🎉 Introduction
This Easy Vegan Chili is rich, cozy, and deeply satisfying—everything you want in a comforting bowl of chili, made entirely with plant-based ingredients. Packed with tender beans, vegetables, warm spices, and a thick tomato base, it’s a simple one-pot recipe that delivers big flavor with minimal effort.
Perfect for:
- Weeknight dinners
- Meal prep lunches
- Cozy family meals
- A budget-friendly, protein-rich vegan dish
This chili is mildly sweet, warmly spiced, and customizable, making it a crowd-pleaser even for non-vegans.
🧰 Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Can opener
🛒 Ingredients
Balanced for hearty texture, bold chili flavor, and plant-based nutrition.
Vegetables & Aromatics
- 2 tablespoons oil
- ½ medium yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
Beans
- 3 (15-ounce) cans beans, drained and rinsed
(Any mix of kidney beans, black beans, pinto beans, or white beans)
Tomato Base & Liquids
- 1 (6-ounce) can tomato paste
- 2 cups vegetable broth
Vegetables
- 1 cup corn (frozen or canned)
Spices & Seasoning
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- Salt, to taste
Using a mix of beans gives the chili great texture and protein.
👩🍳 Directions
Step 1: Sauté the Vegetables
Heat the oil in a large pot over medium heat. Add the diced onion and carrots. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften.
Step 2: Add Garlic
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Step 3: Bloom the Spices
Add the chili powder, cumin, paprika, smoked paprika, and oregano. Stir constantly for 30–60 seconds until the spices become aromatic.
Step 4: Add Tomato Paste
Add the tomato paste to the pot. Stir well and cook for 2 minutes to deepen the flavor.
Step 5: Build the Chili
Pour in the vegetable broth and stir until smooth. Add the drained beans and corn. Mix well.
Step 6: Simmer
Bring the chili to a gentle simmer. Reduce heat to low, cover, and cook for 25–30 minutes, stirring occasionally.
Step 7: Season and Adjust
Stir in the sugar and salt to taste. Adjust seasoning if needed.
Step 8: Rest Before Serving
Remove from heat and let the chili rest for 5 minutes to allow flavors to fully develop.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~55 minutes
A perfect one-pot vegan comfort meal.
🧊 Storage & Reheating
Storage
- Store in an airtight container in the refrigerator for up to 5 days
Freezing
- Freeze for up to 2 months
Reheating
- Reheat on the stovetop or microwave
- Add a splash of broth if needed
The chili thickens and tastes even better the next day.
🥄 Variations
Customize your Easy Vegan Chili easily:
- Spicier: Add chili flakes or extra chili powder
- Thicker: Mash some of the beans before simmering
- Veggie Boost: Add bell peppers or zucchini
- Smokier: Increase smoked paprika
- Low Sugar: Reduce or omit sugar
Each variation keeps the chili hearty and comforting.
❓ 10 FAQs
- Is this chili spicy?
Mild to medium—adjust chili powder as needed. - Can I use dried beans?
Yes, but cook them fully before adding. - Is this recipe kid-friendly?
Yes, it’s warm and mild. - Does it freeze well?
Yes, very well. - Can I make it in advance?
Absolutely—great for meal prep. - What beans work best?
Any combination of beans works. - Why add sugar?
It balances acidity from the tomato paste. - Is this gluten-free?
Yes, naturally gluten-free. - Can I double the recipe?
Yes, it scales easily. - What can I serve with it?
Rice, baked potatoes, or bread.
🏁 Conclusion
This Easy Vegan Chili is warm, hearty, and full of comforting flavor—proof that plant-based meals can be deeply satisfying. With simple pantry ingredients and one pot, it’s an easy recipe you’ll want to make again and again.
Whether you’re cooking for family, meal prepping for the week, or craving a cozy dinner, this chili delivers comfort, nutrition, and bold flavor in every bowl.
Easy Vegan Chili for a Hearty, Comforting, and Flavor-Packed Plant-Based Meal
Ingredients
Equipment
Method
- Heat the oil in a large pot over medium heat. Add the diced onion and carrots. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the chili powder, cumin, paprika, smoked paprika, and oregano. Stir constantly for 30–60 seconds until the spices become aromatic.
- Add the tomato paste to the pot. Stir well and cook for 2 minutes to deepen the flavor.
- Pour in the vegetable broth and stir until smooth. Add the drained beans and corn. Mix well.
- Bring the chili to a gentle simmer. Reduce heat to low, cover, and cook for 25–30 minutes, stirring occasionally.
- Stir in the sugar and salt to taste. Adjust seasoning if needed.
- Remove from heat and let the chili rest for 5 minutes to allow flavors to fully develop.
Notes
Mild to medium—adjust chili powder as needed. Can I use dried beans?
Yes, but cook them fully before adding. Is this recipe kid-friendly?
Yes, it’s warm and mild. Does it freeze well?
Yes, very well. Can I make it in advance?
Absolutely—great for meal prep. What beans work best?
Any combination of beans works. Why add sugar?
It balances acidity from the tomato paste. Is this gluten-free?
Yes, naturally gluten-free. Can I double the recipe?
Yes, it scales easily. What can I serve with it?
Rice, baked potatoes, or bread. 🏁 Conclusion This Easy Vegan Chili is warm, hearty, and full of comforting flavor—proof that plant-based meals can be deeply satisfying. With simple pantry ingredients and one pot, it’s an easy recipe you’ll want to make again and again. Whether you’re cooking for family, meal prepping for the week, or craving a cozy dinner, this chili delivers comfort, nutrition, and bold flavor in every bowl.
