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Vegan Chili recipe in a white bowl, topped with sliced avocado, coconut yogurt, and fresh cilantro, with a spoon in it.

Classic Vegan Chili

  • Author: Christin Gillespie
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Classic Vegan Chili is a healthy and filling meal. Protein-rich beans, fresh vegetables, and full of savory chili flavors, this vegan chili recipe checks all the boxes. It’s the perfect cozy dish that takes less than 30 minutes to make and will be a winner this winter!


Ingredients

Scale

Always opt for organic ingredients.

CHILI

  • 1 tsp avocado oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • Sea salt & black pepper, to taste
  • 1 (14.5-oz) can crushed tomatoes
  • 1 (15-oz) can black beans, drained
  • 1 (15-oz) can red kidney beans, drained

OPTIONAL TOPPINGS

  • Avocado, sliced
  • Coconut yogurt
  • Fresh cilantro

Instructions

  1. Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion and minced garlic and let cook for 2 minutes. Add the diced bell pepper and cook for another 2 minutes.
  2. Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of filtered water, as needed.
  3. Add Beans & Broth. Add the beans, crushed tomatoes, and low-sodium vegetable broth. Bring to a light boil, string everything together.
  4. Cook. Reduce the heat to medium-low and let cook for 15 minutes uncovered, stirring every so often.
  5. Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together.
  6. Serve. Ladle into bowls. Top with chilled avocado, coconut yogurt, and fresh cilantro, if desired. Enjoy!


Notes

Organic Beans: I used a combination of organic black beans and organic kidney beans. However, I think pinto beans would work as a substitute for one of the two.

Organic Vegetables: Use your favorite type of onion – red, yellow, or white & incorporate your preferred bell pepper – red, green, orange, and/or yellow.

Organic Crushed Tomatoes: If you don’t have crushed, you can certainly use diced.

Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes this vegan chili to the next level. It creates the perfect amount of thickness and heartiness!  

Organic Spices: Wanting to crank up the heat to your chili? Add some extra organic cayenne pepper or organic chipotle pepper. Use with caution, because it’s spicy! And if you’re feeling adventurous, swap the green bell pepper with fresh organic jalapenos.

Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado, tangy coconut yogurt, and fresh cilantro!

Storing & Reheating: Let chili cool completely first. Transfer to an air-tight glass container in the refrigerator for up to 5 days. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Keywords: classic vegan chili, vegan chili recipe, chili