Description
This is the best vegan chili recipe that combines hearty beans, fresh vegetables, and a blend of spices to create a flavorful dish that’s perfect for any occasion.
Ingredients
Scale
- 4 cups cooked beans
- 1 grated carrot
- 1 sliced bell pepper
- 1 chopped onion
- 3 minced garlic cloves
- 5–6 medium fresh tomatoes or 1 can chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1–2 fresh hot red chili peppers
- 4 cups vegetable broth
- 1 tablespoon coconut sugar
- olive oil
- salt
- pepper
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat. Add chopped onion, grated carrot, and sliced bell pepper, sautéing until softened.
- Stir in minced garlic and chopped fresh chili peppers, cooking for an additional minute until fragrant.
- Add the cooked beans, chopped tomatoes, tomato paste, and vegetable broth. Stir well to combine.
- Sprinkle in the ground cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Mix thoroughly.
- Bring the chili to a simmer, then reduce heat and let it cook uncovered for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Add coconut sugar to balance acidity from the tomatoes if desired.
- Serve hot, garnished with your favorite toppings.
Notes
Feel free to customize the types of beans and vegetables according to your preference. Adjust the spiciness by adding more or fewer chilies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 295 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: vegan chili recipe, best vegan chili, bean chili, healthy chili, plant-based recipes