Vegetarian and Vegan Chili

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 05/19/19
Vegetarian and vegan chili in a bowl

The Spruce
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
590 Calories
7g Fat
102g Carbs
34g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 590
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 327mg 14%
Total Carbohydrate 102g 37%
Dietary Fiber 30g 107%
Protein 34g
Calcium 301mg 23%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 The Spruce Eats and is a great ​idea for a weeknight vegan dinner. Vegetarian chili made with tofu is also a favorite if you like tofu!

Ingredients

  • 1 (15-ounce) can black beans (or pinto beans, drained)
  • 1 (15-ounce) can kidney beans (drained)
  • 1 (15-ounce) can diced tomatoes
  • 1/2 onion (diced)
  • 3 cloves garlic (minced)
  • 1 bell pepper (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 mixed with 1/2 cup water 

Steps to Make It

  1. Gather the ingredients.

    Vegetarian and vegan chili ingredients for
    The Spruce

  2. In a medium or large soup pot, sauté the onion, bell pepper, and garlic in the 2 tablespoons of olive oil for 3 to 5 minutes, until the onions are soft. Stirring occasionally.

    Onions, bell pepper, and garlic in pan
    The Spruce 

  3. Next, add in the 1 can of undrained tomatoes, 1/4 cup of vegetable broth, and the 2 tablespoons of chili powder and stir.

    Undrained tomatoes, vegetable broth, and the chili powder in pan
    The Spruce

  4. Reduce heat to medium-low and add beans. Stir occasionally and cook for at least 20 minutes.

    Chili ingredients in pan
    The Spruce

  5. Add the optional 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.

    TVP added to chili
    The Spruce

  6. For a spicier chili, add extra cayenne pepper and red pepper flakes, if you'd like. 

    Vegetarian and vegan chili with tortilla chips
     The Spruce

  7. Serve and enjoy!

Tips

  • 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 just shop around to find a gluten-free vegetable broth.
  • Similarly, if you're adding the optional TVP, check the ingredients to make sure yours is gluten-free if needed.