Ultimate Vegan Chili Recipe

Introduction

This Ultimate Vegan Chili is a hearty and flavorful dish perfect for any season. Packed with beans, vegetables, and spices, it’s a satisfying meal that even meat-eaters will love. Customize it with your favorite toppings for a delicious plant-based dinner.

Ingredients

• 1 medium yellow onion, diced
• 1 tablespoon oil (optional, grape seed oil recommended)
• 1 green pepper, diced
• 1 red, orange, or yellow pepper, diced
• 4-6 cloves garlic, finely chopped
• 2 stalks celery, diced
• 1 (398 ml / 14 fl oz) can Fire Roasted Diced Tomatoes or Regular Canned Diced Tomatoes
• 1 and 3/4 cups water
• 1 tablespoon Better Than Bouillon Vegetarian No Beef Soup Base
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ancho chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon granulated garlic
• 1 tablespoon sugar or maple syrup
• 1 teaspoon yellow mustard
• 2 (540 ml / 19 fl oz) cans pinto beans, rinsed and drained
• 1 (540 ml / 19 fl oz) can red kidney beans, rinsed and drained
• Cilantro, for garnish
• Pico De Gallo or Salsa, for serving
• Sliced avocado or guacamole, for serving
• Sour cream (optional, can use vegan alternative)
• Green onions, for garnish
• Finely diced white onion (optional, for garnish)

Instructions

1. Step 1: Heat a 5-6 quart Dutch oven or heavy-bottomed pot over medium heat. Add oil (or water/veggie stock), diced onion, and a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally until the onion softens.
2. Step 2: Add the garlic, diced green and colored peppers, and celery to the pot. Cook for 5-7 minutes, stirring occasionally until the vegetables begin to soften.
3. Step 3: Stir in the diced tomatoes, water, soup base, chili powder, cumin, ancho chili powder, onion powder, granulated garlic, sugar or maple syrup, yellow mustard, pinto beans, and kidney beans. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring once or twice.
4. Step 4: Optional: Ladle some chili into a blender or NutraBullet and blend until smooth. Return the puree to the pot and stir to combine. This helps thicken the chili and enhance the texture.
5. Step 5: Serve hot topped with cilantro, pico de gallo or salsa, sliced avocado or guacamole, sour cream, green onions, and finely diced white onion as desired. Enjoy on its own or with your favorite sides.

Tips & Variations

• For a smokier flavor, try adding a chipotle pepper in adobo sauce or smoked paprika.
• Swap pinto and kidney beans for black beans or chickpeas to change up the texture.
• Use vegetable broth instead of water for deeper flavor.
• If you prefer a chunkier chili, skip blending and serve as is.
• Add corn or diced zucchini for extra vegetables and color.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well—freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without oil?

Yes, you can omit the oil and sauté the vegetables using water or vegetable broth instead. This reduces fat but still softens the veggies nicely.

Is this recipe good for meal prep?

Absolutely! This vegan chili keeps well in the fridge and freezer, making it a perfect meal prep option. The flavors even deepen after a day or two.

Ultimate Vegan Chili Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

This Ultimate Vegan Chili recipe is a hearty, flavorful dish perfect for a comforting meal. Packed with a variety of beans, fresh vegetables, and bold spices, this chili is entirely plant-based and easy to prepare on the stovetop. It features a blend of fire-roasted tomatoes, chili powders, and cumin for depth, with an optional pureed component to add richness and texture. Serve with fresh toppings like cilantro, avocado, and salsa for a vibrant finish.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 medium yellow onion, diced
• 1 green pepper, diced
• 1 red, orange, or yellow pepper, diced
• 4–6 cloves of garlic, finely chopped
• 2 stalks of celery, diced

Liquids & Base

• 1 (398 ml) (14 fl oz) can of Fire Roasted Diced Tomatoes or Regular Canned diced Tomatoes
• 1 and 3/4 cups of water
• 1 tablespoon of Better Than Bouillon Vegetarian No Beef Soup Base
• 1 tablespoon of oil (optional), such as grape seed oil

Spices & Seasonings

• 3 tablespoons of Chili Powder
• 1 tablespoon ground cumin
• 1 teaspoon Ancho Chili Powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon granulated garlic
• 1 tablespoon sugar or maple syrup
• 1 teaspoon yellow mustard
• Salt and pepper to taste

Beans

• 2 (540 ml) (19 fl oz) cans pinto beans, rinsed and drained
• 1 (540 ml) (19 fl oz) can red kidney beans, rinsed and drained

Optional Toppings

• Cilantro
• Pico de Gallo or Salsa
• Sliced avocado or guacamole
• Sour cream (optional for vegan, use plant-based sour cream)
• Green onions
• Finely diced white onion

Instructions

1. Sauté Aromatics: Heat a 5-6 quart Dutch oven or heavy-bottomed pot over medium heat. Add the oil (or water or veggie stock), diced yellow onion, and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally until the onion softens.
2. Add Vegetables: Stir in the chopped garlic, diced green and red/orange/yellow peppers, and diced celery. Cook for 5-7 minutes, until the vegetables start softening, stirring a few times to avoid sticking.
3. Add Liquids and Spices: Pour in the canned fire-roasted diced tomatoes, water, and Better Than Bouillon Vegetarian No Beef Soup Base. Add all the spices: chili powder, ground cumin, ancho chili powder, onion powder, granulated garlic, sugar or maple syrup, yellow mustard, and adjust salt and pepper. Stir well to combine.
4. Add Beans and Simmer: Add the rinsed and drained pinto and red kidney beans to the pot. Stir the chili, bring it to a boil, then reduce heat to low. Cover the pot and let simmer for 25 minutes, stirring occasionally to prevent sticking.
5. Optional Puree: After simmering, uncover the chili. Use a soup ladle to scoop a portion of the chili into a blender or NutraBullet and blend until smooth. Return the puree to the pot and stir well to integrate. This thickens the chili and adds creaminess.
6. Serve: Serve the chili hot, topped with your favorite garnishes such as cilantro, pico de gallo or salsa, sliced avocado or guacamole, sour cream or vegan sour cream, green onions, and finely diced white onion.

Notes

• Using fire-roasted diced tomatoes provides a smoky depth, but regular canned diced tomatoes work well too.
• Oil is optional; you can use water or vegetable broth for sautéing for a lower-fat version.
• The optional blending step is great for adding texture and creaminess but can be skipped if preferred.
• For a spicier chili, increase the amount of chili powders.
• Adjust salt according to taste, especially when using bouillon base which can be salty.
• To keep this chili strictly vegan, use plant-based sour cream or omit dairy toppings.

Keywords: vegan chili, plant-based chili, easy chili recipe, stovetop chili, healthy vegan dinner