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.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Can opener
- Measuring cups and spoons
Ingredients
- 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
Instructions
Sauté the Aromatics:
- 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:
- Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to release the flavors.
Build the Base:
- Add tomato paste and stir for another minute. Pour in crushed tomatoes and vegetable broth, mixing well.
Add Beans and Veggies:
- Stir in black beans, kidney beans, pinto beans, zucchini, and corn. Season with salt, pepper, and hot sauce if using.
Simmer:
- Reduce heat to low, cover, and simmer for 30–35 minutes. Stir occasionally to prevent sticking.
Taste and Adjust:
- Check seasoning and add more salt, pepper, or spice as desired.
Serve:
- Ladle chili into bowls, garnish with fresh cilantro, and serve with lime wedges.
Nutrition
Calories: 250kcal
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