25+ Easy and Delicious Saturday Vegan Chili Recipes for a Cozy Feast

Saturdays are the perfect time to unwind, relax, and enjoy a comforting meal that brings warmth and satisfaction.

Whether you’re spending the day with friends, family, or just having a cozy solo dinner, a hearty bowl of chili can be the ideal choice.

For those who follow a plant-based lifestyle, vegan chili recipes are a wonderful way to enjoy the same rich flavors and comforting textures as traditional chili, with the added benefit of being wholesome and nutritious.

25+ Saturday vegan chili recipes, you’ll find a variety of flavors to suit every craving.

From spicy, smoky chili with tempeh and peanut butter to the earthy combination of butternut squash and lentils, there’s something for everyone.

Whether you prefer a rich, savory chili packed with vegetables or a lighter, tangy version, these recipes will help you create a dish that’s not only vegan but also full of vibrant flavors.

25+ Easy and Delicious Saturday Vegan Chili Recipes for a Cozy Feast

Vegan chili is a versatile and crowd-pleasing dish that can be easily customized to fit your taste preferences.

Whether you like it spicy, sweet, or packed with protein, these 25+ Saturday vegan chili recipes offer a wealth of options to enjoy all year round.

Each recipe is filled with nourishing ingredients that offer a delicious, wholesome meal that can be enjoyed with a variety of toppings and sides.

So next Saturday, embrace the warmth and comfort of a satisfying bowl of vegan chili and make your weekend meal something truly special!

Spicy Black Bean Vegan Chili

A hearty and spicy vegan chili made with black beans, bell peppers, and a kick of jalapeños, perfect for a cozy Saturday dinner. Packed with protein and rich in smoky flavors, it’s an easy, one-pot meal that satisfies every craving.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Sauté until fragrant, about 3 minutes.
2. Stir in the bell peppers and corn, cooking for another 5 minutes until softened.
3. Add the black beans, diced tomatoes, vegetable broth, and tomato paste. Mix well.
4. Season with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat to simmer.
5. Simmer uncovered for 20–25 minutes, stirring occasionally, until the chili thickens.
6. Adjust seasoning if needed, and serve warm with your favorite toppings like avocado, cilantro, or vegan sour cream.

A steaming bowl of this spicy black bean chili is a Saturday favorite. The combination of spices and fresh vegetables brings depth to every bite, making it a dish you’ll return to again and again.

Sweet Potato and Lentil Vegan Chili

This sweet potato and lentil vegan chili combines the natural sweetness of potatoes with hearty lentils, creating a balanced and nutritious meal. Perfect for a weekend gathering or a relaxed family dinner.

Ingredients

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 4 minutes.
2. Add the diced sweet potato and stir, cooking for another 5 minutes.
3. Stir in the lentils, diced tomatoes, vegetable broth, and coconut milk. Mix well.
4. Season with curry powder, cumin, cinnamon, salt, and pepper.
5. Bring the chili to a boil, then reduce the heat and let it simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the chili is thickened.
6. Serve warm with a sprinkle of fresh parsley or a squeeze of lime.

The sweetness of the sweet potatoes combined with the creamy coconut milk and earthy lentils creates a harmonious flavor profile. It’s comfort food that feels indulgent yet is entirely plant-based.

Three-Bean Vegan Chili

This classic three-bean chili brings together kidney beans, chickpeas, and pinto beans in a robust tomato base. A simple and satisfying meal for any Saturday, it’s a crowd-pleaser for vegans and non-vegans alike.

Ingredients

• 2 tbsp olive oil
• 1 red onion, diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) pinto beans, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté for 5 minutes, until softened.
2. Stir in the kidney beans, chickpeas, and pinto beans. Mix to combine.
3. Add the crushed tomatoes, vegetable broth, and tomato paste. Stir well.
4. Season with chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper. Bring to a boil, then reduce to a simmer.
5. Cook uncovered for 20–30 minutes, stirring occasionally, until the chili thickens and flavors meld together.
6. Serve warm, topped with diced avocado, fresh cilantro, or tortilla chips.

This three-bean chili is the ultimate comfort food, offering a medley of textures and flavors in every spoonful. It’s hearty, wholesome, and wonderfully adaptable for any occasion.

Smoky Tempeh Vegan Chili

This smoky tempeh vegan chili is perfect for those who love rich, savory flavors. The tempeh provides a meaty texture while the smoky spices give the chili a deep, satisfying taste. It’s a great way to enjoy a plant-based, protein-packed chili.

Ingredients

• 2 tbsp olive oil
• 1 package tempeh, crumbled
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the crumbled tempeh and cook for 5–7 minutes, stirring occasionally until browned and crispy.
2. Add the onion, garlic, and red bell pepper, sautéing for another 4 minutes, until softened.
3. Stir in the diced tomatoes, kidney beans, black beans, vegetable broth, smoked paprika, chili powder, cumin, cayenne, salt, and pepper.
4. Bring the chili to a boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally.
5. Serve warm with toppings like vegan cheese, avocado, or a dollop of vegan sour cream.

The smoky tempeh adds a hearty element to this chili, making it a satisfying meal. The deep smoky flavor is balanced with the freshness of the beans and vegetables, creating a chili that is both nourishing and bold.

Pumpkin and Black Bean Vegan Chili

A creamy and comforting vegan chili with the natural sweetness of pumpkin, complemented by the richness of black beans. This pumpkin and black bean chili is a fall-inspired dish that’s perfect for a cozy Saturday evening.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, and cinnamon.
3. Season with salt and pepper, then bring the chili to a boil. Reduce the heat and simmer for 20–25 minutes, allowing the flavors to meld.
4. Adjust seasoning as needed, and serve warm with your favorite chili toppings.

This pumpkin and black bean chili is rich and creamy, with the earthy flavor of pumpkin combining beautifully with the depth of the beans and spices. It’s a warm, comforting dish that’s perfect for autumn or any time you crave a cozy meal.

Cauliflower and White Bean Vegan Chili

This cauliflower and white bean chili is a light yet hearty option for those who want a fresh twist on traditional chili. The cauliflower adds a satisfying texture, while the white beans provide a creamy base. It’s a wonderful option for a lighter, nutrient-packed vegan meal.

Ingredients

• 1 tbsp olive oil
• 1 head cauliflower, chopped into small florets
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cauliflower florets and cook for 5–7 minutes, stirring occasionally until they start to brown slightly.
2. Add the onion and garlic, cooking for another 4 minutes, until softened.
3. Stir in the white beans, diced tomatoes, vegetable broth, chili powder, cumin, and turmeric.
4. Season with salt and pepper, then bring the chili to a boil. Lower the heat and simmer for 20–25 minutes, stirring occasionally.
5. Serve hot, topped with fresh herbs or a squeeze of lemon.

This cauliflower and white bean chili is a refreshing take on traditional chili recipes. It’s light but still filling, with the cauliflower adding a pleasant crunch and the beans providing a creamy texture. It’s an excellent choice for anyone looking for a wholesome, plant-based meal.

Red Bean and Quinoa Vegan Chili

Packed with protein from red beans and quinoa, this vegan chili is a satisfying and nutritious meal. It’s a great option for those who want a hearty chili without relying on heavy ingredients, offering a light yet filling dish.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup quinoa, rinsed
• 1 can (14 oz) red beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Add the quinoa and cook for 2 minutes, stirring occasionally to toast it lightly.
3. Stir in the red beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika.
4. Bring the chili to a boil, then reduce the heat to simmer. Cover and cook for 20–25 minutes, until the quinoa is tender and the chili thickens.
5. Adjust seasoning with salt and pepper, then serve with fresh cilantro or a drizzle of lime juice.

The combination of quinoa and red beans makes this chili both filling and full of protein. It’s a healthy yet satisfying version of a classic dish that will keep you feeling full and nourished all day.

Kale and White Bean Vegan Chili

This kale and white bean vegan chili is a healthy and flavorful twist on the traditional chili. Packed with protein from the white beans and antioxidants from the kale, it’s a nutrient-rich, warming dish perfect for a cozy Saturday.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bunch kale, chopped
• 1 can (14 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes, until softened.
2. Stir in the kale and cook until wilted, about 3–4 minutes.
3. Add the white beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and turmeric. Stir to combine.
4. Bring the chili to a boil, then reduce the heat and simmer uncovered for 25–30 minutes.
5. Season with salt and pepper to taste and serve warm with fresh herbs or a squeeze of lemon.

This kale and white bean chili is packed with nutrients, offering a satisfying meal that’s both hearty and healthy. The bitterness of the kale balances out the richness of the beans and spices, making it an all-around delicious dish.

Zucchini and Chickpea Vegan Chili

A refreshing and light chili made with zucchini and chickpeas, this dish combines the soft texture of zucchini with the creamy chickpeas, creating a well-rounded, satisfying meal. Perfect for when you crave something light yet filling.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 zucchini, diced
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4–5 minutes, until softened.
2. Stir in the zucchini and cook for another 5 minutes until slightly tender.
3. Add the chickpeas, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and coriander. Stir well.
4. Bring to a boil, then reduce the heat and let the chili simmer for 20–25 minutes, stirring occasionally.
5. Season with salt and pepper, and serve with your favorite chili toppings like avocado or cilantro.

This zucchini and chickpea chili is light yet satisfying, with tender zucchini and creamy chickpeas absorbing the bold flavors of the spices. It’s a great dish for a healthy, plant-based Saturday meal.

Mushroom and Pinto Bean Vegan Chili

A rich, savory mushroom and pinto bean chili that’s full of earthy flavors. The mushrooms create a meaty texture, while the pinto beans offer a creamy base, making this chili a comforting and hearty choice for a weekend dinner.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 can (14 oz) pinto beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Add the mushrooms and cook for another 5–7 minutes until they release their moisture and become browned.
3. Stir in the pinto beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
4. Bring to a boil, then reduce the heat and let the chili simmer for 20–25 minutes, allowing the flavors to meld together.
5. Adjust seasoning if necessary, and serve with toppings like cilantro, lime wedges, or tortilla chips.

This mushroom and pinto bean chili is a hearty, satisfying dish that’s perfect for those who enjoy rich, savory flavors. The mushrooms provide a “meaty” texture, making it an excellent choice for those seeking a plant-based alternative to traditional chili.

Lentil and Tomato Vegan Chili

This lentil and tomato vegan chili is a wholesome, protein-packed meal that combines earthy lentils with the acidity of tomatoes, creating a satisfying and flavorful dish. It’s easy to make and great for meal prep or serving at gatherings.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the lentils, diced tomatoes, crushed tomatoes, and vegetable broth.
3. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
4. Bring to a boil, then reduce the heat and simmer for 30–40 minutes, until the lentils are tender and the chili has thickened.
5. Adjust seasoning as needed, and serve hot with your choice of toppings, such as vegan cheese, avocado, or sour cream.

This lentil and tomato chili is a filling and flavorful dish, full of protein and fiber. It’s perfect for a Saturday dinner, offering a warm, comforting meal with bold, rich flavors. The lentils absorb the spices beautifully, making each bite satisfying and nourishing.

Sweet Potato and Black Bean Vegan Chili

This sweet potato and black bean chili offers a delightful balance of sweetness and heartiness. The creamy texture of the sweet potatoes pairs perfectly with the earthy black beans, making it a perfect comfort food for a cold Saturday.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4–5 minutes until softened.
2. Stir in the diced sweet potatoes and cook for 5 minutes, allowing them to begin to soften.
3. Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cinnamon (if using), salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 30–35 minutes, until the sweet potatoes are tender and the flavors are well combined.
5. Taste and adjust seasoning as needed, then serve warm with toppings like avocado, cilantro, or a squeeze of lime.

This sweet potato and black bean chili is rich in flavor and nutrition, offering a delightful combination of sweetness from the potatoes and earthiness from the beans. It’s perfect for a hearty and satisfying Saturday meal that’s also high in fiber and vitamins.

Spicy Peanut and Tempeh Vegan Chili

For those who love a bit of spice and richness, this spicy peanut and tempeh chili is a game-changer. The peanut butter adds a creamy texture, while the tempeh provides a chewy, protein-packed base, making this chili a satisfying and unique dish.

Ingredients

• 1 tbsp sesame oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 block tempeh, crumbled
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 3 tbsp peanut butter (smooth)
• 1 tbsp chili paste or sriracha (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Heat sesame oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the crumbled tempeh and cook for 8–10 minutes until browned and crispy.
3. Add the diced tomatoes, vegetable broth, peanut butter, chili paste, soy sauce, ginger, cumin, salt, and pepper. Stir until the peanut butter is fully incorporated.
4. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning as necessary, and serve hot with chopped peanuts, cilantro, or a drizzle of extra peanut butter.

This spicy peanut and tempeh chili offers a rich, creamy, and savory flavor with a hint of heat. The peanut butter adds an unexpected depth of flavor, while the tempeh gives the chili a satisfying texture. It’s a great choice for a more adventurous, spicy Saturday dinner.

Butternut Squash and Lentil Vegan Chili

Butternut squash and lentils come together in this delightful chili, offering a comforting balance of sweetness and earthiness. With the hearty lentils and soft squash, this dish is perfect for cozying up on a chilly Saturday.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and diced
• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4–5 minutes until softened.
2. Stir in the diced butternut squash and cook for 5 minutes, allowing it to begin softening.
3. Add the lentils, diced tomatoes, vegetable broth, chili powder, cumin, turmeric, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 30–40 minutes, until the lentils are tender and the squash is cooked through.
5. Taste and adjust seasoning if necessary, and serve hot with toppings such as avocado, cilantro, or a dollop of vegan sour cream.

This butternut squash and lentil chili is both hearty and nourishing, making it the perfect dish for a cozy Saturday dinner. The sweetness of the squash pairs beautifully with the earthy lentils and warming spices, creating a deliciously comforting meal.

Carrot and Red Lentil Vegan Chili

This carrot and red lentil chili is a colorful and nutrient-packed dish that combines the sweetness of carrots with the protein-rich red lentils. It’s an easy-to-make, comforting chili that’s perfect for Saturday evenings when you want something warm and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 3 large carrots, peeled and diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4–5 minutes until softened.
2. Add the diced carrots and cook for another 5 minutes, stirring occasionally.
3. Stir in the red lentils, diced tomatoes, vegetable broth, chili powder, cumin, coriander, salt, and pepper.
4. Bring the chili to a boil, then reduce the heat and simmer for 25–30 minutes, until the lentils and carrots are tender.
5. Taste and adjust seasoning, and serve with your favorite chili toppings like avocado, cilantro, or vegan cheese.

This carrot and red lentil chili is a light yet hearty option, offering a healthy and satisfying meal. The natural sweetness of the carrots complements the earthy lentils, while the spices add depth to the flavor. Perfect for a satisfying, plant-based Saturday dinner.\

Note: More recipes​ are coming soon!