This best vegetarian chili is ready in less than 30 minutes, healthy, full of flavor, and the perfect cozy meal for chilly days! Read my tip on how to elevate chili flavor with one secret ingredient!
Like recipes with beans? Try these next: Healthy White Bean Chicken Chili, Beef Enchilada Casserole.
What is vegan chili made of?
It all starts with the base ingredients that add a ton of flavor to any Vegan Chili recipe - onions, garlic.
We then add kitchen staple veggies like carrots, celery, and all this deliciousness we top up with different types of chili spices like cumin, oregano, chili powder (you can also add smoked paprika for a more smoky note!). Of course followed with tomatoes, tomato sauce, veggie stock, and chipotles.
And most important, we finish our Vegan Chili with some protein sources like beans and lentils to make it a truly wholesome Vegan meal.
Chili is better the longer it cooks! The longer it simmers, the more the flavors will meld together. In fact, Chili is perfect to make ahead, it will taste better the following days!
But be careful with chipotles in adobo, the chili will become spicier the next day too!
Check the step-by-step photos below the recipe card.
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Tips
- Salt and pepper - depending on your vegetable stock/bouillon cube, if it is already with salt you may not need to add any additional seasoning. If so, add 1 teaspoon of salt, ¼ teaspoon of pepper in total or to taste.
- Rinse and drain the beans - despite the fact that some chefs prefer to use in cooking that thick liquid from the can the beans came from, it is not the best idea, and I'll tell you why. It has a lot of starch and is usually full of sodium. Not healthy, please rinse and drain the beans before using.
- Add more flavor by using seasoned salt, we like homemade Celery Salt.
Leftover Beans Tip
In case (just in case) you have leftover beans, never store them in the same can that they came from. I know how convenient it is but don't do it.
They will be off very quickly and will pick up the taste of the metal, and this for sure, should be avoided. Pop them in a preferable glass or any airtight container with a lid and store them in the fridge for up to a week.
Serving and Toppings
Now to the best part of this Vegan Chili recipe - T O P P I N G S! In my opinion, the more the merrier!
Here's what you can add, but not limited to:
- Grated cheddar or your favorite queso 🙂
- Sour cream or vegan sour cream
- Yogurt
- Freshly chopped Parsley
- Freshly chopped Cilantro
- Sliced Jalapenos
- Lime
- Tortilla chips
- Fritos
- Vegan parmesan - seriously you need to try this!
- Sliced green onions, chives
Do you have a secret ingredient for your Chili? I love a adding a little cocoa powder or shredded chocolate to the Chili, this will elevate your chili to the next level!
One-Pot Dinner Recipes
- Beef Enchilada Casserole
- Cheesy Green Bean Casserole
- Beans and Cornbread
- Sweet Potato Lentil Stew
- Mushroom Stroganoff
Easy Chili Recipes
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Recipe Card
30 Minute Vegetarian Chili (With Secret Ingredient!)
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INGREDIENTS
For Chili
- 1 tablespoon olive oil
- 1 red onion, diced
- 3 garlic clove, minced
- 1 ½ teaspoon chili powder
- 1 teaspoon oregano, dried
- 1 ½ teaspoon cumin
- ½ teaspoon sugar
- 1 can, 14.5 oz crushed tomatoes
- 1 teaspoon chipotles in adobo
- 2 can, 15 oz black beans, drained and rinsed
- ¾ cup red lentil, uncooked
- 15 oz tomato sauce
- 2 ½ cup vegetable bouillon cube or vegetable stock
- 1 cup carrot, diced
- 1 cup celery, sliced
- 1 cup red bell pepper, chunks
- 1 whole lime juice
- salt and pepper to taste
- a pinch of cocoa powder, or shredded chocolate to the Chili, this will elevate your chili to the next level!
For Garnish
- blue corn tortilla chips
- vegan sour cream
- sliced jalapeno
- chopped fresh cilantro or parsley
- lime wedges
INSTRUCTIONS
- Heat a large pot over medium heat and add olive oil and onion. Cook for 3 minutes constantly stirring and add minced garlic (cook for 1-minute stirring). Follow with spices: cumin, chili, cocoa, oregano, sugar, and stir well until onion and garlic covered in spices.
- Add in the veggies: celery, carrot, red bell peppers, and cook for 5 minutes until slightly softened.
- Follow with crushed tomatoes, chipotles in adobo, black beans, lentils.
- Then add tomato sauce and 2 ½ cups of vegetable stock.
- Cover with a lid and take it to a boil over medium heat.
- After that, reduce the heat to medium-low and let the veggies cook for 15 minutes until softened. Make sure to stir every few minutes. Season with salt and pepper (see notes) and lime juice.
- Garnish with your favorite toppings (see the full list of options in the blog post below) and enjoy while warm!
VIDEO
NOTES
- Salt and pepper - depending on your vegetable stock, if it is already with salt you may not need any additional seasoning. If you need to add, add 1 teaspoon of salt, ¼ teaspoon of pepper in total or to taste.
- Do you have a secret ingredient for your Chili? I love a adding a little cocoa powder or shredded chocolate to the Chili, this will elevate your chili to the next level!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Steps
Heat a large pot over medium heat and add olive oil and onion. Cook for 3 minutes constantly stirring and add minced garlic (cook for 1 minutes stirring).
Follow with spices: cumin, chili, oregano, sugar and stir well until onion and garlic covered in spices.
Add in the veggies: celery, carrot, red bell peppers and cook for 5 minutes until slightly softened.
Follow with crushed tomatoes, chipotles in adobo, black beans, lentils.
Then add tomato sauce and 2 ½ cups of vegetable stock.
Cover with a lid and take it to a boil over medium heat.
After that, reduce the heat to medium-low and let the veggies cook for 15 minutes until softened. Make sure to stir every few minutes. Season with salt and pepper (see notes) and lime juice.
Garnish with your favorite toppings (see the full list of options in the blog post below) and enjoy while warm!
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