This easy one-pot vegan chili is hearty, smoky, and full of flavor. Made with beans, bold spices, and a splash of red wine, it’s a cozy weeknight dinner, a meal-prep favorite, and a tailgating classic.
Love bold comfort food? Try my Ultimate 3-bean chili, loaded sweet potato fries, or lentil vegetable soup next!
A Quick Look: One-Pot Easy Vegan Chili
- Recipe Name: One-Pot Easy Vegan Chili
- Total Time: 45 minutes
- Serves: 4
- Skill Level: Beginner-friendly
- Key Ingredients: Three beans, wine deglazing, ancho chile powder, crushed tomatoes
- Dietary Info: Vegan, gluten-free optional, meal-prep friendly
- Best For: Busy nights, cozy dinners, or when you want something hearty but simple
- Why You’ll Love It: Rich wine-deglazed flavor, one-pot simplicity, and that perfect balance of smoky, savory, and slightly sweet
Jump to:
When the Minnesota cold hits (and it always does), this chili is what I rely on.
My mom used to make it with ground beef, onions, and celery—I loved the celery. Over the years, I’ve tweaked the recipe into this plant-based version, and it’s become a favorite for meal prep and part of my collection of vegan tailgating recipes.
We love it over rice, with cornbread, straight from the bowl with a stack of crackers or tortilla chips.
Why This Recipe Works
- Wine deglazing creates instant depth — that splash of red wine lifts all the golden bits from the bottom of the pot, creating layers of flavor.
- Perfect weeknight timing — active cooking time is just 15 minutes, then it simmers while you handle everything else.
- Pantry-friendly ingredients — just good basics that create something special together (with a few extra options, of course).
- One pot, minimal cleanup — so easy!
- Meal Prep — make extra for lunches or freeze half for next week.
Ingredients & Substitutions
Here’s what you’ll need to make this one-pot easy vegan chili:
Base veggies: Onion, garlic, celery, carrot, bell pepper. Use mirepoix to save time.
Beans: Pinto, black, and kidney beans. Mix and match — or use my Instant Pot chickpeas for a twist.
Tomatoes: Crushed tomatoes for body. Fire-roasted add smoky flavor.
Liquid: Veg broth or water + bouillon. A splash of red wine deepens flavor (optional).
Spices: Ancho chili, cumin, smoked paprika, oregano. Add chipotle or cayenne for heat.
Finishing touches: Tamari, maple syrup, lime juice. Swap lime for vinegar or skip syrup for less sweet.
See recipe card for full list + amounts.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon (for deglazing)
- Sharp knife and cutting board
How to Make Vegan Chili
Find the complete recipe with measurements in the recipe card below.
Sauté Vegetables & Deglaze
Sauté vegetables until soft and golden. Deglaze with wine, scraping up golden bits
Add In Ingredients & Simmer
Add tomatoes, beans, liquid, and spice. Simmer 15–20 minutes until thickened. Serve with your favorite toppings.
Wine vs. Broth: Your Choice
- Red Wine (my preference): Cabernet Sauvignon or Merlot adds rich, complex flavor. The alcohol cooks off, leaving behind concentrated flavor.
- Vegetable Broth: Perfect substitute if you’re avoiding alcohol or don’t have wine on hand. You’ll still get great flavor from the spice blend.
In the mood for more warm, cozy soups? Try my chickpea noodle soup, vegan enchilada soup, or slow cooker black bean soup next.
Tested Tips
- Prep ahead: I dice mirepoix (celery, carrot, onion) 1–2 times per week and store in the fridge. Or buy precut mirepoix from the refrigerated section (Trader Joe’s has a great one!).
- Use a heavy-bottomed pan: It prevents vegetables from burning and ensures even cooking
- Don’t rush the sauté: Let the vegetables get soft and golden — this builds the flavor foundation.
- Deglaze: After adding wine or broth, scrape up those golden bits with a wooden spoon. So much flavor!
- Oil-free option: Skip the oil and add 1 tablespoon of tahini at the very end for richness
- Taste as you go: Chili flavors develop as it simmers, so taste and adjust seasonings toward the end.
- Masa harina: Sprinkle it over the chili (don’t dump it in a pile) and stir well to avoid lumps.
- Let it rest: Like most chilis, this tastes even better the next day after flavors have time to meld.
Make it Your Way
- Boost the heat: Add ½ teaspoon chipotle powder, keep jalapeño seeds, add extra jalapeño, or a pinch of cayenne.
- Extra protein: Stir in cooked lentils, quinoa, your favorite plant-based ground meat, or tofu sausage crumbles. Stir in during the last 5 minutes of simmering (just to heat through).
- Veggie additions: Diced cooked sweet potato, frozen corn, or sautéed mushrooms:
- Sweet potato: Add diced, pre-roasted in last 10 minutes
- Frozen corn: Stir in during last 5 minutes
- Mushrooms: Sauté with other vegetables at the beginning
- Spice variations: Try adding a square of dark chocolate, a cinnamon stick, or ground coriander
- Texture preference: Use an immersion blender to partially blend for a thicker, creamier chili
- Saucy topping options: Creamy Chipotle Sauce, Vegan Sour Cream, Vegan Nacho Cheese Sauce, Vegan Cheese Sauce
Nourish Based on How You Feel
- Need comfort? Serve over creamy vegan mashed potatoes or with warm cornbread
- Craving freshness? Top with diced avocado, cilantro, and a squeeze of lime
- Want more protein? Add a dollop of creamy homemade hummus or serve with hemp hearts
- Feeling indulgent? Drizzle with vegan cheese sauce, vegan sour cream, and add some crushed tortilla chips, and finish with my vegan pumpkin mug cake.
Storage
- Refrigerator: Store in airtight containers for up to 4 days. Flavors improve overnight!
- Freezer: Freeze for up to 3 months. Leave some space at the top of containers for expansion.
- Reheating: Gentle stovetop reheating works best. Add a splash of broth if it’s too thick.
How to Meal Prep Chili
I’ve done chili prep more times than I can count — it makes a great base (if you're new to meal prep, check out my beginner's vegan meal prep guide).
I make a double batch while listening to a podcast, steam potatoes in the Instant Pot, and make sweet potato wedges or crispy potato wedges in the air fryer. Then I cook a fresh pot of rice or quinoa, and throw a loaf of homemade bread in the bread machine.
And if I have a kitchen helper (which I highly recommend!) I’ll have them make a couple of sauces.
Perfect set up for bowls and grab-and-go meals. Super fast with an absolutely great return for the small time investment — plus I get to listen to my favorite people.
I portion everything into containers and we’re good for a few days (with a big family, it goes quick!). I keep fresh toppings like avocado, green onions, and cashew lime crema separate until serving.
FAQ
Absolutely! For best flavor, sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add salt and lime juice when finished. (Skip the sauté step if you want maximum ease - you'll still get great chili!)
Yes! Sauté mode for vegetables and spices. Pressure cook high 8 minutes, natural release 10–20 minutes, then quick release remaining pressure. Add finishing ingredients.
Yes! It freezes for up to 3 months. Let it cool completely before freezing, and leave some space at the top of containers for expansion.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
One-Pot Easy Vegan Chili
Equipment
- Dutch oven large, or a heavy-bottomed pot
- Wooden spoon
- Sharp knife
Ingredients
- 1 tablespoon olive oil, avocado oil, or canola oil, OR water for oil-free sautéing
- 3 stalks celery, diced, or use pre-cut mirepoix
- 1 red pepper, diced, OR green
- 1 carrot, diced
- 1 onion, diced
- 6 garlic cloves, diced
- 1 jalapeño pepper, diced, remove membranes and seeds for milder heat, or serrano pepper
- 2 tablespoons ancho chile powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼-1/2 cup dry red wine, Cabernet or Merlot OR vegetable broth, for deglazing
- (1) 28-ounce can whole tomatoes, crushed by hand, OR crushed tomatoes
- 2 cups water, OR vegetable broth and omit vegan bouillon cube
- 2 vegan bouillon cubes, only if using water
- (3) 15-ounce cans beans, pinto, black, kidney, or a combination, drained and rinsed
- 2 teaspoons tamari, or soy sauce
- 1.5 teaspoons salt, adjust to taste
- 2 teaspoons maple syrup
- 1-2 squeezes fresh lime juice, optional, but recommended, freshly squeezed
- 2 tablespoons masa harina, optional
Instructions
- Sauté the vegetables: In a large Dutch oven over medium heat, sauté celery, pepper, carrot, onion, and jalapeño with olive oil or water and a pinch of salt until vegetables start to soften, about 6–8 minutes. Add garlic and cook 1–2 minutes more until fragrant and onion is translucent.
- Deglaze: Pour in wine or vegetable broth, scraping up any golden bits from the bottom of the pot with a wooden spoon. Let it simmer for 1–2 minutes.
- Add tomatoes, liquid, and spices: Stir in crushed tomatoes, beans, and your choice of liquid (water with bouillon or vegetable broth), all spices (except salt), tamari, and maple. Bring to a gentle boil.
- Simmer: Reduce heat and let simmer, partially covered, for 15–20 minutes, stirring occasionally.
- Thicken (optional): If using masa harina, sprinkle it over the chili during the last 5 minutes of simmering, stirring well to incorporate.
- Finish and season: Turn off the heat. Stir in salt and lime juice. Taste and adjust seasonings as needed.
- Serve: Ladle into bowls and top with your favorites - avocado, green onions, fresh cilantro, crushed tortilla chips, Vegan Sour Cream, Creamy Chipotle Sauce, or Vegan Lime Crema.
Notes
- Make it easier: Precut vegetables and premeasure spices before you begin.
- Wine substitute: Use vegetable broth if avoiding alcohol - you'll still get great flavor!
- Mirepoix prep tip: Dice celery, carrot, and onion 1–2 times per week and store in the fridge for quick weeknight meals.
- Make it thicker: Use an immersion blender to partially blend the chili, or add an extra tablespoon of masa harina.
- Spice level: Start with less jalapeño and add more heat with hot sauce at the table.
- Storage: Keeps for 4 days in the fridge, 3 months in the freezer. Flavors improve overnight!
- Serving suggestions: Perfect over rice, quinoa, baked sweet potato, or with cornbread on the side.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
I usually make a double batch for meal prep—it goes with just about everything. And with a big family, it usually disappears fast… especially with a stack of crackers or tortilla chips on the side.