Best Homemade Vegan Chili Recipe You Must Try

Best Homemade Vegan Chili Recipe You Must Try

This homemade vegan chili is a satisfying meal that I guarantee you’ll not just enjoy but would always want to make regularly. It starts with a base of sauteed onions, bell peppers, carrots, and celery, this combination of ingredients is responsible for that classic chili aroma you’re used to and love.

The way I make my vegan chili at home, it’s usually easy to modify according to taste, I have also introduced that flexibility into this recipe. You can replace or even add certain ingredients you desire their taste, flavors and nutritional benefits, and they won’t greatly alter anything about this vegan chili. This is a great property for those who love to not just eat healthy but love to experiment with ingredients. The beans give it plenty of protein and make every spoonful filling, while the corn and vegetables add little pops of sweetness and crunch. If you like a thicker chili, you can mash a few beans with the back of your spoon before serving. It’s a simple trick that makes the broth velvety without adding anything extra.

At the end of the day, what brought you to this page is not how great this vegan chili is but rather how to make your own vegan chili at home, the recipe below is meant to put you through the steps.

Best Homemade Vegan Chili Recipe You Must Try

You're about to discover your favorite vegan chili recipe. This is the easiest yet most delicious vegan chili recipe ever.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 6 Servings

Course: Main Course

Cuisine: American, Mexican, Vegan

Calories: 250

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 tbsp olive oil or avocado oil
• 1 large onion diced
• 3 garlic cloves minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 zucchini diced (optional)
• 1 cup corn kernels fresh 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
• 2 cans 15 oz each crushed tomatoes
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp oregano
• Salt and black pepper to taste
• 1-2 tsp hot sauce optional, for spice
• Fresh cilantro chopped (for garnish)
• Lime wedges for serving

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board
• Knife
• Can opener
• Measuring cups and spoons

Method

 

Sauté the Aromatics:

1. Heat olive oil in a large pot over medium heat. Add diced onions, garlic, bell peppers, carrots, and celery. Cook for 5–7 minutes until softened.

Add the Spices:

1. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to release the flavors.

Build the Base:

1. Add tomato paste and stir for another minute. Pour in crushed tomatoes and vegetable broth, mixing well.

Add Beans and Veggies:

1. Stir in black beans, kidney beans, pinto beans, zucchini, and corn. Season with salt, pepper, and hot sauce if using.

Simmer:

1. Reduce heat to low, cover, and simmer for 30–35 minutes. Stir occasionally to prevent sticking.

Taste and Adjust:

1. Check seasoning and add more salt, pepper, or spice as desired.

Serve:

1. Ladle chili into bowls, garnish with fresh cilantro, and serve with lime wedges.

Nutrition

Calories: 250kcal

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