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This easy vegan chili recipe is healthy, quick and also gluten-free. In addition, it is homemade, customizable and best vegan chili ever!
I love meal prepping so I am always looking for staple dishes to meal prep. It makes putting dinner on the table so fast and easy and I can make chili fries in no time!
It is perfect for meal prep because it is so hearty, warming and gets even better when it sits in the fridge. Since it is so customizable, you can change it up and have different flavors.
How to make Easy Vegan Chili Recipe
This recipe has more traditional flavors but it’s a perfect base for adding more veggies if you want. You only need a few ingredients to make this dish so let’s get into it!
I used a combination of pinto beans, kidney beans, and black beans but you can just use 1 or 2 kinds of beans if you like. Just make sure you are getting BPA free cans and also no salt added!
If you like more tomato-ey chili, then you can put more but I just put one 28 ounce can of diced tomatoes. I highly recommend using fire-roasted tomatoes instead of regular ones for more flavor.
I like using yellow onions because I find they caramelize better when cooked. But you can also use any type of other onions such as red or white if you would like.
I used 3 cloves of garlic but you can always add more if you like more garlicky chili. You can also use less if you prefer.
Tomato paste really adds an umami taste and also make your chili thicker. I really recommend using it in this dish but you can omit if you don’t have it.
I used cumin, chili, and smoked paprika but you can really play around and put as much or little as you like. If you want it spicier, add more chili seasoning.
Chipotle Peppers in Adobo Sauce (optional)
If you have seen some of my other recipes you can tell I love chipotle peppers in adobo sauce. I always have a can in the pantry because it gives such a smoky flavor but you can omit it.
How to make Easy Vegan Chili Recipe step by step
- First, we will be cooking the onions until soft. And then we will add the garlic, tomato paste, seasonings, chipotle peppers in adobo sauce (optional) and salt. We will continue cooking for another minute or so.
- Now, we can add the beans and diced tomatoes and cook it for 30 minutes. If you notice diced tomatoes don’t have a lot of liquid, you can also add some water.
- Also, you can mash some of the beans with the back of the spoon as you stir the chili. Alternatively, you can set aside 1 cup of the chili at the end of the cooking, blend it and then add it back to the pot.
Tips & Variations
Since this recipe is so versatile, here are some variations you can make:
- Add bell peppers for some color and texture so you can change up the flavors too.
- Also, try adding celery, corn, or any other veggies you like.
- To add protein, you can add crumbled tofu into this chili.
- You can also add some nutritional yeast for a cheesy flavor.
- Avocado crema or sliced avocados
- Green onions (Scallions)
- Cilantro & lime wedges
- Vegan sour cream or cheese
- Tortilla chips (crumbled)
How to store vegan chili
You can store it well in the refrigerator for about 4 days or you can also freeze it for up to 3 months. Leftovers are the best!
This recipe is quick, easy and also versatile. It is also :
- Smoky and filling
- Hearty and warm
- Vegan and gluten-free
- Homemade and healthy
- And delicious!
More plant-based cozy and warming recipes to try
- VEGAN POTATO LEEK SOUP RECIPE (HEALTHY & CREAMY)
- BUTTERNUT SQUASH CURRY (VEGAN & HEALTHY)
- VEGAN CHILI FRIES (HEALTHY & EASY)
- RED LENTIL SOUP RECIPE (STOVETOP OR INSTANT POT)
- VEGAN SPLIT PEA SOUP (STOVETOP OR INSTANT POT)
- CHANA MASALA RECIPE (EASY & VEGAN)
So did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This easy vegan chili recipe is healthy, quick and also gluten-free. It is homemade, customizable and best vegan chili ever!
- 1 can pinto beans (rinsed and drained)
- 1 can black beans (rinsed and drained)
- 1 can kidney beans (rinsed and drained)
- 1 28 ounces jar or can diced tomatoes (including the liquid-recommend fire-roasted)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp avocado oil or another oil of choice
- 1 tsp salt (or more to taste)
- 1 chipotle pepper in adobo sauce plus 1 tbsp adobo sauce (optional)
- In a large pot, heat the oil in medium-high heat and cook the diced onions until caramelized and translucent about 5 minutes.
- After onions are soft, add the garlic, tomato paste, seasonings, chipotle peppers in adobo sauce (optional), and salt and cook for another minute.
- Add the beans and diced tomatoes. Bring the pot to a boil and lower the heat to simmer and cover the pot. If tomatoes don’t have a lot of liquid, add 1 cup of water
- Cook for about 30 minutes, occasionally stirring. Mash some of the beans as you are stirring the chili with the back of the spoon.
- After the chili has reached the desired consistency, turn off the heat, and serve warm.
- Optional: Reserve about 1 cup of the chili at the end of the cooking, blend it, and then add it back to the pot.
If the chili is too thick, add some water or vegetable broth.
- Serving Size: 6
- Calories: 130
- Sugar: 3.1g
- Sodium: 434.8mg
- Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 21.2g
- Fiber: 7.2g
- Protein: 6.6g
- Cholesterol: 0mg
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