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A bowl of Vegan Bean Chili topped with sliced avocado, jalapeños, parsley, and a tortilla chip, with half an avocado in the background.

Hearty Vegan Bean Chili Recipe

This Vegan Bean Chili is smoky, rich, and packed with beans and spices, delivering all the hearty flavor without any meat. Ready in just 30 minutes, it's perfect for weeknight meals or easy meal prep. Whip up a big batch and enjoy it for days, whether it’s for dinner, lunch, or leftovers. Its versatility makes it great for any occasion, from game day to holiday gatherings or even a cozy camping trip!
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Recipes
Cuisine: Dinner
Servings: 6
Calories: 198kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Serving: 1g | Calories: 198kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 347mg | Fiber: 9g | Sugar: 13g
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