Vegan Chili

Vegan Chili

Hearty beans and smoky spices simmer into a thick, satisfying chili with no meat needed.

Total 1 hr 5 min Makes 6 servings Calories 320/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This plant-based chili layers kidney and black beans with fire-roasted tomatoes, bell peppers, and a smoky chili spice blend for a thick, deeply flavored pot. Simmering low and slow melds the vegetables and beans together, making it a filling weeknight dinner or game-day crowd pleaser. Top with avocado, vegan sour cream, or crushed tortilla chips.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 28 ounces fire-roasted diced tomatoes, with juice
  • 15 ounces crushed tomatoes
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces black beans, drained and rinsed
  • 15 ounces pinto beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 cup corn kernels
  • 1 tablespoon tomato paste
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 5 to 7 minutes.

  2. Add the garlic, chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt, and black pepper. Stir constantly and cook until fragrant, about 1 minute.

  3. Stir in the fire-roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth, scraping up any browned bits from the bottom of the pan.

  4. Add the kidney beans, black beans, pinto beans, and corn. Stir to combine and bring to a simmer.

  5. Reduce heat to low, cover partially, and simmer, stirring occasionally, until thickened and the vegetables are tender.

  6. Stir in the lime juice and cilantro. Taste and adjust salt and spices as needed before serving.

Related recipes

Rate this recipe

★ 3.8 (1)

Comments

    Log in to comment.

    Vegan Chili

    This plant-based chili layers kidney and black beans with fire-roasted tomatoes, bell peppers, and a smoky chili spice blend for a thick, deeply flavored pot. Simmering low and slow melds the vegetables and beans together, making it a filling weeknight dinner or game-day crowd pleaser. Top with avocado, vegan sour cream, or crushed tortilla chips.

    1 hr 5 min 6 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 4 cloves garlic, minced
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 28 ounces fire-roasted diced tomatoes, with juice
    • 15 ounces crushed tomatoes
    • 15 ounces kidney beans, drained and rinsed
    • 15 ounces black beans, drained and rinsed
    • 15 ounces pinto beans, drained and rinsed
    • 1 cup vegetable broth
    • 1 cup corn kernels
    • 1 tablespoon tomato paste
    • 1 tablespoon lime juice
    • 1/4 cup fresh cilantro, chopped

    Method

    1. 1

      Heat olive oil in a 6-quart saucepan over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 5 to 7 minutes.

    2. 2

      Add the garlic, chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt, and black pepper. Stir constantly and cook until fragrant, about 1 minute.

    3. 3

      Stir in the fire-roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth, scraping up any browned bits from the bottom of the pan.

    4. 4

      Add the kidney beans, black beans, pinto beans, and corn. Stir to combine and bring to a simmer.

    5. 5

      Reduce heat to low, cover partially, and simmer, stirring occasionally, until thickened and the vegetables are tender.

    6. 6

      Stir in the lime juice and cilantro. Taste and adjust salt and spices as needed before serving.