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vegan chili topped with cilantro and lime in a white bowl

Vegan Chili

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Texmex
  • Diet: Vegan


Vegan Chili is ready in 30 minutes and perfect for your next cozy weeknight dinner! 


Units Scale
  • 2 tbsp avocado oil (or vegetable oil)
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 bell pepper, chopped (red or any colour you prefer)
  • 1 tsp oregano
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 15 oz can crushed tomatoes (or diced tomatoes)
  • 15 oz red kidney beans
  • 15 oz can white kidney beans
  • 2 tsp brown sugar
  • 1/2 tbsp lime juice
  • 2 tsp vegan Worcestershire sauce (optional)
  • 1 cup water or vegetable broth
  • salt & pepper to taste
  • Cilantro, lime and vegan sour cream for serving (optional)


  1. Heat the avocado oil in a large pot on medium-high heat, then add the onion and garlic and let cook for 1 minute. 
  2. Add the carrots, celery and pepper and mix everything together letting cook for 5-6 minutes, stirring occasionally. Season with a pinch of salt. 
  3. Lower the heat to medium-low and add the oregano, chili powder, smoked paprika, cumin and crushed tomatoes, beans, brown sugar, lime juice, vegan Worcestershire sauce and water.
  4. Mix together then cover and let simmer for 15 minutes. 
  5. Add 1/3 of the chili to a blender including some of the liquid and lightly pulse.
  6. Pour the blended chili back into the pot and mix together, seasoning with salt and pepper. 
  7. Serve as is or top it off with some vegan sour cheese, vegan cheese, cilantro and lime 


Store leftovers in a sealed container in the fridge for up to 6 days or in the freezer for up to 6 months. Reheat on the stovetop or in the microwave. 

Use a good quality brand of crushed or diced tomatoes. This will have a big impact on the flavour of the chili. I like to use brands like Favuzzi or Mutti which are made with higher quality tomateos.

Let the chili sit longer. If you have the time, make this chili earlier in the day or a day prior to serving. Letting the chili sit will allow the flavours to become bolder.

Blend half the chili for more texture. This is one of my favourite tricks when it comes to chili. This will add more textures to the chili and also help thicken it.


  • Serving Size: 1/6th of recipe
  • Calories: 200
  • Sugar: 7g
  • Sodium: 300mg
  • Fat: 4g
  • Carbohydrates: 30g
  • Fiber: 11g
  • Protein: 12g

Keywords: vegan chili, veggie chili, bean chili, vegetarian chili, vegetable chili