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The Best Vegan Chili Recipe


  • 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

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
  • 23 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