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Vegan Chili

This hearty vegan chili is made by simmering beans, ripe tomatoes, and fragrant spices until tender and flavorful. The slow cooking process develops a rich, thick texture with layers of smoky, spicy aroma, resulting in a comforting and soulful dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried beans (or canned beans, drained and rinsed) such as black beans, kidney beans, or pinto beans
  • 1 can diced tomatoes preferably fire-roasted for extra flavor
  • 1 large bell pepper chopped
  • 1 cup corn kernels fresh or frozen
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Rinse the dried beans thoroughly, then soak them in water overnight or use canned beans for a quicker option. If using dried beans, drain and set aside.
  2. Heat olive oil in a large pot over medium heat until shimmering. Add the chopped bell pepper and minced garlic, sautéing until fragrant and slightly softened, about 3-4 minutes.
  3. Add the spices—cumin, paprika, and chili powder—to the pot, stirring constantly for about 1 minute until they release their aroma.
  4. Pour in the diced tomatoes along with their juices, stirring to combine with the spices and vegetables. Let it simmer for 5 minutes, allowing the flavors to meld and the mixture to slightly thicken.
  5. Add the rinsed beans (or canned beans) and corn kernels to the pot. Pour in enough water or vegetable broth to cover the ingredients generously.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the beans are tender and the chili has thickened to your liking.
  7. Taste the chili and adjust the seasoning with salt, pepper, or hot sauce if desired. If it thickens too much, add a splash of water to loosen it up.
  8. Once the chili is flavorful and the beans are soft, remove from heat. Serve hot, topped with your favorite garnishes like chopped cilantro, sliced avocado, or a squeeze of lime.

Notes

For extra depth, let the chili sit off heat for 10 minutes before serving to allow flavors to deepen.