Vegan Chili

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Vegan Chili

  • Author: Bethany Holmes
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


As soon as the weather gets cloudy and cool I get a craving for chili! This vegan chili is so warm and soothing. You prefer meat? No worries, use the same recipe and add in your favorite animal protein!


  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 3 large carrots, chopped
  • 3 ribs celery, chopped
  • 1 zucchini, chopped1
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 small cans (15 ounces each) diced tomatoes**, with their juices
  • 2 small cans (15 ounces each) tomato sauce
  • 1 small can (8 ounces each) tomato paste
  • 1 cup black beans (or 1 15 oz can drained and rinsed)
  • 1 cup kidney beans (or 1 15 oz can drained and rinsed)
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, vegan cheese, etc.


  1. In a large pot, add olive oil and sauté onions, peppers, garlic, celery, zucchini and carrots with salt and pepper.
  2. Once sautéed, add diced tomatoes, tomato sauce, tomato paste, chili powder, cumin, paprika, oregano, black beans, kidney beans. (add water or vegetable stock if too thick)
  3. Let all ingredients simmer for 20 minutes
  4. Enjoy with your favorite toppings

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