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A square picture of a bowl with homemade vegan chili

Vegan Chili

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 35 mins
  • Total: 45 mins
  • 4-6 1x
  • Main dish
  • Vegan, Mexican
  • Vegan

Servings 4-6 1x

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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

  1. 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. 
  2. Add the red wine and cook over high heat for 1 to 2 minutes, stirring frequently until the alcohol evaporates.
  3. Add all remaining ingredients, stir, increase heat and bring to simmer. Reduce heat to medium-low and simmer for about 30-40 minutes.
  4. Serve immediately over rice with some chopped fresh parsley or vegan sour cream on top. You can also eat it with homemade tortilla chips.
  5. 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