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–+ servings
Overhead shot of chili in bowl with a plate of cornbread and cup of lemon water.

Easy Vegan Chili

A great weeknight dinner. Delicious hearty chili. Would be a great recipe for meal prep or to freeze for future meals.
5 from 10 votes
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Course: Main Course
Cuisine: American
Keyword: Quick, Simple, soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 people
Calories: 256kcal
Author: Chantry Montgomery

Ingredients

  • 1 onion diced
  • 1 green bell pepper diced
  • 3-4 cloves garlic pressed
  • 1 can tomato sauce
  • 1 can fire roasted diced tomatoes see notes
  • 1 jalapeno or chipotle pepper in adobo sauce (not the whole can)
  • 3 cans beans see notes
  • 1 tablespoon cacao powder
  • 1 tablespoon coconut sugar or maple syrup optional. see notes
  • 2 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano dried
  • ½ teaspoon salt see notes
  • 1 teaspoon tamari or coconut aminos or low sodium soy sauce
  • 1 cup vegetable broth or water
  • salt and pepper to taste
  • 1 cup corn frozen or canned

Instructions

  • Saute onion, bell pepper, jalapeno pepper, and garlic until fragrant (about 2-3 minutes)
  • Add tomato sauce and spices and saute for another minute.
  • Add rest of ingredients except for corn.
  • If using an instant pot, set to high pressure for 5 minutes. When time is up turn the release valve to 'vent' for a quick release.
  • If you are cooking this on the stove, let simmer for around 30 minutes.
  • To use a slow cooker, add sauteed veggies and rest of ingredients (except corn) to slow cooker. Cook on low for 5-6 hours.
  • If adding corn now is the time!
  • Add salt and pepper to taste.
  • Enjoy! Preferrably with corn bread :)

Notes

  • If you want it a tad spicier but not a whole pepper worth, add some extra liquid from the can of chipotle peppers. Yum!
  • I like using black, red kidney, and pinto beans. You can use separate cans or use the kind that come with all three. Or you can use different beans altogether. 
  • The amount of maple syrup is there to counterbalance the spiciness from the peppers. If you like your chili spicy you might not want any sweetener at all. Feel free to adjust the sweetness to your liking. 
  • You can use soy sauce instead of coconut aminos but it is saltier. Adjust the amount of extra salt you add and you'll be good to go!
Topping options: 
  • avocado
  • vegan cheese
  • vegan yogurt or sour cream

Nutrition

Serving: 1.5cups | Calories: 256kcal | Carbohydrates: 35g | Protein: 13g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 1203mg | Potassium: 942mg | Fiber: 14g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 23mg | Calcium: 118mg | Iron: 4mg