The BEST, Veggie-loaded Vegan Chili! A delicious, healthy vegan chili recipe that is packed full of nutritious veggies! A simple way to use up stray veggies in the fridge! Simple to make- it’s flavor and depth truly satisfy! Serve it up with Zucchini Cornbread!
Good morning, fall. It comes round again, so grounding and honest. Reminding us that time is precious, time is short – and to live fully while we still can. I’m back from a visit to Finland, my mother’s country, where I went on a road trip with my two Finnish aunts to visit more aunts, uncles and a host of cousins.
I come home with a heart that is full.
You are looking at my all-time favorite recipe for Vegan Chili. It’s filled with veggies ( mostly stray veggies in the fridge that need using up) and seasoned deliciously.
Though it’s made only with veggies and beans, it has delicious depth and complexity that will even please meat-eaters!
Make a big batch on Sunday, then serve it up during the busy workweek, or freeze it in batches. Hearty and deeply satisfying, this healthy vegan meal loaded up with vegetables and is low in calories and cholesterol, with tons of flavor! I love this served with Zucchini Cornbread ( which is not vegan) but oh so tasty!
The idea with this Vegan Chili recipe is to use what you have on hand.
The basic veggies are onion, carrot, red bell pepper and celery, then feel free to include the stray parsnip, zucchini, sweet potato, or winter squash if you like.
Wash your carrots, but don’t bother peeling here. Cut them in quarters length-wise, then dice.
Remember the smaller the dice, the faster the cooking.
Here I’ve added a large summer squash to the Vegan Chili that needed using up.
For maximum flavor, take care to cook the veggies well before adding the rest of the ingredients.
The spices and seasonings will add a deep earthiness, and you end up with a delicious pot of vegan chili that even meat-eaters will enjoy.
Top this vegetarian chili with fresh avocado and cilantro. For extra richness, add a dollop of sour cream. If going vegan, a tiny drizzle of olive oil is nice too.
Whip up a batch of this super flavorful Vegan Chili this weekend and let us know what you think!
The zucchini cornbread is good too!
More Recipes you may like!
The BEST Vegan Chili Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6-8
- Category: vegan, vegetarian, soup, stew,
- Method: stovetop
- Cuisine: american
- Diet: Vegan
Description
The Best, Veggie-Loaded Vegan Chili Recipe – loaded up with healthy veggies and beans, this deep and complex recipe will convert meat-eaters! Make a big batch on Sunday, then serve it during the busy workweek!
Ingredients
- 1 extra-large onion, diced small
- 2 carrots, diced small
- 2 ribs celery, diced
- 1 red or yellow bell pepper, diced
- 2 cups other diced veggies -zucchini or summer squash, winter squash, sweet potato, parsnips ( or feel free to use more carrots and peppers)
- 6 fat cloves of garlic, rough chopped
- 3 tablespoons mild chili powder
- 1 tablespoon cumin
- 2 teaspoons coriander
- ¼ teaspoon chipotle powder for heat (or sub 1 teaspoon smoked paprika) or add both!
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt, divided
- ⅛ teaspoon cinnamon (optional)
- 2 14-ounce cans diced tomatoes, with juices, or 3 ½ cups fresh tomatoes, diced (with juices)
- 3 x 14-ounce cans beans – any assortment of black, pinto, kidney or chickpeas, white beans, etc. (drain and rinse) about 4.5 cups cooked beans.
- ¼ cup of water
- 2–3 teaspoons soy sauce or GF Liquid Amino’s (or sub salt to taste, miso paste, or even umami paste)
- 2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!)
- Garnishes – avocado, fresh tomatoes, cilantro, sour cream, grated cheese, or a drizzle of olive oil
Instructions
- Small dice the onion, carrots (unpeeled) and celery, and place in a large dutch or heavy-bottomed pot over medium heat, with a couple of tablespoons of olive oil.
- Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. I turned up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
- While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
- When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
- Stir in soy sauce and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. I added 3 teaspoons.
- Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of sour cream or even a little drizzle of olive oil.
Notes
For faster cooking, be sure to dice veggies small. It helps if you have a large sharp knife. 😉
Chocolate and soy sauce may seem strange for chili, but both add complexity and depth.
If you like smoky flavors, add both the chipotle and smoked paprika.
The leftovers are great the next day- to mix it up a bit, try serving it over a baked potato.
Nutrition
- Serving Size: 1 cup
Keywords: vegan chili recipe, best vegan chili, ultimate vegan chili, vegetarian chili, vegan chili, black bean chili, easy chili recipe,
Excited about this recipe! Would you be able to toss it all in a crockpot and just let it simmer for a few hours? 😊
I think so- but have not personally tried! Let me know if you give it a go!
What is the serving size for the caloric breakdown (8oz…12 oz etc).
Thank you in advance 🙂
If I remember correctly I think this recipe makes 8 cups. So serving size is 1 cup.
I made this vegan chili last night and it was wonderful! I used butternut squash for the vegetable, 2 cans black beans and 1 can great northern beans. I added the optional cinnamon, chocolate and used tamari. It came out perfect and was exactly the flavor and texture I was looking for in a vegan chili. This one is going in the saved folder for the next time we feel like a yummy hearty chili! Thanks for always coming through with the best recipes! I have made so many of your creations and every single one is a hit!
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I am planning on making this soon, but wondering how healthy it is. Could you please let me know? Thanks
Well I guess it depends on how you define “healthy”.;) It is vegan, full veggies and the nutritional info is listed below the recipe.
Great recipe! Love the cocoa in it. Any experience with freezing it?
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Thanks! I haven’t tried freezing!
Looks great but the recipe doesn’t say what size can of diced tomatoes to use. Also I can’t do spicy. Any suggestions for how to modify? Thanks!,,
Hi sorry about that, 2 14-ounce cans. I updated the recipe to reflect.
This really is the BEST vegan chili! Wow! I make it almost every week. I use butternut squash and exclude the celery. Perfect every time. Looking forward to trying more recipes!
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Good morning, I was wondering if this recipe could be made ahead of time ( before my company arrives ) and can it be doubled? Thank you.
Yes, it can be doubled and made ahead!
Undoubtedly the best vegan chili EVER! For garnish, I added a sprinkling of toasted pepitas along (of course) with chopped red onions, hefty portion of cilantro, and a dollop of vegan sour cream :).
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Wonder if I could use black eyed peas (along with mexican red beans) for this chili? Thank you.
I dont see why not! Give it a go!
How many cups of dried beans would replace the cans? thank you.
So 3 cans of beans = roughly 4.5 cups of cooked beans. Typically dry beans double in size after cooking. ( Or maybe a litte more than double). So if I’m thinking straight, you would need 3/4 dry beans per can. So 3 x 3/4 cup dry beans = 2 1/4 cups dry beans. Hopefully, this is right?
Hi Sylvia, as with so many of your recipes, I just made this and man – wish I would have made a double batch! So very delicious and satisfying! I found it to be quite dense, i.e., chock full of veg and beans and I like my chili just a bit “soupier” so added about a tablespoon of tomato paste near the end and then about another 1 1/2 cups or so of water. Thank you so much for another amazing recipe!!
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Great way to adapt to your personal tastes Rose! thanks for sharing!
SCRUMPTIOUS!
Had it with the amazing zucchini cornbread and your delicious cilantro crema….a very healthy feast. Thanks so much Sylvia for all your goodness!
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Thanks Beverly!
Every time I make this everyone loves it. The kids think it’s the best thing that it has chocolate in it and the meat eaters don’t miss the meat! Thank you!!
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This was amazing!! I’m a recent pescatarian convert and you’re right ~ I didn’t miss the meat at all. Love all your recipes and your blog!! You’ve made the transition so easy. Thanks so much!!
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Thanks Morgan- glad you are liking!
what size cans of tomatoes?
14 ounce
This turned out so good!
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I made this today and it was so good. You really are an amazing chef. Your spice blends are so wonderful. Thank you for sharing your talent with us. Everything i have made from your blog is five star! I look forward to Saturdays when your newsletter arrives.
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You are so sweet Pam! Thank you!
Amazing, I just eyeballed all the spices and added lots of avocado at the end and it turned out great
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Absolutely delicious! Even my meat-loving husband didn’t care there was no meat. The chocolate and soy gave it a great taste. Thanks again Sylvia.
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This is my go to chili. It calls for things already in my pantry with the option of using any type of beans and loads of veggies which I love. I love the spice combinations and a hint of cocoa. I even won 2nd place in my chili cook off!
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Yayyyyyy!!! Im so glad you like it!!!
Love this easy, healthy, and yummy chili. It is on repeat at our house! 🙂
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Awesome to hear Allison! Great to hear!
OH MY GOODNESS!!! I am on vacation and I was looking all over for vegan restaurant I Googled quick vegan recipes in this one came up. I cannot tell you how delicious this is thank you, thank you, thank you! By the way that is plain Greek yogurt (nongmo) on top not sour cream.
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Sorry, i meant on mine for the Greek yogurt. I couldn’t post my picture
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I loved using up vegetables from our garden and the two kinds beans I had in the freezer that were soaked but not cooked. I made the chili in the slow cooker. I love the taste, the quantity (plenty left over for freezing) and the easy of making this dish. I also love the great nutrition profile of this dish. And I love that it is a satisfying vegan recipe!!! Definitely a keeper.
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Thanks Elaine! I appreciate this so much and especially your very smart tip of freezing soaked beans! Such a great idea! All the best to you. Have a beautiful glorious Sunday. xo
This an amazing recipe. The addition of a chocolate Square added a distinctive flavor
Glad you liked it. Yes, a little Mexican Mole flavor!