Vegan Chili Recipe

This Easy one-pot Vegan Chili is healthy, hearty, and perfectly cozy! Packed with beans and veggies, it’s high in fiber and protein.

Craving comfort food without meat or dairy? This vegan chili recipe is your answer.

Like butter beans or cauliflower casserole, It’s one of my family’s favorite meat-free dinners that is cheap to make and keeps everyone satisfied and happy, and that is saying a lot coming from a bunch of meat-eaters. And like any good curry or stew, the leftovers taste even better the next day.

Table of Contents

1. Recipe Highlights
2. Ingredients needed
3. How to make vegan chili
4. Alternative cooking methods
5. Recipe tips and variations
6. Storage instructions
7. Frequently asked questions
8. More cozy meat-free dinners to try
9. Vegan Chili Recipe (Recipe Card)

Recipe Highlights

• Made with healthy and hearty ingredients. What makes this chili the best is the wide variety of fresh vegetables and hearty beans in every bite. 
• It’s flexible. Turn up the heat, use the veggies you love, or change up the spices. I sometimes like to add some form of plant-based protein for extra staying power, like crumbled tofu or tempeh chunks. 
• A perfect freezer meal. Can you believe that this dish freezes well for up to 6 months? It’s the make-ahead and meal-prep recipe of your dreams!
• Perfect texture and flavor. The texture of this chili is super thick and hearty, with chunks of vegetables and plenty of beans. It’s savory, a little spicy, and thanks to the taco seasoning mix, a little bit smoky.
• Dietary friendly. Not only is this dish completely plant-based, but it’s also dairy-free.

Ingredients needed

This vegetarian chili recipe is so simple, and besides a bunch of veggies and pantry staples, there isn’t much else that is needed. Here is what you’ll need:

• Olive oil. For sauteing.
• Onion and garlic. Must-have aromatics for any good chili. For the garlic, I prefer using fresh cloves over the dried kind because the flavor is unmatched. 
• Taco seasoning. I used a store-bought mix, but if you have time, you can definitely make your own. If you do the latter, make sure it has plenty of smoked paprika and ground cumin in it. 
• Black beans. The first of the two beans used in this vegetarian chili! Black beans are packed with plant-based protein (15 grams per 1 cup) to help every serving keep you full for hours. Canned black beans work perfectly or you can use dried beans that you pre-cooked yourself.
• Pinto beans. This is the second type of healthy bean I love adding to the dish. They double the amount of protein and add an ultra-meaty texture.
• Tomatoes. Use canned diced tomatoes or chop fresh tomatoes yourself. I recommend adding an extra tablespoon of tomato paste to amp up the flavor if you use the latter. 
• Sweet potatoes. I love the sweet flavor these potatoes add to stews and soups. If you don’t have sweet potatoes, use white or red potatoes or diced butternut squash instead.
• Red bell pepper. These also add a nice sweetness! Feel free to use any color of bell pepper as a substitute.
• Carrots. Finely chopped. 
• Vegetable broth. To help loosen the consistency and add more flavor.
• Salt. For flavor.

Find the printable recipe with measurements below.

How to make vegan chili

What I love about this recipe is just how quick it is to put together. There is barely any prep time and the stove top takes care of all the hard work!

Step 1-Saute the aromatics: Heat the oil in a large pot or Dutch oven over medium-high heat. Once it’s hot, add the onion and garlic and cook until they’re fragrant. Sprinkle the taco seasoning over top and cook for another 30 seconds.

Step 2- Add everything else: Add the rest of the ingredients to the pot, stir well, and bring the chili up to a simmer. Place the lid on top and let the chili cook for a few hours.

Step 3- Serve: Give the finished chili a good stir, then taste and add more salt as needed. Ladle into bowls, serve with your favorite toppings, and enjoy!

Alternative cooking methods

Did you know you can make this chili in the Instant pot or slow cooker? It’s just as hand-off and needs little prep time.

Instant pot instructions: Start by sauteing onions, garlic, and veggies in the instant pot with oil. Next, add the beans, tomatoes, broth, and spices and give it a good stir. Now, close the lid and set the instant pot to high pressure for 8-10 minutes. Finally, allow the natural release for 10 minutes, before a quick release.

Slow cooker instructions: Saute the aromatics as normal before dumping them and the rest of the ingredients into the bowl of the crockpot. Cook on Low heat for 6 hours.

Recipe tips and variations

• Let it simmer. The chili needs to simmer for at least 2 hours or a maximum of 4 hours. You could serve the chili after about 45 minutes if you’re low on time but I find the flavors won’t be quite as deep and layered.
• Eat the next day. I’m telling you, the chili tastes even better after it chills overnight! This gives all of the flavors time to get to know each other and meld together. Just reheat a batch the next day and enjoy. Similarly, you can make a double serving and freeze one to enjoy later.
• Add more beans. I love this two-bean chili as-is but almost any type of bean can be used here. Try chickpeas, cannellini beans, great northern beans, kidney beans, etc.
• Add more protein. As mentioned earlier, I often like to add some plant-based protein to give the chili more heartiness and staying power. Crumbled firm tofu is always a good option, and I’ve also had success with vegan ground beef crumbles. 
• Turn up the heat. Make spicy vegan chili by adding a pinch of chili powder or cayenne pepper or swapping the red bell peppers for chipotle peppers or drizzle on some hot sauce. 
• Add toppings. Everyone knows the best part of a big bowl of chili is the toppings! Nothing beats a dollop of vegan sour cream, fresh corn, sliced red or green onions, avocado, crispy tortilla chips, fresh cilantro, and let’s not forget some vegan cheese on top. You can also serve this with a side of my vegan biscuits.

Storage instructions

To store: Keep the leftovers in an airtight container in the fridge for up to 2 weeks.

To freeze: This chili freezes well for up to 6 months. Keep it in an airtight container or sealed freezer bag, and let the individual servings thaw in the fridge before reheating. 

To reheat: Heat the individual servings or one big batch of leftover chili in a pot on the stove or the microwave until warmed through.

Frequently asked questions

More cozy meat-free dinners to try

• Dahl– Hearty, filling, and healthy to boot.
• Paneer tikka masala– My family’s favorite Indian takeout at home!
• Vegetable korma– Slow cooker or stovetop options.
• Chana masala– The BEST way to enjoy chickpeas.
• Eggplant curry– You won’t miss the meat in this curry.