Delicious Vegan Chili Recipe

Chili is a classic comfort food that warms the soul on chilly days. Traditionally made with meat, our vegan chili recipe offers a delightful twist by using plant-based ingredients. This wholesome dish is not only delicious but also supports a sustainable and ethical lifestyle.

Recipe Card: Vegan Chili

Yield: 6

Delicious and Nutritious Vegan Chili Recipe

Delicious Vegan Chili Recipe

🌶️🥕 Looking for a delicious and healthy meal? Try our Vegan Chili recipe! 🌱🍲 It's packed with nutritious ingredients and bursting with flavor. Perfect for a plant-based lifestyle! 😋✨

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)


  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic, and sauté until translucent.
  3. Add the bell pepper, carrots, and zucchini. Cook for 5 minutes.
  4. Stir in the diced tomatoes, kidney beans, black beans, and corn.
  5. Season with chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
  6. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
  7. Adjust seasoning if needed.
  8. Serve hot, garnished with fresh cilantro.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 250Total Fat: 5gSaturated Fat: 1gSodium: 400mgCarbohydrates: 40gFiber: 10gProtein: 12g

Health Benefits of Vegan Chili

Our vegan chili is a nutrient powerhouse. The combination of legumes, vegetables, and spices provides an array of vitamins, minerals, and antioxidants. It’s high in plant protein, fiber, and low in saturated fats, making it heart-friendly and excellent for maintaining a healthy weight.


  • You can personalize your vegan chili by experimenting with various ingredients.
  • Add a smoky flavor with chipotle peppers or enhance the richness with cocoa powder.
  • Consider including different beans, such as kidney beans or black beans, to diversify the texture and taste.
  • Feel free to adjust the spice level to your preference by increasing or decreasing the amount of chili powder and cayenne pepper.

Frequently Asked Questions

  • Is this vegan chili recipe gluten-free?

    Yes, this vegan chili recipe is gluten-free as long as you ensure the canned ingredients you use are free from gluten.

  • Can I freeze the leftovers?

    Absolutely! Vegan chili freezes well. Store it in an airtight container and freeze for up to 3 months. Thaw and reheat as needed.

  • Can I add other vegetables to this recipe?

    Of course! Feel free to add your favorite vegetables like mushrooms, sweet potatoes, or spinach to enhance the flavor and nutrition.

  • How can I make it spicier?

    If you prefer a spicier kick, increase the amount of cayenne pepper or add some diced jalapenos to the chili.

  • What can I serve with vegan chili?

    Vegan chili pairs well with rice, quinoa, or cornbread. You can also top it with avocado slices, vegan cheese, or a dollop of dairy-free sour cream.

  • Can I make this chili in a slow cooker?

    Absolutely! Simply follow the instructions until Step 5, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

  • Can I substitute the beans with lentils?

    Yes, you can replace the beans with cooked lentils for a different texture. Adjust the cooking time accordingly.

  • How can I adjust the spiciness level?

    To make the chili milder, reduce the amount of chili powder and cayenne pepper. If you prefer it hotter, increase these spices to your taste.

  • Can I use fresh tomatoes instead of canned ones?

    Yes, you can use fresh tomatoes. Peel and chop about 4 medium-sized tomatoes to replace the canned diced tomatoes.

  • Can I make this recipe oil-free?

    Absolutely! You can sauté the onion and garlic using vegetable broth or water instead of olive oil to make it oil-free.

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