make It Again and Again
If you’ve ever thought vegan food was boring or too light to be satisfying, this vegan chili recipe will change your mind. It’s cozy, colorful, and packed with bold, crave-worthy flavor. Best of all, it’s low-effort and high-reward—the kind of recipe you can rely on, week after week.
When you’re ready to round out your meal, don’t forget to check out my favorite side dishes—lime coriander rice is fresh and zesty, while garlic bread is the perfect crispy, comforting companion to a hearty bowl of chili. Both pair beautifully and take the whole experience to the next level.
If you try this recipe, I’d love to see your creations. Tag me on social media @LoveFoodFeed and share how you made it your own. I always enjoy seeing your twists, toppings, and table spreads. Let’s keep cooking, connecting, and making comfort food—plant-based and beyond—together.
