Hearty Vegan Chili Recipe

I first made this vegan chili on a rainy evening in the Dominican Republic, when I went to the grocery store and there wasn’t any meat. It’s not normal for that to happen, but it does happen on occasion. With two hungry kids at home and limited pantry staples, I pulled together what I had: beans, carrots, a lone zucchini, and a can of tomatoes. The result? A bold, comforting chili that hit every note. It’s now a family favorite and a go-to recipe when I want something filling, plant-based, and diabetes-friendly. Whether you’re new to vegan meals or a seasoned plant-based pro, this chili is a deeply satisfying bowl of warmth and nutrition.

This chili not only warms you up but also packs a punch of flavor. With a combination of black beans, kidney beans, and fresh vegetables, you’ll find every bite rich and satisfying. Plus, it’s quick to make and cooks in one pot, making cleanup a breeze.

Whether you’re hosting a game day gathering or just looking for a weeknight dinner solution, this vegan chili will impress everyone at your table.

Deliciously Spicy Hearty Vegan Chili

This vegan chili is a robust, flavorful dish that combines a variety of beans, fresh tomatoes, and aromatic spices, creating a comforting meal that’s both filling and delicious. It’s slightly spicy, with a hint of smokiness, making it perfect for those who enjoy bold flavors.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until they are fragrant and the onion is translucent. When I cook this, my youngest always walks in saying it smells like ‘home’ — it’s the garlic and onion combo that kicks off nearly every savory dish in our kitchen.
2. Add the chopped bell pepper, carrots, and zucchini to the pot. Cook for about 5 minutes until the vegetables start to soften.
3. Stir in the diced tomatoes, black beans, kidney beans, vegetable broth, chili powder, cumin, and smoked paprika. In the DR, beans are a daily staple, and I often soak dry ones overnight. But canned beans are a great shortcut when you need dinner on the table fast. Bring them to a boil, then reduce heat and let it simmer for 20-30 minutes.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired. My kids like to scoop this up with baked plantain chips — a fun twist instead of cornbread or crackers.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6 bowls
• Calories: 250kcal
• Fat: 7g
• Protein: 12g
• Carbohydrates: 40g

Cooking Tips

1. Sauté thoroughly: Let your onions cook until golden to deepen the flavor base.
2. Cut vegetables uniformly: Even sizes help everything cook evenly and look more appealing.
3. Use a lid while simmering: Keeps the chili from drying out too quickly.
4. Add a splash of lime juice before serving: Brightens the overall flavor.
5. Double the batch: This chili freezes beautifully, making future meals a snap.

Ingredient Substitutions

1. Olive oil: Use avocado oil or coconut oil if preferred.
2. Zucchini: Sub with chopped mushrooms or sweet potatoes for a different texture.
3. Chili powder: If you’re out, mix equal parts paprika, cumin, garlic powder, and cayenne.
4. Vegetable broth: Water with a vegetable bouillon cube works in a pinch.
5. Cilantro: Fresh parsley or green onion can be a milder garnish.

Tip from Grammie Shirley

If you’re making a big batch, cool the chili completely before freezing it in meal-size portions. Label and date each container — it’s a lifesaver on busy nights.

Q&A

1. Can I make this in a slow cooker? Yes! Sauté the onion and garlic first, then add everything to the slow cooker on low for 6-8 hours or high for 3-4.
2. Is this recipe spicy? It’s mildly spicy. For more heat, add a pinch of cayenne or chopped jalapeño.
3. Can I add grains like quinoa or rice? Absolutely. Add cooked grains near the end of the simmering time to bulk it up.
4. How can I thicken the chili? Simmer uncovered a bit longer or mash a few beans in the pot.
5. What can I serve with this? Great with rice, tortilla chips, cornbread, or a simple green salad.