Vegan Chili

Every spoonful of this delicious Vegan Bean Chili is filled with hearty beans and scrumptious veggies! Such an easy meal to make that's perfect for when you're craving something flavorful and comforting!

5 from 7 votes

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Bonnie - Serene Trail

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 356kcal

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
4 cloves fresh garlic, diced
(3) 15 ounces cans of beans, red, black, pinto, (439g)
15 ounces can of tomato sauce, (425g)
15 ounces can of fire-roasted tomatoes, (411g)
2 cups vegetable broth, or bouillon + water, (240ml)
1 large green bell pepper, diced
2 medium jalapeños, diced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 tablespoon brown sugar

Instructions

Dice the onion, garlic, bell pepper, and jalapeños. Drain the liquid from the beans.
Add the olive oil to a large pot over medium-high heat. Sauté the onions for 3-4 minutes or until they're softened. Add the garlic and cook it for 1-2 minutes.
Add the remaining ingredients and stir everything together. Lower the heat to medium.
Cover the pot as the chili cooks. Revisit it occasionally to stir and then re-cover it. After 30 minutes, you can mash some of the beans with a potato masher if you want a thicker texture. Let it cook for 10 more minutes, uncovered.
After cooling down for a few minutes, garnish the chili and enjoy!

Video

Notes

De-seed and de-vein the jalapeños before dicing them.
Drain the canned beans, but do not drain the fire-roasted tomatoes.
Cut the vegetables to a size of your preference such as fine diced or a rough chop for more of a heartier texture.
If you're short on time, the chili can come off the stove after 20-25 minutes, but the flavors come together better if it's cooked for the full amount of time.

Make-Ahead or Leftovers

This chili is a great make-ahead meal as the flavors come together even more over time! Just let it cool and store it covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Reheat

Reheat refrigerated chili in the microwave or on the stovetop. If frozen, let the chili thaw in the refrigerator overnight before heating it up.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.