Vegan Chili Recipe- Mexican Special
This Vegan Chili Recipe is a hearty and satisfying plant-based twist on classic Mexican-American chili. Loaded with red beans, kidney beans, diced tomatoes, bell peppers, and fragrant spices like cumin and chili powder, it brings bold flavor without any meat. Perfect for a cozy dinner, potlucks, or meal prep, this recipe delivers layers of smoky, spicy, and savory taste that both vegans and non-vegans will enjoy.
- Prep Time10 min
- Cook Time1 hr 50 min
- Total Time2 hr
Vegan Chili Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup mushrooms, chopped (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp lime juice (optional)
- Fresh cilantro for garnish (optional)
How to make Vegan Chili :
Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
Add Veggies: Stir in the bell pepper, carrots, celery, zucchini, and mushrooms (if using). Cook until vegetables are tender, about 7-10 minutes.
Combine Ingredients: Stir in the diced tomatoes, kidney beans, black beans, corn, vegetable broth, and tomato paste. Mix well.
Season: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally.
Finish: Taste and adjust seasoning as needed. If desired, stir in lime juice for a touch of brightness.
Serve: Ladle the chili into bowls and garnish with fresh cilantro if you like.
Recipe Notes:
Bean variety: Swap or mix in black beans, pinto beans, or chickpeas to adjust texture and flavor.
Spice level: Increase or reduce chili powder, smoked paprika, or add jalapeño for more heat.
Vegetable add-ons: Add corn, zucchini, or diced carrots for extra bulk and nutrition.
Make-ahead tip: Chili flavors develop more when made in advance; refrigerate overnight before reheating.
Toppings: Serve with fresh cilantro, avocado, vegan sour cream, or lime wedges for contrast.
Storage: Store in an airtight container in the fridge for 3-4 days; freezes well for longer keeping.
