The Best Vegan Chili
This is the best vegan chili ever! It’s made with simple pantry ingredients, gluten-free, and easily ready in under an hour.
Servings: 8 servings
Ingredients
- 1 16-ounce can refried beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can pinto beans drained and rinsed
- 1 14-ounce can diced tomatoes
- 1 14-ounce can diced fire-roasted tomatoes (with green chilies if possible)
- 1 medium yellow onion chopped
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 1 ½ cups vegetable broth
- 1 Tablespoon neutral oil for sautéing
- 1 heaping Tablespoon chili powder blend
- 2 ½ teaspoons garlic powder
- 1 teaspoon ground cumin
- Himalayan pink salt to taste (I use 1 and ½ teaspoons for low sodium broth)
- 1 teaspoon onion powder
- 1-2 jalapeño peppers seeds removed and diced (optional)
Instructions
Stovetop Instructions
- Start by draining and rinsing the canned beans (not the refried beans).
- Now, add the oil, onion, and bell peppers to a large Dutch oven or large pot. Sauté until they begin to soften, about 8 minutes.
- Toss the remaining ingredients into the pot. Give everything a good mix until all the ingredients are well combined and the refried beans are fully dispersed.
- Heat the chili over medium heat until it begins to come to a boil. Lower the heat to a simmer. Cover and simmer for about 20-30 minutes or until the peppers and onions are cooked. Periodically stir the chili to keep it from scorching the bottom of the pot.
- Allow the chili to rest for 10-15 minutes before serving.
- Serve this hearty vegan chili topped with diced avocado, fresh cilantro, vegan cheese, vegan sour cream, and/or jalapeño slices.
Instant Pot Instructions
- For the Instant Pot, there is no need to pressure cook the chili because we are using canned beans.
- Add the oil, onion, and bell peppers to your inner pot. Using the saute feature, cook the bell peppers and onion until they have softened, about 8-10 minutes.
- Toss the remaining ingredients into the pot and give everything a good stir.
- Continue to simmer the chili using the saute feature for about 20-25 minutes to fully cook the veggies. Periodically stir the chili to keep it from scorching the bottom of the pot.
- Allow the chili to rest for 10-15 minutes before serving. Top with diced avocado, fresh cilantro, vegan cheese shreds, jalapeno slices, and/or vegan sour cream.
Slow Cooker Instructions
- Add all of the ingredients to the pot of your slow cooker.
- Set to low and cook for 3-4 hours or until the onion and bell pepper have softened.
- Top with diced avocado, fresh cilantro, vegan cheese shreds, jalapeno slices, and/or vegan sour cream.
Notes
- This vegan chili recipe can be made ahead. In fact, it's even better the next day, since it has a chance to rest fully bringing the flavors together. Reheat it on the stovetop.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 304mg | Fiber: 9g | Sugar: 4g
