Easy Vegan Chili Recipe with Beans
This vegan chili recipe is super easy to make with canned beans. In about 30 minutes, you will have the most flavorful, warm bean chili ready to be enjoyed with your favorite toppings such as cornbread, vegan sour cream, lime wedges, or avocado slices. The perfect family dinner!
Vegan bean chili is loaded with protein and so easy to make. This vegan recipe is made with aromatic spices such as cumin, taco seasoning, garlic powder, diced tomatoes, and fresh onion to make this easy vegan chili super delicious.
Simply pour all of the ingredients into a saucepan on the stovetop for one of the most straightforward lunches or dinner recipes. This recipe is low maintenance and perfect for whenever you just want to stick with what you already have on hand.
Table of Contents
Why You Will Love This Chili
- Delicious and easy: This vegan chili is loaded with bright and bold flavors and is so simple to prepare. The perfect match, right?
- Full of protein: Two different kinds of beans are in this recipe and make it rich in healthy plant-based protein.
- Versatile: This recipe is amazing because it is so versatile! You can use whatever kind of beans you have on hand as well as whatever types of toppings you would like.
How to Make This Vegan Bean Chili
First, dice the onion and prepare the other ingredients like spices and canned goods. With a saucepan over medium heat, warm one tablespoon of neutral cooking oil.
Next, place the diced onion into the hot oil and sauté for three to four minutes until translucent. Add the taco seasoning, salt, pepper, sugar, curry powder, and tomato paste–stir with a spoon until mixed.
Next, pour the canned tomatoes, tomato sauce, kidney beans, great northern beans, and vegetable broth into the saucepan. Allow the mixture to come to a simmer.
Once the chili has come to a simmer, place a lid on top of the saucepan. Allow the chili to cook on low for 20 minutes.
Remove the chili from the heat and serve with your favorite chili toppings.
Chef’s Tips
- Use any kind of beans in this chili recipe such as black beans, garbanzo, kidney, etc.
- For a little spice, add one-fourth of a teaspoon of cayenne pepper and one chopped chipotle pepper.
- Use chili powder instead of taco seasoning.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Freeze the chili in a freezer-safe bag or container in the freezer for up to three months.
- Top the chili with any kind of toppings such as avocado, jalapeño, cornbread, crackers, vegan sour cream, vegan shredded cheese, etc.
FAQs
I like to use a little bit of sugar as a secret ingredient for chili. The sugar balances out the spicy and savory flavors.
Instead of beans in chili, you can use tofu, grains, Impossible meat, tempeh, edamame, cauliflower, etc.
If you want your vegan chili to be thicker, simply add some of your favorite vegetables like corn, peas, cauliflower, broccoli, and squash–you get the hint.
More Vegan Favorites
- Vegan Quesadilla Without Cheese Recipe
- Vegan Pumpkin Cheesecake
- Blueberry Vegan Ice Cream
- Simple Vegan Banana Bread Recipe with Applesauce
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
Easy Vegan Chili
Ingredients
- 1 tablespoon avocado oil or neutral cooking oil
- 1 yellow onion diced
- 2 ½ tablespoons taco seasoning or chili powder
- 2 tablespoons cumin powder
- 2 tablespoons granulated sugar vegan
- 2 tablespoons tomato paste
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 ½ cups vegetable broth
- 1 can diced tomatoes
- 2 cans kidney beans drained and rinased
- 1 can great northern beans or black beans; drained and rinsed
- 8 ounces tomato sauce
Instructions
- Heat oil in a saucepan over medium heat. Add the diced onion to the pan and cook for 3-4 minutes.
- Next, add the taco seasoning, cumin powder, sugar, tomato paste, salt, and pepper to the pan. Stir everything until combined.
- Add the vegetable broth, tomatoes, kidney beans, great northern beans, and tomato sauce to the pan. Allow the chili to come to a mixture.
- Once the chili is simmering, lower the heat to low and place a lid on top of the saucepan. Simmer the chili for 20 minutes.
Notes
- Use any kind of beans in this chili recipe such as black beans, garbanzo, kidney, etc.
- For a little spice, add one-fourth of a teaspoon of cayenne pepper and one chopped chipotle pepper.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Freeze the chili in a freezer-safe bag or container in the freezer for up to three months.
- Top the chili with any kind of toppings such as avocado, jalapeño, cornbread, crackers, vegan sour cream, vegan shredded cheese, etc.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
