Top shot of vegan chili with avocado in a white bowl with a spoon.
Print

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