Get ready to spice up your mealtime with these 18 deliciously hearty vegan chili recipes! Whether you’re a fan of classic comfort food or adventurous flavors, there’s something for everyone in this collection. From smoky black beans and sweet potatoes to chipotle-spiced lentils and mushrooms, each recipe is carefully crafted to deliver a rich, satisfying bowl of goodness.
In the following pages, we’ll dive into a world of bold flavors and textures that will leave you craving more. With options ranging from slow-cooked classics to quick and easy weeknight meals, there’s never been a better time to explore the wonderful world of vegan chili. So grab your favorite spoon and let’s get started!
Smoky Black Bean and Sweet Potato Chili
Smoky Black Bean and Sweet Potato Chili Recipe
A hearty, smoky, and flavorful chili recipe that combines the natural sweetness of sweet potatoes with the bold flavors of black beans, onions, garlic, and smoked paprika.
Ingredients:
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until translucent (5 minutes).
2. Add garlic, sweet potatoes, diced tomatoes, black beans, smoked paprika, cumin, salt, and pepper. Stir well.
3. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until sweet potatoes are tender.
4. Taste and adjust seasoning as needed.
Cooking Time: 30-35 minutes
Serves: 6-8
Three-Bean Vegan Chili with Quinoa
This recipe combines the flavors of three different beans, quinoa, and a blend of spices to create a deliciously filling vegan chili. Perfect for a quick and easy dinner or as a meal prep option.
Ingredients:
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups mixed beans (black, kidney, and pinto)
– 1 can diced tomatoes
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, sauté onion, garlic, and red bell pepper in olive oil until tender.
3. Add mixed beans, diced tomatoes, chili powder, and cumin. Stir well.
4. Bring mixture to a simmer and let cook for 20-25 minutes or until flavors have melded together.
5. Serve quinoa topped with the chili and add your desired level of heat.
Cooking Time: 30-40 minutes
Lentil and Mushroom Chili with Chipotle
This hearty chili combines the earthy flavors of lentils, mushrooms, and chipotle peppers for a bold and satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 2 chipotle peppers in adobo sauce, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes more.
3. Stir in the chipotle peppers, cumin, salt, and pepper. Cook for 1 minute.
4. Add the lentils and water/broth; bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Spicy Butternut Squash and Chickpea Chili
Warm up with this vibrant and flavorful chili that combines the natural sweetness of roasted butternut squash with the spiciness of red pepper flakes. This hearty recipe is perfect for a cozy night in or a potluck gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (14.5 oz)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1 can vegetable broth (14.5 oz)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, sauté onion, garlic, and red bell pepper over medium heat until softened.
3. Add cumin, smoked paprika, and cayenne pepper to the pot and cook for 1 minute.
4. Add chickpeas, diced tomatoes, roasted squash, and vegetable broth to the pot. Season with salt and pepper.
5. Simmer chili for 20-25 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Classic Vegan Chili with TVP
This hearty, comforting chili recipe is a staple of vegan cuisine, packed with flavor and texture from the addition of textured vegetable protein (TVP). Perfect for a cozy night in or a crowd-pleasing potluck.
Ingredients:
– 1 cup TVP
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add the TVP, vegetable broth, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well.
4. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
White Bean and Kale Chili with Turmeric
A hearty, comforting chili that combines the creamy texture of cannellini beans with the earthy flavor of kale and a hint of turmeric’s warmth.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chopped curly kale, stems removed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Optional: jalapeño peppers for added heat
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper over medium-high heat until tender.
2. Add cumin, turmeric, and cannellini beans; cook 1-2 minutes, stirring frequently.
3. Add kale, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until the kale is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Sweet Corn and Red Pepper Chili
This hearty chili recipe combines the sweetness of corn with the smokiness of red peppers, perfect for a cozy evening meal or a casual gathering with friends. With its bold flavors and tender texture, this dish is sure to become a new favorite.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Brown ground beef in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened.
3. Add corn, red bell pepper, diced tomatoes, kidney beans, chili powder, salt, and pepper. Stir well.
4. Bring mixture to a simmer and let cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 20-25 minutes
Slow-Cooker Vegan Chili with Cocoa Powder
This vegan chili recipe combines the warmth of cocoa powder with the comfort of a slow-cooked meal, perfect for a cozy night in. With minimal prep time and maximum flavor, this dish is sure to become a favorite.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup cocoa powder
– 1 can diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Add all ingredients to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pumpkin and Black-Eyed Pea Chili
This hearty chili combines the comfort of fall with the warmth of a Southern classic, featuring roasted pumpkin and creamy black-eyed peas. A perfect blend of flavors and textures that’s sure to become a new favorite.
Ingredients:
– 1 medium pumpkin, peeled and cubed
– 1 can black-eyed peas, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes with a drizzle of olive oil, salt, and pepper until tender, about 30-40 minutes.
2. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until softened.
3. Add the roasted pumpkin, black-eyed peas, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the chili to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: Approximately 45-50 minutes
Jalapeño and Pinto Bean Chili
This hearty chili recipe combines the flavors of pinto beans, jalapeños, and ground beef for a warm and satisfying meal.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups pinto beans, drained and rinsed
– 1 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 jalapeños, sliced
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the pinto beans, cilantro, diced tomatoes, red kidney beans, jalapeños, chili powder, salt, and pepper.
4. Add the water and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Quinoa and Sweet Potato Chili with Cumin
This recipe combines the nutty flavor of quinoa with the natural sweetness of sweet potatoes, all wrapped up in a comforting bowl of chili. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, sauté onion, garlic, and red bell pepper until tender.
3. Add diced sweet potatoes, cumin, chili powder, and paprika. Cook for 5 minutes.
4. Stir in black beans and vegetable broth. Bring to a simmer.
5. Serve over cooked quinoa.
Cooking Time: 30-40 minutes
Roasted Eggplant and Chickpea Chili
Roasted Eggplant and Chickpea Chili: A flavorful and nutritious twist on traditional chili, this recipe combines the rich flavors of roasted eggplant with the comforting warmth of chickpeas.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 1 can chickpeas (14.5 oz)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 cup vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 425°F (220°C). Toss eggplant cubes with 1 tbsp olive oil, salt, and pepper. Roast for 30 minutes, or until tender.
2. In a large pot, sauté onion, garlic, and red bell pepper in 1 tbsp olive oil over medium-high heat until softened.
3. Add chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Add roasted eggplant and simmer for 20-30 minutes or until flavors have melded together.
Cooking Time: Approximately 1 hour 15 minutes
Spicy Miso and Lentil Chili
This hearty, warming chili combines the comforting flavors of lentils and miso paste with a kick of heat from Korean chili flakes. Perfect for a chilly day or as a vegan alternative to traditional beef-based chilies.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons sesame oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 2 teaspoons miso paste
– 1 teaspoon Korean chili flakes (gochugaru)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat sesame oil over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add lentils, diced tomatoes, vegetable broth, miso paste, and Korean chili flakes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45 minutes
African Peanut and Sweet Potato Chili
This hearty chili is a flavorful twist on traditional sweet potato dishes, with the added richness of peanuts and spices. Perfect for a cozy night in or as a unique side dish at your next gathering.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 medium sweet potato, peeled and diced
– 1 cup peanuts
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the sweet potato and cook until slightly tender.
3. Stir in the peanuts, red bell pepper, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the sweet potatoes are fully tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Chipotle Chocolate Chili with Black Beans
This unique chili recipe combines the rich flavors of dark chocolate and smoky chipotles with tender black beans, creating a depth of flavor that will leave you wanting more. Perfect for a chilly evening or as a twist on traditional chili.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 chipotle peppers in adobo sauce, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 2 tbsp dark chocolate chips (at least 70% cocoa)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add onion, garlic, bell pepper, chipotle peppers, and cumin. Cook until vegetables are softened.
3. Stir in diced tomatoes, black beans, chocolate chips, smoked paprika, salt, and pepper.
4. Pour in beef broth and bring to a simmer.
5. Reduce heat to low and let chili cook for 30 minutes, stirring occasionally.
Cooking Time: 30 minutes
Thai-Inspired Coconut Curry Chili
This recipe combines the bold flavors of Thai cuisine with the comfort of a warm, hearty chili. With its creamy coconut milk and aromatic spices, this dish is perfect for a cozy night in.
Ingredients:
– 1 lb ground beef or turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1/4 cup curry paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the ground meat in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Stir in the curry paste and cook 1 minute.
4. Add the diced tomatoes, coconut milk, cumin, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let chili simmer for at least 20 minutes or up to 30 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-35 minutes
Green Chili with Tofu and Hominy
This hearty, comforting chili is a perfect blend of smoky roasted green chilies, tender tofu, and creamy hominy. Serve it over rice or with some crusty bread for a satisfying meal.
Ingredients:
– 1 can (14 oz) diced tomatoes
– 1 cup roasted green chilies (see note)
– 1/2 cup cubed firm tofu
– 1 cup cooked hominy
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the roasted green chilies, cumin, salt, and pepper. Cook for 1-2 minutes.
3. Stir in the cooked hominy and diced tomatoes.
4. Add the cubed tofu and simmer for 10-15 minutes or until heated through.
Cooking Time: 20-25 minutes
Moroccan-Spiced Chickpea and Lentil Chili
Experience the warm, aromatic flavors of Morocco with this hearty and comforting chili recipe. This rich and nutritious dish combines the creamy texture of chickpeas and lentils with a blend of spices and herbs.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cayenne pepper (optional)
– Salt and black pepper, to taste
– 2 cups vegetable broth
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. In a large pot, sauté onions and garlic in a little water until softened.
2. Add lentils, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
3. Add diced tomatoes, chickpeas, vegetable broth, salt, and black pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley or cilantro.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 18 deliciously hearty vegan chili recipes! From classic comfort food to international flavors, there’s something for everyone. Recipes range from Smoky Black Bean and Sweet Potato Chili to African Peanut and Sweet Potato Chili, with options like Three-Bean Vegan Chili with Quinoa, Lentil and Mushroom Chili with Chipotle, and many more. Whether you’re in the mood for something smoky, spicy, or sweet, these recipes are sure to satisfy your cravings.