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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
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
This recipe is naturally low in fat so keeping the oil helps keep this chili rich and flavorful. If you must omit it, add some cashew sour cream or avocado to the finished dish.
Yes! As written, this chili doesn’t contain any ingredients derived from wheat or gluten.
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.
Vegan Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion sliced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- 14 oz black beans canned and drained
- 14 oz pinto beans canned and drained
- 14 oz canned tomatoes diced
- 3 small sweet potatoes cubed
- 1 small red bell pepper sliced
- 2 small carrots chopped
- 1 cup vegetable broth
- 1 teaspoon salt
Instructions
- Heat oil in a Dutch oven or deep pan over medium heat. Add the onion and garlic and cook until fragrant. Add the taco seasoning and cook for 30 seconds.
- Add the remaining ingredients and cover the pot and let everything simmer for at least two hours or up to four hours.
- Give everything a good stir, add more salt as needed, and serve with your favorite toppings.
I cannot believe this is vegan dish. Very good. I never made chilli before.
Arman, you are a wonder! I love following your recipes, and often make them with a twist. I have just given myself permission to do that with this one. i have a friend who is not only vegan but also keto, which is not too easy to find good recipes to fill the guy up! He is a big eater! So this one, with the beans changed out for different mushrooms, and I added some chili powder besides the taco seasoning, and I may add the Tofu chunks as you suggest also.
I so appreciate how easily many of your recipes are to change up. If you feel like a challenge sometime, I would love to see you create a Keto-vegan category. Whew!! But if anyone can, you are the man!
Love you bunches from Mexico,
Joy
I am assuming the large T means tablespoon?
Hi Rod! 🙂 It sure is!
Chili is one of those foods that I love but don’t make nearly often enough. Just like soup. Love that stuff too, but I forget how much I like it because I’m not usually willing to put in the work to make it. Then I have some while I’m out somewhere and wonder why I don’t eat it more. I miss living at home when my mom would almost ALWAYS have a delicious soup on hand. This cooking for yourself stuff is for the birds…
Haha for the birds. Well, those birds are damn talented. Send them over to me please.
Poor poor kangaroos… if you can open the freezer without getting hit by a flying pack of chicken my “portion” has a mysterious bag labeled greens (I think it’s chard and a ton of kale from the summer) and a baggie of lentil soup.
No! Happy happy kangaroos! Delicious kangaroos!
Hah, I love your mom for wanting to call her lamb roast vegan! One time, when I was at my mom’s for dinner, I didn’t feel like eating any of the meat dishes. All of a sudden, she asks me in this worried voice, “are you vegan now”? I’m like, no, I am your daughter, after all.
You know what goes well with this delish chili? Marble rye!
OH MARBLED RYE.
You are NOT her daughter. I am totally linking her to your ‘baked’ potsticker recipe. You brought ME shame. She probably will disown you!
My parents are good cooks and will make/eat just about anything! Growing up we did eat way too much barbecued chicken breast though.
Right now I have a huge costco sized box of edamame beans that i keep forgetting to eat. Oh – I also have filet mignon ☺ I don’t like steak but my husband loves it. I have never tried kangaroo – I am not sure I would like it.
I think you should totally fry up the steak for yourself 😉
I make my chili in a very similar way. Two “extra” ingredients I mix in at the end are cocoa powder and PB. The take the flavor to another level!
NO WAY! Actually, I swear I remember reading it on your blog a while back and being in awe!
Kangaraoo sausages?! Are those a real thing? I’m scared. My fam still loves their meat, but they also beg me to make them vegan creations whenever I come home to visit. Winning!
YES. Alchemy needs to stock it. I think your family are more awesome than you. Well, you’re mum at least. Say hi from me please.
Love the idea of curry in chili!! YUM!!!
Brittany, I throw curry in everything. Tomorrow- oatmeal. 😉
All I really have to say about this is… your first vegan recipe AND meeting me all in the same couple of days? Too big of a fan of this. And I need to make it. And eat it with kale 😉 (obvi…) Safe flight home todayyyy get your booty back here asap!
I know, right. You’re Kale-ing me. I mean, you’re killing me.
My booty needs to be there. Yesterday.
oh yes! so perfect for a poor college student! AKA moi! saving this recipe for when i move into my apartment!!!
YES! I can’t wait to see what new recipes you guys come up with!
Kangaroo sausage!?!? That frightens me. This chili however does not. I’ve had giant pots of chili in my fridge for the last couple months with all of this goodness and also with quinoa. My mom has a good idea about nutrition, my dad…kinda? Which is funny because he is a doctor, but let’s be real most doctors sadly don’t know shit about nutrition.
It’s so good- promise! This chili took forever to finish. I snapchatted it to everyone…at breakfast time!
i actually think that vegan chili can be heartier than that with beef or chicken. Maybe it’s the fiber? Either way, this looks good!
p.s. when you move to US bring us some Kangaroo sausage!
Buddy, I’m bringing you all form of kangaroo (without appearing on Border Security).
well my parents always tell me they ate baked chicken, brown rice, and some sort of salad while in reality, its chicken curry (in creamy sauce), white rice pilaf with nuts and butter, and vegetables…and they never tell me about desserts.. i have banana slices in my freezer.
That is the best. You’re parents are amazing.
Your sister’s beef demands are way too funny! Had me cracking up. This chili sounds delicious! If I wasn’t vegetarian I’m sure I would love kangaroo sausages too. I remember visiting Australia when I was a child and trying kangaroo. I thought it tasted a bit like beef, but I could be wrong 😛
Gen! i’m back on home soil and miss Toronto and ‘Merica!
YOU CAME TO AUSTRALIA? Come again so we can hang out.
Cool idea to add curry to chili! I’ve never heard of doing that before.
I’m not too picky about protein – I like pretty much everything! It’s my family who are the picky ones haha. So for family dinners we’re pretty much limited to chicken, beef, and pork, which are the only proteins we can all agree on. I’ve offered to cook them all up some tofu but they turned me down. 😛
I ONLY have cool ideas. Duh!
I love that your not picky- Now I can bring you kangaroo jerky!
Right now my freezer has way too many popsicles because they had a sale on them and Darryl bought them at the end of the summer. But who wants to eat popsicles now that it is cold out? No one. This chili looks awesome, Arman! I would love this today for lunch!
I think it would be criminal for you and the boys not to polish them off..before Thanksgiving! Maybe make popsicle soup? (I totally didn’t do that as a kid….)
My freezer and my families freezers very much differ too.
I actually think I prefer vegan chilli to meat chilli, I just love the heartiness of the beans.
Dude, I had to add kangaroo after the third bowl..then again, I made enough to feed a damn army!
This looks so hearty! Love the curry powder you added. I’ve got to try that.
Thanks, Jeanette- I’ve been going crazy adding it to everythng. Maybe I should add it to your chocolate cake 😉
Haha! Isn’t it funny how our taste buds and eating habits change once we move out of our parents’ house? I still get a craving every now and then for good ole homestyle comfort food, though. And this chili looks craveable…as in, I’m craving it today. You got out of town just in time, too…because it’s flippin’ cold in New York now!
Argh! Next time I come-
a) It will be Summer
b) just kidding, it will be halloween and you will have received a Cabot shipment and I will knock on your door a few times. By a few, I mean 30.
So easy and classic! I love to make a big batch of chili and have it ready for dinner all week long 🙂 And I love your commentary in this! haha. Have a good day!
Thank you! I kind of made wayyy too much. Everyone I have on snapchat saw it multiple times. for BREAKFAST.
LOLing at the “bacon to top my steak with”…. I think you’re basically describing me. MEAT LOVERS UNITE. I’ve never tried kangaroo (didn’t even know that was a thing 😯 ) but it sounds interesting… the most exotic I get is octopus/sea urchin/moose. Anywhooooo this looks good enough to forsake my much-loved meat for! I love me some warm chili on a frigid 65F Californian day. Brrrrrrr
This is why we needed to hang out buddy!
Also, your weather was amazing- I was practically shirtless (shirtless with a jacket).
mmm…chili. I made a vegan chili a few weeks ago – I should do it again. Especially considering how damn cold it is here. As for my parents nutritional knowledge…decent, I suppose? although if I asked either of them about eating paleo or vegan, they’d probably ask if cheese was acceptable.
in my freezer…ice cream?
Look at us- two of perhaps the biggest meat eaters in blog world going all vegan!
Why do you still have ice cream in your freezer?
Where’s the meat, Arman?? I thought your mum’s lamb roast qualified as vegan food 😉 .Okay, back to being real: I’m happy to see some legume-lovin’ on your blog and that looks like a nice basic hearty chili. I’d say I’m quite picky about my protein choices because I will only buy a certain brand of chickpeas. Sure, I’ve bought others before but they disappointed.
My parents’ nutritional knowledge is sufficient for their needs, I’d say. Meaning they don’t stress about anything but naturally gravitate towards healthier food. They wouldn’t pass the test of identifying dishes as paleo or not, though :D. Not a big deal for me.
My mum makes this amazing Persian dish which is based off a gravy and chickpeas..and a huge lamb shank!
Ha. I’m not the biggest into Vegetarian and Vegan food but this looks good, simple and easy. Nothing appeals to me more on a cold day than chili and soup.
It screams Cold weather, doesn’t it!
The “Best” Vegan Chili – quite a daring choice of word! It looks good but I hope it measures up to its title 😛
Hahaha ANGELA! I love it when you comment- hope you’re well. This chili actually tastes like lies.
That sounds delicious- curry powder is such a great flavor. I’ve never heard of it in a chili before, but why not?
My dad and I were the only ones who liked seafood other than salmon and whitefish at my house too– when I would come home from college, he would always take me to the seafood shop, and we would buy scallops, crap legs, clams, you name it, and have a seafood fest– while my mom enjoyed her chicken 🙂 Because he liked having someone to enjoy it with!
Right? I’ve been obsessed with adding it to absolutely everything! Our mums are clearly missing out- they would probably be very good friends!
Your Mum is so hilarious – love it.
This chilli looks right up my street. Super simple but tasty.
I find when you simmer those pesky legumes for ages they are much less harsh on the digestion!
YES! So true- even moreso if you use the canned one which are damn processed 😉
Wait, do people really eat kangaroo?? I have never heard of such a thing. This chili looks super good though…no kangaroo though 🙂
YES! Haha, I love it… 😉
Arman this recipe is perfect for the chilly day’s we have been having here in the US! Your mom sounds hilarious 🙂 Your freezer sounds like mine! Full of homemade treats! Thanks for sharing!
No worries! I kind of want to come to your place for Thanksgiving!
Always ESSENTIAL to have a good bean filled chili recipe 😉
My family was never a big MEAT eating family, so we really only ever eat chicken and fish (but not my mom…she has a seafood allergy!) So I am always introducing them to the wonderful plant protein out there instead!
Haha, I should have made it beanless…it would have been bloody curry marinara sauce then!
Haha your mum is the best! Please veganise her lamb roast 😉 just kidding.
I like that the recipe seems do easy and has relatively few ingredients. Even I with my annoyingly busy schedule could make it!
I’m boring and only have frozen strawberries, green beans and chopped ginger in the freezer. As an excuse, it’s a tiny freezer!
I swear the chili in one of the pictures looks like a mug of hot chocolate with whipped cream on top on first sight 😀
Haha, I’ll have to ask her how she does it! It does look like hot chocolate, doesn’t it. I should trick someone with it!