Vegan Chili
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.
A smoky hearty vegan chili packed with three types of beans and bold warming spices.
Nutrition per serving
Ingredients
protein
base
vegetables
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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