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Hearty Vegan Chili

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Hearty Vegan chili with fresh vegetables and legumes. This is one of the most flavorful chili dishes you will ever taste. Made mild or hot to your liking.

Hearty Vegan chili with fresh vegetables topped with green onions served in a white bowl

I’ve been making this hearty vegan chili for years now and though I’m always searching for great chili recipes, this is the one I come back to as my favorite. The original recipe has quite a lot of heat but you can easily make it as hot or as mild as you want. I received this recipe from my friend, Amanda, and I still marvel at her email about the recipe where she tells me, “We recommend cutting down on the chipotle and only adding one to one and a half tablespoons. We added two and a half and it was really spicy but we love spice”… Let me say in all the times I’ve made this, I cannot even come close to one tablespoon, let alone TWO AND A HALF?! And I’m not afraid of a little heat. So let me caution you – when you’re adding the chipotles in adobo sauce to this recipe, be careful. These chiles have a great smokey heat, but a little goes a long way. I only add a couple of TEASPOONS and it’s still plenty spicy. If you don’t like your chili to be spicy, I still recommend adding at least one teaspoon, even if you’re feeding kids. One teaspoon jazzes things up just enough without adding any noticeable heat. And you can always serve more on the side for those with an impressive love for all things spicy!

Hearty Vegan Chili starts with a colorful array of vegetables. Onion and garlic of course, and it builds from there with carrot, celery, green and red bell peppers. Talk about eating your colors! These veggies simmer with good-for-you diced tomatoes and tomato sauce and then everything gets finished off with kidney and black beans.

The chili is finished in just over an hour and has all-day-simmered flavor. Also, I want to talk about the kidney and black beans that get added in toward the end. If you have the time and forethought, you can certainly use dried beans that you soak and prep the day before. I know many a “bean snob” who wouldn’t think of using canned beans. But let’s face it, canned beans are very convenient and even though I love using dried beans, I almost always forget to get them ready in time when I’m craving this recipe.

Vegan Chili topped with green onions, cheese, avocado served in a white bowl

It’s hard to believe that this recipe is completely vegan because it’s one of the most hearty chili recipes I make, and did I already mention, my favorite chili? Your topping options are limitless, of course- offer green onions, jalapenos, avocados or guacamole, and we also like it served over baked sweet potatoes. For vegetarian options, also offer sour cream and cubes of sharp cheddar.

If you’re watching your calories, each serving has only 230 calories and 0.5 grams of saturated fat. Natural sugar content is about 7 grams per serving which comes from the tomatoes and tomato sauce. This recipe is super high in protein at 11 grams per serving. Super healthy, hearty and satisfying. What more could you ask for?

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5 from 3 votes

Hearty Vegan Chili

This vegan chili recipe is colorful and satisfying. Hearty as any chili recipe with meat, easy to make mild or wildy spicy. Naturally low is saturated fat and calories, serve in bowls or over baked sweet potatoes.
Course Chili
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 229
Author Good Dinner Mom

Ingredients 

  • 2 Tablespoons olive, or avocado oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 4 cloves garlic, finely chopped
  • 2 teaspoons up to 3 Tablespoons finely chopped chipotles in adobo. Be careful, if you haven't used this before. Chipotles in adobo have a wonderful flavor but add A LOT of heat! Feel free to leave it out
  • 1 Tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 Tablespoon chili powder
  • 2 teaspoons sea salt
  • 1- 28 ounce can diced tomatoes, with their liquid
  • 1- 15 ounce can tomato sauce
  • 3 cups cooked or canned red kidney beans, drained

Topping Options:

  • Green onions, jalapeños, avocados or guacamole

Vegetarian Topping Options:

  • Sour cream and grated cheddar cheese
  • 1 ½ cups cooked or canned black beans, drained

Instructions

  • Heat 2 Tablespoons oil in a large pot over medium heat.
  • Add 1 onion, 1 carrot, 1 celery, 1 green pepper, 1 red pepper and 4 finely chopped cloves garlic and cook 10 to 12 minutes, until vegetables are softened.
  • Add 2 teaspoons chipotles, 1 Tablespoon oregano, 2 teaspoons cumin, 1 Tablespoon chili powder and 2 teaspoons salt. Stir and cook until fragrant, about 30 seconds.
  • Add 28 ounces diced tomatoes and liquid, 15 ounces tomato sauce and 4 cups of water. Gently simmer over low heat, uncovered, for 45 minutes.
  • Add 3 cups beans and simmer an additional 10-15 minutes.
  • Garnish individual bowls with green onions, jalapenos, and avocados, if desired.
Nutrition Facts
Hearty Vegan Chili
Amount Per Serving
Calories 229 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 1031mg45%
Potassium 713mg20%
Carbohydrates 35g12%
Fiber 12g50%
Sugar 3g3%
Protein 12g24%
Vitamin A 2966IU59%
Vitamin C 47mg57%
Calcium 84mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from my friend, Amanda J.

 

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Published on January 15, 2015

Comments

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    Recipe Rating




  1. amy watts says

    March 9, 2022 at 6:47 AM

    5 stars
    Marvelous recipe! Some of the best chili I’ve had in a long time.

    Reply
    • Sally Humeniuk says

      March 9, 2022 at 12:11 PM

      Thanks, Amy! I agree with you 🙂

      Reply
  2. sabrina j says

    March 9, 2022 at 6:46 AM

    5 stars
    Everyone loved it. Even the meat eaters! Think I’ll add a little rice next time just to try it out. delicious recipe! will definitely make this again!

    Reply
    • Sally Humeniuk says

      March 9, 2022 at 12:12 PM

      Thanks, Sabrina! My meat eaters love this chili and I’m glad yours do too. 🙂

      Reply
  3. Suzanne Parr says

    October 28, 2019 at 11:27 AM

    5 stars
    I make this all the time but I have started to modify it and use the vegan “meat” crumbles. I also leave out the chipotles in adobo. I put them in once but it was way too spicy for my kids. My children and I do enjoy this chili more than most food! Thank you for this awesome recipe.

    Reply
  4. JoniB says

    May 15, 2019 at 12:32 PM

    5 stars
    Great recipe! I’ve made it a bunch of times and it is always delicious. It makes a ton and it freezes well. The chipotle in adobo is a must add — no matter how much you use. That’s what makes it so crave-worthy.

    Reply
    • Sally Humeniuk says

      May 15, 2019 at 1:10 PM

      Hi Joni! I agree, this is a favorite vegan chili in my house. I’m so glad you liked it and I agree on the chipotle! 🙂

      Reply
  5. Thalia @ butter and brioche says

    January 16, 2015 at 1:32 PM

    I just love how healthy this chili is whilst still being so flavoursome and hearty! I definitely have to make the recipe.

    Reply
    • Sally says

      January 16, 2015 at 6:08 PM

      Thanks Thalia! 🙂

      Reply
  6. Joanne says

    January 16, 2015 at 6:59 AM

    I can’t go hotter than 1 tbsp either, and I LOVE spicy food. Love that this is filled with so much good stuff, but also total comfort food!

    Reply
    • Sally says

      January 16, 2015 at 8:18 AM

      Joanne, Thanks for stopping by and taking the time to comment. This really is a great comfort-healthy meal. 🙂

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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