Easy Vegan Chili
on Nov 06, 2019, Updated Sep 03, 2026
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This easy vegan chili is hearty, flavourful and ready in 30 minutes. It’s made with simple pantry staples like beans, diced tomatoes, bell peppers and spices. It’s perfect for a quick weeknight meal with your favourite toppings or warm cornbread and great for freezin and meal prep too.
What Readers Are Saying
Super delicious! Made with some of your variations and allowed it to thicken before enjoying. Success from going to eating meat-based chilli with grated cheddar and avoid eating but a few of the beans to whole-food plant-based and eating this much beans in one meal without missing the meat or dairy
Why You’ll Love this Easy Vegan Chili
- Ready in 30 minutes. A quick and easy dinner made in one pot.
- Made with simple ingredients. Beans, vegetables, tomatoes and everyday spices make up this flavourful chili.
- Hearty and satisfying. Kidney and pinto beans provide plant-based protein and fiber.
- Big on flavor. Chili powder, cumin, oregano and a touch of cocoa powder create rich, savoury depth.
- Easy to customize. Make it mild or spicy, add your favorite vegetables, and pile on your favourite toppings.
- Vegan and gluten-free. A simple plant-based meal that works for a variety of dietary needs.
- Meal prep friendly. Tastes even better the next day so it’s a great choice for meal prep or batch cooking.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Olive oil: Use 2 tsp olive oil to sauté the vegetables or if you prefer an oil-free chili, you can omit the oil and use a splash of water or broth to cook.
- Onion: Yellow or white onion both work well.
- Bell peppers: I like using a mix of colors, but any bell pepper works.
- Garlic: Use 3–4 cloves to add savory depth and flavour.
- Spices: Chili powder, cumin and dried oregano provide the main flavour. Add red pepper flakes or cayenne for extra heat.
- Beans: A combination of kidney beans and pinto beans makes the chili hearty and satisfying. You can use any combination of beans like black beans, kidney beans, pinto beans or chickpeas.
- Tomato paste: Adds concentrated tomato flavor and helps give the chili a richer, deeper flavour.
- Diced tomatoes: Form the tomato base of the chili. You can use regular diced tomatoes or even better, fire-roasted diced tomatoes.
- Vegetable broth: Use any broth or stock you enjoy. Cubes or bouillon can be used.
- Cocoa powder: A small amount adds depth. Optional but recommended.
Variations
- Stir in 1 cup of canned or frozen corn at the end.
- Add up to 1 cup diced carrot with the rest of the veggies at the beginning.
- Use any combination of cooked beans or lentils, up to 3 cups total.
- For some heat, add 1 diced jalapeño with the rest of the veggies at the beginning.
- For chipotle chili, add 1-2 chopped chipotle peppers in adobo sauce when you add the spices.
How to Make Easy Vegan Chili
- Heat 2 teaspoons olive oil in a large pot over medium heat. Add the onion and bell pepper and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the garlic, chili powder, cumin, oregano and 1 tablespoon tomato paste. Stir well to coat the vegetables and cook for 1–2 minutes, until the garlic is fragrant and the tomato paste has darkened slightly.
- Add the beans, diced tomatoes, vegetable broth and cocoa powder. Season with salt and black pepper and stir to combine. Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally. For a thicker texture, use an immersion blender to briefly blend a small portion of the chili directly in the pot, leaving most of the beans and vegetables whole.
- Turn off the heat and let the chili sit for 5 minutes to thicken slightly. Taste and adjust the seasoning as needed. Serve hot with your favourite toppings.
Recipe FAQs
Yes. To make oil-free chili, omit the oil and use a small amount of water or broth to cook the vegetables.
Simmering the chili uncovered helps reduce excess liquid. You can also use an immersion blender to briefly blend a small portion of the chili directly in the pot. This thickens the chili while keeping most of the beans and vegetables whole.
Yes. Add up to 1 tsp red chili flakes or cayenne pepper with the other spices to increase the heat. You can also add diced jalapeño or your favourite hot sauce.
Absolutely. You can use any combination of beans you like, including black beans, kidney beans, pinto beans, white beans or chickpeas. Keep the total amount to about 3 cups.
Yes. Let the chili cool, then transfer it to an airtight container or freezer-safe bags and freeze for up to 3 months. Thaw in the refrigerator and reheat on the stovetop or in the microwave.
How to Store Vegan Chili
- Let the chili cool, then transfer it to an airtight container and refrigerate for up to 5 days.
- For longer storage, freeze the chili in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator and reheat on the stovetop or in the microwave until hot.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Easy Vegan Chili
Ingredients
- 2 tsp olive oil
- 1 white or yellow onion, approx. 2 cups
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp mild chili powder
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp red pepper flakes or cayenne pepper, optional
- 1 15 oz can kidney beans, drained and rinsed (1.5 cups, see notes)
- 1 15 oz can pinto beans, drained and rinsed (1.5 cups)
- 1 28 oz can diced tomatoes, with the juices
- 1½ cups vegetable broth
- 1 tsp cocoa powder
- salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the garlic, chili powder, cumin, oregano and tomato paste. Cook for 1–2 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.
- Add the beans, diced tomatoes, vegetable broth and cocoa powder. Season with salt and black pepper and stir to combine. Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally. For a thicker texture, use an immersion blender to briefly blend a small portion of the chili directly in the pot, leaving most of the beans and vegetables whole.
- Turn off the heat and let the chili sit for 5 minutes to thicken further. Taste and adjust seasoning as needed. Serve hot with your favourite toppings.
Super delicious! Made with some of your variations and allowed it to thicken b4 enjoying. Success from going to eating meat based chilli with grated cheddar and avoid eating but a few of the beans to whole food plant based and eating this much beans in one meal without missing the meat or dairy😁
This chilli is delicious. And so easy to make. We added some fake meat to ours.
Soo yummy! Will def be a staple in my recipes 🙂
Delicious! So easy and fast to prepare! I added black beans as well but followed the recipe exactly otherwise.
Yum! This is a tasty and easy plant-based chili recipe. It’s easy to customize with what you have on hand. I went all in with the veggies and added corn, carrots and chickpeas. Definitely recommend some avocado and crushed tortilla chips on top. This will be my go-to for chili!
That sounds amazing! So glad you loved it. Thanks for letting me know!
This was really good. I omitted the cocoa powder and added some quinoa. This was very filling. Thanks.
Deeeeelish!!!! So perfect for these cold rainy days, sheltering in place out here in Chicago! So glad I made enough for the week :)) Thank you for the awesome recipe! 😋🥰
So glad you enjoyed it! Stay warm and cozy out there! Thanks for the rating 🙂