This tasty Vegan Chili features just the right level of spice and flavor that you won’t even miss the meat!
Table of Contents
Chili. Where did it come from? While the exact origins are murky, the general consensus seems to be Mexico. Apparently, a Franciscan friar named Bernardino de Sahagún wrote about his first encounter with Mexican chili back in 1529. Eventually, chili made its way up to Texas as well as the southeast of the United States. And now, you can find chili everywhere with countless recipes for every taste and diet, like this wonderfully yummy—and healthy—vegan chili!
This vegan chili tastes so much like regular chili, you might double-check to see if there’s meat in it. The beans and vegetables create a hearty and meaty-like texture. It’s the ideal meal for dinner parties and cold nights! And, did I mention that this recipe is delicious? Scoop a bowl and you’ll find that its blend of chili powder, cumin, and oregano delivers a pleasing balance of smoky, spicy, and savory.
Is Vegan Chili Healthy?
Absolutely! This vegan chili is loaded with all the good stuff, like beans, which give you a hearty amount of protein and fiber. Plus, the veggies add a laundry list of vitamins and minerals. Even better, the chili is both low in calories and quite filling.
The flavorful layers of chili
One of the keys to a great vegan chili (or any chili) is how the flavors build on each other. This starts with sautéing the onions, bell peppers, and celery. This one little step adds a rich, caramelized base. And then you add the spices. Again, it’s a simple step, and yet, oh-so-important. Letting the spices sit with the caramelized vegetables allows their aromas to bloom, intensifying the overall flavor of the dish. Just goes to show that even the simplest recipes can yield a wonderfully complex flavor profile.
INGREDIENTS
- 1 medium yellow onion, diced
- 2 medium green bell peppers, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 medium carrots, thinly sliced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
- 2 cans (15 ounces each) red kidney beans, drained and rinsed
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 2 cans (28 ounces each) crushed tomatoes
- 1 cup low-sodium vegetable broth
INSTRUCTIONS
Sauté
Cook vegetables until golden.
Spice
Add spices and aromatics.
Simmer
Combine beans, tomatoes, broth; cook until thickened.
Serve
Enjoy warm with optional toppings.
Devour!
FAQs & Tips
Vegan chili is the perfect make-ahead dish! Just let it cool completely before transferring it to airtight containers. It’ll stay fresh in the fridge for about 1 week.
Absolutely! Feel free to add, subtract, and substitute! I basically use whatever is in my pantry at the time, anything from black beans to chickpeas!
Great thinking! It’s a wonderful meal for busy weekdays! Simply sauté the vegetables and spices as directed, then throw it all in your slow cooker. I’d cook on low for 6-8 hours.
Serving Suggestions
As I mentioned earlier, we have a great selection of vegetarian Mexican recipes. But we also have other traditional favorites and creative twists, like these Instant Pot Chicken Enchiladas and Mexican Mini Bell Pepper Nachos. You could also pair this dish with warm Cornbread, Air Fryer Potato Skins, and a Simple Mexican Coleslaw! The sky and your tastebuds are the limit!
Vegan Chili
Ingredients
- 1 medium yellow onion diced
- 2 medium green bell peppers diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 2 medium carrots thinly sliced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon sea salt
- 2 cans 15 ounces each red kidney beans drained and rinsed
- 2 cans 15 ounces each pinto beans drained and rinsed
- 2 cans 28 ounces each crushed tomatoes
- 1 cup low-sodium vegetable broth
Instructions
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In a large pot over medium-high heat, sauté onion, bell peppers, and celery with a splash of water until softened and slightly caramelized, about 10 minutes.
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Stir in garlic, carrots, chili powder, cumin, oregano, salt, and cayenne pepper (if using), and cook for another 2-3 minutes.
-
Add kidney beans, pinto beans, crushed tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer, covered, for 10 minutes. Uncover and simmer for an additional 5-7 minutes until carrots are tender and chili has thickened.
-
Serve the chili warm with your choice of toppings such as green onions, nutritional yeast, or vegan sour cream.
Nutrition
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