25+ Flavorful Holiday Vegan Black Bean Recipes to Impress Your Guests

The holidays are the perfect time to gather with loved ones, enjoy comforting food, and celebrate the season with warmth and joy.

If you’re looking for a dish that embodies the coziness and festive spirit of this time of year, look no further than vegan chili.

Whether you’re hosting a holiday dinner, attending a potluck, or simply craving a hearty meal to enjoy by the fireplace, vegan chili is a versatile and delicious option that’s sure to please everyone at the table.

From rich and smoky flavors to sweet and spicy twists, this collection of 30+ holiday vegan chili recipes will help you craft the perfect bowl for any occasion.

Packed with plant-based goodness, these recipes feature a variety of ingredients like seasonal vegetables, beans, spices, and unique toppings—so there’s something for every palate.

Get ready to discover the ultimate comfort food with these 30+ vegan chili recipes that will warm both your body and your heart this holiday season.

30+ Mouthwatering Holiday Vegan Chili Recipes to Warm Your Winter

As you embark on your holiday cooking journey, these 30+ vegan chili recipes are sure to be the star of your table.

With a variety of flavors, textures, and ingredients, you can cater to different tastes while offering a satisfying, plant-based alternative to traditional chili.

Whether you’re celebrating with family, friends, or a crowd of holiday guests, these delicious chilis provide a nourishing, comforting, and festive dish that everyone can enjoy.

Plus, with so many variations to explore, you can make each chili unique, keeping your holiday meals exciting and fresh.

So, grab your ingredients, get cozy in the kitchen, and serve up these tasty, vegan chilis to spread the warmth and joy of the season.

Festive Three-Bean Vegan Chili

This hearty and colorful chili is the perfect addition to your holiday table. Packed with protein-rich beans, vibrant vegetables, and warming spices, this dish delivers both comfort and nutrition. It’s a crowd-pleaser for vegans and non-vegans alike, making it an ideal choice for festive gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 bell pepper (any color), diced
• 1 medium zucchini, diced
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant, about 3 minutes.
2. Stir in bell pepper, zucchini, and corn. Cook for 5 minutes or until vegetables start to soften.
3. Add black beans, kidney beans, pinto beans, crushed tomatoes, and vegetable broth. Mix well.
4. Season with chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a boil.
5. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
6. Stir in lime juice before serving.
7. Garnish with fresh cilantro and serve with crusty bread or over rice.

Rich in flavor and texture, this three-bean chili is a bowl of holiday cheer. Its bold spices and fresh lime juice balance each other beautifully, making every bite a delight.

Sweet Potato and Lentil Holiday Chili

A sweet and savory twist on classic chili, this recipe combines tender sweet potatoes, hearty lentils, and an aromatic spice blend. It’s the perfect dish to warm up cold winter nights and wow your guests during the holiday season.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon smoked paprika
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Pomegranate seeds and chopped parsley for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes.
2. Add sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in lentils, diced tomatoes, vegetable broth, and spices. Bring to a boil.
4. Reduce heat to low and simmer for 25–30 minutes, until lentils and sweet potatoes are tender.
5. Stir in maple syrup, and adjust seasonings as needed.
6. Serve hot, garnished with pomegranate seeds and parsley.

This chili combines the warmth of spices with the natural sweetness of sweet potatoes and maple syrup, creating a dish that’s both festive and nourishing. The pomegranate seeds add a burst of color and a tangy contrast to the earthy flavors.

Smoky Holiday Vegan Chili with Mushrooms

This smoky vegan chili offers a rich and umami-packed flavor profile thanks to the addition of mushrooms and liquid smoke. Perfect for a holiday dinner, it’s a hearty meal that pairs beautifully with crusty bread or cornbread.

Ingredients:

• 2 tablespoons olive oil
• 2 cups cremini mushrooms, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup diced carrots
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cups vegetable broth
• 1 tablespoon liquid smoke
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon oregano
• ½ teaspoon ground chipotle powder
• Salt and pepper to taste
• Chopped scallions and vegan sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add mushrooms and cook until browned, about 5 minutes.
2. Stir in onion, garlic, and carrots. Cook for another 5 minutes, until onions are translucent.
3. Add chickpeas, fire-roasted tomatoes, tomato sauce, vegetable broth, liquid smoke, and spices. Stir well.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
5. Adjust seasoning as needed and serve hot, garnished with scallions and vegan sour cream.

This smoky mushroom chili is a true celebration of flavors, balancing the earthy richness of mushrooms with the subtle heat of chipotle and the smokiness of paprika. It’s a satisfying and unforgettable dish that embodies the spirit of the holidays.

Spiced Pumpkin Black Bean Chili

A fall favorite with a holiday twist, this pumpkin black bean chili is creamy, flavorful, and packed with warming spices. The pumpkin puree adds a velvety texture, making it a cozy, festive meal perfect for the season.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon maple syrup
• Roasted pumpkin seeds and chopped parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes.
2. Stir in black beans, pumpkin puree, fire-roasted tomatoes, and vegetable broth.
3. Add cinnamon, nutmeg, chili powder, smoked paprika, salt, and pepper. Mix well.
4. Simmer on low heat for 20–25 minutes, stirring occasionally.
5. Stir in maple syrup and adjust seasonings as needed.
6. Serve warm, topped with roasted pumpkin seeds and parsley.

This chili combines the savory depth of black beans with the subtle sweetness of pumpkin, creating a dish that feels like a warm hug on a chilly holiday evening.

Butternut Squash and White Bean Chili

This bright and vibrant chili features tender chunks of butternut squash and creamy white beans. With its zesty citrus notes and hint of spice, it’s a refreshing take on a holiday chili that’s as nourishing as it is delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 small butternut squash, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon chili flakes (optional)
• Zest and juice of 1 orange
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant, about 3 minutes.
2. Add diced butternut squash and cook for 5 minutes.
3. Stir in white beans, diced tomatoes, vegetable broth, cumin, coriander, turmeric, and chili flakes. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, until squash is tender.
5. Stir in orange zest and juice, and adjust seasonings.
6. Serve hot, garnished with fresh herbs.

This chili’s zesty orange flavor complements the earthy squash and creamy beans, making it a standout dish for any holiday feast.

Holiday Cranberry Quinoa Chili

A unique holiday chili with a sweet and tangy twist, this recipe features cranberries and quinoa for a festive flair. It’s a nutrient-dense and flavorful dish that’s perfect for health-conscious holiday celebrations.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup quinoa, rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup fresh or frozen cranberries
• 3 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Fresh parsley and orange slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes.
2. Stir in quinoa, diced tomatoes, cranberries, and vegetable broth. Bring to a boil.
3. Add black beans, cumin, smoked paprika, salt, and pepper. Reduce heat and simmer for 20 minutes, until quinoa is tender and cranberries are softened.
4. Stir in maple syrup, and adjust seasonings.
5. Serve hot, garnished with parsley and orange slices.

The combination of tart cranberries and earthy quinoa creates a chili that’s both refreshing and satisfying, offering a delightful twist to your holiday menu.

Roasted Red Pepper and Chickpea Chili

This smoky and rich chili features roasted red peppers and chickpeas, creating a hearty, Mediterranean-inspired holiday dish. It’s a perfect balance of spice, sweetness, and depth, making it a unique addition to your holiday spread.

Ingredients:

• 2 large red bell peppers, roasted, peeled, and diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh basil and vegan feta for garnish

Instructions:

1. Preheat your oven to 450°F (230°C). Roast bell peppers until charred, then peel and dice them.
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 5 minutes.
3. Add roasted red peppers, chickpeas, diced tomatoes, vegetable broth, and spices. Mix well.
4. Simmer for 20–25 minutes, allowing the flavors to meld together.
5. Adjust seasoning, and serve garnished with fresh basil and vegan feta.

This chili’s roasted red pepper base gives it a deep, smoky flavor, while the chickpeas add a satisfying texture. It’s a cozy, festive meal that feels both indulgent and nourishing.

Ginger-Spiced Carrot and Red Lentil Chili

This vibrant and warming chili combines sweet carrots, hearty red lentils, and the aromatic zing of ginger. With its unique flavor profile, this dish is perfect for those seeking a healthy yet comforting meal during the holiday season.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 4 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh cilantro and toasted pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and grated ginger, and sauté for 5 minutes until softened.
2. Add chopped carrots, red lentils, diced tomatoes, and vegetable broth to the pot. Stir well.
3. Season with cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 30 minutes, or until the lentils are tender and the carrots are cooked through.
5. Adjust seasoning as needed and serve hot, garnished with fresh cilantro and toasted pumpkin seeds.

The blend of spices and the sweetness of the carrots creates a chili that is both comforting and festive. The ginger adds a lovely warmth and a subtle kick, perfect for cold weather gatherings.

Holiday Vegan Chili with Pear and Walnut

This sweet and savory vegan chili features the unexpected combination of pears and walnuts, bringing a sophisticated flavor profile to your holiday table. It’s a delightful fusion of textures and tastes, perfect for a festive meal.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 medium pears, peeled, cored, and chopped
• 1 cup walnuts, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Chopped parsley or thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 5 minutes.
2. Add chopped pears and walnuts to the pot and cook for an additional 5 minutes.
3. Stir in kidney beans, black beans, diced tomatoes, vegetable broth, and spices. Bring to a boil.
4. Reduce heat and simmer for 25 minutes, allowing the flavors to meld together.
5. Stir in maple syrup and adjust seasoning.
6. Serve hot, garnished with chopped parsley or thyme.

This pear and walnut chili is an unexpected holiday treat, offering a sweet contrast to the savory beans and spices. The crunchy walnuts add texture, while the pears bring a light sweetness that balances the chili’s depth.

Apple and Sweet Potato Chili

A delightful holiday-inspired chili featuring the sweetness of apples and the heartiness of sweet potatoes, this dish is rich in flavor and perfect for cozy winter meals. The apples add a slight tang, which balances beautifully with the spices.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 medium apples, peeled, cored, and chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• Fresh thyme and vegan sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Stir in diced sweet potatoes and apples. Cook for an additional 5 minutes.
3. Add black beans, diced tomatoes, vegetable broth, cinnamon, cumin, paprika, chili powder, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the sweet potatoes are tender.
5. Adjust seasoning and serve hot, garnished with fresh thyme and a dollop of vegan sour cream.

This apple and sweet potato chili is a wonderfully balanced dish that combines sweetness and spice in every bite. It’s the perfect festive chili for holiday meals, with the apple providing a refreshing twist to the traditional chili flavors.

Spicy Chestnut and Bean Chili

A rich and earthy chili featuring chestnuts and a mix of beans, this dish offers a warm, complex flavor perfect for holiday dinners. The chestnuts add a delightful sweetness and texture, balancing the heat from the spices.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup roasted chestnuts, peeled and chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 5 minutes until softened.
2. Stir in roasted chestnuts and cook for another 3 minutes.
3. Add black beans, kidney beans, diced tomatoes, vegetable broth, and spices. Stir well.
4. Bring to a boil, then reduce heat and simmer for 25 minutes, allowing the flavors to meld together.
5. Adjust seasoning and serve hot, garnished with fresh cilantro.

This chestnut and bean chili offers a wonderful balance of warmth, earthiness, and spice, making it the ideal dish to enjoy during the holiday season. The chestnuts add a unique richness that will leave guests craving more.

Caramelized Onion and Mushroom Vegan Chili

This savory and rich chili is perfect for holiday gatherings, featuring the deep umami flavors of caramelized onions and earthy mushrooms. It’s a hearty, comforting dish that’s perfect for those who love the bold flavors of mushrooms in their chili.

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, sliced thinly
• 3 cups cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• ½ teaspoon ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, for 15–20 minutes until the onions are caramelized and golden brown.
2. Add mushrooms and garlic to the pot and cook for another 5 minutes, until the mushrooms are tender.
3. Stir in kidney beans, black beans, diced tomatoes, vegetable broth, soy sauce, smoked paprika, thyme, pepper, and salt.
4. Bring to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld together.
5. Serve hot, garnished with fresh parsley.

This caramelized onion and mushroom chili is a rich, flavorful dish that’s perfect for a holiday meal. The sweetness of the caramelized onions combined with the earthy mushrooms creates a depth of flavor that’s comforting and satisfying.

Zesty Citrus and Pinto Bean Chili

A fresh, citrusy take on traditional chili, this recipe combines the brightness of oranges and limes with hearty pinto beans. It’s a refreshing yet filling dish that’s perfect for lightening up your holiday table while still satisfying your taste buds.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 large oranges, juiced and zested
• 1 lime, juiced and zested
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the orange juice, lime juice, and zest of both the orange and lime. Cook for another 2–3 minutes.
3. Add pinto beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir well.
4. Bring to a boil, then reduce the heat and simmer for 25 minutes, allowing the flavors to meld together.
5. Serve hot, garnished with fresh cilantro.

This citrusy chili is a bright and vibrant twist on traditional chili, with the freshness of orange and lime balancing the hearty pinto beans. It’s a perfect dish for a lighter yet satisfying holiday meal.

Smoky Black Eyed Pea and Corn Chili

Celebrate the holidays with this hearty and smoky black-eyed pea chili, packed with sweet corn and a deep, smoky flavor from chipotle peppers. It’s a unique twist on classic chili, ideal for both festive meals and a comforting everyday dish.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (15 oz) black-eyed peas, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the chipotle peppers, and cook for an additional 2 minutes.
3. Add black-eyed peas, corn, diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, letting the flavors blend.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

The smoky chipotle peppers and sweet corn create a rich, comforting flavor in this chili. The black-eyed peas add a lovely texture and protein, making this dish perfect for any holiday spread.

Coconut Curry Sweet Potato and Bean Chili

This coconut curry chili is a fragrant and warming dish that’s perfect for holiday dinners. The creamy coconut milk combined with curry powder and sweet potatoes makes for a deliciously rich and comforting meal that’s also vegan and gluten-free.

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro and toasted coconut flakes for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
2. Stir in curry powder and turmeric, cooking for another 2 minutes to bring out the spices’ aromas.
3. Add sweet potato, chickpeas, diced tomatoes, vegetable broth, and coconut milk. Stir well.
4. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, until the sweet potatoes are tender.
5. Season with salt and pepper, and serve hot, garnished with fresh cilantro and toasted coconut flakes.

This coconut curry chili is rich, creamy, and full of flavor, with the perfect balance of spices and sweetness from the sweet potatoes. It’s a comforting holiday dish that will leave your guests satisfied and asking for seconds.

Note: More recipes​ are coming soon!