Print

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/ultimate-vegan-chili-recipe/