Do you already feel the cold weather outside and just want to stay at home and enjoy your comfort food? This Easy Homemade Vegan Chili would be a perfect comfort food this winter! Easy Homemade Vegan Chili is hearty, satisfying, and full of veggie. This vegan chili will leave you feeling full for hours. Its complex flavor comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too.
Homemade Vegetarian Chili Recipe by Cookie and Kate
This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.
This chili is dairy free and vegan as written. You can keep it that way be choosing vegan toppings like sliced avocado and tortilla chips.
Here’s a full list of options:
- Grated cheddar cheese
- Sour cream or crème fraîche
- Sliced or diced avocado
- Tortilla chips (crumbled if desired)
- Additional cilantro
- Lime wedges
This chili makes great leftovers that keep well for four days in the refrigerator. Reheat your chili in a bowl and it’s good to go. You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Why not?
Easy Homemade Vegan Chili
- 2 tbsp extra-virgin olive oil
- 1 medium red onion chopped
- 1 large red bell pepper chopped
- 2 medium carrots, chopped
- 2 ribs celery chopped
- 1/2 tsp Salt divided
- 4 clove garlic pressed or minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes with their juices
- 2 can (15 ounces each) black beans rinsed and drained
- 1 can (15 ounces) pinto beans rinsed and drained
- 2 cup vegetable broth or water
- 1 bay leaf
- 2 tbsp fresh cilantro chopped, plus more for garnishing
- 1-2 tsp sherry vinegar or red wine vinegar or lime juice to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.