Get ready for the best vegan chili recipe that is super easy to make and slow cooker friendly. This hearty chili is protein-packed with kidney beans, chickpeas, black beans, and corn. Your perfect boost of iron, protein, fiber, and vitamin C!
Easy Vegan Chili Recipe
There’s nothing like a good bowl of hearty chili on an a cold autumn day.
This was actually one of the very first recipes on my blog! It’s one of the recipes I’ve made over 20 times and can say that it’s pretty much perfection.
It’s creamy, flavorful and very comforting. It’s very customizable, easy to make, and you can make 6-8 servings for under $10. Check out this recipe for your next night in or holiday get-together with friends and family.
Substitutes & Tips:
- I like to use canned beans because I usually have them in my pantry and lots of people prefer canned beans because of how convenient they are. You can feel free to use dry beans and cook them from scratch but just check and see how much time is needed for each type of bean and if you need to soak them overnight or not.
- You may use any types of beans that you have laying around. I love using lentils in chili so if you ever get the chance to do it I highly recommend it!
- Not a fan of spicy? Omit the jalapeño but make sure to keep the guajillo chili powder for flavor. Guajillo chili is not spicy at all but it does add lots of flavor here!
- If you have a hard time finding fire roasted tomatoes you can substitute with regular diced tomatoes in a can.
- Want to add more veggies? I’ve actually added diced celery, potatoes, and carrots before and it turned out delicious.
- This recipe is also slow cooker friendly. Make sure to dissolve the tomato paste and mix everything together well. Add all ingredients (besides toppings) to slow cooker and cook for 5 hours on low or 3 hours on high.
More Cozy Vegan Recipes:
Albondigas Soup (Mexican Meatball Soup)
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Vegan Chili Recipe (Slow Cooker-friendly!)
- Total Time: 35 minutes
- Diet: Vegan
Description
Get ready for the best vegan chili recipe that is super easy to make and slow cooker-friendly. This hearty chili is protein-packed with kidney beans, chickpeas, black beans, and corn. Your perfect boost of iron, protein, fiber, and vitamin C!
Ingredients
Scale
- 1 tbsp avocado oil (or any neutral oil)
- 1/2 onion, chopped
- 1 bell pepper or zucchini
- 3 garlic cloves, minced
- 1 jalapeño, chopped
- 1 small can (6oz) of tomato paste
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can chickpeas, drained
- 1 can corn kernels, drained
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1 cup canned tomato sauce
- 3 cups vegetable broth (water + vegan better than bouillon)
- 2 tsp cumin powder
- 1 tsp dried oregano
- 1/4 cup guajillo or regular chili powder
- salt and pepper to taste
Toppings:
- Tortilla chips
- Vegan sour cream
- Green onions
- Jalapeños
- Nutritional Yeast
Instructions
- Dice onion, bell pepper and jalapeño. Open all cans, drain, but do not rinse.
- Put a large pot on medium heat, add the oil and sauté onion and bell pepper. After about 5 minutes add minced garlic and jalapeño and sauté for about another 2 minutes.
- Add tomato paste, spices, and a splash of vegetable broth to the pot and cook for 5 minutes to release all the flavors of the spices. Stir frequently here to avoid sticking.
- Add canned tomatoes, rest of broth, tomato sauce, and beans. Add salt and pepper to taste.
- Bring to a boil and then reduce to a simmer for about 15 minutes.
- Top with your choice of toppings and enjoy!
Notes
- This recipe is also slow cooker friendly. Make sure to dissolve the tomato paste and mix everything together well. Add all ingredients (besides toppings) to slow cooker and cook for 5 hours on low or 3 hours on high.
- Prep Time: 10
- Cook Time: 25
- Category: Soups
- Method: Stove, Slow-cooker
- Cuisine: American
Nutrition
- Serving Size: 8 servings
