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Easy vegan bean chili recipe with carrots, corn, and 3 types of beans. This is a great recipe for a busy weeknight when you're craving something hearty and cozy!
Vegan chili is a never-fail recipe in my house. We all love it. Even my 6-year-old - who says he "hates beans" but thoroughly enjoys them in chili. (Kids, right?)
It is truly the perfect comfort food. Warm, a little spicy, satisfying and nourishing.
This recipe is made in one pot with basic pantry ingredients and deserves a spot in your easy, weeknight dinner menu rotation!
My favorite thing about this veggie chili is the endless ways in which you can serve it. In a bowl (classic), on a baked potato (my favorite) and/or with delicious toppings - vegan sour cream, shredded vegan cheddar, tortilla chips, green onions...whatever your heart desires!
My son loves to eat his chili with corn chips in lieu of a spoon. It gets him to eat a bowl full of beans and veggies, so who am I to deny this?
Regardless of how you eat it, this vegan chili recipe is sure to be a household favorite!
Smoked paprika really adds an amazing depth of flavor to this chili - I'll never make chili without it again! It's one of those spices that took me a while to discover and now I use it all the time.
Here is everything you'll need to make a delicious vegan chili:
- Oil: for sautéing
- Seasonings: Garlic, chili powder, oregano, cumin, paprika, smoked paprika, and salt. The amount of salt you add is completely dependent on your personal preference and how much salt is in the broth used.
- Beans: I like to use a can each of pinto beans, black beans, and kidney beans
- Vegetable broth
- Corn: Frozen corn or canned.
- Tomato paste
- Sugar: Optional but recommended to balance out the spice.
How to Make Vegan Chili
You can have this bean chili on the table in about 45 minutes - and about half that time is just waiting while it simmers!
Sauté carrots and onions.
Add in seasonings and let cook to allow the flavors to bloom.
Mix in the remaining ingredients (beans, vegetable broth, corn, tomato paste, and sugar.)
Let simmer for about 20 minutes. Add salt to taste if needed.
The printable instructions with ingredients are in the recipe card below.
Chili is a great dish to add leftovers to - got some leftover roasted sweet potatoes from the night before? Quinoa that needs to be used up? Add them in! We've also added bulgur into our chili which adds amazing texture.
Kids don't like carrot chunks? Blend 'em up and hide 'em!
You can also add in a can of fire-roasted tomatoes, mushrooms, chickpeas, tempeh, beefless crumbles, lentils...the options are truly endless.
Chili will last about 3-4 days in the refrigerator.
You can freeze vegan chili for about 3 months in an airtight container. I love to make a double batch of chili and freeze half for another day.
Chili Cheese Fries!
Okay, serving it in a bowl is classic & wonderful. But, let's take it to another level and make the ultimate comfort food.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Craving more hearty, nutritious food? See my collection of vegan bean recipes!
Easy Vegan Chili
- 2 tablespoons oil
- 2 medium carrots peeled and chopped
- ½ medium yellow onion peeled and chopped
- 4 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 3 (15-ounce) cans beans drained and rinsed - see notes
- 2 cups vegetable broth
- 1 cup corn frozen or canned
- 1 (6-ounce) can tomato paste
- 2 teaspoons sugar optional
- salt to taste
- Sauté carrots and onions in oil on medium heat in a large pot until carrots are near-tender.
- Stir in garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Sauté for an additional 2 minutes.
- Mix in the beans, vegetable stock, corn, tomato paste, and sugar.
- Bring the pot to a boil. Reduce heat, cover the pot, and simmer for about 20 minutes. Stir every 5 minutes or so.
- Taste test: Does it need salt? More cumin for heat?
- Serve with your favorite toppings. I love vegan sour cream, shredded Daiya cheddar, and green onions on mine! Eat with a spoon or scoop up with tortilla chips.