It’s chili season and today I have The Best Vegan Chili Recipe for you! It’s super thick and loaded with tons of beans and veggies! It’s the perfect cozy meal this fall and winter season!
It’s chili season! I actually eat chili all year round because I love it so much, but since it’s so warm and cozy it’s perfect for the colder seasons. I’ve made a lot of chili recipes but this one I’m sharing with you today really is The Best Vegan Chili Recipe!
There are a few things I’m picky about when it comes to chili: I don’t like it to be super tomato-y and I love it when it’s really thick. In my opinion, if it’s not super thick it’s more like soup. And, while bean soup is good, it’s not chili 🙂
What You’ll Need For The Best Vegan Chili Recipe
- Beans – I like to use three cans of beans and I use three different kinds. My go-tos are pinto, kidney and black. You can use all of he same kind or even just two kinds if you like.
- Vegetables – I like to load my chili recipes up with tons of veggies. I like to use, onion, garlic, green and red pepper and tomato. You could also add in corn, zucchini, squash or any other veggie you like.
- Tomato Paste and Refried Beans – I don’t like to use a ton of tomato paste in my chili because I don’t want it to taste too much like tomato, so I just use a couple of tablespoons and then thicken up the rest of it with some refried beans. It may sound strange but it works so well!
- Spices – The spices are on the of the most important parts of this vegan chili recipe! I like to use cumin, paprika, onion and garlic powder, chili powder, Italian seasoning and of course salt and pepper.
- Broth – I use a vegan low sodium veggie broth. You can use water but you might want to add a few more spices if you do since it won’t add any extra flavor to the chili.
How To Make Vegan Chili
Chili is one of my favorite one pot meals and it’s so easy to make!
- You start by sautéing your vegetables until they are softened.
- Next, you add in your beans, tomato paste, refried beans, tomatoes and all the seasonings. Mix well and then add in your broth.
- Cover chili and let simmer for at least 30 minutes, but longer if you like. I like to stir the chili pot every 5-10 minutes to make sure nothing is sticking to the bottom. The more flavor will develop the longer you let it cook but I’m usually in a hurry so only do about 30 minutes or so.
Recipe tips for Easy Vegan Chili:
- I like my chili super beany but if you aren’t as much of a fan I would suggest using two cans instead of three cans.
- You can use whatever kind of beans you like! I like a variety so I usually use pinto, kidney and black but you could use all one kind if you prefer.
- As I said above, I love super thick chili so I only added two cups of broth to mine, but if you prefer a soupier consistency you can add three cups.
- I like to use my Le Creuset pot for soups like this!
How To Store Your Chili
If you have leftovers, you can either refrigerate them or freeze them. Chili does seem to soak up some liquid while it sits so you may want to add extra broth when heating up.
- Refrigerate in a container with a lid for up to 4-5 days.
- Freeze in an airtight container for up to 6 months. Thaw on the counter or in the refrigerator or just put the frozen chili in a large pot.
Enjoy other hearty vegan soup recipes here:Print
This Vegan Chili is thick and delicious! Load it up with your favorite toppings for an easy and hearty weeknight meal!
- 2 teaspoons olive oil
- 1/2 yellow onion, diced (or one whole onion if small)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup diced tomato, or one 15 oz can diced tomatoes, drained
- 3 (15 oz) cans beans, drained and rinsed (I used black, pinto and kidney) If you don’t like a ton of beans in your chili you can use 2 cans.
- 1/2 cup refried beans
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 2–3 cups vegetable broth (I used 2 cups because I like a thick chili but you can use 3 if you like a more brothy chili)
- Heat large pot over medium heat and add olive oil and onion. Cook until soft, 2-3 minutes, and then add garlic and bell peppers. Cook for another 5 minutes.
- Add the beans, tomatoes, refried beans, tomato paste and all the seasonings. Mix until combined and then add the broth and mix again.
- Cover chili, bring to a simmer and cook until thickened, at least 15 minutes but you can cook longer if you like.
- Serve hot with your favorite chili toppings!
- Serving Size: 1/4 of the chili
- Calories: 418
- Sugar: 10 g
- Sodium: 835 mg
- Fat: 6 g
- Saturated Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 25 g
- Protein: 24 g
- Cholesterol: 0 mg
*Nutrition Facts are calculated by using MyFitnessPal.com, they may differ depending on what brand of ingredient you use.
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