Nothing beats a warm, comforting bowl of chili, and this vegan chili recipe is packed with flavor, protein, and wholesome ingredients. Whether you’re looking for a healthy weeknight dinner or a crowd-pleasing dish for game day, this recipe has you covered!
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for heat)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Sauté the vegetables: In a large pot over medium heat, heat the olive oil. Add the onion, garlic, and bell pepper, and cook for about 3-5 minutes until softened.
- Add the carrots and zucchini: Stir in the diced carrots and zucchini, and cook for another 5 minutes.
- Combine the ingredients: Add the black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, and all the spices. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, stirring occasionally.
- Add corn and lime juice: Stir in the corn kernels and lime juice. Let it cook for another 5 minutes.
- Serve: Garnish with fresh cilantro and serve hot with your favorite toppings like avocado, tortilla chips, or vegan sour cream.
FAQs
Can I make this chili in a slow cooker?
Yes! Simply sauté the onions, garlic, and bell pepper first, then add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze this vegan chili?
Absolutely! Allow the chili to cool completely before transferring it to airtight containers. Freeze for up to 3 months and reheat on the stove or in the microwave when ready to eat.
How can I make this chili spicier?
Increase the cayenne pepper or add chopped jalapeños for an extra kick.
What can I serve with vegan chili?
Enjoy it with crusty bread, rice, quinoa, or tortilla chips!
Notes and More
- Feel free to swap out vegetables based on what you have on hand.
- You can use any variety of beans you prefer, such as pinto or chickpeas.
- Leftovers taste even better the next day as the flavors continue to meld together.
This easy vegan chili is a hearty, nutritious meal perfect for any occasion. Give it a try and let me know how you like it!
The Best Vegan Chili Recipe
Description
Nothing beats a warm, comforting bowl of chili, and this vegan chili recipe is packed with flavor, protein, and wholesome ingredients. Whether you’re looking for a healthy weeknight dinner or a crowd-pleasing dish for game day, this recipe has you covered!
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for heat)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Sauté the vegetables: In a large pot over medium heat, heat the olive oil. Add the onion, garlic, and bell pepper, and cook for about 3-5 minutes until softened.
- Add the carrots and zucchini: Stir in the diced carrots and zucchini, and cook for another 5 minutes.
- Combine the ingredients: Add the black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, and all the spices. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, stirring occasionally.
- Add corn and lime juice: Stir in the corn kernels and lime juice. Let it cook for another 5 minutes.
- Serve: Garnish with fresh cilantro and serve hot with your favorite toppings like avocado, tortilla chips, or vegan sour cream.
Notes
- Feel free to swap out vegetables based on what you have on hand.
- You can use any variety of beans you prefer, such as pinto or chickpeas.
- Leftovers taste even better the next day as the flavors continue to meld together.
