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The Best Vegan Chili Recipe

45 Comments Dairy Free, Dinner, Gluten Free, One Pot Meals, Refined Sugar Free, Soups, Vegan, Vegetarian

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!

Bowl of The Best Vegan Chili Recipe

 

 

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.

Bowl of The Best Vegan Chili Recipe

 

In my opinion, if it’s not super thick it’s more like soup.  And, while bean soup is good, it’s not chili 🙂  In the past I’ve always added an entire can of tomato paste to my chili and a can of crushed tomatoes, usually with the juice.  As much as I love tomatoes, for this version I decided to go lighter on the tomato flavor and use something else to help thicken it.

Close up of a bowl of The Best Vegan Chili Recipe

 

I decided to go with refried beans and it worked like a charm!  I added 2 tablespoons of tomato paste and then half a cup of refried beans and this Best Vegan Chili Recipe is so thick and delicious!  I also added some bell peppers, onion and fresh tomatoes to balance it out a little bit.

When it comes to chili I’m also all about the toppings!  I need to have some fresh herbs, onion and something crunchy.  I don’t eat Fritos very often, but they go so well with chili I have to give in sometimes 🙂  Crackers are great too!

Bowl of The Best Vegan Chili Recipe

 

Recipe tips for The Best Vegan Chili Recipe:

  • 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!

Print

The Best Vegan Chili Recipe

★★★★★ 5 from 11 reviews
  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4-6 1x
  • Category: Soup, Vegan, Gluten Free
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Vegan Chili is thick and delicious!  Load it up with your favorite toppings for an easy and hearty weeknight meal!

Ingredients

  • 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)

Instructions

  1. 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.
  2. Add the beans, tomatoes, refried beans, tomato paste and all the seasonings.  Mix until combined and then add the broth and mix again.
  3. Cover chili, bring to a simmer and cook until thickened, at least 15 minutes but you can cook longer if you like.
  4. Serve hot with your favorite chili toppings!

Nutrition

  • 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.

This post contains affiliate links, thank you for supporting She Likes Food!

 

Comments

  3. I made this Chili for a family chili cook off.
    There were a total of 5 entries, mine was the only nonmeat chili. In a blind taste testing mine won! I won a $100 gift card! Thanks for the recipe! A wonderful chili!

    ★★★★★

    Reply

  4. Made it last night for may family + a friend. Hands down best chili I’ve ever had. I added jalipeno and vegan sour cream and tortillas on the side for dipping.

    Reply

  6. We love this chili! My son was sick with respiratory bug and this chili cured him! Warm and spicey, perfect. I gave the recipie to my younger son who isn’t vegan. I think he will love it. Thank you for a great vegan dish!

    ★★★★★

    Reply

  9. I was pleasantly surprised by this totally satisfying dish. I used smoked paprika and added chopped jalapeño pepper to the sautéed veggies for added punch. Garnished with vegan cheddar shreds and sliced avocado…Ta-DOW!

    ★★★★★

    Reply

  10. Great recipe! I used smoked paprika and added a jalapeño pepper to the sautéed veggies for an added punch. Garnished with vegan cheddar shreds and sliced avocado…Ta-DOW!

    ★★★★★

    Reply

  11. Love this recipe. I’m trying to change my diet for my health and this will likely be a staple in my new eating habits. Also making this to take to family Thanksgiving today!

    ★★★★★

    Reply

  13. Tried your recipe this past weekend, for my vegan hubby. Had no tomato paste, so doubled the tomatoes, and refried beans, and I also added 2 home-grown jalapenos and half bag of frozen corn I had on hand. It was so delicious, and my hubby LOVED it. Also added some pasta on side–perfection. Thank you for a terrific recipe.

    Reply

  14. I loved this chili and I surprised myself. I normally would add more spices, but stuck to the recipe and it was wonderful.

    ★★★★★

    Reply

  15. I absolutely love this recipe. I make it for me and my football buddies who come over on Sunday. My wife isn’t hot on it though. I also added jalapeños, sweet corn and minced garlic also.

    I have also ate it for breakfast with over easy eggs overtop of it. Wow.

    Reply

  18. I am going to give this a try this weekend! Would it be weird of me to add a cut up and peeled potato in place of one of the cans of beans? Kidney, Black and then the potato instead of the pinto? I’ll throw a potato into anything I can get my hands on but wasn’t sure if the starch would change the consistency? Thanks!

    Reply

  19. I love this chili! I used almost the full can of tomato paste. I didn’t use the refried beans. I used three cups of broth. I will make this over and over again!

    ★★★★★

    Reply

  20. Made this for dinner last night! Even my pickiest eaters ate this and gave it a thumbs up! We added a dollop of non dairy sour cream and dayia cheddar cheese shreds!! Served with vegan cornbread!!! This was the perfect mix!!!

    ★★★★★

    Reply

  21. This was indeed delicious. I only had 1 bell pepper, so added 2 thinly sliced small carrots. Not sure why in my mind that equaled things? But it was fabulous. I dont think you need to add anything- vegan sour cream, cheese, nothing. So amazing by itself. Yum! And thanks.

    Reply

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