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This Loaded Vegan Chili is packed with so much goodness, you’ll never miss the meat! To make the best vegetarian chili, we’re using a combination of hearty, good-for-you ingredients and delicious seasonings. It’s an easy recipe that comes together with very little effort in one pot. Slow cooker instructions too!
This time of year, ALL I want is a large pot of this easy vegan chili! It will warm up your soul as the chilly days roll in. This recipe is rich, packed with flavor, satisfying, healthy and so simple to put together.
One of my favorite parts of this recipe is that it works well in a dutch oven, as well as a crock pot. I usually make this vegetarian chili on the stovetop, but I recently discovered HOW GOOD it is in the crockpot too. Seriously, one of the BEST vegan chili recipes I’ve ever made!
Why you’ll love this recipe
- So flavorful. Loaded with veggies, bold spices, 3 types of beans, and a touch of cocoa; this hearty chili is irresistible. You’ll definitely want to add it to your regular menu rotation!
- Healthy. This dish is made with good-for-you, filling ingredients. Each serving is only 228 calories and it has almost 11 grams of plant-based protein.
- Quick & easy. This recipe is simple to prep, it’s all made in one pot, and it goes from pantry to table in around 30 minutes.
Ingredients needed
We call this loaded because you just dump everything in the pot that sounds good. We’ve got 3 different kinds of beans, corn, and even cocoa powder. Here’s everything you’ll need:
- Onion, green pepper & garlic. This trio of veggies adds delicious savory flavor to the chili.
- Vegetable broth & tomato sauce. The base of the chili. Use more or less veggie broth, depending on how thick you like chili.
- Diced tomatoes. For an extra flavor boost try using fire-roasted tomatoes.
- Beans. The recipe calls for kidney beans, great northern beans and black beans. However, feel free to use any beans you’d like. Pinto beans or chili beans would also work great.
- Cocoa. My secret ingredient that makes the flavor really pop! If you’re not so sure about the cocoa powder, try adding half of it in first. You could also just leave it out all together, BUT I highly recommend that you at least give it a try.
- Spices. Black pepper, chili powder, oregano, and cayenne pepper create the perfect blend of flavors. Add a bit of salt as needed, too.
- Corn. Corn adds a bit of crunch and sweetness. You can use fresh, frozen, or canned corn for this dish.
How to make this recipe
One of the best things about chilis like this is that it’s minimal effort. Sauté some veggies in a big pot and then dump in the remaining ingredients to just cook for a bit, and this ends up being quite a few meals. Here’s the simple process:
For the full, printable recipe, reference the recipe card at the bottom of the page.
- Sauté veggies. Heat a large pot over medium heat and add in the oil. Once hot, add the onion and pepper and cook for 5 minutes. Next, add in the garlic and cook for about 2 minutes; stirring frequently.
- Add all other ingredients. Increase the heat to a boil and add in the remaining ingredients minus the corn. Stir well to combine.
- Simmer. Reduce heat to simmer. Cook for about 30 minutes or longer to let the flavor intensify, if you have the time. Right before taking off of the heat to serve, stir in the corn and let it heat for a few additional minutes.
- Serve. Once cooked, remove from the heat and add your favorite toppings. ENJOY!
Crockpot version
This chili is also super easy to make in a slow cooker!
To adapt the recipe, simply dump ALL of the ingredients in your slow cooker and cook it on low for 5 hours or on high for 2-3 hours. THAT’s it!
If you would like, you can sauté the onion and pepper in some oil for about 5 minutes, add in the garlic, and sauté for a couple more minutes. Dump that in the crockpot with the rest of the ingredients. I like it both ways!
Tips
This is seriously the best vegan chili recipe and it comes together with very little effort, but here are few tips to consider.
- Cook time. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
- Versatility. This recipe is super versatile and you can easily customize it to fit your taste and ingredients you may have available. Feel free to add different spices or different amounts of the spices and do the same with any of the other ingredients.
- Toppings. Serve this meal with plenty of topping choices such as avocado, guacamole, cotjia cheese, cheddar cheese, cilantro, green onion, red onion, jalapeño slices, sour cream, Greek yogurt, Pico de Gallo, crushed tortilla chips, and/or crumbled cornbread.
Frequently asked questions
To make this simple recipe, all you need are some veggies, a few cans of beans, and plenty of flavorful spices.
You can really add any veggies that you like to this chili recipe. I typically include onion, green bell pepper, and tomatoes. Other great options are carrot, sweet potato, butternut squash, zucchini and yellow squash. You’ll just need to adjust your cooking time, depending on what vegetables you decide to use.
This specific recipe for vegetarian chili is very nutritious! It’s packed with both fiber and protein and made with lots of veggies. This recipe has almost 11g protein per serving and less than 230 calories per serving, which makes it a healthy lunch or dinner idea for any day of the week.
Storage recommendation
This 3-bean chili is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!
- Leftovers. Like other chili recipes, this can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.
- Freezing. It freezes really well, too! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop.
That’s all for today, dear friends. If you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making!
More Vegan Soups to try:
See how to make this recipe here:
Loaded Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped into small pieces
- 4 cloves garlic, pressed (or finely minced)
- 3 cups vegetable broth
- 15 ounce tomato sauce
- 15 ounce diced tomatoes
- 15 ounce kidney beans, drained and rinsed
- 15 ounce great northern beans, drained and rinsed
- 15 ounce black beans, drained and rinsed
- 1 tablespoon baking cocoa
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
- 1 cup frozen corn
Instructions
- In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
- Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
- Mix in the remaining ingredients (minus the corn), increase heat, and bring to a boil.
- Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
- Right before taking off of the heat to serve, stir in the corn and let it heat for a few additional minutes.
- Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc. ENJOY!
Notes
- Leftovers. Like other chili recipes, this can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.
- Freezing. It freezes really well, too! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to follow. Tastes great
My family loves this recipe. We omit the oil, because we don’t eat oil. Everyone but my grandson, he loves the beans, but not the mixture.