Vegan chili with beans

This vegan chili has been a comforting go-to meal during chilly evenings when I want something hearty and nourishing without a long prep time. Its rich blend of spices and beans creates a satisfying bowl that warms you from the inside out.

I first made this recipe when I wanted a healthier chili option and now it’s a favorite that friends always ask me to bring for potlucks.

Ingredients

• One medium onion: chopped for a natural sweetness and flavor base choose firm onions with shiny skin
• Four cloves garlic: finely minced for its aromatic depth and health benefits the fresher, the better
• One green pepper: chopped adds a subtle crunch and freshness opt for crisp, vibrant peppers
• One medium carrot: grated offers a touch of natural sweetness and texture select firm carrots free of blemishes
• Five to six medium fresh tomatoes: diced or one can of diced tomatoes for tang and body choose ripe tomatoes for best flavor
• Five tablespoons tomato paste: to intensify the tomato richness pick a good quality brand with no added sugars
• Two cups water or vegetable broth: to adjust the consistency broth will add more depth of flavor
• Four cups cooked beans: such as kidney, black, pinto or white for a hearty protein boost cook them until soft but not mushy
• Two teaspoons coconut sugar: or a sweetener like brown sugar or maple syrup to balance acidity use less if you prefer less sweetness
• One teaspoon ground cumin: lends an earthy warmth look for freshly ground if possible
• One teaspoon onion powder: complements onion flavor and adds a subtle savory note
• One teaspoon garlic powder: enhances the garlic aroma especially if fresh garlic is mild
• Three quarters teaspoon salt: or less if using broth to taste helps bring all flavors together
• Half teaspoon black pepper: for mild heat and depth freshly cracked is best
• Quarter teaspoon smoked paprika: offers a smoky background flavor boosts complexity
• Quarter teaspoon cayenne pepper: for gentle heat adjust to your spice preference
• One to two hot red chili peppers: could be fresh or dried based on heat tolerance fresh will give a bright kick
• Two teaspoons oil of choice: to sauté the vegetables try olive oil or avocado oil for a neutral taste

Instructions

Sauté the Aromatics:

In a large pan or pot over medium heat, add the oil. Cook the chopped onion and green pepper for about five minutes until softened and beginning to caramelize. Add the finely minced garlic and cook for an additional one to two minutes, stirring occasionally to release its aroma without burning.

Add the Tomatoes:

Stir in the diced fresh tomatoes or canned tomatoes. Let the mixture cook for three to five minutes until the tomatoes break down slightly which deepens the flavor and thickens the base.

Combine Remaining Ingredients and Simmer:

Add in the tomato paste, water or vegetable broth, cooked beans, coconut sugar, ground cumin, onion powder, garlic powder, salt, black pepper, smoked paprika, cayenne pepper, and chopped hot red chilies. Increase the heat and bring the chili to a gentle simmer. Let it cook uncovered for about thirty minutes or longer to develop flavors, stirring occasionally to prevent sticking. Add extra water or broth if it thickens too much.

Blend for Creaminess:

Pour about one to one and a half cups of the chili into a separate pot. Use an immersion blender or regular blender to puree this portion until smooth. Return the blended chili to the main pot and stir well to combine. This step adds a lovely creamy texture without any dairy.

Serve and Garnish:

Serve the chili over rice, pasta, potatoes or with flatbread. Garnish with fresh cilantro or parsley to add a fresh herbaceous note that brightens the dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. When reheating, add a splash of water or broth to loosen it up if it has thickened. It also freezes beautifully in portion-sized containers for up to three months for easy meals on the go.

Ingredient Substitutions

If you cannot find smoked paprika substitute with chipotle powder for a similar smoky flavor or regular paprika for milder taste. You can swap any of the bean types for your preference or what you have on hand. For sweetness use any mild sweetener such as brown sugar or agave syrup if coconut sugar is unavailable.

Serving Suggestions

This chili is great served over cooked rice or quinoa for a complete meal. You can also spoon it on baked potatoes or add to cooked pasta with a sprinkle of nutritional yeast for a cheesy flavor without dairy. Fresh chopped herbs enhance the taste and add a pop of color.

This vegan chili balances smoky spice and hearty beans for a comforting meal that fits many diets. Enjoy customizing it to your taste and occasions.

FAQs about Recipes

→ What types of beans work best in this chili?

A mix of kidney, black, pinto, and white beans provides a great texture and flavor balance.

→ Can I adjust the spice level?

Yes, use fewer or more hot chili peppers or cayenne pepper to control the heat to your liking.

→ Is blending part of the chili necessary?

Blending a portion smooths the texture and helps thicken the chili without adding extra ingredients.

→ What sides complement this chili well?

Serve with rice, pasta, potatoes, or flatbread for a satisfying meal.

→ Can I substitute the oil?

Yes, any cooking oil of choice works well for sautéing the vegetables.