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The Best Vegan Chili Recipe Recipe

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This hearty vegan chili is packed with beans, vegetables, and warming spices, making it the perfect plant-based meal. Enjoy a flavorful, comforting dish that’s easy to prepare and full of protein and fiber.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 large bell peppers (any color), diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) diced tomatoes
  • 2 cups vegetable broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Sliced avocado (for garnish)
  • Lime wedges (for serving)

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onion, garlic, bell peppers, carrots, and celery. Sauté until softened, about 5-7 minutes.
  • Stir in the tomato paste and cook for another 2 minutes.
  • Add the diced tomatoes, vegetable broth, black beans, kidney beans, pinto beans, and corn. Stir to combine.
  • Mix in the chili powder, cumin, paprika, oregano, and cayenne pepper (if using). Season with salt and black pepper to taste.
  • Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes, stirring occasionally.
  • Adjust seasonings as needed. Serve hot, garnished with fresh cilantro, sliced avocado, and lime wedges.

Notes

  • This chili can be made ahead and tastes even better the next day.
  • Serve with rice, tortilla chips, or cornbread for a complete meal.

Nutrition

Find it online: https://cookingwithsandra.com/the-best-vegan-chili-recipe-recipe/