Vegan chili, the perfect cozy meal for chilly days, made in 1 pot with basic pantry ingredients. It’s a healthy, hearty, nutritious and high-protein meal.
Vegan chili is a simple meal that works great for the wintertime. It’s comforting, a little spicy and satiating. I’ve made lots of different versions over the years, but this is the best chili I’ve ever had.
Legumes are one of the healthiest foods and this chili is a good way of including them into your diet. They are full of protein, inexpensive and they also go with everything. Eat them with veggies, in a salad or even as dips such as hummus.
This vegan chili is a very simple recipe made with basic pantry ingredients. For this version, I’ve used black beans, kidney beans, and lentils, but it is so versatile you can make it with any type of legumes, spices or herbs.
To make this vegan chili you only need 1 pot and easy-to-find ingredients. It’s simple, hearty and so delicious, and packed with lots of protein. Eat it hot with your favorite toppings and enjoy a tasty and healthy dinner!
How to make vegan chili – Step by step
- Heat the oil in a large pot and add the veggies (photo 1). Cook over medium-high heat for about 5 minutes, stirring occasionally (photo 2).
- Add the red wine (photo 3) and cook over high heat for 1-2 minutes, stirring frequently until the alcohol evaporates (photo 4).
- Add all remaining ingredients (photo 5), stir and bring to simmer. Reduce heat to medium-low and simmer for about 30-40 minutes (photo 6).
- Serve immediately (I added some chopped fresh parsley on top).
Pro tips
- Feel free to incorporate the veggies, herbs, and spices you want.
- The longer the chili sits, the more developed the flavors become, so it’ll taste better the day after.
- I’ve used extra virgin olive oil as it’s healthier, but any type of oil will work. If you don’t consume oil, just use oil-free vegetable stock to enhance the chili flavor or even water.
- I made this chili with fresh garlic, but you can also use garlic powder.
- You can substitute red wine for white wine o even beer.
- If you don’t like oregano, use any other dried herb.
- Jalapeño or poblano pepper are also good ways of making your chili spicy if you don’t like cayenne, but it’s okay to omit them if you don’t like spicy food.
- Fresh tomatoes would also work well, but you might need to add more liquid.
- Tomato paste will make your chili tastier.
Can you freeze this vegan chili?
Yes, you can freeze it. Once it’s cold, put it into the freezer in an airtight container. You can either freeze it all together or in portions for up to 2 months.
To thaw, put the container into the microwave on the “defrost” setting for 3 minutes, empty it out into a saucepan directly from the containers or keep it in the fridge for 1-2 days before eating it.
How long will this vegan chili last?
Keep the leftovers in an airtight container in the fridge for 5-7 days. To reheat, put it in a bowl into the microwave or in a saucepan and heat it up over medium heat.
How to serve vegan chili
You can serve this vegan chili over rice with some chopped fresh parsley or vegan sour cream on top. You can also eat it with homemade tortilla chips.
Looking for more legume recipes?
Did you make this vegan chili recipe?
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Vegan Chili
- Prep: 10 mins
- Cook: 35 mins
- Total: 45 mins
- 4–6 1x
- Main dish
- Vegan, Mexican
- Vegan
Servings 4–6 1x
Vegan chili, the perfect cozy meal for chilly days, made in 1 pot with basic pantry ingredients. It’s a healthy, hearty, nutritious and high-protein meal.
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cloves of garlic, chopped
- 1/2 onion, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 medium red bell pepper, chopped
- 1 medium carrot, chopped
- 1/2 cup red wine (125 ml), optional
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/8 tsp cayenne flakes, optional
- 2 tbsp tomato paste
- 1 14-ounce can crushed tomatoes (400 g)
- 1 cup canned or cooked black beans (190 g), drained and rinsed
- 1 cup canned or cooked kidney beans (180 g), drained and rinsed
- 1 cup canned or cooked lentils (200 g), drained and rinsed
- 1 cup frozen or canned corn kernels (140 g)
- 2 cups vegetable stock or water (500 ml)
Instructions
- Heat the oil in a large pot and add the veggies (garlic, onion, green bell pepper, red bell pepper and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally.
- Add the red wine and cook over high heat for 1 to 2 minutes, stirring frequently until the alcohol evaporates.
- Add all remaining ingredients, stir, increase heat and bring to simmer. Reduce heat to medium-low and simmer for about 30-40 minutes.
- Serve immediately over rice with some chopped fresh parsley or vegan sour cream on top. You can also eat it with homemade tortilla chips.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 2 months.
Notes
- Feel free to incorporate the veggies, herbs, and spices you want.
- The longer the chili sits, the more developed the flavors become, so it’ll taste better the day after.
- I’ve used extra virgin olive oil as it’s healthier, but any type of oil will work. If you don’t consume oil, just use oil-free vegetable stock to enhance the chili flavor or even water.
- I made this chili with fresh garlic, but you can also use garlic powder.
- You can substitute red wine for white wine o even beer.
- If you don’t like oregano, use any other dried herb.
- Jalapeño or poblano pepper are also good ways of making your chili spicy if you don’t like cayenne, but it’s okay to omit them if you don’t like spicy food.
- Fresh tomatoes would also work well, but you might need to add more liquid.
- Tomato paste will make your chili tastier.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 311
- Sugar: 12.4 g
- Sodium: 727 mg
- Fat: 5.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 50 g
- Fiber: 14.3 g
- Protein: 14 g
Update Notes: This post was originally published in January of 2019, but was republished with new photos, step by step instructions and tips in April of 2020.
Tastes great! I had several people ask for the recipe.
★★★★★
I’m so glad you enjoyed it Kim! Have a nice day 🙂
Perfect for the easy batch of lunches. Ingredients are inexpensive, the consistency is fine and you don’t need to keep eye on the stove every 5 minutes. I will probably use more spices the next time, but I am glad I found a good recipe for my frozen beans which I always prepare in bulks in advance :).
★★★★★
Hi! We always try to make easy and inexpensive recipes 🙂 So glad you liked our vegan chili!
This is a staple meal for me since going plant based a decade ago, although I’ve never used carrots or lentils. Always use at least three beans, black, cannellini, and pinto or red kidney. Often use a bottle of beer. Also often pump up the protein with TVP, Butler Soy Curls, or Field Roast Chipotle or Italian sausage. Always use diced tomatoes with green chilies, a can of green chilies, and tomato paste to thicken the broth. Usually use chili powder and 1 or 2 full teaspoons of smoked paprika. I also sometimes use a cup or two of Kamut berries or fully cooked hulled barley. This recipe is so versatile it’s difficult to spoil it. Depending on what you use, this can be the texture of a thin soup or a thick stew. Bravo Iosune!
★★★★★
Hi Cal!!! Thank you for your comment and for sharing your experience with us!!! It is great to know you like this recipe so much!! Have a great day!
Easy to make. Too much garlic for my taste so used less. Also did not use lentils just kidney beans. A staple that I freeze for an easy quick meal.
★★★★
Hi Karen! Thank you for your comment! Have a nice day!
AMAZING!!!!
★★★★★
Hi Wendy! Thank you so much 🙂 So glad you liked it!
Made the chili today. It was delicious. Love your blog. So many good recipes. Thank you.
Hi Faye! Thank YOU for your comment 🙂 Have a nice day!
my family loved this dish! we are making it again tonight in our instant pot because it was so simple and delicious! would recommend!
★★★★★
Hi Carol! So glad you guys loved it 🙂
Yum! This looks so good! What would you normally serve with? I usually make brown rice and top with coriander but I’ve been wanting to change it up a bit.
Hi Genevieve! I usually serve it over rice, but it’s also delicious with potatoes, pasta, bread, tortilla chips, etc. Hope it helps!