Vegan Chili

Feeling Hot Hot Hot? Well then, why not spice things up in your kitchen with this Vegan Chili recipe? It is sure to be a keeper and your family and friends will be going for extras. And, the best thing about this dish is that it is super filling, even without the meat. In fact, it is a family favorite of mine, so I just had to share it with you.  

I love color in my dishes. For some reason, colorful food makes me happy. Perhaps, when my plate or bowl is colorful, it reminds me of being a kid. I reminisce about how simple life was. I could grab my box of 48 brand new unbroken crayons and color or create anything I wanted. I never stayed inside the lines either. Yes. I was that girl. Always coloring outside the lines. That is probably why I love to cook so much today. I can break some rules in my kitchen and create something magical to eat and enjoy. 

I used vegetables, beans, broth and spices for this Vegan Chili. Keep in mind, in order to make a good dish Great, use spices. You can never go wrong with spices. Unless you use too much salt. Too much salt can ruin a good dish. In fact, too much salt is not good for your body anyway, especially if you have high blood pressure. I will only use a pinch of two in my dishes because I use other spices. The smell of cumin, chili powder, oregano, thyme, pepper, smoked paprika, a bay leaf and just a pinch of salt made my nostrils do a happy dance. That is why this Vegan Chili will not only taste good, but be good for you. It truly is all in the spices.

And, perhaps when making Vegan Chili, the details are also in the beans; and I went a little bean crazy. It was a replacement for the meat. The chickpeas, black beans, pinto beans and kidney beans merged together perfectly.

I love chopping vegetables. It is a favorite of mine. I pulled out my cutting board, washed my vegetables, patted them dry, grabbed one of my favorite knives and started cutting away. The celery, carrots and red onions created quite a colorful palette. 

Vegan Chili

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Recipe by Madison Course: Main, SidesCuisine: VeganDifficulty: Easy


Prep time


Cooking time




  • 2 tablespoons extra virgin olive oil

  • 1 red onion, diced

  • ½ yellow onion, diced

  • 1 bell pepper (any kind), diced

  • 1 large carrot, peeled and chopped

  • 1 stalk celery, chopped

  • 2 tablespoons smoked paprika

  • 1 tablespoon garlic powder

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 28 oz can fire roasted diced tomatoes

  • 15 oz can black beans

  • 15 oz can kidney beans

  • 15 oz can pinto beans

  • 4 oz can green chilis

  • 2 cups vegetable stock

  • 2 tablespoons lime juice

  • 1 teaspoon granulated sugar

  • Salt and pepper, to taste


  • In a large pot, over medium high heat, heat 2 tablespoons olive oil and sauté red onion, yellow onion, bell pepper, carrot, and celery for about 5 to 6 minutes.
  • Add paprika, garlic powder, cumin, chili powder, diced tomatoes, all beans, green chilis and vegetable stock. Simmer for 20 minutes.
  • Next, stir in lime juice, granulated sugar, salt and pepper, to taste.
  • Serve with tortilla chips and Enjoy!

Everything was ready to go into the pot and I could hardly wait to try a heaping bowl. After it cooled for a few minutes, I grabbed my bowl and my ladle and put in two heaping scoops and garnished it with a little cilantro. 

Oh, Just one more thing. Don’t forget to eat your favorite tortilla chips with this spicy Vegan Chili. Go Ahead! You have my permission. Dip and Eat or Spoon it up. There are no rules when it comes to eating this chili. It is your colorful creation and you just created a Masterpiece! Enjoy and Keep It Spicy!

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