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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.
