Here’s the best vegan chili recipe that you will find! It’s so easy to make, requires very simple ingredients, cheap, and delicious! Make this on cold winter days to warm yourself up, and serve it with homemade vegan cornbread.
Chili is one of my go-to recipes on cold days when I want a hearty warming meal, but don’t want to spend too much time in the kitchen. It’s also very healthy as it’s packed with plant-based protein since it’s made with 4 types of beans.
I usually make a large pot of this flavorful chili to enjoy for 2 days (I cook for 2, so the amounts that I’m giving for this recipe is enough for 4 portions). It reheats very easily, and it takes just 20 minutes to make!
To make this vegan chili, you will need:
Complete list of ingredients and amounts can be found in the recipe card below.
- Onion, garlic, jalapeno.
- Spices: Cumin, smoked paprika, and hot chili if desired.
- Beans: Use any type of beans that you like/have available. I usually use kidney beans, black beans, cannellini beans, and black-eyed beans.
- A can of chopped tomatoes, or use fresh tomatoes instead. You will also need water (or use vegetable stock for more flavor).
- Oil, salt and pepper.
- Optional: Maple syrup (or agave, or brown sugar), and apple cider vinegar. If you have these on hand, please add them as they add a depth of flavor to the dish.
- And for optional garnish, I like avocado, fresh cilantro leaves, vegan sour cream, and extra jalapeno slices.
How to make a vegan chili
- Heat vegetable oil in a pot, and saute onions until they’re soft and translucent.
- Add diced jalapeno, and garlic and cook for 1 minute or until fragrant.
- Add the spices, followed by the chopped tomatoes then fill half of the empty can (from the chopped tomatoes) with water and add it to the pot.
- Add the beans, maple syrup, and apple cider vinegar (if using).
- Cover the pot with the lid, and let it simmer for 10-15 minutes (simmer and not boil).
- Serve warm! Garnish with sour cream, avocado slices or guacamole, maple cornbread or on its own!
What to serve vegan chili with?
- Homemade maple cornbread (my fav!).
- Sliced avocado or guacamole.
- Serve it with jacket potatoes as a filling.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
- 1 tablespoon canola oil
- 1 yellow onion diced
- 1-2 jalapenos deseeded and diced
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 can diced tomatoes
- 1 teaspoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 can black beans
- 1 can cannellini beans
- 1 can kidney beans
- 1 can black-eyed beans
- 1 teaspoon salt add more if desired
- ½ cup vegetable stock or water
- Heat oil in a pot, and saute the onions until they're soft and translucent. Add the diced chili, and the garlic and cook for 1 minute.
- Add the spices, followed by the rest of the ingredients, and ½ cup of water.
- Simmer the chili for 15 minutes. Have a taste and see if you would like to adjust the seasonings. Garnish with sliced avocado, cilantro leaves, and sliced jalapeno.
- You can use any beans that you like. Butter beans also work great in this recipe.
- Use vegetable stock for more flavor, or just water.
- You can add ground hot chili if you like your food really spicy.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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