One-Pot Easy Vegan Chili

This one-pot vegan chili is hearty, flavorful, and ready in 45 minutes. Wine deglazing adds restaurant-quality depth to this simple, satisfying meal!

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Meals, Soup

Cuisine: American

Servings: servings

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

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.

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.