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My favorite vegan chili recipe made with three types of beans, corn, carrots, and lots of flavorful seasoning.
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.
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...
My son loves to eat his chili with Fritos Scoops 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!
Ingredients
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 hearty vegan chili:
- Oil
- Carrots
- Onion
- Garlic
- Chili Powder
- Oregano
- Cumin
- Paprika
- Smoked Paprika
- Beans
- Vegetable stock
- Corn
- Tomato paste
- Sugar
- Salt
Instructions
You can have this plant-based chili on the table in about 45 minutes - and about half that time is just waiting while it simmers!
- Sauté carrots and onions in oil on medium heat in a large pot until carrots are mostly tender.
- Stir in garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Saute for an additional 2 minutes. Cooking the seasonings in this manner really helps bring forward the flavor!
- 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.
- Time to taste test: Does it need salt? More cumin for heat? More smoky flavor from the smoked paprika?
- 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. Serve in a bowl or on top of a baked potato.
Top Tip
Customize your chili!
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.
Storage
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.
Make a batch of my vegan nacho cheese sauce. Throw some in fries in the oven or air fryer. Top the fries with hot chili & cheese sauce. Beautiful.
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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!
Recipe
Easy Vegan Chili
Ingredients
- 2 tablespoons oil
- 2 medium carrots chopped
- ½ medium yellow onion 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
- 2 cups veggie stock
- 1 cup frozen corn
- 1 (6-ounce) can tomato paste
- 2 teaspoons sugar optional
- salt to taste
Instructions
- 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. Saute 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.
- 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.
Video
Notes
Nutrition
More Recipes Using Beans
- Bean, Potato & Veggie Breakfast Hash
- Vegan Sheet Pan Nachos
- 7-Minute White Bean Soup
- Jackfruit Black Bean Enchilada Bowls
This recipe was originally published March 22, 2017.
