Easy Vegan Chili Recipe

I made my Best Vegan Chili with simple pantry staples and a surprising spice trick that keeps it healthy and a little spicy.

I never set out to make the Best Vegan Chili, it kind of happened by accident when I needed something quick that still had guts. I call it my Easy Vegan Chili when friends text at the last minute and need dinner, because it’s forgiving and oddly loud in flavor.

A sweet yellow onion gives it a real backbone and kidney beans turn it into something you can actually eat for leftovers, not just reheated sadness. There’s a little mystery in the background that makes people ask what’s different, and yeah sometimes I don’t tell them it’s that simple.

Ingredients

• Kidney beans add protein and fiber, they make chili hearty and filling.
• Black beans give extra protein plus creamier texture and earthy flavor.
• Diced tomatoes bring acidity, vitamin C and a juicy, tangy base.
• Onion adds sweetness when caramelized and depth to the savory broth.
• Garlic punches up savory flavor, plus some immune boosting compounds.
• Olive oil gives healthy fats and helps carry flavors throughout.
• Chili powder adds warmth, smoky notes and a little heat.
• Cocoa adds subtle bitter chocolate depth, rounding out tomato sweetness.
• Lime juice brightens flavors with fresh acidity and a zesty kick.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large yellow onion
• 3 cloves garlic
• 1 red bell pepper
• 1 jalapeño optional
• 2 medium carrots optional
• 2 (14 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can kidney beans
• 1 (15 oz) can black beans
• 1 cup corn frozen or canned optional
• 2 cups low sodium vegetable broth
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper or red pepper flakes
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp brown sugar or maple syrup
• 1 tbsp unsweetened cocoa powder optional
• 1 bay leaf
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro optional

How to Make this

1. Prep everything: chop 1 large yellow onion, mince 3 cloves garlic, dice 1 red bell pepper, seed and finely chop 1 jalapeño if using, peel and dice 2 medium carrots if using, drain and rinse 1 (15 oz) can kidney beans and 1 (15 oz) can black beans, measure out 1 cup corn if using, open 2 (14 oz) cans diced tomatoes and 1 (6 oz) can tomato paste, and have 2 cups low sodium vegetable broth ready.

2. Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add the onion, carrots, red bell pepper, and jalapeño. Cook until soft and starting to brown, about 6 to 8 minutes; stir now and then so nothing sticks.

3. Add the 3 cloves minced garlic and cook 30 to 45 seconds until fragrant. Then stir in 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp ground black pepper, and 1 1/2 tsp kosher salt. Let the spices toast with the veg for 30 to 60 seconds so they bloom.

4. Push the veg to the side and add the 1 tbsp tomato paste, cooking and stirring it a minute or two so it darkens a bit. This concentrates flavor and removes the raw tomato taste.

5. Pour in the 2 (14 oz) cans diced tomatoes with their juice and 2 cups vegetable broth. Add the 1 tbsp brown sugar or maple syrup, 1 tbsp unsweetened cocoa powder if using, and 1 bay leaf. Stir to combine and bring the pot to a gentle simmer.

6. Add the drained kidney beans and black beans and the 1 cup corn if using. Reduce heat to low, partially cover, and simmer for 20 to 30 minutes, stirring occasionally. If you want a thicker chili, mash a cup of the beans against the side of the pot with your spoon while it simmers.

7. Taste and adjust: add more kosher salt or cayenne if you want more heat, or a touch more brown sugar/maple for sweetness. If chili is too thick add a splash more broth or water, if too thin simmer a bit longer.

8. Remove from heat, discard the bay leaf, then stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro if using. Let sit 5 minutes so flavors settle.

9. Serve hot. Leftovers keep well in the fridge for 4 to 5 days and freeze up to 3 months. Reheat slowly and add a little water or broth if it’s tightened up.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt), for browning the veg and simmering the chili
2. Chef’s knife, sharp enough to chop onion, pepper and carrots
3. Cutting board, a sturdy one you wont worry about scratching
4. Measuring cups and spoons, for the broth, spices, tomato paste etc
5. Can opener, to get into the beans and tomatoes
6. Colander or fine mesh strainer, for draining and rinsing the beans
7. Wooden spoon or sturdy spatula, for stirring and mashing a cup of beans while it simmers
8. Ladle plus storage containers for leftovers and reheating later

FAQ

Easy Vegan Chili Recipe Substitutions and Variations

• Olive oil: can swap with avocado oil or canola oil, they handle high heat and taste neutral. Also if you want a little nutty flavor try light olive oil or a tbsp of toasted sesame oil but use less cause it’s strong.
• Kidney beans: replace with pinto beans, cannellini beans or even cooked brown lentils; lentils give a meaty texture and don’t need soaking so it’s quicker.
• Tomato paste: use 1/2 cup tomato sauce or 1/3 cup crushed tomatoes and simmer longer to thicken, or blitz 2 tbsp sun‑dried tomatoes with a splash of water for a concentrated punch.
• Chili powder: no chili powder? mix 1 tbsp smoked paprika + 1 tsp ground cumin + a pinch of cayenne or red pepper flakes, or use chipotle powder for smoky heat.

Pro Tips

1) Toast the spices with the onions but watch them close, dont let them burn. When they get fragrant and a shade darker the chili will taste way deeper. If they start sticking, splash a tablespoon of broth in and scrape the brown bits up.

2) Really brown the tomato paste and let the veg get some color first. When the paste darkens it loses that raw tinny taste and the whole pot tastes richer, its a small step that makes a big difference.

3) Layer your seasoning instead of salting all at once. Add some salt while cooking, taste again after simmering, then finish with lime at the end for brightness. A little brown sugar or a pinch of cocoa can fix flatness, but add those slowly.

4) Control texture on purpose: mash a cup of beans for body or simmer uncovered a bit longer to thicken, and when reheating leftovers add a splash of broth if it tightened up. Cool completely before freezing and portion it out so you only defrost what you need.

Easy Vegan Chili Recipe

Recipe by James Level

0.0 from 0 votes

I made my Best Vegan Chili with simple pantry staples and a surprising spice trick that keeps it healthy and a little spicy.

Pin

Servings

6

servings

Calories

270

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt), for browning the veg and simmering the chili
2. Chef’s knife, sharp enough to chop onion, pepper and carrots
3. Cutting board, a sturdy one you wont worry about scratching
4. Measuring cups and spoons, for the broth, spices, tomato paste etc
5. Can opener, to get into the beans and tomatoes
6. Colander or fine mesh strainer, for draining and rinsing the beans
7. Wooden spoon or sturdy spatula, for stirring and mashing a cup of beans while it simmers
8. Ladle plus storage containers for leftovers and reheating later

Ingredients

• 2 tbsp olive oil

• 1 large yellow onion

• 3 cloves garlic

• 1 red bell pepper

• 1 jalapeño optional

• 2 medium carrots optional

• 2 (14 oz) cans diced tomatoes

• 1 (6 oz) can tomato paste

• 1 (15 oz) can kidney beans

• 1 (15 oz) can black beans

• 1 cup corn frozen or canned optional

• 2 cups low sodium vegetable broth

• 3 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp cayenne pepper or red pepper flakes

• 1 1/2 tsp kosher salt

• 1/2 tsp ground black pepper

• 1 tbsp brown sugar or maple syrup

• 1 tbsp unsweetened cocoa powder optional

• 1 bay leaf

• 1 tbsp lime juice

• 1/4 cup chopped fresh cilantro optional

Directions

• Prep everything: chop 1 large yellow onion, mince 3 cloves garlic, dice 1 red bell pepper, seed and finely chop 1 jalapeño if using, peel and dice 2 medium carrots if using, drain and rinse 1 (15 oz) can kidney beans and 1 (15 oz) can black beans, measure out 1 cup corn if using, open 2 (14 oz) cans diced tomatoes and 1 (6 oz) can tomato paste, and have 2 cups low sodium vegetable broth ready.
• Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add the onion, carrots, red bell pepper, and jalapeño. Cook until soft and starting to brown, about 6 to 8 minutes; stir now and then so nothing sticks.
• Add the 3 cloves minced garlic and cook 30 to 45 seconds until fragrant. Then stir in 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp ground black pepper, and 1 1/2 tsp kosher salt. Let the spices toast with the veg for 30 to 60 seconds so they bloom.
• Push the veg to the side and add the 1 tbsp tomato paste, cooking and stirring it a minute or two so it darkens a bit. This concentrates flavor and removes the raw tomato taste.
• Pour in the 2 (14 oz) cans diced tomatoes with their juice and 2 cups vegetable broth. Add the 1 tbsp brown sugar or maple syrup, 1 tbsp unsweetened cocoa powder if using, and 1 bay leaf. Stir to combine and bring the pot to a gentle simmer.
• Add the drained kidney beans and black beans and the 1 cup corn if using. Reduce heat to low, partially cover, and simmer for 20 to 30 minutes, stirring occasionally. If you want a thicker chili, mash a cup of the beans against the side of the pot with your spoon while it simmers.
• Taste and adjust: add more kosher salt or cayenne if you want more heat, or a touch more brown sugar/maple for sweetness. If chili is too thick add a splash more broth or water, if too thin simmer a bit longer.
• Remove from heat, discard the bay leaf, then stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro if using. Let sit 5 minutes so flavors settle.
• Serve hot. Leftovers keep well in the fridge for 4 to 5 days and freeze up to 3 months. Reheat slowly and add a little water or broth if it’s tightened up.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 436g
• Total number of serves: 6
• Calories: 270kcal
• Fat: 6g
• Saturated Fat: 0.9g
• Trans Fat: 0g
• Polyunsaturated: 0.7g
• Monounsaturated: 3.5g
• Cholesterol: 0mg
• Sodium: 480mg
• Potassium: 670mg
• Carbohydrates: 35g
• Fiber: 7g
• Sugar: 6g
• Protein: 6g
• Vitamin A: 4300IU
• Vitamin C: 67mg
• Calcium: 60mg
• Iron: 1.5mg