A bowl of vegan chili topped with avocado and green onion.

Easy Vegan Chili

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan

This easy vegan chili is ready in just 30-minutes making it perfect for a hearty, healthy weeknight meal.



  • 1 white or yellow onion, approx. 2 cups
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tbsp mild chili powder
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1/2 tsp red pepper flakes, optional, for spicy chili
  • 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
  • 1.5 cups vegetable broth
  • 1 tsp cocoa powder
  • 1/2 tsp pepper
  • sea salt to taste, if needed


  1. Add the onion, bell peppers and garlic to a large soup pot with 1-2 tbsp of water or vegetable broth.
  2. Cook over medium heat for 5-6 minutes.
  3. Add the chili powder, oregano and cumin, stir to combine and cook for a couple more minutes. If the pot starts to dry out, add a splash of water.
  4. Add the rest of the ingredients and simmer lightly for 15 minutes.
  5. Optional: using an immersion blender in the pot, pulse the chili a few times to blend just a bit of it and create some texture and thickness – or add a big scoop to a blender, pulse a few times then pour back into the pot.
  6. Turn off the heat and let the chili sit for 5 minutes to thicken a little. It will continue to thicken in the fridge.
  7. Serve right away with your favourite chili toppings. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.


Use any combination of beans up to 3 cups total. Black beans, white beans, chickpeas, small red beans and black-eyed peas all work well.

Keywords: easy, oil-free, plant-based, best, healthy