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This incredibly easy vegan chili is made with two kinds of kidney beans and has so much flavor. Serve this to anyone, and they won’t miss the meat. Vegan bean chili is plant-based, cozy and comforting. Loaded with an array of beans, vegetables and tomatoes, you’ll love how easy it is to make this hearty stovetop chili in under an hour. Quick enough for a weeknight meal, this kidney bean chili will have that slow-simmered flavor that will satisfy your hunger.
Easy Vegan Chili is the perfect meal for busy weeknights, lazy weekends, game day and serving a crowd. This stovetop chili is super to make and is loaded with fiber, so it’s filling and healthy. Add your favorite toppings for a tasty vegan bean chili experience that you won’t soon forget.
If you love stovetop stews and soups, try my Homemade Vegetable Soup, Easy Tuscan White Bean Soup, or Creamy White Chicken Chili.
Why You’ll Love This Easy Vegan Chili
- It’s Customizable. We made this kidney bean chili with Cannellini (white kidney) beans and red kidney beans, but you can swap in your favorite beans.
- It’s Easy. You’ll only need about 15 minutes of active cooking time to make this stovetop chili. The rest of the time, the chili will simmer to develop its satisfying flavor.
- It’s Perfect for A Crowd. Even meat lovers will enjoy this vegan bean chili and won’t miss the meat a bit. That makes this recipe perfect for sharing, so make a big pot full to serve at your next gathering of friends and family.
Vegan Chili Ingredients
- Olive Oil: use any light, neutral oil to saute the veggies.
- Aromatics: use both onion and garlic.
- Veggie: I used a combination of carrots and celery, but you can add or substitute any vegetable you prefer.
- Seasonings: a smoky and spicy combination of smoked paprika, ground cumin, oregano, cayenne pepper and salt give this kidney bean chili loads of flavor.
- Vegetable Broth: you can use water in a pinch, but vegetable broth will provide more flavor.
- Diced Tomatoes: regular diced tomatoes are great but try fire roasted for a deeper flavor.
- Beans: canned cannellini (white kidney) beans and red kidney beans round out this chili and provide fiber and protein. You can add or substitute your favorite kind of bean.
- Cilantro: fresh chopped cilantro adds a bright flavor.
- Avocado: sliced avocado looks beautiful and tastes great.
- Vegan Sour Cream: adds a cool, creaminess to the chili.
- Crushed Tortilla Chips: for added crunch.
How To Make Vegan Stovetop Chili
- Sauté the veggies. Heat a Dutch oven on a medium flame and add oil. Once the oil is heated, add the chopped onion and garlic, sauté till they turn translucent. Add in the chopped carrots, celery and cook for 3-4 minutes.
- Add seasoning and tomatoes. Add in the spices; paprika, ground cumin, oregano, cayenne pepper and salt. Saute for a minute and add vegetable broth and let it simmer for 2-3 minutes then add the tomatoes.
- Add the beans. Add in the cannellini beans and red kidney beans. Reduce the flame to low and allow the chili to simmer for 30 minutes.
- Grind the beans. Remove ½ cup of cooked chili mixture and grind it to coarse and add them back to the dutch oven. The chili starts to thicken a bit. Finally, add the chopped cilantro and turn off the flame.
- Garnish and serve. Transfer the chili to a serving bowl and top them with sour cream, crushed tortilla chips and avocado slices.
Tips To Make Vegan Bean Chili
- Chop the veggies into small even pieces for quick cooking.
- Add your favorite veggies to really bulk up the chili.
- Canned beans make this chili so easy to prepare.
- You can use any kind of beans or lentils in this stovetop chili.
- Adjust the spice level by increasing or reducing the cayenne pepper to taste.
- Coarsely grind half of the chili using a blender or immersion blender to make the chili thick and creamy.
Frequently Asked Questions
This easy began chili is made of veggies, tomatoes, and various beans and spices that give it a smoky, warm flavor.
Try adding a bit of vegan ground “meat” or sausage to the chili for a meatier texture.
It’s easy to make this chili in the crockpot. Saute the vegetables as directed on the stovetop, then add to the crock pot insert. Add the remaining ingredients and cook on high for 2 1/2 to 3 hours or on low for 5-6 hours.
You can substitute any kind of beans or lentils for the kidney beans in this vegan bean chili.
Store this chili in the fridge for up to 5 days in an airtight container. Reheat on the stovetop or in the microwave. The flavors seem to get better the longer it sits.
Yes! Store leftover chili in freezer-safe containers for up to 3 months. I recommend storing in single-serving portions for easy meals later on.
Serve this easy vegan chili with Zucchini Fritters, Roasted Garlic Bread, Spinach Chickpea Salad, or any bread of your choice, like Challah Bread. These are not vegan recipes, but can be adapted.
More Vegan Recipes
- Baba Ghanouj
- Lebanese Lentil Soup
- Low Carb Breakfast Potato Skillet
- Brussels Sprouts Salad
- Vegan Chocolate Cupcakes
I hope you enjoy all the recipes I share with you, including this delicious Easy Vegan Chili recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Vegan Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon garlic, minced
- ¾ cup carrots, chopped
- ½ cup celery, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon Oregano
- ½ teaspoon cayenne pepper
- 2 cups vegetable broth
- ¾ tsp Salt , or more to taste
- 1 15 oz. canned diced tomatoes
- 1 15 oz. canned cannellini beans, rinsed and drained
- 1 15 oz. canned red kidney beans, rinsed and drained
- 2 tablespoons cilantro, chopped
- 1 whole avocado, sliced, to serve with soup
- 2 tablespoons vegan sour cream, to serve
- Crushed tortilla chips, to serve
Instructions
- Heat a dutch oven on a medium flame and add oil. Once the oil is heated add the chopped onion and garlic, saute till they turn translucent.
- Add in the chopped carrots, celery and cook for 3-4 minutes.
- Add in the spices; paprika, ground cumin, oregano, cayenne pepper and salt. Saute for a minute and add vegetable broth and let it simmer for 2-3 minutes. Add in the diced tomatoes, cannellini beans and red kidney beans. Reduce the flame to low and allow the chili to simmer for 30 minutes.
- Remove ½ cup of cooked chili mixture and grind it to coarse and add them back to the dutch oven. The chili starts to thicken a bit. Finally add the chopped cilantro and turn off the flame.
- Transfer the chili to a serving bowl and top them with sour cream, crushed tortilla chips and avocado slices.
Notes
- Chop the veggies into small even pieces for quick cooking.
- Add your favorite veggies to really bulk up the chili.
- Canned beans make this chili so easy to prepare.
- You can use any kind of beans or lentils in this stovetop chili.
- Adjust the spice level by increasing or reducing the cayenne pepper to taste.
- Coarsely grind half of the chili using a blender or immersion blender to make the chili thick and creamy.
