Easy Vegan Chili

Why make this recipe

This Easy Vegan Chili is perfect for anyone looking for a hearty, healthy meal. It’s packed with protein from the beans and bursting with flavor from the spices. Plus, it’s simple to make and can be ready in about 30 minutes. This chili is not only delicious but also a great way to enjoy a comforting dish without any animal products. Whether you are vegan, vegetarian, or just looking to eat more plant-based meals, this recipe is a crowd-pleaser.

How to make Easy Vegan Chili

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: avocado, cilantro, lime

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and bell pepper, sauté until softened.
3. Stir in the garlic and cook for another minute.
4. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
5. Bring to a boil, then reduce the heat and let simmer for 20-30 minutes.
6. Adjust seasoning if necessary and serve hot, topped with avocado, cilantro, and lime if desired.

How to serve Easy Vegan Chili

Serve the Easy Vegan Chili hot in bowls. You can add your favorite toppings like avocado, fresh cilantro, or a squeeze of lime for extra flavor. This chili pairs well with crusty bread, rice, or tortilla chips.

How to store Easy Vegan Chili

Let the chili cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave.

Tips to make Easy Vegan Chili

• For a spicier chili, add some chopped jalapeños or a pinch of cayenne pepper.
• If you like a thicker chili, let it simmer for longer or mash some of the beans with a fork.
• Feel free to add other vegetables like corn or zucchini for added nutrition and flavor.

Variation

You can easily modify this recipe by changing the beans, adding more vegetables, or using different spices to suit your taste. Try incorporating quinoa or lentils for extra texture and nutrition.

FAQs

Can I use fresh beans instead of canned?
Yes, you can use dried beans. Just be sure to cook them according to package instructions before adding them to the chili.

Is this chili gluten-free?
Yes, all the ingredients are gluten-free, making this chili suitable for those with gluten intolerance.

Can I make this chili in a slow cooker?
Absolutely! Just combine all the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Easy Vegan Chili

A hearty, healthy meal that is packed with protein from beans and bursting with flavor, perfect for anyone looking for delicious plant-based options.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 piece bell pepper, chopped
• 1 piece onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• to taste Salt and pepper
• 1 tablespoon olive oil

Optional Toppings

• 1 piece avocado
• 1 bunch cilantro
• 1 piece lime

Method

 

Cooking

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and bell pepper, sauté until softened.
3. Stir in the garlic and cook for another minute.
4. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
5. Bring to a boil, then reduce the heat and let simmer for 20-30 minutes.
6. Adjust seasoning if necessary and serve hot, topped with avocado, cilantro, and lime if desired.

Notes

Let the chili cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave. For a spicier chili, add some chopped jalapeños or a pinch of cayenne pepper.