Vegan Chili

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The vegan chili recipe is one I’ve been making for 10 years (even before I was plant-based) and has been taste tested at least 50x over the years (it’s true, my husband and I are sort of chili-obsessed). It uses three different beans which creates the best variation in texture (with no use of fake meat!) This recipe requires simple pantry ingredients so you don’t have to be scouring the grocery aisles for an hour. The unique use of poblano pepper and fire roasted tomatoes makes this chili’s flavor smoky and caramelized with a touch of sweetness. I’ve been serving this chili at every annual camping trip to my meat-loving family and it’s always a huge hit!

It’s true…my husband and I are chili-fanatics. I think he requests it every other week during fall and winter. And I get why – it’s high in protein, cozy, easy to make in one pot, and the leftovers are even better the next day.

One of the best parts about vegan chili is that it doesn’t need to be complicated. The ingredients in my recipe are very simple but harmonize together for the perfect warm, cozy, smoky, savory bite. I use a few special ingredients you might not find in other recipes, like poblano pepper and fire roasted tomatoes, because they add depth of flavor without the need for complex steps.

Vegan Chili Ingredients

  • Beans: Black beans, Pinto, Kidney
  • Veggies: Onion, Poblano Pepper, Red Pepper, Sweet Corn
  • Spices
  • Diced tomatoes*
  • Tomato paste
  • Maple syrup

*See below for more information.

See recipe card for full ingredient list and quantities.

What is a poblano pepper?

Poblano peppers are a milder chili pepper that is dark green and found at most grocery stores. They are less spicy than jalopeños. I like them more than jalopeños because their flavor is less sharp and intense, but still adds some heat and smokiness. FYI – did you know the hottest part of the pepper is the white inner membrane? If you prefer less heat, consider cutting that part out!

What type of diced tomatoes are best for vegan chili?

One of my secrets to the best vegan chili is using one small can (15 oz) of fire roasted tomatoes. In case you’ve never tried these before, they are a little sweeter and smokier than regular diced tomatoes. You can find them right next to all the other diced tomatoes in the grocery store. We will still use one larger can of regular diced tomatoes (28 oz) in this recipe too.

How to Make Vegan Chili

Cook veggies

Grab a large pot and warm some olive oil over medium heat. Add your diced onion, poblano pepper, and red pepper. Cook for 4-5 minutes until the it begins to soften. Add your minced garlic and cook for another few minutes. If the pan starts to become dry, deglaze with a few tbsp of water – you could also use veggie broth too!

Add spices

Sprinkle in your spices and mix well with the veggies. Cook for one minute, stirring frequently (spices can burn quickly!)

Simmer

Add all your beans, corn, both types of tomatoes, water, and tomato paste. Stir to combine and let it come to a simmer. Cover your chili and cook it for 10 minutes, then remove the cover and cook for another 10, stirring occasionally, until the chili reaches your desired thickness.

Lastly, add your maple syrup. Taste your chili and add more salt, if needed.

Optional – blend – and serve!

Optional, but recommended step: Using an immersion blender, blend just 1/4 of the chili directly in the pot. This will make the consistency even thicker and more delicious! By the way, if you don’t have an immersion blender, you can take 1 cup of the chili and add it to a blender – pulse a few times and add it back to the pot.

Serve your chili warm with whatever toppings you enjoy (see suggestions below!)

Beer in Chili?

Did you know you can add beer to chili? You can experiment with different types of beer – like porters, ambers, or even a lighter lager – it adds even more flavor! In this recipe, simply substitute the 3/4 cup water with 3/4 cup of your favorite beer. As it simmers for a total of 20 minutes, the alcohol will burn off – so this is still safe to serve to kiddos!

How to store vegan chili

I recommend letting your chili cool before storing it in an airtight container in the fridge.

How long does vegan chili last in the fridge?

Vegan chili can typically last up for 4 or 5 days in the fridge. For longer storage, the freezer is best. Chili is one of my favorite freezer-friendly meals! It can last up to 3 months in the freezer and still tastes incredible!

Best ways to serve vegan chili

My favorite toppings for chili include:

  • Sour cream (my personal fave vegan brand is Tofutti)
  • Vegan cheddar shreds (I love Violife)
  • Nutritional yeast
  • Diced green onions
  • Chopped cilantro
  • A squeeze of fresh lime
  • Tortilla strips
  • Avocado slices

Sides for vegan chili:

  • Cornbread – in my house, it is almost a requirement to serve chili with cornbread
  • Noodles (my husband’s personal favorite was a base under the chili)
  • Quinoa or Rice – an alternative to noodles as a base or on the side
  • Chips – Growing up, my mom always put chips as a base under the chili for a great crunch!

Vegan Chili Variations

  • Add fall veggies like sweet potatoes, pumpkin, carrots, or butternut squash for an autumn twist
  • Try adding other veggies like celery, mushrooms, green pepper, and more!
  • To make the chili heartier, try adding more plant-based proteins like lentils, crumbled tofu or tempeh, or TVP (textured-vegetable protein)

Best Vegan Chili Tips

  • Your chili will taste even better the next day! The flavors really meld together overnight. I absolutely love this chili as leftovers for up to 4-5 days.
  • Speaking of leftovers, you can enjoy chili in other ways (not just in a bowl). I’ve made cheesy chili quesadillas, tacos, and enchiladas – yum!
  • If the chili isn’t as thick as you’d like, let it simmer uncovered for longer. Generally thickeners like cornstarch are not needed, but you can always add a small amount of you’d like. Blending a small amount of the chili also can help thicken it (which I talk about in the recipe instructions).

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Vegan Chili Recipe

Allie Petersen
This vegan chili recipe is 10 year old recipe that is a tried-and-true favorite! It uses simple pantry ingredients, three different types of beans (no fake meat!), and flavor-boosting ingredients like fire roasted tomatoes and smoky poblano peppers that make this recipe's flavor incredibly unique compared to other chili recipes. I've been serving this chili at every annual camping trip to meat-eaters and veggies alike…and it's always a huge hit!
5 from 2 votes

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine TexMex
Servings 6 -8 servings
Calories 415 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow or white onion chopped
  • 1 poblano pepper diced, remove inner membrane for less heat
  • 1 red bell pepper diced
  • 3 cloves minced garlic
  • 3 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 15 oz can of black beans drained and rinsed
  • 15 oz can of pinto beans drained and rinsed
  • 15 oz can of kidney beans drained and rinsed
  • 15 oz can of sweet corn drained
  • 15 oz fire roasted tomatoes* See note
  • 28 oz diced tomatoes
  • 3/4 cup water
  • 2 tbsp tomato paste
  • 1 tbsp maple syrup

Topping ideas

  • diced green onion, vegan sour cream, vegan cheddar shreds, nutritional yeast, tortilla strips, avocado slices, and more

Instructions
 

  • In a large pot, add your olive oil and heat it for a minute or so over medium heat. Add your diced onion, poblano pepper, and red pepper. Cook for 4-5 minutes until the it begins to soften. Add your minced garlic and cook for another few minutes. If the pan starts to become dry, deglaze with a few tbsp of water.
    1 tbsp olive oil, 1 medium yellow or white onion, 1 poblano pepper, 1 red bell pepper, 3 cloves minced garlic
  • Next, add your spices and mix well with the veggies. Cook for one minute, stirring continuously, until fragrant.
    3 tbsp chili powder, 1 tsp dried oregano, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt
  • Add all your beans, corn, both types of tomatoes, water, and tomato paste. Stir to combine and let it come to a simmer. Cover your chili and cook it for 10 minutes, then remove the cover and cook for another 10, stirring occasionally, until the chili reaches your desired thickness.
    Lastly, add your maple syrup. Taste your chili and add more salt, if needed.
    15 oz can of black beans, 15 oz can of pinto beans, 15 oz can of kidney beans, 15 oz can of sweet corn, 15 oz fire roasted tomatoes*, 28 oz diced tomatoes, 2 tbsp tomato paste, 3/4 cup water
  • Optional, but recommended step: Using an immersion blender, blend just 1/4 of the chili directly in the pot. This will make the consistency even thicker and more delicious!
    *If you don't have an immersion blender, you can carefully take 1 cup of the chili and add it to a blender – pulse a few times and add it back to the pot.
    1 tbsp maple syrup
  • Serve your chili warm with whatever toppings you enjoy

Notes

Fire roasted tomatoesMy favorite chili ingredient!
  • These are tomatoes that have been roasted at high heat making them a little sweeter, caramelized, and smoky. They add lots of flavor to the chili (and touch of heat!).
  • You can find them near the other canned tomatoes.
  • If you have trouble finding them, you can just use a regular 15 oz can of diced tomatoes in their place. 
Storage
-This vegan chili lasts up for 4 or 5 days in the fridge. For longer storage, the freezer is best. Chili is one of my favorite freezer-friendly meals. It can last up to 3 months in the freezer and still tastes incredible!

Nutrition

Calories: 415kcalCarbohydrates: 77gProtein: 21gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 428mgPotassium: 1399mgFiber: 21gSugar: 14gVitamin A: 2683IUVitamin C: 63mgCalcium: 175mgIron: 8mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

One Comment

  1. 5 stars
    My wife and I have been making this chili for years – it’s the perfect balance of spice and flavor. The fire roasted tomatoes are a game-changer! Highly recommend you try this!!

5 from 2 votes (1 rating without comment)

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