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The Best Vegan Chili Recipe

The Best Vegan Chili Recipe
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★★★★★

4.9 from 12 reviews

This best vegan chili recipe is a hearty, flavorful, and nutritious plant-based meal perfect for any day. Packed with a variety of beans, fresh vegetables, and aromatic spices, it delivers rich taste with comforting warmth. It’s easy to make, adaptable, and ideal for vegans, vegetarians, or anyone seeking a wholesome, meat-free chili option.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 4 cloves of garlic, finely minced
  • 1 green pepper, chopped
  • 1 medium carrot, grated

Tomatoes and Liquids

  • 5–6 medium fresh tomatoes (about 560 g), diced, or 1 (20 oz) can of diced tomatoes
  • 5 tbsp tomato paste
  • 2 cups (480 ml) water or vegetable broth
  • 2 tsp oil of choice for frying

Beans

  • 4 cups cooked beans (kidney beans, black beans, pinto beans, white beans, or 1 cup of each mixed)

Spices and Seasonings

  • 2 tsp coconut sugar or substitute brown sugar or maple syrup
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¾ tsp salt (or less if using vegetable broth)
  • ½ tsp black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1–2 hot red chili peppers (adjust to taste; 1 used here)

Instructions

  1. Sauté Vegetables: In a large pan or pot over medium heat, add 2 teaspoons of your oil of choice. Sauté the chopped onion and green pepper for about 5 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes, stirring occasionally to prevent burning and to release the garlic’s aroma.
  2. Add Tomatoes: Mix in the diced fresh or canned tomatoes with the tomato paste. Continue sautéing the mixture for another 3 to 5 minutes, allowing the tomatoes to break down and deepen the flavor base of your chili.
  3. Add Remaining Ingredients and Simmer: Add the cooked beans, grated carrot, water or vegetable broth, coconut sugar, ground cumin, onion powder, garlic powder, salt, black pepper, smoked paprika, cayenne pepper, and hot chili peppers. Increase the heat slightly, bring to a simmer, then reduce to maintain a gentle simmer for about 30 minutes or longer, stirring occasionally. Add extra water or broth if the chili becomes too thick.
  4. Blend a Portion for Texture: Remove about 1 to 1½ cups of the chili and transfer it to a separate pot or blender. Use an immersion blender or regular blender to puree this portion until smooth. Pour the blended chili back into the main pot and stir well to combine. This step creates a nice balance between chunky and creamy textures.
  5. Serve and Garnish: Serve your vegan chili hot alongside rice, pasta, potatoes, or flatbread. Garnish with fresh cilantro or parsley to add a burst of fresh herb flavor and color.

Notes

  • You can substitute vegetable broth with water or vice versa, adjusting salt accordingly.
  • Adjust chili peppers and cayenne to control heat level to your taste preference.
  • Using a blend of different beans adds interesting textures and flavors.
  • For added depth, allow chili to simmer longer or refrigerate overnight to enhance flavors.
  • This chili freezes well, so make extra portions for quick meals later.

Nutrition

Keywords: vegan chili, plant-based chili, easy vegan dinner, healthy chili recipe, bean chili, meatless chili, spicy vegan stew

Find it online: https://dinewithlily.com/the-best-vegan-chili-recipe/