Picture this: it’s a cold, rainy day and you’re curled up on the couch watching your favorite movie. What would be the perfect thing to make for dinner? Look no further because we have put together 7 of our favorite chili vegan recipes! Whether you’re a beginner or a pro, you’re bound to find the perfect recipe for your friends, family, and most importantly, you!
1) Easy Vegan Chili Recipe
For most of us, we know the name of the game of meal prep. This easy chili vegan recipe allows you to store up to 7 days in the fridge for leftovers!
For this recipe, you’ll need:
- 3 cloves Garlic
- 1 Small Yellow Onion, diced
- 2 Green Bell Peppers, diced
- 3 ribs celery, diced
- 3 small Carrots, sliced
- ¼ cup Ancho Chili Powder
- 1 tbsp Cumin
- 1 tsp Dried Oregano
- ½ tsp Cayenne Pepper (Optional)
- 2 15 oz cans Red Kidney Beans, drained
- 2 15 oz cans Pinto Beans, drained
- 1 cup Filtered Water
- 2 28 oz cans of Crushed Tomatoes
- Salt and Black Pepper, to taste
To get this recipe started:
- In a large nonstick pot over medium-high heat, add the onion, celery, and green pepper with 1/3 cup water. Cook until water evaporates, stirring occasionally. Once the vegetables turn a golden color, deglaze the pot with an additional 1/4 cup water.
- Add the garlic, spices, and carrots to the pot and sautéed for a few minutes Add a splash of water if things start to stick.
- Add the drained Beans, Crushed Tomatoes, and 1 cup of Filtered Water to the Pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
- Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.
See also: Italian Appetizer Recipes You Can Copy
2) “The Best Vegetarian Chili in The World”
This chili vegan recipe is really for those days where you just want to curl up and read a good book as you enjoy a nice hot meal. Serving up to 8 people and taking only a little over an hour to make, you’re going to want to add this one to the family recipe book!
To make this at home, you will need:
- 1 tablespoon olive oil
- 1/2 medium onion, chipped
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 stalks celery, chopped
- 1 tablespoon black ground pepper
- 2 green bell peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 oz) cans of chopped green chili peppers (drained)
- 2 (12 oz) packages vegetarian burger crumbles
- 3 (28 oz) cans whole peeled tomatoes, crushed
- 2 jalapeno peppers, chopped
- 1/4 cup chili powder
- 15 oz can kidney beans, drained
- 1 (15 oz) can garbanzo beans, drained
- 15 oz can black beans
- 1 (15 oz can whole kernel corn
And here are your cooking instructions:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
3) Sausage Vegan Chili
This next vegan chili recipe incorporates a crowd favorite in chili: meat. But, vegan meat of course! Put on your chef hat for this next recipe!
For this one, you’re going to need:
- Salt and pepper (to taste)
- 1 can lentils (rinsed and drained)
- 2 vegan Italian sausages
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 chili seasoning packet
- 2 cans died or petite tomatoes
- 1 can red kidney beans (rinsed and drained)
- 1/2 cup water
- 1 can black beans (rinsed and drained)
To check out the visuals on how to prepare this recipe, check out: THE BEST VEGAN CHILI RECIPE (so easy)!
4) One Pot Beyond Beef Chili
This next recipe put the classic crockpot chili to rest. Using plant-based Beyond meat allows you to take your vegan chili recipe to the next level!
To get started, make sure you have the following ingredients:
- 8 oz (1/2 package) Beyond Beef
- Mirepoix (onions, celery, carrots diced)
- 2 cans kidney beans (rinsed)
- 1 can white beans (rinsed)
- 1 can tomato paste
- 1/2 tbsp. cinnamon
- 1 can crushed tomato
- 1 red bell pepper
- 2 sweet potatoes (cubed)
- 1 tbsp. all spice
- 1/2 tbsp chili powder
- 1 tbsp. paprika
- 1/2 tbsp. paprika
- 1/2 tbsp. basil
- Vegan cheddar cheese
- Vegan sour cream
- Chives or green onions (to garnish)
- 1 cup water)
This chili vegan recipe is so easy to prepare:
- Add Mirepoix and all other ingredients into the crock-pot, sprinkle in spices.
- Place crock-pot on high for 6 hours and let sit.
- Serve and garnish with vegan cheese, vegan sour cream and chives/green onions
5) Insanely Easy Vegetarian Chili
This next recipe is so easy to make and, according to the chef Tia the Baker: “You can pretty much throw whatever you have into the pot and it’ll be great!” So there’s really no way to mess this up!
To create at home, you’ll need:
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- 3/4 cup chopped carrots
- 28 oz. can whole peeled tomatoes with liquid, chopped
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3/4 cup chopped celery
- 1 tablespoon chili powder
- 1 1/2 cups chopped fresh mushrooms
- 19 oz can of kidney beans with liquid
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 11 oz can whole kernel corn, undrained
- 1 1/2 teaspoons dried basil
This recipe only involves two steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
6) Homemade Vegetarian Chili
This recipe is perfect to please the carnivore in your family! A hearty option that serves plenty, you’ll want to get write this down for your next dinner party!
Your ingredients are:
- 2 tablespoons oil
- 1 large onion, diced
- 4 cloves of garlic, finely minced
- 1–3 tablespoons chili powder (more will be spicier)
- 2 tablespoons of cumin
- 1 teaspoon oregano
- 2 cups of frozen corn
- 1/4–2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
- 2 bell peppers, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
- 2 15-ounce cans of beans, drained and rinsed (I like kidney and white beans)
- Salt, to taste (I like about 2 teaspoons)
- Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
Here are your cooking instructions:
- Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Mix in garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.
- Mix in the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
- Generously salt to taste.
7) Simple Vegan Chili
This next vegan chili recipe is the perfect cozy meal for a chilly, rainy day!
Your ingredients are:
- 1 tbsp extra virgin olive oil
- 4 cloves of garlic, chopped
- 1/2 onion, chopped
- 1/2 medium red bell pepper, chopped
- 1 medium carrot, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 cup red wine (125 ml), optional
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/8 tsp cayenne flakes, optional
- 1 cup frozen or canned corn kernels
- 2 tbsp tomato paste
- 1 cup canned or cooked kidney beans
- 14-ounce can crushed tomatoes (400 g)
- 1 cup canned or cooked black beans (190 g), drained and rinsed
- 1 cup canned or cooked lentils (200 g), drained and rinsed
- 2 cups vegetable stock or water (500 ml)
- Heat the oil in a large pot and add the veggies (garlic, onion, green bell pepper, red bell pepper, and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally.
- Add the red wine and cook over high heat for 1 to 2 minutes, stirring frequently until the alcohol evaporates.
- Add all remaining ingredients, stir, increase heat, and bring to simmer. Reduce heat to medium-low and simmer for about 30-40 minutes.
- Serve immediately over rice with some chopped fresh parsley or vegan sour cream on top.