Vegan Chili Recipe: Hearty, Healthy & Packed with Flavor

Looking for a meatless meal that’s still bold, comforting, and protein-packed? This Vegan Chili Recipe is everything you love about chili — smoky spices, rich tomato flavor, and hearty beans — made 100% plant-based. It’s perfect for meal prep, chilly evenings, or feeding a hungry crowd.

Ingredients List

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 1 ½ cups vegetable broth
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and pepper to taste
• Juice of 1 lime
• Optional: fresh cilantro, avocado, or vegan sour cream for garnish

Step-by-Step Instructions

Step 1:
Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until softened.

Step 2:
Add garlic, bell peppers, and zucchini. Cook for another 5 minutes, stirring occasionally.

Step 3:
Stir in the tomato paste, cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1–2 minutes to bloom the spices.

Step 4:
Add crushed tomatoes, diced tomatoes, vegetable broth, and all the beans. Stir well to combine.

Step 5:
Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes, stirring occasionally, until thick and flavorful.

Step 6:
Stir in lime juice just before serving. Taste and adjust seasoning as needed.

Step 7:
Serve hot with your favorite toppings like avocado, cilantro, or tortilla chips.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings

Makes 6 servings

Nutritional Information (Per Serving – Approximate)

• Calories: 290
• Carbohydrates: 45g
• Protein: 13g
• Fat: 6g

Storage Instructions

• Store in an airtight container in the fridge for up to 5 days.
• Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
• Great for meal prep — flavors improve the next day!

Pairings/Suggestions

• Sides: Cornbread, tortilla chips, or vegan grilled cheese
• Toppings: Diced avocado, green onions, vegan cheese, or hot sauce
• Add-ins: Sweet potatoes, lentils, or quinoa for variety and texture

Seasonal Relevance

This vegan chili is ideal for fall and winter, but its fresh veggies and protein-rich beans make it a wholesome, year-round favorite — especially for plant-based eaters.

FAQs

Q1: Can I make this in a slow cooker?
Yes! Add all ingredients (except lime juice) to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Q2: How can I make it spicier?
Add diced jalapeño with the veggies or increase the chili powder and paprika to your heat preference.

Q3: Is this chili gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check any canned goods for additives.

Conclusion

This Vegan Chili Recipe is proof that comfort food doesn’t need meat to be rich, filling, and absolutely delicious. Packed with veggies, spices, and plant-based protein, it’s the perfect dish for both vegans and non-vegans alike to enjoy.