Best Damn Vegan Chili Recipe

This hearty vegan chili is packed with protein, fiber, and bold flavors. It’s a one-pot wonder that’s perfect for weeknight dinners, meal prep, or feeding a crowd. Plus, it’s customizable, so you can easily make it spicier or add your favorite veggies.

Ingredients

Vegetables & Base

  • 1 tablespoon olive oil (or avocado oil for a richer flavor)
  • 1 large onion, diced (yellow or white; adds sweetness and depth)
  • 3 cloves garlic, minced (essential for that savory, aromatic base)
  • 1 red bell pepper, diced (bright and slightly sweet)
  • 1 yellow bell pepper, diced (adds a mellow flavor contrast)
  • 2 medium carrots, diced (for natural sweetness and texture)
  • 1 medium zucchini, diced (optional, for extra veggies)

Beans & Protein

  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
    (Feel free to substitute with chickpeas or lentils if preferred.)

Tomato Base

  • 1 can (28 oz) crushed tomatoes (acts as the primary sauce base)
  • 1 can (15 oz) diced tomatoes (adds texture and juiciness)
  • 2 tablespoons tomato paste (for richness and concentrated flavor)

Seasoning Mix

This is what makes the chili sing! Adjust to taste.

  • 2 tablespoons chili powder (classic, smoky flavor)
  • 1 tablespoon ground cumin (earthy and warm)
  • 1 teaspoon smoked paprika (adds depth and a hint of smokiness)
  • 1 teaspoon ground coriander (light citrusy notes)
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 1 teaspoon dried oregano (herbal balance)
  • 1 teaspoon salt (adjust as needed)
  • 1/2 teaspoon black pepper

Liquid & Balance

  • 1 cup vegetable broth (adjust for desired thickness)
  • 1 teaspoon maple syrup or agave (optional, to balance acidity)

Optional Toppings

These toppings elevate the chili and make it even more satisfying:

  • Fresh cilantro, chopped
  • Vegan sour cream or plain coconut yogurt
  • Diced avocado
  • Sliced jalapeños
  • Crushed tortilla chips

Step-by-Step Instructions

Step 1: Sauté Your Veggies

Start with a large heavy-bottomed pot or Dutch oven. Heat 1 tablespoon olive oil over medium heat. Add the diced onion, garlic, bell peppers, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Pro Tip: Don’t rush this step. Sweating the vegetables brings out their natural sweetness, forming the base of your chili’s flavor.

Step 2: Add Zucchini & Spices

Once the veggies are tender, stir in the diced zucchini (if using) and cook for 3 more minutes. Add the spice blend: chili powder, cumin, smoked paprika, coriander, cayenne, oregano, salt, and black pepper. Stir to coat the veggies, letting the spices toast for 1 minute to release their full aroma.

Why Toast the Spices? Toasting intensifies their flavor, giving your chili a bold and complex taste.

Step 3: Build the Tomato Base

Add the crushed tomatoes, diced tomatoes, and tomato paste to the pot. Stir everything together until well combined.

Step 4: Add Beans & Broth

Gently fold in the kidney beans, black beans, and pinto beans. Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes.

Tip: Stir occasionally to prevent sticking and to help the flavors meld together.

Step 5: Adjust & Balance Flavors

After simmering, taste your chili. If it’s too tangy from the tomatoes, add 1 teaspoon maple syrup or agave to balance the acidity. Adjust salt and spices as needed.

Step 6: Serve & Garnish

Ladle the chili into bowls and top with your favorite garnishes. For a crowd-pleasing presentation, offer a toppings bar so everyone can customize their bowl.

Tips for Success

  1. Make It Ahead: Chili always tastes better the next day as the flavors deepen over time.
  2. Thicker Chili? Let it simmer longer or mash some of the beans against the side of the pot to thicken naturally.
  3. Spicy Kick: If you like heat, add diced fresh jalapeños or extra cayenne.
  4. Meal Prep: Divide into portions and refrigerate for up to 5 days or freeze for up to 3 months.

Variations

  • Low-Carb Option: Use diced cauliflower or mushrooms instead of beans.
  • Protein Boost: Add crumbled tofu, tempeh, or textured vegetable protein (TVP).
  • Kid-Friendly: Reduce the spices and blend the veggies into the sauce for a smoother texture.

Nutritional Information (Per Serving, 1 of 6 servings):

  • Calories: ~220
  • Protein: ~10g
  • Carbs: ~35g
  • Fiber: ~12g
  • Fat: ~4g