5 from 24 votes
Hearty Vegan Chili (30 Minute!)
This vegan chili combines black beans, kidney beans, tomatoes, and a mix of warm spices cooked together to create a thick, flavorful chili in about 30 minutes. The sautéed onion, bell pepper, and garlic add a savory base, while the mild chili powder, cumin, smoked paprika, and oregano contribute a balanced depth without overpowering heat. The result is a hearty and comforting chili that can be customized with fresh toppings like avocado and cilantro, making it a versatile dish for a satisfying plant-based meal.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
large bowls
Calories:
282 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
Ingredients
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
- 15 oz. black beans canned
- 15 oz. Kidney Beans can
- 15 oz. diced tomatoes canned
- 6 oz. tomato paste
- 2 cups vegetable broth
- 2 Tbsp. chili powder (I use mild*)
- 1 tsp. cumin ground
- 1 tsp. smoked paprika
- 1 tsp. oregano dried
Toppings of choice (optional):
- avocado fresh cilantro; sliced green onion or chives; etc
- cilantro
- green onion
- vegan sour cream
- vegan cheese
- tortilla chips
Instructions
- Dice onion and bell pepper.
- In a large stockpot over medium heat, sauté onion and bell pepper for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic. When onion is translucent, add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and sauté 1 minute.
- Add vegetable broth, tomatoes with juice, and tomato paste. Bring to a light boil.
- Meanwhile, rinse and drain beans.
- Add beans, cover, reduce heat, and simmer for 10 minutes (or longer) until thickened.
- Serve with any toppings of choice. (I love avocado!)
Cup of Yum
Notes
- Reduce chili powder to 1 tablespoon if a milder chili is preferred; adjust other spices slightly to maintain flavor balance.
- Add cayenne pepper, chipotle, jalapeño, or hot sauce to increase spiciness according to taste.
- Any two types of canned beans like black, kidney, or pinto will work well in this recipe.
- The recipe yields approximately 7 cups of chili, suitable for multiple servings or leftovers.
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
55g
(18%)
Protein
16g
(32%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Potassium
1454mg
(31%)
Fiber
19g
(76%)
Sugar
13g
(26%)
Vitamin A
3407IU
(68%)
Vitamin C
64mg
(71%)
Calcium
157mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 large bowls
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 1454mg | 31% |
| Fiber | 19g | 76% |
| Sugar | 13g | 26% |
| Vitamin A | 3407IU | 68% |
| Vitamin C | 64mg | 71% |
| Calcium | 157mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.