This Vegan Vegetable Chili is a warm, hearty dish made with beans, tomatoes, peppers, and spices. It’s perfect for feeling full and cozy, and it’s full of tasty veggies and flavors everyone can enjoy.
I like to make this chili on busy days because it’s simple to throw together. Plus, I sometimes sneak in extra corn or avocado—no one complains!
If you want it spicier, add a little chili powder or hot sauce. I often serve it with crusty bread or rice to make a complete, filling meal.
Ingredients & Substitutions
Bell peppers: These add sweetness and crunch. I like red peppers for flavor, but green or yellow work well, too. Roast or sauté for richer taste. Fresh or frozen peppers are fine—just adjust cooking time accordingly.
Black beans: They provide heartiness and creaminess. Canned beans are quickest, just rinse well. For a different flavor, try kidney or pinto beans—just drain and rinse them first.
Tomatoes: Fresh or canned tomatoes bring acidity and depth. For brightness, add a splash of tomato juice or paste. If fresh isn’t available, crushed canned tomatoes are a great swap.
Onion & garlic: These foundational flavors add sweetness and aroma. Use yellow onion for a milder taste, or red onion to add a bit of sharpness. Fresh garlic is best; garlic powder works in a pinch.
Chili spices: Cumin and chili powder give it warmth and mild heat. I recommend start with less, then taste and add more. You can replace with smoked paprika or coriander for a different twist.
How do I get the perfect chili texture?
Choose the right simmer time: too short, it’s watery; too long, it might burn or thicken too much. Pore over the texture during cooking, stirring occasionally, and adjust the heat so it’s a gentle simmer—not a boil.
- Start with a medium simmer, then lower the heat once the ingredients combine.
- Cook uncovered for 20-30 minutes for thickening, or longer if you want it heartier.
- If it gets too thick, add a splash of water or vegetable broth.
- If it’s too watery, uncover and simmer until it thickens naturally.
How to Make Vegan Vegetable Chili?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 2 carrots, diced
- 1 zucchini, chopped
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) crushed tomatoes
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Other
- 2 cups vegetable broth
- 1 tablespoon olive oil
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total: 40 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, garlic, bell peppers, and carrots. Cook for 5-7 minutes until they start to soften.
2. Add Spices and Tomatoes
Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute. Then add crushed tomatoes and vegetable broth. Mix well.
3. Simmer the Chili
Bring to a boil. Reduce heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally, until vegetables are tender.
4. Add Remaining Ingredients
Stir in zucchini, corn, and black beans. Cook for another 5-8 minutes until heated through. Adjust seasonings if needed.
5. Serve
Ladle into bowls. Enjoy hot, garnished with toppings like avocado or cilantro if desired.
