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Vegan Chili

Vegan Chili

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4


This vegan chili is ‘warm your cheeks in winter’ spicy and deliciously hearty and comforting. Served with a dollop of cashew cream and some fresh herbs it’s a flavorful and satisfying plant based dinner that you’ll want to repeat many times over!


For the Chili:

  • 1 Tbsp Olive Oil
  • 1 Onion (Chopped)
  • 2 tsp Crushed Garlic
  • 2 Medium Stalks Celery (Sliced)
  • 2 Medium Carrots (Sliced)
  • 2 14oz (400g) Cans Chopped Tomato
  • 1 cup (240ml) Vegetable Stock
  • 1/2 cup (130g) Tomato Paste
  • 1 15oz (425g) Can Kidney Beans (Drained)
  • 1 15oz (425g) Can Black Beans (Drained)
  • 1 tsp Chili Powder*
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 2 Tbsp Brown Sugar (or Coconut Sugar)
  • Sea Salt To Taste

For Serving:

  • Cashew Cream
  • Chopped Chives
  • Fresh Basil
  • Cooked Basmati Rice


  1. In a large pot, sauté the onion and the garlic in the olive oil until soft.
  2. Add the celery and carrot and sauté with the onions.
  3. Then add the canned tomato, vegetable stock and tomato paste. Bring to a simmer.
  4. Add the drained kidney beans and black beans, chili powder, cumin, oregano, cayenne pepper and paprika and stir in.
  5. Simmer uncovered until the vegetables are cooked and the flavors have blended beautifully together.
  6. Add in the brown sugar and sea salt to taste.
  7. Serve with cashew cream, chopped chives, fresh basil leaves and with or without rice.


*This recipe assumes you’ll be using full strength pure chili powder as we did, and not a chili blend. However, if you are using a blend (if yours is a blend it will include other mild spices like garlic powder, oregano, cumin etc) then you’ll want to use more than we’ve used here, about 2 Tablespoons, but taste test and see how you go.

*This is a spicy, but flavorful dish. If you prefer milder food and are using the pure chili powder, start with 1/2 teaspoon.

*Nutritional information is for chili only, without optional add-ons like cashew cream or rice.

  • Category: Entree, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1/4 of the recipe
  • Calories: 335
  • Sugar: 21.8g
  • Sodium: 908mg
  • Fat: 5.6g
  • Saturated Fat: 0.8g
  • Carbohydrates: 60.3g
  • Fiber: 17.8g
  • Protein: 14.7g

Keywords: vegan chili