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top shot of vegan chili sin carne with rice and avocado
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Vegan Chili Recipe

This vegan chili is hearty, comforting, and protein-dense! It combines your beans of choice with a tomato-based sauce, a cozy selection of spices, several vegetables, and fresh chili pepper (adjust the amount to personal taste). Best of all, this vegetarian chili recipe requires just one pot and 40 minutes from start to finish!
Course Main Course
Cuisine Mexican, Tex Mex
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 medium onion chopped
  • 4 cloves of garlic finely minced
  • 1 green pepper chopped
  • 1 medium carrot grated
  • 5-6 medium (560 g) diced fresh tomatoes or use 1 (20 oz) can
  • 5 tbsp tomato paste
  • 2 cups (480 ml) water or vegetable broth
  • 4 cups cooked beans e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each
  • 2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp salt or less if you use vegetable broth
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1-2 hot red chili peppers (I used 1, my partner prefers 2)
  • 2 tsp oil of choice for frying

Instructions

  • You can watch the video in the post for visual instructions.
  • In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 5 minutes, add the garlic and sauté for an additional 1-2 minutes, stirring occasionally.
  • Mix in the tomatoes and sauté for another 3 to 5 minutes.
  • Now add all remaining ingredients, increase the heat and simmer for about 30 minutes or longer, stirring occasionally. Add more water or vegetable broth if the chili gets too thick.
  • Recommended step: Pour about 1 to 1 1/2 cups of the chili into a different pot. Blend this part using an immersion blender until smooth. You can also blend it in a regular blender. Pour the blended chili back into the large pot and stir to combine,
  • Serve with rice, pasta, potatoes or flatbread. Garnish with fresh cilantro or parsley.

Notes

Nutrition Facts
Vegan Chili Recipe
Amount per Serving
Calories
302
% Daily Value*
Fat
 
2.3
g
4
%
Saturated Fat
 
0.3
g
2
%
Carbohydrates
 
41.6
g
14
%
Fiber
 
16.2
g
65
%
Sugar
 
14
g
16
%
Protein
 
16.6
g
33
%
* Percent Daily Values are based on a 2000 calorie diet.