This yummy plant-based chili comes out perfect every time! We love it over cooked rice or noodles, or try it with a slice of sourdough bread for the ultimate comfort food!

This Perfect Vegan Chili is one of those recipes you’ll find yourself making over and over again. It’s family friendly, flavorful, healthy, and hearty enough to satisfy even a carnivore’s appetite!

After making this countless times over the years and experimenting with cooking times and ingredients, I decided to share this recipe adapted from Cookie + Kate. We love this on top of a bed of cooked rice or noodles. Try it over Bucatini (a long, thick pasta similar to spaghetti but thicker, with a hole running down the center). Here is my take on this recipe. Hope you like it too!

Plant-based Ingredients

Red Onion – Rich in vitamin C, vitamin B6, and folate

Carrots – High in fiber, vitamin A, and many other nutrients

Green Bell Pepper – Another great source of fiber and vitamin C

Jalapeño Pepper – Adds just the right balance of heat and flavor. The heat can be subtle or more spicy depending on the jalapeño. Feel free to omit, in needed.

Garlic Cloves – Offers many healthy benefits and may help boost your body’s immune system.

Spices:

Chili Powder
Cumin
Smoked Paprika
Chipotle Chili Pepper
Oregano
Salt
Bay Leaf

Black & Pinto Beans – High in protein and fiber. Beans add to the heartiness of the chili.

Petite Diced Tomatoes – I use petite diced tomatoes out of preference, but feel free to use a regular can of diced tomatoes.

Vegetable Broth – For added flavor I use vegetable broth, but in a pinch, water will work just fine.

Topping Ideas:

Cilantro
Green onion
Sliced jalapeño
Sliced avocado
Vegan Sour Cream – Try this yummy substitute for dairy sour cream.

How to Make: Perfect Vegan Chili

This one-pot meal is simple to make after prepping the vegetables. Exact measurements are listed in the printable recipe card below.

Note: I try to keep a majority of my cooking oil-free. To cook without using oil, just add a tablespoon or two of water or vegetable broth to the pot (as needed) while the veggies cook.

Step 1: Heat a large pot over medium high heat. Add chopped onion, carrots, bell pepper, and jalapeño to the preheated pot. (Add a tbsp of vegetable broth or water to the pan if vegetables start to stick.) Saute the veggies for a few minutes to soften them, then stir in the minced garlic and cook until fragrant.

Step 2: Sprinkle all the spices (except the bay leaf) over the veggies: chili powder, cumin, smoked paprika, chipotle chili pepper, oregano, and salt. Stir to combine. Allow mixture to cook for a minute or two more.

Step 3: Stir in the remaining ingredients: vegetable broth, diced tomatoes, black beans, pinto beans, and bay leaf. Bring the mixture to a boil. Turn down the heat and allow the chili to simmer for about 35 minutes (covered with a lid). Stir occasionally to keep if from sticking. Remove the lid and simmer for another 5 minutes to thicken it a bit.

Step 4: After it has simmered for about 40 minutes, remove the pot from the heat. Discard the bay leaf. Use a potato masher (or immersion blender), to mash about one-third of the chili mixture. I do this step right in the pot. (This creates a thicker, heartier texture.)

Step 5: Serve this chili with your favorite toppings! Our favorites are: cilantro, vegan sour cream, green onion, jalapeño slices, or sliced avocado. We also love this with baked tortilla chips or a slice of homemade sourdough bread!

Notes & Storage:

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for 4 to 6 months.
Notes:
1. Using Jalapeño pepper adds to the depth of flavor in this dish. However, if you prefer a more mild chili, it may be omitted.
2. Chopped carrots work better than sliced carrots in order to ensure they become softened while simmering.
3. If you don’t have a potato masher or immersion blender, you can puree about 3/4 cup in a blender or food processor.
4. I really like the flavor of Chipotle Chili Powder, but if you have trouble finding it, just replace it with another teaspoon of Smoked Paprika.
5. If you don’t have the right beans, most any beans will work. I have used kidney beans as well as chickpeas when I didn’t have the right number of cans of black or pinto beans.
6. Vegetable broth is preferred but not required in this. You can use regular tap water, or vegetable bouillon mixed in water.
Instant Pot: I have not tried this in an Instant Pot yet, but when I do I will update this post!

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