Becoming You With Julie

  • Home
  • Recipes
  • Lifestyle
  • About
  • Coaching
menu icon
go to homepage
  • Home
  • Recipes
  • Lifestyle
  • About
  • Coaching
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Lifestyle
  • About
  • Coaching
×
Home » Recipes » Vegan Main Dishes

Easy Vegan Chili

Modified on Mar 28, 2025 · Published on Jan 25, 2024 by Julie Gaeta · This post may contain affiliate links or sponsored content · Leave a Comment

JUMP TO RECIPE PRINT RECIPE

Bold flavored chili recipe: plant-based magic

Easy Vegan Chili Recipe

Craving a bold-flavored chili that’s simple to make and good for you too?

Look no further than this Easy Vegan Chili recipe. Perfect for busy weeknights, meal prep, relaxing weekends, or game day! Our no-fuss chili combines pantry staples with bold spices and a deglazing step that effortlessly elevates the depth of flavor.

Whether you’re already vegan or just looking to incorporate more plant-based meals into your diet, this chili promises deep flavors, nutritional benefits, and the kind of comfort only a bowl of chili can provide.

It’s a crowd-pleaser packed with plant-powered protein — it’s as nourishing as delicious.

Jump to:
  • FAQ
  • 📖 Recipe
  • 💬 Comments
Vegan chili in a bowl topped with vegan sour cream, and sliced avocados.

Healthy good-for-you benefits 

On top of it, this healthy Vegan Chili also contributes to your health.

  • Rich in Fiber: Beans are excellent for digestive health and help keep you satiated.
  • Packed with Vitamins & Antioxidants: Carrots, tomatoes, and celery boost your immune system.
  • Anti-Inflammatory: Ancho chile powder and smoked paprika contain capsaicin, reducing inflammation.
  • Heart-Healthy: Low in fat and high in plant-based protein, supporting heart health.
  • Balanced Nutrition: Offers a well-rounded meal with a good balance of macros and essential nutrients.

Chili, your way.

Explore endless possibilities with our versatile chili recipe. Choose simple swaps and/or add-ins to turn this classic dish tailored to your taste and preferences.

A chart showing add-ins and swaps for chili.

If you mix in extras or try some swaps, you might need a bit more water or seasoning to get everything just right. Feel free to tweak to your taste!

  • Garbanzo beans (chickpeas): 1 can (15 oz), drained and rinsed
  • Carrot: 1 diced carrot, sautéed with veggies
  • Hominy: 1 cup, drained
  • Diced mushrooms: 1 cup, sautéed with veggies
  • Diced poblano peppers: ½ cup, roasted, peeled, and sliced before adding
  • Dark chocolate: 1 oz, finely chopped (add directly to melt)
  • Quinoa: ½ cup, rinse before adding (add 1 cup extra liquid)
  • Frozen corn: 1 cup (add directly once you turn off the heat and chili is complete)
  • Kale/spinach: 2 cups, chopped (add in the last 5 minutes of cooking)
  • Cubed sweet potatoes: 1 cup, roasted and cubed before adding
  • Chipotle powder: ½ teaspoon (or to taste, add gradually)
  • Coriander: ½ tsp, ground

Perfect sides and toppings

Elevate your chili experience with these delicious companions. Whether you're in the mood for something creamy, bold, or just extra comforting, we've got you covered:

  • Homemade vegan cheese Sauce: Drizzle it over your chili for a creamy twist.
  • Vegan sour cream: Add a dollop on top of your chili for a cool, tangy contrast.
  • Zesty Guacamole: Perfect for adding a creamy, flavorful punch.
  • Creamy hummus: Its creaminess and bold flavors enhance the chili, perfect as a topping.
Vegan chili in a dutch oven being held up with a wooden spoon.

FAQ

Can I freeze chili?

Yes! Cool it down after cooking, then transfer it to freezer-safe containers. It can be stored for up to 3 months.

Is this chili gluten-free?

As long as you use tamari (a gluten-free soy sauce alternative), this chili is entirely gluten-free. Always check labels to ensure your vegetable broth and other ingredients are gluten-free.

Can I use fresh tomatoes instead of canned tomato sauce?

Absolutely! If you have fresh tomatoes, blend them up to make 4 cups of puree as a substitute for canned sauce.

Are plant-based recipes difficult to make?

Not at all! This Easy Vegan Chili is a perfect example, requiring just basic chopping and sautéing before everything is simmered together into a flavorful and nutritious meal. It’s an excellent recipe for beginners looking to explore plant-based cooking.

Vegan chili in a bowl.

📖 Recipe

Easy Vegan Chili Recipe

Easy Vegan Chili

Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
This Easy Vegan Chili recipe is perfect for busy weeknights, meal prep, relaxing weekends, or game day! Our no-fuss chili combines pantry staples with bold spices and a deglazing step that effortlessly elevates the depth of flavor.
LEAVE A REVIEW PIN RECIPE PRINT RECIPE
Prevent your screen from going dark

Ingredients
  

  • 1 tablespoon olive oil, OR water, for sautéing
  • 6 stalks of diced celery
  • 1 diced red pepper, OR green
  • 1 diced tomato
  • 1 diced onion
  • 6 diced garlic cloves
  • 1 diced jalapeño, remove membranes and seeds for milder heat
  • 3 tablespoon ancho chile powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • ¼- ½ cup vegetable broth, for deglazing
  • 4 cans of tomato sauce
  • 4 cups liquid, Choose one option 4 cups water + 2 vegan bouillon cubes OR 2 cups vegetable broth + 2 cups water
  • 6 cans of beans, pinto, black, kidney, or a combination, drained and rinsed
  • 2 teaspoon Tamari or soy sauce
  • 1 teaspoon salt, adjust to taste
  • 2 teaspoon maple syrup
  • 1 teaspoon lime juice, freshly squeezed, adjust to taste (optional)
  • 2 tablespoon masa harina, optional

Instructions
 

  • In a large Dutch oven over medium heat, sauté celery, pepper, tomato, onion, garlic, and jalapeño with 1 tablespoon of olive oil or water until the vegetables are soft and the onion is translucent.
  • Add ancho chile powder, cumin, oregano, and smoked paprika, cooking for another minute to release their flavors.
  • Pour a splash (about ¼ cup, adjust based on need) of vegetable broth to deglaze the pot, gently scraping the bottom with a wooden spoon to lift any flavorful bits that have stuck.
  • Add the tomato sauce, beans, and your choice of liquid (water with bouillon cubes or vegetable broth and water mix) to the pot, stirring to combine.
  • Bring the mixture to a gentle boil, then reduce the heat and let it simmer, partially covered for about 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
  • If using, sprinkle masa harina over the chili, stirring well to incorporate and avoid clumps. Simmer for an additional 10 minutes or until the chili reaches the desired consistency.
  • Turn off heat.
  • Taste the chili, adjusting the salt as needed. Stir in the lime juice if using.
  • Ladle the chili into bowls, topping with green onions, sliced avocado, cilantro, parsley, vegan cheese sauce, or vegan sour cream.

Notes

  1. Make sure to cut the veggies uniformly in size so they soften evenly.
  2. Sprinkle masa harina over the chili during the last 10–15 minutes of simmering. Stir well to remove lumps. If you prefer a thicker consistency, you can add an additional tablespoon, but be mindful not to overdo it, as the chili will continue to thicken upon sitting.
Did you make this recipe?Mention @becomingyouwithjulie or tag #becomingyouwithjulie!
Author: Julie Gaeta

Your New Go-To Healthy Chili Recipe

So, there it is! A vegan chili recipe that checks all the boxes for bold flavor, simplicity, and nutrients.

Packed with protein, rich in spices, and perfect for your next gathering or a simple healthy vegan dinner.

Our Easy Vegan Chili is more than a meal; it's a step toward a healthier and more sustainable lifestyle. Share it with loved ones or enjoy a bowl of this comforting chili on your own—it’s a delicious homemade meal you’re going to feel good about.

Looking for more? If you’re feeling inspired to dive deeper into plant-based cooking or you're looking for guidance, don't hesitate to reach out. You can find more information about my coaching services here.

Subscribe below to our weekly newsletter for a steady stream of plant-based recipes, wellness tips, and exclusive content designed to support your healthy lifestyle.

More Vegan Main Dishes

  • Lentil vegetable soup in a white bowl.
    Lentil Vegetable Soup
  • Vegan pink pasta sauce served on a white plate with fresh basil leaves and vegan parmesan.
    Vegan Pink Pasta Sauce
  • Chickpea Salad Sandwich
    Chickpea Salad Sandwich
  • Thai Noodle Salad with Spicy Peanut Sauce

Comments

No Comments

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Julie Gaeta smiling.

Welcome!

Hi, I'm Julie—a certified Holistic Health Coach through the Institute for Integrative Nutrition, with advanced training in hormone health and a background in yoga teacher training.

As a plant-based recipe creator, writer, and single mom of nine, I share nourishing recipes, simple wellness tools, and honest stories of resilience, healing, and starting over—all grounded in real life.

More about me

Latest recipes

  • Green Tea Lemonade
    Iced Green Tea Lemonade

  • Mango avocado salsa
    Easy Mango Avocado Salsa

  • Vegan fruit dip (with sweet cashew cream)
    Easy Vegan Fruit Dip

  • Vegan oat bran muffins on a wire rack.
    Vegan Oat Bran Muffins

Most popular recipes

  • The Best Hibiscus Tea Strawberry-Lemonade Refresher

  • Lentil vegetable soup in a white bowl.
    Lentil Vegetable Soup

  • Cowboy Caviar
    Easy Cowboy Caviar

  • Vegan Carrot Cake Cupcakes
    Vegan Carrot Cake Cupcakes

Footer

BACK TO TOP ↑


AS SEEN IN:

As seen in Huffpost, MSN, Yahoo, BetterHumans, The Good Men Project, YourTango, Redfin, and Mamamia.

Home | About | Privacy Policy | Terms & Conditions | Sign Up! | Contact

©2025 Becoming You With Julie