Hearty Vegan Bean Chili Recipe
Add Preferred SourceThere’s something comforting about a hearty bowl of chili, and this Vegan Bean Chili brings all the flavor and satisfaction without any of the meat. It’s smoky, rich, and packed with beans and spices that’ll warm you up from the inside out. Whether you’re making it for a family dinner, a casual get-together, or just want something filling and flavorful for the week ahead, this chili is easy to make and loaded with ingredients you can feel good about.
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You’ll be enjoying this chili in just 30 minutes, making it perfect for weeknight meals. It’s great for meal prep. Make a big batch, and you’ve got lunch or dinner sorted for the next few days. While you can have it a s weeknight meal, it’s also great for game day, Christmas Eve, or even camping trips – it’s so versatile!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Bean Chili with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy it is to make this tasty chili, just follow my simple instructions.
Sauté the Vegetables
Heat a dash of oil in a large pot over medium heat. Add the chopped carrots and sauté them for a couple of minutes until they start to turn golden. Add in the chopped red onions and bell peppers, stirring frequently until the onions become translucent and the peppers are tender.
Add the Aromatics and Spices
Once the vegetables are softened, stir in the garlic, chopped jalapeño, dried oregano, chili flakes, smoked paprika, and ground cumin. Cook for another minute, letting the spices release their aroma and fully coat the vegetables.
Combine the Beans and Sauce
Drain and rinse the kidney beans, black beans, and chickpeas before adding them to the pot. Pour in the crushed tomatoes, chipotle sauce, and a cup of water. Stir everything together until well combined.
Simmer and Finish
Bring the chili mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken to a perfect consistency.
Recipe Notes and Expert Tips
This recipe is very easy to follow, but here are some extra notes and tips to make sure yours comes out perfect each time.
- Perfect Simmer: Let the chili simmer slowly to allow the flavors to fully develop. This is where the magic happens, so be patient.
- Balanced Heat: If you’re sensitive to spice, reduce the chili flakes or leave out the jalapeño. On the flip side, if you love the heat, keep some jalapeño seeds in or even add an extra one!
- Hearty Texture: For a thicker, chunkier chili, mash a small portion of the beans as it cooks. It adds body without any extra ingredients.
- Smoky Depth: Chipotle sauce brings an incredible smokiness, but if you don’t have it, you can substitute with a bit of chipotle powder or even extra smoked paprika.
- Flavor Brightness: Just before serving, squeeze some fresh lime juice over your chili. The acidity cuts through the richness and adds a fresh zing that elevates the whole dish.
- Top It Your Way: Don’t forget to load your bowl with your favorite toppings—avocado slices, shredded vegan cheese, fresh cilantro, or a handful of tortilla chips. These extras bring flavor, texture, and fun to the chili.
- Versatile Meal: Use this chili as a filling for tacos, burritos, or serve it over nachos for a seriously satisfying meal.
How to Store Leftover Vegan Bean Chili
This chili stores beautifully! Keep any leftovers in an airtight container in the fridge for up to 4-5 days.
You can also freeze it for up to 3 months. Just make sure to cool it completely before freezing. When you’re ready to enjoy it again, let it thaw in the fridge overnight and then reheat on the stovetop or in the microwave.
What to Serve With Vegan Mixed Bean Chili
Black bean vegan chili is so delicious with a variety of toppings such as sliced avocado, vegan sour cream, vegan shredded cheese, chopped fresh herbs, and sliced jalapeno peppers for a kick of heat.
Apart from the topping choices, you can add bulk to this bean and chickpea chili by serving cornbread or tortilla chips alongside your bowl of chili – both are excellent ways to scoop up the chili, too.
More Easy Vegan Recipes for You to Try at Home
Looking for more vegan inspiration? Check these recipes out!
Equipment
Ingredients
Mixed Bean Chili
- 2 carrots chopped
- 2 red onions chopped
- 2 red bell peppers chopped
- 4 cloves of garlic crushed
- 1 jalapeño pepper deseeded and chopped
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes
- 1 tablespoon smoked paprika
- ½ teaspoon ground cumin
- 1 can 15oz / 400g kidney beans
- 1 can 15oz / 400g black beans
- 1 can 15oz / 400g chickpeas/garbanzo beans
- 2 cans 15oz / 400g crushed tomatoes
- ¼ cup chipotle sauce
- 1 cup water
To Serve (Optional)
- Lime juice
- Sliced jalapeños
- Sliced Avocado
- Shredded vegan cheese
- Fresh cilantro or parsley
- Tortilla chips
Instructions
- Heat a dash of oil in a large pot. Add in your chopped carrot and sauté for a couple of minutes until lightly golden.2 carrots
- Add in your chopped onion and bell pepper and sauté until the onion is translucent and the peppers are tender.2 red onions, 2 red bell peppers
- Add in the garlic, jalapeno, and spices. Stir while cooking for another minute.4 cloves of garlic, 1 jalapeño pepper, 1 teaspoon dried oregano, ½ teaspoon chili flakes, 1 tablespoon smoked paprika, ½ teaspoon ground cumin
- Add in the drained and rinsed beans and chickpeas, crushed tomatoes, chipotle sauce, and water. Stir to combine.1 can, 1 can, 1 can, 2 cans, ¼ cup chipotle sauce, 1 cup water
- Bring to a boil, then turn it down and let it simmer for 20 minutes.
- Serve alone, or use as a filling for tortillas, burritos, or nachos!Lime juice, Sliced jalapeños, Sliced Avocado, Shredded vegan cheese, Fresh cilantro or parsley, Tortilla chips
Notes
- Perfect Simmer: Let the chili simmer slowly to allow the flavors to fully develop. This is where the magic happens, so be patient.
- Balanced Heat: If you’re sensitive to spice, reduce the chili flakes or leave out the jalapeño. On the flip side, if you love the heat, keep some jalapeño seeds in or even add an extra one!
- Hearty Texture: For a thicker, chunkier chili, mash a small portion of the beans as it cooks. It adds body without any extra ingredients.
- Smoky Depth: Chipotle sauce brings an incredible smokiness, but if you don’t have it, you can substitute with a bit of chipotle powder or even extra smoked paprika.
- Flavor Brightness: Just before serving, squeeze some fresh lime juice over your chili. The acidity cuts through the richness and adds a fresh zing that elevates the whole dish.
- Top It Your Way: Don’t forget to load your bowl with your favorite toppings—avocado slices, shredded vegan cheese, fresh cilantro, or a handful of tortilla chips. These extras bring flavor, texture, and fun to the chili.
- Versatile Meal: Use this chili as a filling for tacos, burritos, or serve it over nachos for a seriously satisfying meal.
Can this be done in a crockpot?a
I haven’t tried it in a crockpot, please let me know if you do try it and how it turns out.