Easy Vegan Chili

5 from 3 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: TexMex

Diet:

Servings: -8 servings

Calories: 415kcal

Author: Allie Petersen

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 tomatoes- My 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