Go Back

Vegan Chili

Vegan chili is hearty, flavorful, and easy to prepare in one pot. Beans and vegetables create a satisfying texture. You can make it mild or spicy depending on your taste.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 medium carrots diced
  • 1 jalapeño seeded and minced
  • 2 tablespoons tomato paste
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • 1 tablespoon fresh lime juice
  • Chopped fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, carrots, red and green bell peppers, and jalapeño. Sauté until softened, about 5-7 minutes.
  • Stir in garlic and tomato paste; cook for 1-2 minutes until fragrant.
  • Add chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables.
  • Pour in diced tomatoes, vegetable broth, black beans, and kidney beans.
  • Bring the chili to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.
  • Adjust seasoning as needed and stir in fresh lime juice just before serving.
  • Garnish with chopped cilantro and serve hot with your favorite sides.