|Nutritional Guidelines (per serving)|
|Servings: 6 Bowls (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 102g||37%|
|Dietary Fiber 30g||107%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Even though this easy homemade vegan chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint. It's one of the most popular vegetarian recipes here on TheSpruce and is a great idea for a weeknight vegan dinner. The second most popular vegetarian chili here on TheSpruce is this black bean chili with sweet potatoes. Vegetarian chili made with tofu is also a favorite if you like tofu (and if you don't, here's why you SHOULD like tofu!).
This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.
- 1 (15-ounce) can black beans (or pinto beans, drained)
- 1 (15-ounce) can kidney beans (drained)
- 1 (15-ounce) can diced tomatoes (do not drain)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 bell pepper (any color, diced)
- 2 tablespoons olive oil
- 1/4 cup vegetable broth
- 2 tablespoons chili powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- Optional: dash cayenne pepper
- Optional: dash red pepper flakes
- Optional: 1/2 cup TVP + 1/2 cup water
Gather the ingredients.
In a medium or large soup pot, sauté the onion, bell pepper, and garlic in the olive oil for 3 to five minutes, until the onions are soft, stirring occasionally.
Next, add in the undrained tomatoes, the vegetable broth and the chili powder and stir.
Reduce heat to medium-low and add beans. Stir occasionally and cook for at least 20 minutes.
Add the TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne pepper and red pepper flakes, if you'd like.
Serve and enjoy!
Got leftovers? Check out a few tips on how to use up leftover chili.
More Vegetarian and Vegan Chili Recipes: