Vegan chili is an easy, filling one-pot meal made with beans, tomatoes, bell peppers, carrots, onion, garlic and warm Mexican-style spices. It is the kind of recipe that works well for a weeknight dinner, meal prep, or a casual family meal because it is hearty without needing much hands-on time.
I like using canned beans for this vegetarian chili because it reduces cooking time, especially on busy days. You can also use soaked and boiled beans if you prefer cooking from scratch. Serve this bean chili with rice, tortilla chips, mango salsa, Mexican guacamole, or as part of a filling bowl with vegan black beans burrito bowl style toppings.
This recipe is flexible. You can make it with black beans, kidney beans, pinto beans, or a mixed bean can. If using dried beans, soak them overnight and boil them until soft before adding them to the chili. This takes longer, but it is usually cheaper and gives you better control over salt.
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Equipment
- Saucepan, heavy-bottom pan, or Dutch oven
- Wooden spatula, especially if using enamel cookware
Ingredients
These are the main ingredients you need for this easy vegan chili. Refer to the recipe card for exact quantities.
- Onion
- Garlic cloves
- Olive oil
- Jalapeno
- Carrots
- Bell peppers or capsicum
- Paprika powder
- Mexican seasoning
- Canned tomatoes, fresh tomatoes, or fresh tomato puree
- Canned beans, such as black beans, kidney beans, pinto beans, or mixed beans
- Hot water or vegetable broth
- Lime juice
- Fresh cilantro, avocado, chopped onion, or tortilla chips for serving
If you enjoy bean-based meals, you may also like this Mexican bean salad, easy kidney bean curry, and chipotle tofu bowl.
How to make vegan chili?
This chili is cooked in layers so the onions, vegetables, spices, tomatoes and beans build flavour slowly. Keep the heat medium at the start, then simmer gently once the beans and water are added.
- Heat oil in a saucepan or Dutch oven. Add onion, garlic and jalapeno. Cook on medium heat until the onion softens and starts to turn light golden. Do not burn the garlic.
- Add carrots and cook for about 5 minutes, stirring in between. The carrots should start to soften but do not need to be fully cooked at this stage.
- Add red and green bell peppers, Mexican seasoning and paprika. Mix well so the vegetables are coated with the spices.
- Add canned tomatoes, fresh tomatoes, or tomato puree. Cook for about 10 minutes, stirring occasionally, until the tomato base thickens slightly and the raw tomato taste reduces.
- Drain and rinse the canned beans. Add the beans to the pan along with hot water or vegetable broth.
- Stir well and bring the chili to a gentle boil. Once it starts bubbling, reduce the heat.
- Simmer for 10 to 15 minutes, or until the chili reaches your preferred thickness. Mash a few beans with the back of the spoon if you want a thicker, creamier texture. Adjust salt, seasoning and water as needed.
- Finish with lime juice. Garnish with chopped onion, avocado, fresh cilantro, or tortilla chips. Serve hot with mango salsa, guacamole, vegetarian quesadilla, or as a topping for tacos and rice bowls.
Vegan Mexican chilli | easy vegan chili recipe
Equipment
- saucepan
Ingredients
- 2-3 tbsp. oil
- 1 onion medium
- 3 garlic cloves
- 1 tbsp. jalepano or as per taste
- ¾ cup carrots or 1 large
- 2 capsicums 1 red and 1 green
- 1 can tomatoes Canned tomatoes / fresh tomatoes / fresh tomato puree (use whatever is applicable) 1 can is approx 400gms,
- 2 cans black beans 1 can is approx 400gm
- 3 cups water
- 1 tbsp. paprika powder
- 1 tbsp. Mexican seasoning or curry powder
- ½ Avocado optional for garnish
- 1 tbsp. lime juice
Instructions
- Heat oil in a saucepan. Add onion garlic jalepano, and cook until onions are dark brown.
- Add carrots and cook for 5 mins.
- Add red and green bell peppers , along with seasoning and paprika. Cook for 5 minutes
- Now, add Canned tomatoes / fresh tomatoes / fresh tomato puree and cook for 10 mins.
- Add 3 cups of hot water along with canned beans and allow it come to boil
- Stir in between and let it simmer for 10 minutes.
- Adjust water and seasoning as per taste,add lime juice at the end.
- Serve hot.
Notes
Substitution & Variations
- You can use soaked and boiled beans instead of canned beans. Make sure the beans are fully cooked before adding them to the chili.
- Use vegetable broth instead of water for a deeper flavour.
- Use any beans you have, such as black beans, kidney beans, pinto beans, cannellini beans, or a 3-bean mix.
- For a spicier chili, add extra jalapeno, cayenne pepper, black pepper, red pepper flakes, or chipotle seasoning.
- For extra vegetables, add corn, zucchini, mushrooms, celery, or sweet potato.
- You can make this recipe in a pressure cooker, slow cooker, or Instant Pot, but the cooking time and water quantity will vary depending on the method.
- Use red, green, yellow, or orange capsicum depending on what is easily available.
Storage
Store vegan chili in an airtight container in the refrigerator for 2 to 3 days. You can also freeze it in portions for later. Reheat on the stovetop or in the microwave until hot before serving. Add a splash of water if the chili has thickened too much after refrigeration.
Top tips
- Drain and rinse canned beans before adding them. This helps reduce excess sodium and gives the chili a cleaner taste.
- Cook the tomato base before adding water and beans. This improves the flavour and removes the raw tomato taste.
- For a thicker chili, simmer uncovered for a few extra minutes or mash some beans into the sauce.
- Always reheat leftovers until hot before serving.
Related links
Try these recipes if you enjoy Mexican-style, vegan, or bean-based meals:
- Mexican bean salad
- Vegetarian quesadilla
- Vegan black beans burrito bowl
- Vegan jackfruit sliders
- Chipotle tofu bowl
- Mango salsa
- Avocado dip salad
- Mexican avocado guacamole
- Easy kidney bean curry
- Vegan soy curls recipe
FAQs
Vegan chili is usually made with beans, tomatoes, onion, garlic, bell peppers, carrots and spices. You can use black beans, kidney beans, pinto beans or mixed beans to make it hearty and filling.
Reheat vegan chili in the microwave or on the stovetop until hot. If it has become too thick in the refrigerator, add a splash of water or vegetable broth while reheating.
Yes, drain canned beans and rinse them in a sieve before adding them to chili. This helps remove excess salt and gives the chili a cleaner flavour.
Simmer it uncovered for a few extra minutes or mash a small portion of the beans into the sauce. The mashed beans help thicken the chili naturally without adding cream or flour.
Conclusion: This meatless chili is a simple, protein-rich vegan meal made with pantry-friendly ingredients. It is filling enough for dinner, easy to reheat, and useful for meal prep, family meals, or feeding a small crowd.
Michelle Joyce says
Love this recipe !!!
bhavana bhatia says
Thank you very much for your feedback.