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Best Vegan Chili

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!

A bowl of vegan chili topped with dairy-free sour cream and cheese.

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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!

Ingredients for chili on a tray, including beans, carrots, and seasoning.

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 delicious vegan chili:

  • Oil: for sautéing
  • Carrots
  • Onion
  • 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!

Carrots and onions sautéing in a pot.

Sauté carrots and onions.

Seasonings mixed into the pot.

Add in seasonings and let cook to allow the flavors to bloom.

Beans, corn, tomato paste, and more ingredients added into the pot.

Mix in the remaining ingredients (beans, vegetable broth, corn, tomato paste, and sugar.)

Finished pot of vegan chili, with a ladle taking a scoop out.

Let simmer for about 20 minutes. Add salt to taste if needed.

The printable instructions with ingredients are in the recipe card below.

A spoonful of vegan chili with beans, carrots, and corn.

Customize It

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.

Close-up of 3 bean chili with toppings (sour cream, cheese, green onions, parsley.)

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 easy vegan cheese sauce and throw some fries in the oven or air fryer. Top the fries with hot chili & cheese sauce. Magnificent.

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!

A bowl of chili

Easy Vegan Chili

Karissa Besaw
This is the best vegan chili recipe! So easy, a little spicy, and high in protein and fiber for a fulfilling meal.
5 from 48 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine Vegan
Servings 4
Calories 190 kcal

Ingredients
  

  • 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

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. 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.

Video

Notes

*my favorite combination of beans for this chili is pinto, kidney, and black beans. 3 cans of beans = 4 total cups.

Nutrition

Calories: 190kcalCarbohydrates: 29gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 897mgPotassium: 780mgFiber: 6gSugar: 11gVitamin A: 7549IUVitamin C: 16mgCalcium: 60mgIron: 3mg
Did you try this recipe?Let us know how it was!

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19 Comments

  1. 5 stars
    OMGOSH this was so delicious. Thanks for the recipe. I added red pepper flakes only because I like things a little hot. I used bruschetta toast. Delicious!!!

  2. What do u think of substituting a can of tomatoes for the tomato paste. Would this mess up the consistency?

      1. 5 stars
        I added 1 can of fire roasted tomatoes and only 3Tbsp of tomato paste. I also added 1/2 t. Of chipotle powder for a Smokey kick. This is a wonderful recipe. Even my husband said he didn’t miss the meat.

  3. 5 stars
    This is delicious! My go to chili recipe from now on! I added a can of mushrooms and an extra cup of vegetable broth and used coriander instead of oregano. I used pinto, kidney and black beans. Topped with sour cream and corn chips. It was SO good! Thank you!

  4. Would you say this is spicy? I’m looking to make a more mild chili because I can’t have anything spicy ): this will be my first time ever making vegan chili so if I don’t want the spice … what things should I omit / add? Thank you!!

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