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Vegan chili with cashew cream, chopped cilantro and diced avocado in a black bowl.
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5 from 19 votes

Vegan Chili

The best vegan chili is loaded with beans, veggies and plenty of flavor! It's hearty, cozy, comforting and insanely delicious. It's also super easy to make with pantry staples.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 249kcal
Author: Alison Andrews

Ingredients

For the Chili:

  • 2 Tablespoons Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 2 Medium Stalks Celery Sliced
  • 2 Medium Carrots Sliced
  • 2 Cloves Garlic Crushed
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • ¼ teaspoon Cayenne Pepper
  • 1 teaspoon Smoked Paprika
  • 28 ounces Canned Chopped Tomato (800g)
  • 1 cup Vegetable Stock (240ml) or Broth
  • ½ cup Tomato Paste (130g)
  • 15 ounce Can Kidney Beans Drained
  • 15 ounce Can Black Beans Drained
  • 2 Tablespoons Light Brown Sugar or Coconut Sugar
  • Sea Salt To taste

For Serving:

Instructions

  • Heat a large pot over medium heat, add olive oil and chopped onion and sauté until the onions are softened. About 5 minutes.
  • Add sliced celery and carrots and sauté with the onions until the veggies have softened. About 12 minutes.
  • Add crushed garlic, chili powder, cumin, oregano, cayenne pepper and smoked paprika and cook until the spices are fragrant. About 2 minutes.
  • Add canned chopped tomato, vegetable stock, tomato paste, kidney beans and black beans and stir in. Bring it to a gentle simmer.
  • Reduce heat and gently simmer, uncovered until the vegetables are cooked and the flavors have blended together. About 30 minutes.
  • Add light brown sugar for flavor balance and stir in. Add sea salt to taste.
  • Serve with cashew cream, fresh chopped cilantro and diced avocado.

Notes

  1. Storing: Leftovers keep very well for 4-5 days, covered in the fridge. You can reheat it on the stovetop over low heat or in the microwave.
  2. Freezing: It freezes beautifully for up to 3 months. Thaw in the fridge overnight and heat on the stovetop over low heat, or in the microwave.
  3. Nutritional information is for chili only and excludes toppings. 

Nutrition

Serving: 1Serve | Calories: 249kcal | Carbohydrates: 42g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1034mg | Potassium: 1049mg | Fiber: 13g | Sugar: 13g | Vitamin A: 4977IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 5mg