I always look forward to enjoying my Best Vegan Chili recipe. Its blend of olive oil, diced onions, crisp bell peppers, and fragrant garlic, enhanced with chili powder, cumin and smoked paprika, creates a hearty mix with tomatoes, beans and corn. I invite you to read on and savor every detail.
I’ve been working on this Best Vegan Chili recipe for a while and I’m excited to share it with everyone. It’s a quick and easy dish that truly packs a punch of flavour.
I started with 2 tbsp olive oil, tossing in a large diced onion along with diced green and red bell peppers. When I added 3 minced garlic cloves, the aroma got me all excited.
Then things turned real spicy with 2 tbsp chili powder, 1 tsp ground cumin, a hint of smoked paprika and, if you’re brave enough for extra heat, a dash of cayenne pepper. I stirred in a can of diced tomatoes, kidney and black beans, a cup of corn, and a splash of vegetable broth.
If you want a meaty chew, throw in 8 oz tofu meat crumbles. It’s a meal that fits perfectly into my routine whether I’m using an instant pot or slow cooker.
This dish is one of those tasty vegetarian recipes that makes me feel like a culinary whiz every time I make it.
Why I Like this Recipe
I like this recipe for several reasons. First, I love how the spices like chili powder, cumin, and smoked paprika give it a bold and kickin flavor that makes me feel all warm inside. Second, all the veggies and beans mean I get a healthy dose of goodness in every bite and it feels real colorful and hearty. Third, it’s super easy to whip up and doesn’t break the bank, which is great when I’m in a rush or just don’t want to spend too much. Lastly, I appreciate that I can add tofu meat crumbles if I want something with a meatier chew, making it super versatile and customizable to my mood.
Ingredients
- Olive oil brings heart healthy fats, adding a smooth rich base to the chili.
- Onion provides natural sweetness and sharp flavor while boosting fibre and antioxidants.
- Bell peppers add crunch and vivid color, plus loads of vitamins and antioxidants.
- Garlic brings extra kick and aroma, known for its natural immunity boosting properties.
- Beans supply hearty protein and fibre, helping keep you full and energized.
- Diced tomatoes contribute tangy moisture and bright acid, balancing rich spices well.
- Tofu meat crumbles or meatless ground boost texture and protein for an extra hearty bite.
Ingredient Quantities
- 2 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional: 8 oz tofu meat crumbles or gardein meatless ground
How to Make this
1. Heat 2 tbsp olive oil in a large pot over medium heat, then add one diced large onion, one diced green bell pepper, and one diced red bell pepper. Let them cook till they start to soften.
2. Toss in 3 minced garlic cloves and stir for about a minute until you can smell the garlic.
3. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and if you want extra heat, add 1/4 tsp cayenne pepper; stir to mix in all the spices.
4. Pour in the whole can (1
4.5 oz) of diced tomatoes with their juices and let it bubble for a minute.
5. Add the drained and rinsed kidney beans and black beans (15 oz each) along with 1 cup of corn kernels (fresh or frozen).
6. Stir in 1 cup of vegetable broth and season with salt and pepper to taste.
7. If you are adding tofu meat crumbles or gardein meatless ground (8 oz), mix them in now so they can warm up and absorb the flavours.
8. Bring the whole mixture to a simmer, then reduce the heat and let it cook for about 20 minutes, stirring occasionally.
9. Taste and adjust the seasonings if needed; let the chili sit for a few minutes after cooking so all the flavours meld.
10. Serve warm and enjoy this hearty, comforting vegan chili perfect for lunch or dinner!
Equipment Needed
1. Large pot – Needed to heat and simmer the chili on the stove
2. Chef knife – For dicing the onion and bell peppers and mincing garlic
3. Cutting board – To safely chop vegetables
4. Measuring spoons – To precisely add out spices like chili powder, cumin, paprica and cayenne
5. Measuring cup – For corn kernels and vegetable broth
6. Can opener – To open the diced tomatoes and bean cans
7. Colander – To drain and rinse the kidney and black beans
8. Stirring spoon or spatula – To mix all the ingredients during cooking
FAQ
Best Vegan Chili! Recipe Substitutions and Variations
- If you run out of olive oil, you can use coconut oil or even avocado oil, which works just as good.
- No kidney beans on hand? Pinto beans or even cannellini beans can be a decent swap.
- If black beans aren’t available, chickpeas can be used instead. They give a slightly different texture but are yummy too.
- Forgot the vegetable broth? You can mix water with a veggie bouillon cube for similar flavor.
- If you don’t have diced tomatoes, try using crushed tomatoes instead for a smoother base.
Pro Tips
1. When you heat the oil try tossing in the spices as soon as the veggies start soften up so that the spices bloom properly and lend a richer flavor, just be careful not to burn them.
2. Let the chili sit off the heat for a few minutes after cooking so all the flavors can mingle, it really makes a difference when you stir it again before serving.
3. If you want your chili thicker, consider mashing a few beans right in the pot or let it simmer a little longer to let some of the liquid evaporate.
4. Always taste as you go and adjust the seasonings, sometimes a little extra salt or a squeeze of lime can totally brighten up the flavors if it feels a bit flat.
Best Vegan Chili! Recipe
I always look forward to enjoying my Best Vegan Chili recipe. Its blend of olive oil, diced onions, crisp bell peppers, and fragrant garlic, enhanced with chili powder, cumin and smoked paprika, creates a hearty mix with tomatoes, beans and corn. I invite you to read on and savor every detail.
4
servings
250
kcal
Equipment: 1. Large pot – Needed to heat and simmer the chili on the stove
2. Chef knife – For dicing the onion and bell peppers and mincing garlic
3. Cutting board – To safely chop vegetables
4. Measuring spoons – To precisely add out spices like chili powder, cumin, paprica and cayenne
5. Measuring cup – For corn kernels and vegetable broth
6. Can opener – To open the diced tomatoes and bean cans
7. Colander – To drain and rinse the kidney and black beans
8. Stirring spoon or spatula – To mix all the ingredients during cooking
Ingredients
-
2 tbsp olive oil
-
1 large onion, diced
-
1 green bell pepper, diced
-
1 red bell pepper, diced
-
3 garlic cloves, minced
-
2 tbsp chili powder
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/4 tsp cayenne pepper (optional for extra heat)
-
1 can (14.5 oz) diced tomatoes
-
1 can (15 oz) kidney beans, drained and rinsed
-
1 can (15 oz) black beans, drained and rinsed
-
1 cup corn kernels (fresh or frozen)
-
1 cup vegetable broth
-
Salt and pepper to taste
-
Optional: 8 oz tofu meat crumbles or gardein meatless ground
Directions
- Heat 2 tbsp olive oil in a large pot over medium heat, then add one diced large onion, one diced green bell pepper, and one diced red bell pepper. Let them cook till they start to soften.
- Toss in 3 minced garlic cloves and stir for about a minute until you can smell the garlic.
- Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and if you want extra heat, add 1/4 tsp cayenne pepper; stir to mix in all the spices.
- Pour in the whole can (1
- 5 oz) of diced tomatoes with their juices and let it bubble for a minute.
- Add the drained and rinsed kidney beans and black beans (15 oz each) along with 1 cup of corn kernels (fresh or frozen).
- Stir in 1 cup of vegetable broth and season with salt and pepper to taste.
- If you are adding tofu meat crumbles or gardein meatless ground (8 oz), mix them in now so they can warm up and absorb the flavours.
- Bring the whole mixture to a simmer, then reduce the heat and let it cook for about 20 minutes, stirring occasionally.
- Taste and adjust the seasonings if needed; let the chili sit for a few minutes after cooking so all the flavours meld.
- Serve warm and enjoy this hearty, comforting vegan chili perfect for lunch or dinner!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 250kcal
- Fat: 9g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 4g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 700mg
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 6g
- Protein: 10g
- Vitamin A: 800IU
- Vitamin C: 25mg
- Calcium: 60mg
- Iron: 3mg
