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    Home > Recipes > Main Dishes

    Vegan Chili

    Published: Apr 14, 2020 · Modified: Nov 30, 2022 by Iosune · This post may contain affiliate links · 18 Comments

    Jump to Recipe
    A picture of a bowl with homemade vegan chili with the words vegan chili

    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.

    A picture of a bowl with homemade vegan chili

    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

    Step by step photos of how to make vegan chili
    • 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.
    A close shot of a spoon with homemade vegan chili

    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?

    • Lentil Soup
    • Vegan Meatloaf
    • Vegan Jambalaya
    • Black Bean Burgers
    • Chana Masala
    A picture of 2 white bowl with vegan chili and a spoon

    Did you make this vegan chili recipe?

    Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    A square picture of a bowl with homemade vegan chili

    Vegan Chili

    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.
    4.88 from 8 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: Mexican, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 tablespoon extra virgin olive oil
    • 4 cloves of garlic, chopped
    • ½ onion, chopped
    • ½ medium green bell pepper, chopped
    • ½ medium red bell pepper, chopped
    • 1 medium carrot, chopped
    • ½ cup red wine, optional
    • 1 tablespoon ground cumin
    • 2 teaspoon dried oregano
    • ½ teaspoon paprika
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne flakes, optional
    • 2 tablespoon tomato paste
    • 1 14-ounce can crushed tomatoes
    • 1 cup canned or cooked black beans, drained and rinsed
    • 1 cup canned or cooked kidney beans, drained and rinsed
    • 1 cup canned or cooked lentils, drained and rinsed
    • 1 cup frozen or canned corn kernels
    • 2 cups vegetable stock or water
    Prevent your screen from going dark

    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: 1serving | Calories: 311kcal | Carbohydrates: 50g | Protein: 14g | Fat: 5.2g | Saturated Fat: 0.6g | Sodium: 727mg | Fiber: 14.3g | Sugar: 12.4g

    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.

    More Vegan Main Dish Recipes

    • Beer-Battered Vegan Fish
    • Creamy Vegan Mushroom Soup
    • Jackfruit Carnitas
    • Tofu Steak

    Reader Interactions

    Comments

    1. John Schoen McCullough says

      March 10, 2021 at 11:27 pm

      5 stars
      This recipe is wonderful! It’s so inexpensive to make and always makes a lot! Thanks for sharing this! 🙂

      Reply
      • Iosune Robles says

        March 12, 2021 at 11:44 am

        Hi John! Thanks for your kind comment 🙂

        Reply
    2. Kim C. says

      September 24, 2020 at 9:15 pm

      5 stars
      Tastes great! I had several people ask for the recipe.

      Reply
      • Iosune Robles says

        September 28, 2020 at 11:07 am

        I'm so glad you enjoyed it Kim! Have a nice day 🙂

        Reply
    3. Rinu says

      August 29, 2020 at 10:54 pm

      5 stars
      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 :).

      Reply
      • Iosune Robles says

        September 01, 2020 at 10:22 am

        Hi! We always try to make easy and inexpensive recipes 🙂 So glad you liked our vegan chili!

        Reply
    4. Cal says

      April 14, 2020 at 6:52 pm

      5 stars
      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!

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:58 am

        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!

        Reply
    5. Karen says

      April 14, 2020 at 4:19 pm

      4 stars
      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.

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:54 am

        Hi Karen! Thank you for your comment! Have a nice day!

        Reply
    6. Wendy Ford says

      December 08, 2019 at 7:14 pm

      5 stars
      AMAZING!!!!

      Reply
      • Iosune says

        December 10, 2019 at 10:26 am

        Hi Wendy! Thank you so much 🙂 So glad you liked it!

        Reply
    7. Faye Campbell says

      October 03, 2019 at 8:19 pm

      Made the chili today. It was delicious. Love your blog. So many good recipes. Thank you.

      Reply
      • Iosune says

        October 28, 2019 at 5:42 pm

        Hi Faye! Thank YOU for your comment 🙂 Have a nice day!

        Reply
    8. carol says

      August 03, 2019 at 11:22 pm

      5 stars
      my family loved this dish! we are making it again tonight in our instant pot because it was so simple and delicious! would recommend!

      Reply
      • Iosune says

        August 07, 2019 at 10:53 am

        Hi Carol! So glad you guys loved it 🙂

        Reply
    9. Genevieve says

      January 11, 2019 at 12:09 am

      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.

      Reply
      • Iosune says

        January 11, 2019 at 8:29 am

        Hi Genevieve! I usually serve it over rice, but it's also delicious with potatoes, pasta, bread, tortilla chips, etc. Hope it helps!

        Reply

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