Spicy Vegan Chili

Karina Kari

A hearty, protein-rich vegan chili loaded with beans, vegetables, and spices.

Easy to prepare, low in saturated fat, and perfect for meal prep or weeknight dinners.

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Prep Time 15

Cook Time 40

Total Time 55

Course main

Cuisine American

Servings 8

Equipment

1 large heavy-bottomed pot or Dutch oven
1 hand-held immersion blender or regular blender

Ingredients

30 oz black beans about 3 cups, drained and rinsed
15 oz kidney beans 1 can, drained and rinsed, or 1.5 cups
15 oz cannellini beans 1 can, drained and rinsed, or 1.5 cups
28 oz crushed tomatoes about 3 cups
2 cups vegetable broth
2 medium carrots 1 cup diced
2 medium bell peppers 2 cups chopped
2 stalks celery 1 cup chopped
1 jalapeño pepper diced (seeds optional)
2 medium onions 1.5 cups diced
3 cloves garlic minced
2 Tbsp tomato paste
3 Tbsp olive oil
1 bay leaf
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp smoked paprika
2 tsp dried oregano
1 tsp salt adjust to taste

Instructions

Prepare the Ingredients: Start by gathering all your ingredients on the countertop.
Drain and rinse the black beans, kidney beans, and cannellini beans thoroughly to remove excess sodium and canning liquid.
Dice the carrots, bell peppers, and celery into small, uniform pieces for even cooking.
Chop the onions finely and mince the garlic cloves.
For the jalapeño, dice it and remove seeds if you prefer a milder chili.
Set everything aside in separate bowls for easy access during cooking.
Heat the Olive Oil: Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat.
Add 3 tablespoons of olive oil and let it warm until it shimmers gently.
The oil should be hot enough to sizzle slightly when vegetables are added, but not so hot that it smokes.
This step ensures that your vegetables will soften nicely and develop a richer flavor.
Sauté the Aromatics: Add the diced onions, carrots, bell peppers, celery, garlic, and jalapeño to the heated oil.
Sprinkle in 1 teaspoon of salt to help draw out moisture and enhance the natural flavors of the vegetables.
Stir the mixture well and let it cook for about 5-10 minutes, stirring occasionally.
Cook until the onions become translucent, the vegetables soften, and a fragrant aroma fills the kitchen.
This step builds the flavorful foundation for your chili.
Incorporate the Spices: Once the vegetables are tender, add 2 tablespoons of tomato paste to the pot and stir to coat the vegetables evenly.
Then add 1 tablespoon of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, and 2 teaspoons of dried oregano.
Stir constantly for about one minute to toast the spices gently and release their aromatic oils.
This step enhances depth and richness in the chili’s flavor.
Add the Liquid Base: Pour in the 28 oz of crushed tomatoes and 2 cups of vegetable broth.
Stir thoroughly to combine all the ingredients into a consistent mixture.
Add the bay leaf to infuse the chili with subtle herbal notes during simmering.
Ensure that the pot is large enough to prevent overflow when the chili begins to bubble.
Mix in the Beans: Gently fold in the drained black beans, kidney beans, and cannellini beans.
Stir carefully to avoid mashing the beans, which helps maintain a satisfying texture.
This combination of beans provides a hearty protein boost and makes the chili filling and nutrient-dense.
Simmer to Develop Flavors: Bring the chili to a gentle simmer over medium heat.
Reduce the heat slightly if it starts to boil vigorously.
Cover the pot partially and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
This slow simmer allows the flavors to meld, the spices to infuse, and the vegetables to become tender but not mushy.
Blend for Creamy Texture: Once the chili has simmered, remove 1.5–2 cups of the mixture and transfer it to a blender or use a hand-held immersion blender directly in the pot.
Blend until smooth and creamy.
Return the blended portion to the pot and stir well to combine.
This step creates a thicker, richer texture without losing the chunkiness of the remaining vegetables and beans.
Adjust Seasonings: Taste the chili and adjust the seasonings as needed.
Add extra salt, chili powder, or a pinch of cayenne pepper if you prefer more heat.
The seasoning adjustment is key to balancing the acidity of the tomatoes with the earthiness of the beans and the warmth of the spices.
Serve and Garnish: Ladle the vegan chili into bowls and serve hot.
Optional garnishes include fresh lime wedges, chopped cilantro, avocado slices, or a sprinkle of nutritional yeast for a cheesy flavor.
This hearty chili pairs wonderfully with warm cornbread, tortilla chips, or steamed rice, making it a satisfying and nourishing meal for any occasion.

Notes

Adjust the Spice Level: For a milder chili, reduce the jalapeño or remove all seeds. To make it spicier, add more chili powder, cayenne pepper, or finely chopped fresh chili.
Add Extra Protein: Boost protein content by stirring in vegan ground meat, crumbled tofu, or cooked lentils. These additions blend seamlessly with the chili base.
Use Fresh or Canned Veggies: While canned vegetables work in a pinch, fresh vegetables provide better texture and flavor. Dice them uniformly to ensure even cooking.
Blending Tip: Blending only a portion of the chili creates a creamy texture while keeping some chunks for a hearty, satisfying bite.
Meal Prep Friendly: This chili freezes beautifully and can be portioned for quick weeknight meals. Always let it cool before storing to maintain texture.