Our easy vegan chili recipe is loaded with healthy beans, vegetables, and delicious flavor! It’s a fabulous recipe for anyone interested in eating more whole, plant-based foods.

Easy Vegan Chili Recipe

If you’ve felt inspired to start experimenting with a whole foods, plant-based diet, you’re not alone. While I’m definitely not vegan yet, I’m making it a point to create plant-based dinners for my family more often. This easy vegan chili recipe began as a Meatless Monday dish for my family, but has definitely evolved into one of my favorite chili recipes of all time.

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It’s so wonderful to enjoy a hearty and filling chili recipe that’s also so incredibly healthy for my family. You’re going to love this easy vegan chili recipe so much that you won’t miss the meat and cheese. I promise!

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How to Make Vegan Chili

In my family, chili is synonymous with meat and cheese. It left me wondering how to make vegan chili while still creating a dish that my family would readily devour.

Good news—it’s not difficult at all. It’s all about choosing a delicious mix of protein-packed beans, and then building flavors around that.

All of you legume-lovers will also want to check out my tasty vegan lentil soup, too!

For me, I love incorporating carrots, corn and celery in my easy vegan chili. These vegetables add some great flavor and even a touch of sweetness, which I adore.

I’m also loving the flavor of green chilis in this vegan chili recipe. You’ll find when you drop the meat and cheese, you can actually taste all of the flavors in the chili much more fully, and that’s a good thing.

Here’s a quick rundown on how to make what is in my opinion, the best vegan chili!

Ingredients:

2 cans great northern beans, rinsed
1 can dark red kidney beans, rinsed
1 can diced fire roasted tomatoes
1 can tomato paste
2 cans diced green chiles
1 cup frozen corn
3 ribs celery, diced
3 carrots, diced
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt
2 cups vegetable broth
2 cups water
1 tablespoon olive oil

Instructions:

Heat olive oil in a 4 to 6 quart dutch oven. Add celery and the carrots; sauté for 5 to 6 minutes. Add the onion and the garlic and sauté for another 3 to 4 minutes.
Stir in the fire roasted tomatoes, tomato paste, green chiles, corn, chili powder, oregano, cumin and the salt. Add the beans, vegetable broth and the water and stir until everything is well blended. Simmer for 30 to 40 minutes or until vegetables are tender.
Serve warm; optionally, top with diced avocado and cilantro to keep it vegan or add cheese and sour cream for vegetarian! :)

Best Vegan Chili

My whole family loves this vegan chili recipe. I’ve tried a few other plant-based chili recipes online and I really think that this one is the best!

Would I love to convert my whole family to a vegan diet? Sure, in theory that sounds great. For now, as a mother and as the primary meal-cooker, what I can do is just try to incorporate more delicious, plant-based meals into my regular dinner rotation. That’s a step in the right direction, and I feel good about that.

So, for all of you carnivores, I dare you to give my easy vegan chili a whirl. I love topping mine with diced avocado and fresh cilantro. Oh, and don’t forget the tortilla chips for dipping!

If you give this vegan chili recipe a try, be sure to leave a comment below sharing your thoughts. Your comments are the only way I know if anyone is reading this blog. Tap, tap… is this thing on? ? Thanks so much!

Ingredients

2 cans 15.8 oz. great northern beans, rinsed
1 can 15 oz. dark red kidney beans, rinsed
1 14.5 oz. can diced fire roasted tomatoes
1 6 oz. can tomato paste
2 4.5 oz. cans diced green chiles
1 cup frozen corn
3 ribs celery diced
3 carrots diced
1 medium onion diced
3 cloves garlic minced
1 tablespoon chili powder
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt
2 cups vegetable broth
2 cups water
1 tablespoon olive oil

Instructions

Heat olive oil in a 4 to 6 quart dutch oven. Add celery and the carrots; sauté for 5 to 6 minutes. Add the onion and the garlic and sauté for another 3 to 4 minutes.
Stir in the fire roasted tomatoes, tomato paste, green chiles, corn, chili powder, oregano, cumin and the salt. Add the beans, vegetable broth and the water and stir until everything is well blended. Simmer for 30 to 40 minutes or until vegetables are tender.
Serve warm; optionally, top with diced avocado and cilantro to keep it vegan or add cheese and sour cream for vegetarian! :)

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Nutrition

Calories: 286kcal

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dinner

Did you make this?

I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!

4.60 from 5 votes (5 ratings without comment)

3 Comments

D Peeler says:

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Very easy and delicious!! This chili comes together very quickly and the taste is phenomenal!! I added 1 chipotle pepper and a bit of the sauce as I didn’t have green chili peppers. It turned out so fabulous! Thank you for a quick and easy recipe that my family loved.

Linda Carroll says:

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Thanks for this easy veggie chili. Can I put this in the slo-cooker as is or make adjustments? Thx again. Can’t wait to try out

Erlene says:

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We love chili and this will be perfect for veggie meal days. Thanks for sharing your recipe on Merry Monday.