Embark on a culinary adventure with this incredibly easy vegan chili, a plant-based sensation crafted with two varieties of wholesome kidney beans. This recipe is so robust and flavorful, it promises to satisfy even the most discerning palates, leaving no one missing the meat. Our vegan bean chili is the epitome of comfort food – hearty, nourishing, and wonderfully cozy. Packed generously with a vibrant array of beans, garden-fresh vegetables, and rich tomatoes, you’ll be amazed at how effortlessly this delightful stovetop chili comes together in under an hour. It’s quick enough to be a go-to weeknight meal, yet boasts a deep, slow-simmered flavor that will thoroughly appease your hunger and leave you feeling completely content.
This Easy Vegan Chili isn’t just a meal; it’s a versatile solution for any occasion. Whether you’re navigating a hectic weeknight, enjoying a leisurely weekend, hosting a thrilling game day gathering, or feeding a large crowd, this stovetop chili rises to the challenge. It’s remarkably simple to prepare, bursting with dietary fiber, making it both incredibly filling and genuinely healthy. Elevate your vegan bean chili experience by piling on your favorite toppings for a taste sensation that’s truly unforgettable and will have you coming back for more.
If you’re a fan of comforting stovetop stews and warming soups, be sure to explore more of our delightful recipes. You might enjoy our Homemade Vegetable Soup, a classic brimming with garden goodness, or our Easy Tuscan White Bean Soup for a taste of Mediterranean warmth. For those who appreciate a creamy, savory bowl, our Creamy White Chicken Chili also offers a delightful alternative, easily adaptable for plant-based preferences.
Why You’ll Adore This Easy Vegan Chili
Our Easy Vegan Chili isn’t just another recipe; it’s a culinary triumph designed for simplicity, flavor, and universal appeal. Here’s why this dish is poised to become a beloved staple in your kitchen:
Effortlessly Customizable: One of the greatest joys of cooking is making a dish truly your own. While we’ve crafted this kidney bean chili with a robust combination of creamy Cannellini (white kidney) beans and hearty red kidney beans, the recipe is incredibly flexible. Feel free to swap them out for black beans, pinto beans, chickpeas, or even a medley of your favorite legumes. Experiment with different vegetables too – bell peppers, corn, zucchini, or sweet potatoes can all add fantastic dimensions of flavor and texture, ensuring this chili is always exactly how you like it.
Remarkably Easy Preparation: Don’t let the depth of flavor fool you; this stovetop chili is a breeze to make. You’ll only need approximately 15 minutes of active cooking time for chopping and sautéing. The majority of the process involves a gentle simmer, allowing the rich, satisfying flavors to meld and deepen without constant supervision. This hands-off approach makes it ideal for busy evenings when you crave a homemade meal without the fuss.
Perfect for Every Gathering: This vegan bean chili is a crowd-pleaser that transcends dietary preferences. Its incredible taste and satisfying texture mean that even committed meat lovers will enjoy every spoonful and won’t feel like they’re missing out. This universal appeal makes it the perfect dish for sharing at potlucks, family dinners, tailgates, or any large gathering. Prepare a generous pot and watch it disappear!
Nutrient-Packed and Wholesome: Beyond its fantastic taste, this chili is a powerhouse of nutrition. Loaded with fiber-rich beans and a variety of vegetables, it offers a wealth of vitamins, minerals, and plant-based protein. It’s a comforting meal you can feel good about serving to your family, providing sustained energy and supporting a healthy lifestyle.
A Flavor That Develops: Like all good chilis, this vegan version only gets better with time. The flavors deepen and become more harmonious after a day or two in the refrigerator, making it an excellent candidate for meal prepping. Enjoy a fresh batch on the first day, then savor even richer leftovers throughout the week.
Essential Vegan Chili Ingredients
Crafting this flavorful vegan chili begins with a selection of fresh, aromatic, and pantry-friendly ingredients. Each component plays a vital role in building the chili’s complex and comforting profile:
- Olive Oil: The foundation for sautéing. A light, neutral oil works best to gently cook down the aromatics and vegetables, allowing their natural sweetness to develop without overpowering the chili’s other flavors.
- Aromatics: The soul of any great chili. We utilize both finely chopped yellow onion and minced garlic to create a fragrant base that will infuse the entire dish with irresistible depth and warmth. Don’t skimp on these for maximum flavor!
- Hearty Vegetables: Our base includes a classic combination of finely chopped carrots and celery, which add natural sweetness, earthy undertones, and textural interest. This provides a traditional mirepoix, building robust flavor from the start. Feel free to incorporate other vegetables you enjoy, such as bell peppers, zucchini, or even corn kernels, for added bulk and nutrition.
- Signature Seasonings: The magic happens with our carefully selected blend of spices. Smoked paprika lends a wonderfully smoky depth, ground cumin brings its signature warmth, oregano adds an herbaceous touch, and a hint of cayenne pepper provides a gentle, satisfying kick. Salt, of course, is crucial for balancing and enhancing all these flavors. Adjust the cayenne to your preferred spice level.
- Vegetable Broth: The liquid base for our chili. While water can be used in a pinch, a good quality vegetable broth will significantly amplify the overall flavor of the chili, adding another layer of savory goodness.
- Diced Tomatoes: These provide the essential tangy and sweet tomato base. Regular canned diced tomatoes are perfectly fine, but for an even deeper, more complex flavor profile, consider using fire-roasted diced tomatoes. They impart a subtle char and smokiness that elevates the entire dish.
- Two Kinds of Beans: The stars of our vegan chili! Canned cannellini (white kidney) beans and red kidney beans contribute not only incredible texture and heartiness but also a substantial boost of fiber and plant-based protein. Always remember to rinse and drain canned beans thoroughly before adding them to remove excess sodium and improve their texture. This recipe is also wonderfully adaptable; feel free to substitute with black beans, pinto beans, or any other bean variety you love.
- Fresh Cilantro: Added at the end, fresh chopped cilantro provides a bright, refreshing, and zesty burst of flavor that beautifully complements the rich spices of the chili.
- Creamy Avocado: Sliced avocado serves as a luxurious and visually appealing garnish. Its cool, creamy texture offers a delightful contrast to the warm, spicy chili.
- Vegan Sour Cream: A dollop of vegan sour cream adds a wonderful tang and a cooling creaminess, enriching the chili experience.
- Crunchy Crushed Tortilla Chips: For that irresistible textural contrast, a sprinkling of crushed tortilla chips provides a satisfying crunch with every bite.
Mastering Vegan Stovetop Chili: A Step-by-Step Guide
Creating this delicious and hearty vegan chili on your stovetop is a straightforward process. Follow these simple steps to bring a pot of comforting goodness to your table:
Step 1: Build the Aromatic Base. Begin by heating a sturdy Dutch oven or a large, heavy-bottomed pot over a medium flame. Once adequately heated, add the olive oil. Allow the oil to shimmer gently, indicating it’s ready. Introduce the chopped yellow onion and minced garlic to the pot, stirring frequently. Sauté these aromatics until they become beautifully translucent and fragrant, typically taking 3-5 minutes. This step is crucial for laying a flavorful foundation.
Step 2: Soften the Vegetables. Next, add the chopped carrots and celery to the pot with the softened onions and garlic. Continue to cook, stirring occasionally, for another 3-4 minutes. This allows the vegetables to begin softening and release their natural sugars, contributing to the chili’s overall sweetness and depth.
Step 3: Infuse with Spices and Simmer. Now it’s time to bring on the flavor! Add the smoked paprika, ground cumin, oregano, cayenne pepper, and salt to the sautéed vegetables. Stir well, allowing the spices to toast lightly for about one minute until fragrant. This brief sautéing intensifies their flavor. Pour in the vegetable broth and bring the mixture to a gentle simmer for 2-3 minutes, allowing the flavors to begin marrying.
Step 4: Incorporate Tomatoes and Beans for a Hearty Base. Introduce the canned diced tomatoes (and any juices), along with the rinsed and drained cannellini beans and red kidney beans, into the simmering broth. Stir everything together thoroughly to combine. Once all ingredients are incorporated, reduce the flame to low, cover the Dutch oven, and allow the chili to gently simmer for a full 30 minutes. This simmering period is essential for the beans to absorb the rich flavors and for the chili to thicken slightly.
Step 5: Achieve Creamy Texture (Optional but Recommended). For a truly rich and thick chili, remove about ½ cup of the cooked chili mixture from the Dutch oven. Carefully transfer it to a blender or use an immersion blender directly in the pot to coarsely grind this portion. The goal is to create a slightly chunky paste, not a smooth puree. Return the ground mixture back into the Dutch oven. Stir well; you’ll notice the chili begins to thicken beautifully, adding a wonderful creaminess without any dairy. Finally, stir in the fresh chopped cilantro, allowing its bright flavor to awaken the chili. Turn off the flame.
Step 6: Garnish and Serve with Zest. Ladle the warm, aromatic chili into individual serving bowls. Now for the exciting part – the toppings! Garnish generously with a dollop of vegan sour cream, a scattering of crushed tortilla chips for a satisfying crunch, and elegant slices of fresh avocado. Serve immediately and enjoy the culmination of your culinary efforts!
Expert Tips for Crafting the Perfect Vegan Bean Chili
Achieving a truly outstanding vegan bean chili is all about thoughtful preparation and a few clever techniques. Here are some expert tips to ensure your chili is bursting with flavor and perfectly textured every time:
- Uniform Vegetable Chopping: For consistent cooking and a pleasing texture throughout your chili, make sure to chop all your vegetables into small, uniform pieces. This ensures they cook evenly and integrate seamlessly into the chili, rather than having large, raw chunks.
- Amplify with Extra Veggies: Don’t hesitate to “bulk up” your chili with additional vegetables. Diced bell peppers (any color!), corn kernels, finely chopped zucchini, or even small cubes of sweet potato can add extra nutrients, color, and layers of flavor. Add them during the sautéing stage or after the spices have bloomed, depending on their cooking time.
- Harness the Convenience of Canned Beans: Canned beans are a fantastic shortcut that makes this chili incredibly quick and easy to prepare. They come pre-cooked and ready to use, significantly reducing your prep time. Just remember to always rinse and drain them thoroughly to remove excess sodium and improve their texture.
- Experiment with Bean Varieties: This stovetop chili is wonderfully adaptable to different types of legumes. While kidney beans are classic, feel free to substitute or add other beans like black beans, pinto beans, or even lentils for a different flavor profile and texture. Each variety brings its unique characteristics to the pot.
- Tailor the Spice Level: Personalize the heat in your chili by adjusting the amount of cayenne pepper. For a milder chili, reduce the amount or omit it entirely. If you prefer a fiery kick, feel free to increase it. You can also add a pinch of red pepper flakes for an extra layer of warmth.
- Achieve Creamy Thickness: To create a thicker, creamier chili without adding any dairy, coarsely grind about half a cup of the cooked chili mixture using a regular blender or an immersion blender. This technique breaks down some of the beans and vegetables, releasing starches that naturally thicken the chili and give it a luxurious, velvety consistency.
- A Slow Simmer is Key: While this recipe is quick, don’t rush the simmering phase. Allowing the chili to simmer gently on low heat for the recommended 30 minutes is crucial. This time allows all the diverse flavors from the spices, vegetables, and beans to meld and deepen, creating a more harmonious and complex taste.
- Taste and Adjust: Always taste your chili towards the end of the cooking process. Adjust seasonings as needed – perhaps a little more salt, a dash of pepper, or an extra pinch of cumin to perfectly balance the flavors before serving.
Frequently Asked Questions About Vegan Chili
Here are answers to some common questions about making and enjoying our Easy Vegan Chili, offering more insights and helpful tips:
Our easy vegan chili is a delightful medley of plant-based ingredients. It’s crafted primarily from a base of sautéed aromatics like onion and garlic, combined with wholesome vegetables such as carrots and celery. Rich, diced tomatoes form the backbone, while various beans (in this recipe, cannellini and red kidney beans) provide hearty substance and protein. A carefully selected blend of spices, including smoked paprika, ground cumin, oregano, and cayenne pepper, gives it a wonderfully smoky, warm, and comforting flavor profile.
If you’re looking to achieve a heartier, more “meaty” texture in your vegan chili, there are several excellent options. You can easily incorporate plant-based ground “meat” crumbles or vegan sausage, adding them to the pot after sautéing the initial vegetables. Simply brown them according to package directions before adding the rest of the chili ingredients. Another fantastic option is to add finely chopped mushrooms (cremini or button work well) or textured vegetable protein (TVP), which provide a satisfying chewiness and absorb the chili’s flavors beautifully.
Absolutely! This chili adapts wonderfully to a slow cooker, making it even more convenient. To use your Crockpot, begin by sautéing the onions, garlic, carrots, and celery on the stovetop as directed in the first two steps of the recipe. This initial sautéing deepens their flavor significantly. Once sautéed, transfer them to the slow cooker insert. Add all the remaining chili ingredients (spices, vegetable broth, diced tomatoes, and both types of beans). Stir well, cover, and cook on high for approximately 2.5 to 3 hours, or on low for 5-6 hours, until the vegetables are tender and the flavors are fully melded. Don’t forget to stir in the fresh cilantro just before serving.
This vegan bean chili is incredibly versatile when it comes to bean choices. While kidney beans provide a classic chili texture, you can substitute or mix in almost any kind of beans or lentils you prefer. Excellent alternatives include black beans for a deeper, earthier flavor, pinto beans for a creamy texture, or chickpeas for a slightly firmer bite. Red lentils or brown lentils can also be used, adding a different nutritional profile and helping to thicken the chili further. Feel free to use a combination to create your perfect blend.
Storing and reheating this easy vegan chili is simple, and its flavors often improve over time! Once cooled completely, transfer the chili to an airtight container and store it in the refrigerator for up to 5 days. For reheating, you can gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, individual portions can be reheated in the microwave, typically requiring 2-3 minutes, stirring halfway through. The spices and vegetables continue to meld, resulting in an even more delicious experience on subsequent days.
Yes, this kidney bean chili freezes beautifully, making it an excellent option for future quick meals! After it has cooled completely, transfer any leftover chili into freezer-safe containers or heavy-duty freezer bags. I highly recommend portioning it into single-serving sizes for maximum convenience; this allows you to thaw only what you need. Properly stored, the chili will maintain its quality in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat using the stovetop or microwave method.
Our easy vegan chili is wonderfully versatile and pairs well with a variety of sides. For a truly satisfying meal, consider serving it with Zucchini Fritters, which offer a delightful texture contrast, or a slice of warm Roasted Garlic Bread to soak up every last drop. A refreshing Spinach Chickpea Salad provides a light counterpoint to the chili’s richness. Any crusty bread, such as Homemade Challah Bread (ensure it’s vegan, if adapting), or classic corn-bread, makes an excellent companion. Don’t forget a sprinkle of fresh cilantro, diced avocado, and a dollop of vegan sour cream for garnishing!
Discover More Delicious Vegan Recipes
If you’ve enjoyed the delightful flavors of our Easy Vegan Chili, we invite you to explore more of our plant-based culinary creations. Each recipe is crafted to bring vibrant, wholesome, and satisfying vegan meals to your table:
- Authentic Baba Ghanouj: A smoky, creamy eggplant dip perfect for appetizers or mezze platters.
- Hearty Lebanese Lentil Soup: A comforting and nutritious soup, rich in flavor and tradition.
- Savory Low Carb Breakfast Potato Skillet: A fantastic plant-based option to kickstart your day (ensure adaptations for full vegan compliance).
- Wholesome Easy Vegan Lentil Chili: Another delightful chili variant, showcasing the versatility of lentils.
- Refreshing Brussels Sprouts Salad: A crisp and flavorful salad, perfect as a side or light main.
- Decadent Vegan Chocolate Cupcakes: A sweet treat that proves vegan desserts can be utterly indulgent.
We genuinely hope you enjoy exploring all the delicious recipes we share with you, especially this incredibly satisfying Easy Vegan Chili. We encourage you to try it, savor every bite, rate it, and share your culinary joy with your friends and family!
If you make this recipe and love it, please take a moment to leave a star rating and a comment below. Your feedback helps us and other home cooks discover wonderful new dishes. Don’t forget to use our hashtag #CookinWithMima to share your delicious recreations with us on Instagram – we love seeing what you cook! Also, be sure to follow Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all our latest social posts, recipe updates, and culinary inspiration.
Easy Vegan Chili
Mariam Ezzeddine
15 minutes
40 minutes
55 minutes
4
servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon garlic, minced
- ¾ cup carrots, chopped
- ½ cup celery, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon Oregano
- ½ teaspoon cayenne pepper
- 2 cups vegetable broth
- ¾ tsp Salt , or more to taste
- 1 15 oz. canned diced tomatoes
- 1 15 oz. canned cannellini beans, rinsed and drained
- 1 15 oz. canned red kidney beans, rinsed and drained
- 2 tablespoons cilantro, chopped
- 1 whole avocado, sliced, to serve with soup
- 2 tablespoons vegan sour cream, to serve
- Crushed tortilla chips, to serve
Instructions
- Heat a dutch oven on a medium flame and add oil. Once the oil is heated add the chopped onion and garlic, saute till they turn translucent.
- Add in the chopped carrots, celery and cook for 3-4 minutes.
- Add in the spices; paprika, ground cumin, oregano, cayenne pepper and salt. Saute for a minute and add vegetable broth and let it simmer for 2-3 minutes. Add in the diced tomatoes, cannellini beans and red kidney beans. Reduce the flame to low and allow the chili to simmer for 30 minutes.
- Remove ½ cup of cooked chili mixture and grind it to coarse and add them back to the dutch oven. The chili starts to thicken a bit. Finally add the chopped cilantro and turn off the flame.
- Transfer the chili to a serving bowl and top them with sour cream, crushed tortilla chips and avocado slices.
Notes
- Chop the veggies into small even pieces for quick cooking.
- Add your favorite veggies to really bulk up the chili.
- Canned beans make this chili so easy to prepare.
- You can use any kind of beans or lentils in this stovetop chili.
- Adjust the spice level by increasing or reducing the cayenne pepper to taste.
- Coarsely grind half of the chili using a blender or immersion blender to make the chili thick and creamy.
Nutrition
Calories:
123
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Sodium:
975
mg
|
Potassium:
218
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
5312
IU
|
Vitamin C:
4
mg
|
Calcium:
39
mg
|
Iron:
1
mg
Like this recipe? Rate and comment below!