Easy Vegan Bean Chili
This vegan chili is loaded with two kinds of beans and has all the comforting flavor of a classic chili! Plus this beauty comes together in just 30 minutes. It’s a simple plant-based dish that really satisfies.
I’m a big fan of chili of all kinds. In fact I have quite a few versions on the blog already because I love it so. Then recently I realized I didn’t have a vegan or vegetarian option. Say what?! Clearly I needed to remedy that and today’s the day I do!
This Easy Vegan Bean Chili is an absolute delight. Really. I know lots of meat-free chilis include other veggies that aren’t usually associated with chili. I am such a chili traditionalist so that wasn’t what I did here. Instead I decided to amp up the beans and really let them shine! Ya’ll, I love this chili. I don’t miss the meat and I bet you won’t either.
Enjoy in a bowl with a slice of crusty bread, top with Homemade Croutons, scoop with fritos… there are so many ways to serve this. In fact you can skip the bowl completely and ladle this chili on top of fries or tortilla chips if you like!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive or avocado oil
- Bell pepper
- Minced garlic
- Tomato paste
- Vegetable broth
- Kidney beans
- Pinto beans
- Canned diced tomatoes
- Canned green chiles
Can you use a different color bell pepper?
Green is the least sweet variety of bell pepper so I really enjoy it in this soup; however, any bell pepper would work!
Light vs dark kidney beans
Light and dark kidney beans are generally considered the same in terms of flavor. Both are perfect in this chili. In fact I use one can of dark kidney beans and one can of light kidney beans! Pick whichever you like or go with a can of each!
How to serve this
My favorite way to enjoy this hearty chili is with a handful of Homemade Croutons on top. That buttery (they don’t have actual butter in them) crunch is perfection with the flavors in the chili. Crushed tortilla chips or fritos are delicious too!
Does this chili freeze well?
Oh yes it does! This chili freezes, thaws, and reheats beautifully. You can store it in an airtight container in the freezer for up to 3 months. Just thaw it and add to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.
Easy Vegan Bean Chili
- 2 tbsp olive or avocado oil
- 1 medium white or yellow onion, diced
- 1 green bell pepper, diced
- 1 tbsp garlic minced
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 30 oz canned kidney beans, rinsed and drained
- 30 oz canned pinto beans, rinsed and drained
- 15 oz canned diced tomatoes, I use fire-roasted
- 7 oz canned green chiles
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp onion powder
- Add oil, onion, and bell pepper to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Add the minced garlic and sauté until it is golden in color, about one minute.
- Stir in all other ingredients. Simmer on medium to medium low heat for 15 to 20 minutes, stirring occasionally. Taste and adjust seasonings as desired.
- Serve as is or top with sliced green onions and Homemade Croutons. If not dairy-free, sour cream and shredded cheddar cheese make great toppings too.