A hearty and flavorful easy vegan chili recipe that’s perfect for a weeknight meal. Packed with beans, vegetables, and spices, it’s a comforting and satisfying dish.
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and green bell pepper and cook until softened, about 7-10 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Stir in crushed tomatoes, diced tomatoes, black beans, kidney beans, pinto beans, corn (if using), and vegetable broth.
Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients.
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes to 1 hour (the longer it simmers, the more the flavors meld). Stir occasionally to prevent sticking.
Taste and adjust seasonings as needed.
Serve hot, garnished with your favorite vegan toppings.
Notes
The longer the chili simmers, the more the flavors will meld.
Adjust cayenne pepper to your preferred level of heat.
Feel free to add other vegetables like chopped carrots or celery.
Optional toppings add extra texture and flavor.
Nutrition
Serving Size:1.5 cups (approximate)
Calories:Estimate based on ingredients (approx. 350-450 per serving without toppings)