Vegan Chili

This is the best vegan chili recipe you will try. Packed with hearty vegetables, beans, and protein, it is the ultimate plant based comfort food meal!

Healthy vegan chili recipe

If I were asked to choose one single favorite comfort food meal out of all the recipes in the world, without hesitation it would be this thick, rich, and flavorful chili.

But don’t just take my word for it.

Back in high school, I entered the recipe into our city’s annual chili cook off, and it took home first prize for best vegetarian option, out of twenty five entries!

Non vegans love the award winning recipe too.

In fact, this is my entire family’s favorite chili recipe, and I am the only one who’s vegan.

Even though I no longer live at home, my parents still make it at least once every few weeks for themselves.

For dessert, try these Vegan Brownies

What makes this the best vegan chili?

Simply put, this recipe just tastes better than any other vegan chili recipes.

Its texture is thick and hearty, never thin and soupy.

And the flavor is perfectly spiced with traditional chili flavors of garlic, cumin, and ground chili powder.

You will find no unusual ingredients like nutritional yeast or vinegar in this classic one pot vegetarian chili.

Ingredients for the recipe

To make homemade vegan chili, add the following ingredients to your grocery list.

You need an onion, carrots, bell peppers, beans, tomato sauce, diced tomatoes, extra firm tofu, chili powder, ground cumin, minced garlic, salt, optional hot sauce and ground black pepper.

I like to add one can each of chickpeas or garbanzo beans, kidney beans, and pinto beans. Black beans also work well.

Want to use dried beans instead of canned beans? Measure one and a half cups of cooked beans for each can, for a total of four and a half cups of cooked beans.

For a soy free chili without tofu, simply swap out the package of tofu with an extra fifteen ounce can of beans. Or try lentils or textured vegetable protein (TVP).

Orange, yellow, green, or red bell peppers are all great options. I usually include a mix of red and orange peppers.

The recipe is incredibly versatile. You can add a can of corn, green chilis, or even cubed sweet potato or butternut squash. Once you get the base down, have fun changing up the add ins to find your perfect vegan meal.

Leftover beans? Make a Protein Cookie Dough Dip

Three bean chili recipe video

Above, watch the step by step recipe video

How to make vegetarian chili without meat

Step one is to gather all of your ingredients. Drain the cans of beans, and rinse well.

Slice the carrots, and dice the onion and bell peppers.

If making meatless chili with tofu, drain the package. Crumble the tofu, or chop it into squares or bite size pieces.

You may brown the onion first in a little olive oil for extra flavor. However, to save time I usually skip this step and simply add all ingredients to a large pot or slow cooker.

Stir everything together, then bring to a boil over medium heat.

Once boiling, reduce the heat to a simmer. Cover and cook for forty five minutes or until the carrots are soft.

*If you are cooking in a slow cooker, cover the crock pot and cook on high for four hours or low for eight hours or until the carrots are soft.

It is important to continue cooking if the carrots are still crunchy, as this is a sign the chili is not yet at its most flavorful.

Serve hot in bowls or on plates with raised edges. Let any leftover southwest chili stew cool before transferring to meal prep storage containers or glass Pyrex dishes.

Store in the refrigerator for up to a week. Or freeze in an airtight container for three or four months, and reheat on the stove top or in the microwave before serving.

Easy vegan chili tips

For better texture and depth of flavor, be sure to continue cooking the recipe until the carrots are soft and diced onions are no longer crunchy.

This chili is quite mild in heat, meaning it is perfect for families and guests.

If you prefer a spicy vegan chili, add a few drops of your favorite Buffalo sauce or hot sauce, or a sprinkle of cayenne pepper and some diced jalapeños.

The recipe yields a large batch of around eighteen cups total, which is great for weekly meal prep or for feeding a family.

You can easily make a smaller amount if you wish by halving the ingredients.

Serving suggestions

This is one of my go to weekday plant based lunch or dinner recipes, because the dish is so easy to make and tastes delicious no matter how you choose to serve it.

I grew up on big bowls of this vegan chili with a side of creamy polenta or a thick slice of buttery cornbread.

Other great options include fluffy quinoa, brown rice, or crushed toasted tortilla chips. Some people even like to add tater tots on top of their chili.

For game day, holidays, or Super Bowl Sunday, why not set up a vegetarian chili bar with all the fixings?

I am partial to cashew cream and sliced avocado. You can also top your chili with chives, green onions, cilantro, vegan bacon bits, a slice of lime, or shredded vegan cheddar cheese.

Vegan chili health benefits and nutrition

Thanks to the beans and vegetables, this recipe is high in fiber, iron, vitamin C, vitamin A, potassium, and B vitamins.

It can be low fat, gluten free, oil free, cholesterol free, and low calorie, with just 100 calories in a cup.

And the vegan chili is packed with protein, at over 15 grams per serving!

More Vegan Dinner Ideas

Vegan Alfredo Sauce

Avocado Salad

Vegan Mac and Cheese

Cauliflower Pizza Crust

Vegan Ramen

Coconut Curry

Mushroom Barley Soup

Vegan Meatballs

Cauliflower Buffalo Wings