How to Make the Perfect Vegan Chili
Mexican-American · Easy · 40 min · 6 servings
This bold and smoky vegan chili is loaded with three types of beans and warming spices that make every spoonful deeply satisfying. A completely plant-based crowd-pleaser, this vegan recipe is perfect for meal prep and tastes even better the next day.
Why this recipe works
This Vegan Chili recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 2 cans diced tomatoes
- 1 large onion diced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 cup frozen corn
Step by step instructions
Step 1: Cook the Onion Base
Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until softened. Add chili powder and cumin and stir for 1 minute to toast the spices in the oil.
Step 2: Add Tomatoes and Beans
Pour in both cans of diced tomatoes with their juices and stir to combine with the spiced onion base. Add all three cans of drained beans and stir everything together thoroughly.
Step 3: Simmer the Chili
Add the frozen corn and one cup of water or vegetable broth to the pot. Bring to a boil then reduce heat to low and simmer uncovered for 20 to 25 minutes stirring occasionally until the chili has thickened to your liking.
Step 4: Season and Serve
Taste the vegan chili and adjust seasoning with salt, more chili powder, or a squeeze of lime juice. Serve in bowls topped with avocado slices, fresh cilantro, or vegan sour cream for a complete plant-based comfort meal.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pinto beans → chickpeas for a slightly different texture and nutty flavor
- frozen corn → diced bell peppers for extra crunch and sweetness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not toasting the spices in oil before adding liquid which leads to a flat one-dimensional flavor in the finished chili
- Cooking on too high a heat which causes the bottom to scorch before the beans have had time to absorb the flavors
Nutrition facts
Per serving: 360 calories, 18g protein, 58g carbs, 6g fat, 16g fiber.
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