Easy Vegan Chili Recipe: How to Cook & Get the Right Flavor

Easy Vegan Chili Recipe by Fast Dinner Idea

About ten ingredients, one pot, and a little patience. That's all it takes to make this easy vegan chili recipe. It’s a full-bodied mix of beans, veggies, and spices that builds deep flavor as it simmers. I’ve made this countless times during the winter because it fills the kitchen with that slow-cooked, cozy smell that everyone loves.

If you want a few extra ideas or variations, check out the Vegan Chili recipe on BBC Good Food or this Vegetarian Bean Chili from Serious Eats. Both offer great flavor twists and tips on spice balance.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American

Calories: 290

Ingredients Method Video Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion diced
• 3 garlic cloves minced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 cans 400g each mixed beans, drained
• 1 can 400g diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper adjust to taste
• Salt and black pepper to taste
• 1 cup vegetable broth

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and lightly golden.
2. Stir in the garlic, red and green bell peppers, and cook for about 5 minutes until slightly tender.
3. Mix in tomato paste, cumin, smoked paprika, and cayenne pepper. Let it toast for a minute to bring out the flavor.
4. Add the diced tomatoes, mixed beans, and vegetable broth. Stir well and bring it to a gentle boil.
5. Lower the heat and let it simmer uncovered for about 30 minutes, stirring occasionally until thickened.
6. Taste and adjust seasonings with salt and pepper before serving.

Video

Notes

• If the chili thickens too much, add a splash of broth to loosen it up.
• For a deeper taste, add a teaspoon of cocoa powder; it rounds out the spice beautifully.
• Leftovers taste even better the next day once the flavors have settled.

Seasonal Variations

• Winter version: Try sweet potatoes or butternut squash for a more filling bowl. See the Vegan Sweet Potato Chili on Serious Eats for inspiration.
• Summer version: Use fresh corn kernels or zucchini when they’re in season for a lighter taste.
• Autumn version: Add roasted pumpkin and a hint of cinnamon to match the season’s flavors.

Serving Suggestions

• Serve with a side of homemade cornbread or rice for a balanced meal.
• Top with sliced avocado, lime wedges, and fresh coriander for a fresh flavor boost.
• For a fun twist, use it as a filling for tacos or baked potatoes.

Tips & Tricks

• Use fire-roasted tomatoes for a bold, smoky base.
• Don’t rush the simmer; that’s when the flavors will blend properly.
• If you like thicker chili, mash a few beans before serving.
• Make a big batch and freeze portions for quick weeknight meals.

Nutrition (per serving)

• Calories: 290
• Protein: 12g
• Carbs: 40g
• Fat: 8g
• Fibre: 11g