🎉 Introduction
Easy Vegan Chili is the kind of recipe you keep coming back to—simple, nourishing, and deeply comforting. Built on pantry staples and everyday vegetables, this chili delivers big flavor without fuss. Sweet potato adds body and natural sweetness, bell peppers and onion bring depth, and a trio of beans creates a hearty, protein-rich base. Fire-roasted tomatoes and warm spices finish it off with that slow-simmered taste—without hours at the stove.
This is a weeknight-friendly, budget-conscious, and meal-prep-perfect chili. It’s vegan, naturally gluten-free, family-approved, and endlessly customizable. Whether you’re feeding a crowd or stocking your fridge for the week, this chili shows how easy plant-based comfort food can be.
🧰 Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
🛒 Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1–2 bell peppers, diced
- 1 medium sweet potato, peeled and diced
- 3 cloves garlic, minced
- Zest of 1 lime (optional but recommended)
Beans & Tomatoes
- 3 cans beans (mix of black beans, kidney beans, and pinto or chickpeas), drained and rinsed
- 1 can fire-roasted tomatoes
- 2½–3 cups vegetable broth
Spices & Seasoning
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon unsweetened cocoa powder
- ¾–1 teaspoon salt
- ½ teaspoon black pepper
Finish
- Juice of 1 lime
- Fresh corn kernels (optional, from 1 ear)
These ingredients create a chili that’s thick, smoky, gently sweet, and perfectly balanced.
👩🍳 Directions
Step 1:
Heat olive oil in a large pot over medium heat.
Step 2:
Add the diced onion and cook for 4–5 minutes until softened and translucent.
Step 3:
Stir in the bell peppers and sweet potato. Cook for 5 minutes, stirring occasionally.
Step 4:
Add the minced garlic and cook for 30 seconds until fragrant.
Step 5:
Sprinkle in the chili powder, cumin, smoked paprika, cocoa powder, salt, and black pepper.
Step 6:
Stir well and cook for 1 minute to bloom the spices.
Step 7:
Add the beans and fire-roasted tomatoes to the pot.
Step 8:
Pour in the vegetable broth and stir to combine.
Step 9:
Bring the chili to a gentle boil, then reduce heat to low.
Step 10:
Cover and simmer for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili thickens.
Step 11:
Stir in the fresh corn (if using) and lime zest. Simmer for 5 more minutes.
Step 12:
Remove from heat and add the lime juice.
Step 13:
Taste and adjust seasoning if needed.
Step 14:
Let rest for 5 minutes before serving to allow flavors to deepen.
🍽️ Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: About 55 minutes
Ideal for weeknight dinners, batch cooking, and cozy weekends.
🧊 Storage & Reheating
Storage:
- Refrigerate in an airtight container for up to 5 days
Freezing:
- Freeze for up to 2 months
Reheating:
- Reheat on the stovetop over low heat
- Add a splash of broth if needed
🥄 Variations
- Extra smoky: Add more smoked paprika
- Spicy: Add chili flakes or extra chili powder
- Veggie-loaded: Add zucchini or carrots
- Thicker chili: Mash a cup of beans and stir back in
- Protein boost: Add lentils
Each option keeps the chili hearty, flexible, and satisfying.
❓ 10 FAQs
- Why add cocoa powder?
It deepens flavor without tasting like chocolate. - Is this chili spicy?
Mild to medium, easy to adjust. - Can kids eat this?
Yes, it’s family-friendly. - Is it gluten-free?
Yes, naturally gluten-free. - Can I use frozen vegetables?
Yes, adjust cook time slightly. - Does it thicken as it sits?
Yes, it gets even better the next day. - Can I make it in a slow cooker?
Yes, cook on low until vegetables are tender. - Is it healthy?
High in fiber and plant protein. - What beans work best?
Any combination you like. - Can I double the recipe?
Absolutely—great for crowds.
🏁 Conclusion
Easy Vegan Chili is proof that simple ingredients can create incredible comfort food. Hearty beans, tender vegetables, and bold spices come together in a chili that’s nourishing, flavorful, and perfect for any day of the week.
Make a big pot—you’ll be glad you did.
Easy Vegan Chili – Hearty One-Pot Plant-Based Chili Packed with Beans, Vegetables, and Bold Spices
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for 4–5 minutes until softened and translucent.
- Stir in the bell peppers and sweet potato. Cook for 5 minutes, stirring occasionally.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the chili powder, cumin, smoked paprika, cocoa powder, salt, and black pepper.
- Stir well and cook for 1 minute to bloom the spices.
- Add the beans and fire-roasted tomatoes to the pot.
- Pour in the vegetable broth and stir to combine.
- Bring the chili to a gentle boil, then reduce heat to low.
- Cover and simmer for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili thickens.
- Stir in the fresh corn (if using) and lime zest. Simmer for 5 more minutes.
- Remove from heat and add the lime juice.
- Taste and adjust seasoning if needed.
- Let rest for 5 minutes before serving to allow flavors to deepen.
Notes
It deepens flavor without tasting like chocolate. Is this chili spicy?
Mild to medium, easy to adjust. Can kids eat this?
Yes, it’s family-friendly. Is it gluten-free?
Yes, naturally gluten-free. Can I use frozen vegetables?
Yes, adjust cook time slightly. Does it thicken as it sits?
Yes, it gets even better the next day. Can I make it in a slow cooker?
Yes, cook on low until vegetables are tender. Is it healthy?
High in fiber and plant protein. What beans work best?
Any combination you like. Can I double the recipe?
Absolutely—great for crowds. 🏁 Conclusion Easy Vegan Chili is proof that simple ingredients can create incredible comfort food. Hearty beans, tender vegetables, and bold spices come together in a chili that’s nourishing, flavorful, and perfect for any day of the week. Make a big pot—you’ll be glad you did.
