The BEST Vegan Chili Recipe

It’s chili season, friends! With colder temperatures here, we’re loving making a big bowl of this warm, hearty, healthy vegan chili. It’s perfect for a comforting lunch or dinner at home or on the go and it’s SO easy to make!

Made with bell peppers, diced tomatoes, several types of beans (your choice!), chickpeas, celery, and a blend of chili seasoning, this recipe is truly one of our favorites!

RELATED: Easy Vegetarian Summer Chili

Tips for making the BEST Vegan Chili

1. Feel free to add any vegetables you’d like, such as celery, bell peppers, mushrooms, carrots, zucchini, any type of squash, and corn.
2. We used a mix of black beans, pinto beans, and kidney beans in this recipe. However, any type of beans will work!
3. This recipe contains dried onion flakes, but freshly minced onion works great, too.
4. Adjust the amount of chili spices to your taste. Want to take it up a notch? Add in a tiny bit of cayenne!
5. Top this vegan chili with your choice of add-ons, such as avocado, cilantro, parsley, cashew cream, tahini, vegan shredded cheese, or crushed walnuts for texture!

How to store vegan chili

To store vegan chili, simply place it in an airtight container (without the lid) and let cool. Add the lid, then keep in the refrigerator up to a week or in the freezer for up to a month!

Final thoughts

If you’re looking for a healthy recipe that’s loaded with plant-based protein and nutrition, you’re going to love the ease and convenience of this vegan chili recipe!

More vegan recipe you’ll love:

• The Best Easy Vegan Meatballs
• Hearty Vegan Lentil Soup
• 5-Ingredient Vegan Enchiladas
• Vegan Ramen Soup

5 from 12 votes

Print Recipe

The BEST Vegan Chili Recipe

Made with bell peppers, diced tomatoes, several types of beans, chickpeas, celery, and a blend of chili seasoning, this vegan chili recipe is truly one of our favorites!

Course: Dinner

Cuisine: American

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 356 kcal

Author: Christine McMichael

Ingredients

• 1 green bell pepper
• 6 stalks celery
• 2 Tbsp olive oil
• 1 Tbsp dried onion flakes
• 1 15 oz. can chickpeas drained
• 1 15 oz. can black beans drained
• 1 15 oz. can pinto beans drained
• 1 15 oz. can kidney beans drained
• 1 14 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 3 cups vegetable broth
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp paprika
• 1 tsp minced garlic
• salt/pepper to taste

Instructions

• Instructions
• Chop the celery and bell pepper into small pieces.
• Pour the olive oil into a large stock pot and combine the celery, bell pepper, and onion flakes.
• Cook for about 10 minutes (or until the celery is a little bit soft).
• Add in the beans, chickpeas, and broth.
• Cook for about another 10 minutes.
• Add in the diced tomatoes, tomato sauce, spices, and salt/pepper (to taste).
• Continue to cook for another 10 minutes or until everything is soft.
• Serve and enjoy!

Nutrition

Calories: 356 kcal | Carbohydrates: 55 g | Protein: 21 g | Fat: 8 g

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