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Best Vegan Chili Recipe Ever

A flavor-packed delight that's quick to prepare, rich in spices and packed with nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 carrot diced
  • 2 celery stalks diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • Optional: chopped cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. In a large pot, heat the olive oil over medium heat. Sauté the diced onion, garlic, bell pepper, carrot, and celery until softened, about 5-7 minutes.
  2. Stir in the chili powder, cumin, and smoked paprika.
  3. Add the black beans, kidney beans, and diced tomatoes, stirring to combine.
  4. Add the vegetable broth and stir well.
  5. Sprinkle in salt and pepper according to your preference. Taste and adjust the seasonings.
  6. Bring the chili to a boil, then reduce the heat and let it simmer for about 15 minutes.
  7. After simmering, taste again and adjust any seasonings if necessary.
  8. Ladle the chili into bowls and garnish with chopped cilantro if desired.

Notes

Letting the chili sit for a few hours or overnight enhances the flavors even more.