Name: Vegan Chili Recipe
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 tablespoon olive oil; 1 large onion (diced); 2-3 jalapeno peppers (diced (use bell pepper for milder heat)); 6 cloves garlic minced; 2 tablespoons tomato paste; 3 tablespoons chili powder (or more to taste); 1 tablespoon ground cumin; 1 teaspoon cayenne pepper (optional, for extra spicy); Salt and black pepper to taste; 1 1/2 cups vegetable broth; 2 15 ounce cans fire roasted tomatoes; 16 ounces roasted red peppers (use jarred, or 3-4 roasted red bell peppers (double the amount for even more flavor!)); 3 15 ounce cans red kidney beans (drained and rinsed); hot sauce to taste; Toppings. Choose your favorites!

This hearty vegan chili is packed with rich roasted bell peppers, beans, and spices, a delicious plant-based dish bursting with smoky, savory flavors. It's just like classic chili in vegan form!

The Best Vegan Chili Recipe

Looking for the best vegan chili? This is it, my friends. This very easy vegan chili recipe is loaded up with lots of spices and flavor.

This recipe stands out from others thanks to the generous addition of roasted red bell peppers, which bring a deep, smoky sweetness that enhances the overall flavor of the dish.

Roasting vegetables, especially red bells, caramelizes their natural sugars, which infuses the chili with a richer, more complex taste. You'll love the satisfying contrast to the spiciness and earthiness of the beans.

The peppers give the dish a unique and perfectly balanced depth of flavor that elevates it beyond the typical vegan chili.

Let's talk about how to make vegan chili, shall we?

Vegan Chili Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

Olive Oil. Or vegetable oil.
Onion.
Jalapeno Peppers. Use bell pepper for milder heat.
Fresh Garlic.
Tomato Paste.
Seasonings. Chili powder, ground cumin, cayenne pepper (optional), salt and black pepper.
Vegetable Broth.
Fire Roasted Tomatoes.
Roasted Red Peppers. Use your favorite jarred brand, or use homemade roasted red peppers.
Kidney Beans. This recipe works with any of your favorite chili beans, like pinto beans, black beans, or great norther beans.
Hot Sauce. To taste.
Toppings. Choose your favorites!

How to Make Vegan Chili - the Recipe Method

Making this dish is easy! First you'll cook down the onion, peppers, and garlic in a large pot or Dutch oven with a bit of oil over medium high heat.

Stir in the tomato paste and spices and cook them a minute or two to let the flavors bloom.

Cooking vegetables and spices in a pot to make Vegan Chili

Stir in the vegetable broth, roasted red peppers, tomatoes, beans, and hot sauce to taste.

Jarred roasted red peppers are a convenient way to make this dish quickly and easily. However, if you'd to roast your own peppers, see my post on How to Roast Peppers.

Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes to let the flavors mingle and develop. You can simmer longer if you’d like.

Boom! Done! Your vegan chili is ready to serve. You will love the pronounced flavor of the roasted red bell peppers in this dish. Very hearty and delicious.

Recipe Tips & Notes

Consider other roasted vegetables such as roasted sweet potatoes or zucchini for additional smoky, caramelized flavor.
Mushrooms are a great addition for umami, and also for those looking to mimic the texture of meat to please meat eaters.
Simmering low and slow for a longer time allows the overall flavor to more fully develop and meld together.
For a slow cooker version, follow the recipe through Step #4, then dump everything into your crock pot or slow cooker, then cook on high for 2-3 hours, or on low for 3-4 hours.

Vegan Toppings for Chili

There are many vegan toppings to make your bowl of chili extra special. Consider crunchy tortilla chips or corn chips, vegan sour cream, vegan cheese, fresh chopped herbs, sliced green onions, sliced avocado, red pepper flakes, or freshly sliced lime wedges.

Storage & Leftovers

Leftover vegan chili will last up to 5 days in the refrigerator in a sealed container. It is even better the next day, like most chilis. You can easily reheat it on the stove top to enjoy again.

You can also freeze it for 2-3 months.

That's it, my friends. I hope you enjoy my vegan chili recipe. Let me know if you make it. I'd love to hear how it turned out for you, and how you made it your own.

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Vegan Chili Recipe

This hearty vegan chili is packed with rich roasted bell peppers, beans, and spices, a delicious plant-based dish bursting with smoky, savory flavors.

Save Recipe

Course: Main Course

Cuisine: American

Keyword: bell peppers, fire roasted tomatoes

Prep Time: 10

Cook Time: 35

Calories: 274kcal

Author: Mike Hultquist

Servings:

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5 from 4 votes

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Ingredients

1 tablespoon olive oil
1 large onion diced
2-3 jalapeno peppers diced (use bell pepper for milder heat)
6 cloves garlic minced
2 tablespoons tomato paste
3 tablespoons chili powder or more to taste
1 tablespoon ground cumin
1 teaspoon cayenne pepper optional, for extra spicy
Salt and black pepper to taste
1 1/2 cups vegetable broth
2 15 ounce cans fire roasted tomatoes
16 ounces roasted red peppers use jarred, or 3-4 roasted red bell peppers (double the amount for even more flavor!)
3 15 ounce cans red kidney beans drained and rinsed
hot sauce to taste
Toppings. Choose your favorites!

Instructions

Heat the oil in a large pot to medium heat.
Add the onion and peppers and cook 2-3 minutes to soften.
Add the garlic and cook for 1 minute.
Stir in the chili powder, ground cumin, cayenne, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
Stir in the vegetable broth, roasted red peppers, tomatoes, beans, and hot sauce to taste.
Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes to let the flavors mingle and develop. You can simmer longer if you’d like.
Serve with your favorite chili toppings.

Notes

For a slow cooker version, follow the recipe through Step #4, then dump everything into your crock pot or slow cooker, then cook on high for 2-3 hours, or on low for 3-4 hours.

Nutrition Information

Calories: 274kcal Carbohydrates: 48g Protein: 16g Fat: 3g Saturated Fat: 0.5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 358mg Potassium: 918mg Fiber: 15g Sugar: 6g Vitamin A: 3212IU Vitamin C: 83mg Calcium: 93mg Iron: 6mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.