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Introducing the best Vegan Chili out there! It is super simple and incredibly inexpensive to make. This easy vegan chili is also gluten free and plant based, but even those without dietary restrictions are sure to love it!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This Vegetarian Chili is the perfect autumn/winter comfort food. This vegan chili black beans version is incredibly simple to make and only costs around £5 (non organic) for 4-6 portions and roughly £7 if you’re going organic. It’s very affordable to make!
This black bean chili is probably one of the easiest vegan chilli recipes you will find – plus incredibly delicious! Trust me, if you serve this up to the family, they’re going to love it!
I absolutely love serving my vegan bean chili on top of roasted potatoes or served with Quinoa even on top of brown rice with a dollop of coconut yoghurt to cut through the spice.
This was inspired by my Slow Cooker Vegan Chilli recipe, and pairs well with this amazing Slow Cooker Jacket Potatoes recipe.
Ingredients to make Vegan Chili
- Carrots – add a bright colour and great sweet flavour to this dish.
- Garlic Cloves – are one of my favourite flavours to add to hearty dishes.
- Red Onion – adds a great taste as well.
- Ground Coriander – brings a bit of a citrus flavour.
- Paprika – has a peppery, yet sweet taste.
- Cayenne Pepper – brings some good spice to this recipe.
- Cinnamon – adds a warm flavour to this delicious chili.
- Red Chilli – should be deseeded to cut down on the spice.
- Passata – is pure tomatoes – purèed and strained. Make sure you have a good quality one as it is a main part of this recipe.
- Tomato Puree – has a slightly different flavour than passata which adds a deep umami flavour. Together, they make the perfect vegan chili con carne.
- Black Beans – packed with protein. Should be drained and rinsed before using.
- Kidney Beans – a classic to use in a bean chili, should also be drained and rinsed. They bring a slightly sweeter taste than the black beans.
- Vegetable Stock – Again, you’ll want to make sure you have a good quality stock for this.
- Cacao Powder – is optional, but I recommend it! It helps to counteract the acidity of the tomatoes and add depth of flavour and colour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Vegetables – feel free to mix up the vegetables that you use!
- Spices – you can readjust the spice levels to your taste.
- Beans – if you have different beans on hand, you can add more to make a three bean chili or just swap out for your favourite beans. You could also add quinoa or lentils.
Variations
- Spicy – This already has a good kick to it. You can keep the seeds in the chillis for an added kick or add chili pepper flakes while cooking.
- Deluxe – Top with guacamole, coconut yoghurt, cheese, breadcrumbs, etc.
- Kid friendly – If your kids are sensitive to spice, cut back on the spice levels. Give them some chips or a roll to dip in it for fun!
See this cold Mixed Bean Salad version of this recipe on my website!
How to make Vegan Chili
Step 1: Start by grating the carrot and dicing the red onion, fresh chilli, and garlic.
Step 2: Heat a large pan on medium heat with a splash of oil adding in the onion, garlic, dried spices, salt, and pepper. Fry together for a couple of minutes.
Step 3: Now add the grated carrots, fresh chili, passata, tomato puree, drained beans, cacao powder, and vegetable stock. Stir together.
Step 4: Bring to a boil and then reduce to a low/medium heat to cook for 15 minutes, stirring every 5 minutes.
Hint: Make sure to rinse the canned beans until the water runs clear.
Leftovers
Leftover chili can be stored in the fridge in an airtight container for 3-4 days. If you choose to store it in the freezer in an airtight container, glass jar, or freezer bag, it will keep for up to 6 months.
Recipe FAQs
While vegan chili con carne doesn’t have meat in it, you won’t miss it! The flavours are delicious and the beans bring a great heartiness.
Vegan Chili is made of a tomato base, beans, vegetables, and lots of delicious spices.
I like to have mine on top of brown rice, quinoa, a baked potato, or a sweet potato. It is also great in a bowl alongside cornbread or a fresh salad.
It is! It is made up of mostly plant-based foods and spices! Cutting the meat helps it to be a healthier option. Just be sure to serve it with something light if you’re looking for a healthy meal.
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Tried this Vegan Chili recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Vegan Chili
Ingredients
- 2 large carrots, grated
- 3 garlic cloves, crushed
- 1 small red onion, diced
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1 red chilli, deseeded and diced
- 680 g passata, good quality
- 2 tbsp tomato puree
- 2 400g cans black beans, drained and rinsed
- 1 400g can kidney beans, drained and rinsed
- 200 ml vegetable stock, good quality
- 1 tbsp cacao powder, (optional)
Instructions
- Start by grating the carrot, dicing the red onion, fresh chilli and garlic
- Heat a large pan on a medium heat with a splash of oil adding in the onion, garlic, dried spices and salt and pepper and fry together for a couple minutes
- Now add the grated carrots, fresh chilli, passata, tomato puree, drained beans, cacao powder and vegetable stock and stir.
- Bring to a boil and then reduce to a low/medium heat to cook for 15 minutes (making sure to stir every 5 minutes).
Notes
Nutrition
You mention add “salt and pepper” but it is not listed in ingridients.
Delicious! Couldn’t be better – we all really enjoyed it and it’s now on ‘the favourites list’. Thank you very much for this (all all the other great)recipes.
LOVE this 🙂 thank you Diane!
Hi james,I know a lot your recipes are based on vegan but is it possible to add a bit of mince meat to this. If so, what would you suggest is the best way to do that. Maybe cook it before you add all the passata and beans etc?
Thanks
Hey, Absolutely you can! I would fry it off with the garlic and onion at the start and then add the rest and cook as the recipe shows 🙂 Enjoy
Had this on NYE, went down very well, lots of requests for the recipe and so easy to do. Will be a regular on my menu.
Yay, so pleased you enjoyed it! Thanks for sharing your feedback Julie 🙂
Thanks for the recipe, this is our go to chilli recipe now its so good!
I am really starting to like the recipes on here this is another example of easy to make and really tasty food. What to make next though….. hnmm
Thank you Lee, so pleased you enjoyed it! I would try the Peanut Butter Curry or the Sweet Potato & Black Bean Stew. Both very popular recipes 🙂