Best Vegan Chili - Karissa's Vegan Kitchen (2024)

Easy vegan bean chili recipe with carrots, corn, and 3 types of beans. This is a great recipe for a busy weeknight when you’re craving something hearty and cozy!

Vegan chili is a never-fail recipe in my house. We all love it. Even my 6-year-old – who says he “hates beans” but thoroughly enjoys them in chili. (Kids, right?)

It is truly the perfect comfort food. Warm, a little spicy, satisfying and nourishing.

This recipe is made in one pot with basic pantry ingredients and deserves a spot in your easy, weeknight dinner menu rotation!

My favorite thing about this veggie chili is the endless ways in which you can serve it. In a bowl (classic), on a baked potato (my favorite) and/or with delicious toppings – vegan sour cream, shredded vegan cheddar, tortilla chips, green onions…whatever your heart desires!

My son loves to eat his chili with corn chips in lieu of a spoon. It gets him to eat a bowl full of beans and veggies, so who am I to deny this?

Regardless of how you eat it, this vegan chili recipe is sure to be a household favorite!

Ingredients

Smoked paprika really adds an amazingdepth of flavor to this chili – I’ll never make chili without it again! It’s one of those spices that took me a while to discover and now I use it all the time.

Here is everything you’ll need to make a delicious vegan chili:

• Oil: for sautéing
• Carrots
• Onion
• Seasonings: Garlic, chili powder, oregano, cumin, paprika, smoked paprika, and salt. The amount of salt you add is completely dependent on your personal preference and how much salt is in the broth used.
• Beans: I like to use a can each of pinto beans, black beans, and kidney beans
• Vegetable broth
• Corn: Frozen corn or canned.
• Tomato paste
• Sugar: Optional but recommended to balance out the spice.

How to Make Vegan Chili

You can have this bean chili on the table in about 45 minutes – and about half that time is just waiting while it simmers!

Sauté carrots and onions.

Add in seasonings and let cook to allow the flavors to bloom.

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Mix in the remaining ingredients (beans, vegetable broth, corn, tomato paste, and sugar.)

Let simmer for about 20 minutes. Add salt to taste if needed.

The printable instructions with ingredients are in the recipe card below.

Customize It

Chili is a great dish to add leftovers to – got some leftover roasted sweet potatoes from the night before? Quinoa that needs to be used up? Add them in! We’ve also added bulgur into our chili which adds amazing texture.

Kids don’t like carrot chunks? Blend ’em up and hide ’em!

You can also add in a can of fire-roasted tomatoes, mushrooms, chickpeas, tempeh, beefless crumbles, lentils…the options are truly endless.

Storage

Chili will last about 3-4 days in the refrigerator.

You can freeze vegan chili for about 3 months in an airtight container. I love to make a double batch of chili and freeze half for another day.

Chili Cheese Fries!

Okay, serving it in a bowl is classic & wonderful. But, let’s take it to another level and make the ultimate comfort food.

Make a batch of easy vegan cheese sauce and throw some fries in the oven or air fryer. Top the fries with hot chili & cheese sauce. Magnificent.

Craving more hearty, nutritious food? See my collection of vegan bean recipes!

More Recipes Using Beans

• Vegan Sheet Pan Nachos
• 7-Minute White Bean Soup
• Jackfruit Black Bean Enchilada Bowls