This is the best vegan chili recipe, and it's easy to make!
The medley of spices gives it a nice, smoky flavor, and it doesn't have to simmer for very long, making it a perfect weeknight recipe.
The texture of this chili is really awesome because of the shredded carrots and bell peppers. Some vegetarian chilis are just a whack of beans and can get very heavy, but this one really features the veggies.
It's well-spiced, and the flavors come together to make a warm and delicious bowl of chili!
If you are looking for other veggie chili inspiration, check out our black bean chili recipe (it's also vegan).
Vegan Chili Recipe Ingredients
Here's what you'll need to make this recipe.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 red bell peppers, shredded with a grater
- 2 medium carrots, shredded with a grater
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon ginger powder
- ¼ teaspoon cayenne
- ½ teaspoon pepper
- 2 (14 ounces each) cans diced tomatoes
- 1 (14 ounce) can pinto beans
- 2 (14 ounces each) cans black beans
- 2 cups vegetable stock
- Optional - avocado and cilantro for garnish
How to Make This Veggie Chili
This vegan chili recipe comes together pretty quickly, it just requires some time to simmer to bring the flavors together!
- Heat olive oil in a large stockpot over medium-high heat.
- Add the onions and sauté for 5 minutes or until translucent, stirring occasionally.
- Add the garlic and stir for 30 seconds. Then add the bell peppers and carrots to the pot and sauté for 4 to 5 minutes, stirring occasionally.
- Then add the salt and spices to the pot and stir, constantly, for one minute.
- Deglaze the bottom of the pan with a little of the vegetable stock. Then add the rest of the stock, tomatoes, pinto beans, and black beans.
- Turn up the heat and bring the chili to a low bowl. Then reduce heat to low, cover the pot, and simmer for 20 to 25 minutes, stirring occasionally.
- Garnish before serving with optional items or save in the refrigerator for up to 3 days.
Let us know if you make this awesome vegan chili - tag us on Instagram @thishealthytable
Vegan Chili Recipe
This is the best vegan chili recipe and it's easy to make!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 red bell peppers, shredded with a grater
- 2 medium carrots, shredded with a grater
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon ginger powder
- ¼ teaspoon cayenne
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 2 (14 ounces each) cans diced tomatoes
- 1 (14 ounce) can pinto beans
- 2 (14 ounces each) cans black beans
- 2 cups vegetable stock
- Optional - avocado and cilantro for garnish
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add the onions and sauté for 5 minutes or until translucent, stirring occasionally.
- Add the garlic and stir for 30 seconds. Then add the bell peppers and carrots to the pot and sauté for 4 to 5 minutes, stirring occasionally.
- Then add the salt and spices to the pot and stir, constantly, for one minute.
- Deglaze the bottom of the pan with a little of the vegetable stock. Then add the rest of the stock, tomatoes, pinto beans, and black beans.
- Turn up the heat and bring the chili to a low bowl. Then reduce heat to low, cover the pot, and simmer for 20 to 25 minutes, stirring occasionally.
- Garnish before serving with optional items or save in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 991mgCarbohydrates: 25gFiber: 9gSugar: 5gProtein: 7g
Carolyn says
Looks good! The cilantro photographed well!
Emily Wilson says
It did! 🙂 Thank you!