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A yummy vegan chili recipe made with three types of beans, corn, carrots, and lots of flavorful seasoning.
Vegan Chili Recipe
It took me a little while to perfect my vegan chili recipe – the right veggies, the best combination of beans, and how to get the spice factor just right. And then, because I never measure anything (probably not a great trait for a food blogger), I had to try to recreate once I did perfect it and measure the ingredients.
No worries, I did it, I figured it out, and I’m here to deliver a super yummy vegan chili recipe that even meat-lovers will enjoy!
This is a great recipe to meal prep for – just chop the carrots and onions ahead of time and you can throw everything in the pot when it’s dinner time and serve it up within 40 minutes – 30 of those minutes are leaving it alone and letting it simmer on the stove!
I love a little kick in my chili, but not too much. If you crave more spice in your chili, feel free to add some more cumin and chili powder.
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. (It’s also INCREDIBLE on roasted Brussels sprouts! But back to the chili…)
Avocado is my favorite chili topping. My husband likes to eat it with corn chips, and my 3-year-old likes it blended up…kids, right? He evidently loves the taste of beans, but prefers them mashed up or blended. Parent tip: Sometimes I mix his blended chili with plain hummus to take some of the spice away.
Because this is made with veggies and beans instead of fatty meats, it is definitely a healthy chili recipe. I do call for some oil to sauté the carrots and onions in. However, if you’re oil-free, you can just cook them in a little veggie stock to prevent them from sticking to the bottom of the pot.
Chili is amazing because it’s super customizable to however you enjoy it. Don’t like carrots? Leave them out! You can add bell peppers, mushrooms, diced tomatoes, sweet potatoes, etc. You could even incorporate quinoa or barley. Top it with avocado, guacamole, tortilla strips, nutritional yeast, green onions, lime juice, and/or vegan sour cream.
- 2 tbsp oil
- 1 cup carrots chopped
- 1/2 yellow onion chopped
- 3 cloves garlic
- 3.5 tbsp chili powder
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2-1 tsp cumin depends on your heat preference
- 1/2 can tomato paste
- 2 cups veggie stock
- 1/2 cup frozen corn
- 3 cans beans* (or 4 cups)
- salt to taste
- Sauté carrots and onions in oil on medium heat in a large pot until carrots are near-tender.
- Add in garlic and saute for an additional 2 minutes.
- Stir in seasonings (chili powder, oregano, garlic powder, onion powder, smoked paprika, and cumin.)
- Whisk in tomato paste and veggie stock.
- Add corn and beans. Give it a good stir and bring the pot to a boil. Let simmer for 30 minutes.
- Taste test: does it need salt? More cumin? More chili powder?
- Serve with fav toppings - guacamole, avocado, vegan cheese, etc.