Plant-Based Chili Recipe

Plant based homemade vegan chili

This is a 100% plant-based, vegan chili recipe. Easy and quick to make, super delicious and wonderfully nutritious; a recipe worth adding to your recipe collection.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red or green pepper, chopped
  • 6 large garlic cloves, minced
  • 1 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked red paprika
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon chili powder
  • 1 (28 oz) can crushed tomatoes
  • 2 cups vegetable stock
  • 4 1/2 cups beans (combinations of black beans, pinto, kidney beans), drained and rinsed
  • 2 teaspoons salt

Optional Ingredients: 

  • 2 teaspoons fresh lime juice
  • 2 teaspoons Better-than-Bouillon
  • 1 tablespoon vegan margarine
  • 2 tablespoons nutritional yeast

Garnish with:

  • Green onion
  • Cilantro


  • In a large saucepan, sauté onion in olive oil until soft.
  • Add the chopped pepper and sauté for a couple of minutes. Then, add the minced garlic, cumin, oregano, cayenne, smoked paprika, chili powder, and salt. Develop the flavor by letting the herbs sauté for a couple of minutes.
  • Add the crushed tomatoes, vegetable stock, black beans, kidney beans, and pinto beans.
  • Bring to a boil, and let simmer for 30 minutes, stirring occasionally.
  • Level up with a splash of lime juice, better-than bouillon, vegan margarine and garnish with green onion and cilantro.
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