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When I’m craving something hearty but still light, this easy vegan chili hits the spot every time. It’s packed with veggies like sweet potatoes, peppers, and onions, plus black beans and kidney beans for protein. The best part? It’s got just the right amount of spice to warm you up!
If you like this recipe, check out my Chili Cheese Fries.
Ingredients for vegan chili
Olive oil: The base for sautéing the veggies and bringing out their flavors.
Yellow onion & Red bell pepper: Adds sweetness and depth to the chili, giving it that classic veggie chili flavor.
Sweet potato: Adds natural sweetness and a hearty texture to balance out the spiciness.
Jalapeño pepper: For a spicy kick! You can remove the seeds to control the heat level.
Garlic: Essential for adding that aromatic, savory flavor to the chili.
Celery: Brings a fresh, crisp bite to the dish.
Vegetable broth: Adds richness and helps everything simmer together beautifully.
Corn: A bit of sweetness that contrasts perfectly with the spices.
Fire-roasted diced tomatoes: These add a smoky, slightly charred flavor to the chili, giving it more depth.
Black beans & Red kidney beans: The protein-rich stars of this dish, making it hearty and satisfying.
Spice mix: Chili powder, cumin, smoked paprika, cayenne, and allspice bring layers of bold, warming flavor to the chili.
Brown sugar: A touch of sweetness to balance out the heat and acidity from the tomatoes.
How to make the best vegan chili
Start by sautéing onions, bell peppers, garlic, celery, and sweet potatoes in olive oil. Stir in half of your spice mix and let the veggies soften.
Add the beans, corn, and fire-roasted tomatoes, then season with the remaining spices. Pour in the vegetable broth, stir, and bring everything to a boil.
Lower the heat, cover, and let the chili simmer for about 40 minutes.
Blend a portion of the chili for a thick, hearty texture, then stir everything together.
Serve and enjoy!
Commonly Asked Questions
I love topping this vegan chili with avocado slices, fresh cilantro, or even a dollop of vegan sour cream. Tortilla chips or cornbread are also great sides to pair with it!
Yes! This vegan chili is actually one of those dishes that tastes even better the next day because the flavors have time to meld together. Just store it in the fridge for up to 3 days or freeze it for longer.
Blending a portion of the chili at the end thickens it up nicely, but if you want it even thicker, let it simmer uncovered for a little longer to reduce the liquid.
Easy Vegan Chili
Ingredients
- 2 tbsp olive oil
- 1 yellow onion , diced
- 1 red bell pepper , diced
- 1 medium sweet potato, diced
- 1 jalapeno pepper , diced
- 4 cloves garlic, minced
- 2 celery stalks , diced
- 2 cups vegetable broth
- 1 cup frozen corn
- 2 15oz can fire roasted tomatoes, diced
- 1 15oz can black beans, drained & rinsed
- 1 15oz can red kidney beans , drained & rinsed
- 1 tbsp chili powder
- 1/2 tbsp Italian seasoning
- 1 1/2 tsp Cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp chilli powder
- 1/4 tsp all spice
- 1/2 tbsp brown sugar
- dash of salt
Instructions
- Mix all the dry spices together in a small bowl.
- Heat a large pot or dutch oven over medium-high heat. Once hot add in the olive oil then the peppers, onion, garlic, celery, and sweet potato. Season with half of the spice mixtures and continuously stir for 5 minutes until all the veggies are beginning to soften.
- Next add in the beans, tomatoes, and corn. Season with the rest of the spice mix and stir. Cook for two minutes. Add in the vegetable broth. Stir and bring to a boil.
- Once boiling cover and reduce the heat to medium-low. Let simmer for 40 minutes, stirring twice every 10- 15 minutes.
- After the 40 minutes, transfer two and 1/2 cups of the chili to a blender or food processor. Blend on low speed for about 5 seconds, you just want the mixture to get a little chunky. Put the blended chili back in the pot with the remaining chili and stir. Remove from heat.
- Now the chili is done!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe like at least five times and it’s the best chili I’ve ever had.
Thank you!! I’m glad you’ve continuously enjoyed this recipe.