Vegan Chili Recipe
This Vegan Chili Recipe is hearty enough to satisfy meat eaters too! Packed with beans (two different kinds!), tender sweet potatoes, and a smoky blend of spices, this is a cozy and flavorful meal that’s plant-based, gluten-free, and easy to make.
This vegan chili might just be my best yet!
I’ve shared so many chili recipes over the years, from Buffalo Chicken Chili to Instant Pot Chili and Vegetarian Chili. But I must confess, this vegan chili recipe has completely stolen my heart.
I’m head over heels, ALL the heart-eyed-emojis, completely smitten with its rich, bold flavor and its unapologetic heartiness. (Beans! Veggies! Sweet potatoes! Tomatoes! It’s got it all.)
Let’s discuss:
- Naturally Vegan. You can take a recipe like Healthy Turkey Chili and swap in a plant-based meat sub, but where’s the fun in that?! Using beans and sweet potatoes keeps it naturally meat-free.
- Budget-Friendly. And skipping those expensive meat substitutes also means this vegan chili recipe is much easier on the pocketbook.
- Hearty and Filling. When I sit down to eat a bowl of chili, I expect a stick-to-your-ribs kind of meal. This recipe delivers! Even Ben, who was skeptical about the idea of chili without meat (his usual favorite is my Instant Pot Paleo Chili), was won over by this recipe.
- Amazing for Meal Prep. This recipe serves 6, you can easily double it in an extra-large pot, it freezes beautifully, and leftovers taste amazing. Yee haw!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Yellow Onion. The foundation of flavor in this vegan chili recipe. Make sure to dice it evenly.
- Red and Green Bell Peppers. Green bell peppers have a pleasing sharpness about them and a flavor that’s almost a bit grassy, while red bell peppers are mellow and sweet. I love the combination of both in chili!
- Sweet Potatoes. These add a little bit of natural sweetness, along with some body and extra nutrition.
- Garlic. Freshly minced garlic provides a punchier flavor than dried.
- Tomato Paste. This deepens the flavor and makes it more satisfying. It’s one of those ingredients you don’t necessarily notice, but you’d miss it if it wasn’t there.
- Seasonings. Chili powder, ground cumin, smoked paprika, cayenne (if you’d like), and salt.
- Unsweetened Cocoa Powder. A trick that adds richness, depth, and a little earthiness. (No, it won’t make your chili taste like chocolate. I promise!)
- Canned Diced Tomatoes. Fire-roasted tomatoes add even more flavor if you have them.
- Beans. A combination of canned black beans and pinto beans are what makes this vegan chili so satisfying.
- Vegetable Broth. Just enough for a chili that’s saucy without being watery. Use low sodium to control the salt level.
- Pure Maple Syrup. This balances the acidity of the tomato.
- Toppings. Ben and I like to add sliced avocado, fresh cilantro, crushed tortilla chips (I love these Air Fryer Tortilla Chips!), and a squeeze of fresh lime. Plant-based cheese and sour cream will keep it vegan.
How to Make Vegan Chili
- Cook the Vegetables. Soften them in a Dutch oven with olive oil. Don’t brown them! You just want them softened.
- Make It Tasty. Reduce the heat and add the garlic, tomato paste, and seasonings. Stir to coat the veggies and toast the spices. They’ll smell fragrant after about a minute.
- Simmer. Stir in the tomatoes, beans, and broth and bring to a boil. Then reduce the heat to maintain a simmer, cover partially, and cook for 30 minutes.
- Make It THICK. Use an immersion blender to thicken up your chili. (No immersion blender? Just puree a portion of the vegan chili in your blender and stir it back in.)
- Serve. Ladle the chili into bowls, add your favorite toppings, and ENJOY!
Recipe Variations
- Swap Out the Sweet Potatoes. Use butternut squash instead.
- Chipotle Vegan Chili. Replace the smoked paprika with chipotle powder or add canned chipotle peppers in adobo.
- Switch Up the Beans. Swap one of the varieties with kidney beans, use all pinto or all black beans, or swap in cooked dried beans (you’ll need 3 cups of cooked black beans and 1 1/2 cups of cooked pinto beans).
What to Serve with Vegan Chili
- More Topping Ideas. Pepitas! Crispy oyster crackers! A drizzle of cashew cream or vegan yogurt. Pickled Jalapeños and Pickled Red Onions add a pop of acidity that’s delightful too!
- Grains. You can serve this vegan chili recipe over cooked quinoa or wheat berries for extra satisfaction. (This is also a great way to stretch out smaller amounts of leftovers.)
- Cornbread. It’s not vegan but it is vegetarian: try my Jalapeno Cornbread or Skillet Cornbread.
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Vegan Chili Recipe
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Packed with beans, sweet potatoes, and smoky spices, this vegan chili recipe is a cozy meal that’s plant-based and so easy to make!
Servings 6 servings
Calories 374kcal
Ingredients
- 1½ tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped (about 1½ cups)
- 2 red bell peppers chopped (about 2 cups)
- 1 green bell pepper chopped (about 1 cup)
- 2 medium sweet potatoes peeled and ¼-inch diced (about 1 pound or 3 cups diced)
- 4 cloves garlic minced (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1½ teaspoons unsweetened cocoa powder
- 1½ teaspoons kosher salt plus more to taste
- ¼ teaspoon cayenne pepper optional
- 1 (28-ounce) can diced tomatoes in their juices
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1½ teaspoons pure maple syrup
For Serving:
- Sliced avocado
- Chopped fresh cilantro
- Crushed tortilla chips
- Lime wedges
- Dairy free cheese or sour cream
Instructions
-
In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potatoes. Cook, stirring occasionally, until the onions are turning translucent and the peppers begin to soften, about 10 minutes.
-
Reduce the heat to medium low. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, cocoa powder, salt, and cayenne. Cook and stir for 1 minute, until very fragrant.
-
Stir in the diced tomatoes, beans, and vegetable broth. Bring the mixture to a boil. Partially cover the pot and reduce the heat to a simmer. Continue cooking for 30 minutes, stirring periodically and adjusting the heat as needed so that you maintain a gentle simmer.
-
Remove from the heat. With an immersion blender, partially puree the chili to thicken it a little, but leave it plenty chunky, a few pulses should do it (or you can carefully transfer 2 big ladlefuls of the chili to a blender and puree, then stir the blended portion back into the chili.)
-
Stir in the vinegar and maple syrup. Taste and adjust the seasoning as desired—you may want more salt, maple syrup, or cayenne depending on your heat and flavor preferences.
-
Serve hot with desired toppings such as avocado, chopped cilantro, vegan sour cream, lime wedges, or toasted pepitas.
Notes
- TO STORE: Refrigerate this vegan chili in an airtight container for up to 5 days.
- TO REHEAT: Warm on the stovetop over medium-low heat until hot, adding a splash of broth or water if it’s too thick. The microwave also works if you’re heating a single bowl of chili.
- TO FREEZE. Transfer the chili to a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6) | Calories: 374kcal | Carbohydrates: 68g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Potassium: 1387mg | Fiber: 20g | Sugar: 12g | Vitamin A: 12972IU | Vitamin C: 88mg | Calcium: 180mg | Iron: 7mg
