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5 from 2 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.
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Chili
Servings: 6
Author: Good Dinner Mom


  • 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, jalapenos, avocados or guacamole
  • Vegetarian topping options: Sour cream and grated cheddar cheese
  • 1 1/2 cups cooked or canned black beans, drained


  • Heat the oil in a large pot over medium heat.
  • Add onions, carrots, celery, peppers and garlic and cook 10 to 12 minutes, until vegetables are softened.
  • Add chipotles, if using, oregano, cumin, chili powder and salt. Stir and cook until fragrant, about 30 seconds.
  • Add tomatoes, tomato sauce and 4 cups of water. Gently simmer over low heat, uncovered, for 45 minutes.
  • Add beans and simmer an additional 10-15 minutes.
  • Garnish individual bowls with green onions, jalapenos, and avocados, if desired.