This easy vegan chili features two types of kidney beans and plenty of flavor. It’s hearty, plant-based, and comforting — perfect for weeknights, game day, or feeding a crowd. Packed with beans, vegetables, tomatoes and warming spices, this stovetop chili simmers to develop a deep, slow-cooked taste in under an hour.
This stovetop vegan bean chili is quick to make, full of fiber, and very satisfying. Top bowls with avocado, vegan sour cream, cilantro and crushed tortilla chips to add creaminess and crunch. The recipe is forgiving and easy to customize so you can swap beans or vegetables to suit your pantry.
Why You’ll Love This Easy Vegan Chili
- Customizable: The recipe uses cannellini and red kidney beans, but you can substitute other canned beans or cooked lentils.
- Simple and fast: About 15 minutes of active prep; most of the time is gentle simmering to build flavor.
- Great for groups: Even meat-eaters enjoy this chili, making it ideal for sharing or making a big pot for guests.
Vegan Chili Ingredients
- Olive oil: or any neutral oil for sautéing.
- Onion and garlic: the aromatic base.
- Carrots and celery: or other vegetables you prefer, chopped.
- Spices: smoked paprika, ground cumin, oregano, cayenne pepper and salt for warmth and smokiness.
- Vegetable broth: adds depth; water works in a pinch.
- Diced tomatoes: regular or fire-roasted for extra flavor.
- Beans: canned cannellini (white kidney) and canned red kidney beans, rinsed and drained.
- Fresh cilantro: chopped, added at the end for brightness.
- Avocado, vegan sour cream and crushed tortilla chips: optional toppings to serve.
How To Make Vegan Stovetop Chili
- Sauté the vegetables: Heat a Dutch oven over medium heat and add oil. When the oil is hot, sauté chopped onion and minced garlic until translucent. Add chopped carrots and celery and cook 3–4 minutes.
- Add spices and liquids: Stir in smoked paprika, ground cumin, oregano, cayenne and salt and sauté about a minute. Add vegetable broth and simmer 2–3 minutes, then stir in diced tomatoes.
- Add the beans and simmer: Add the cannellini and red kidney beans, reduce heat to low, and let the chili simmer for about 30 minutes to combine flavors.
- Thicken the chili: Remove about ½ cup of the cooked mixture, pulse or briefly blend it to a coarse texture, then stir it back in to naturally thicken the pot. Add chopped cilantro and remove from heat.
- Serve: Ladle into bowls and garnish with vegan sour cream, crushed tortilla chips and avocado slices.
Tips To Make Vegan Bean Chili
- Chop vegetables into even, small pieces so they cook quickly and evenly.
- Bulk it up with extra vegetables like bell peppers, zucchini or mushrooms.
- Canned beans keep the recipe fast; rinsing them removes excess sodium.
- Swap any beans or lentils you prefer—black beans, pinto beans or brown lentils all work.
- Adjust heat by increasing or reducing cayenne to taste.
- Use a blender or immersion blender on half the chili for a thicker, creamier texture without adding starches.
Frequently Asked Questions
This chili is made from sautéed vegetables, tomatoes, beans and warm spices like smoked paprika and cumin for a smoky, comforting flavor.
Add a vegan ground meat substitute or crumbled vegan sausage, or include chopped mushrooms or tempeh for more texture.
Yes. Sauté the vegetables first, then add everything to the slow cooker and cook on high 2½–3 hours or low 5–6 hours.
Any canned beans or cooked lentils work—black beans, pinto beans, navy beans or brown lentils are great substitutions.
Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave; flavors often improve after resting.
Yes. Freeze in freezer-safe containers for up to 3 months. Portion into single servings for easy reheating.
Serve with bread, roasted garlic bread, zucchini fritters, a green salad or cornbread. Garnish with avocado, vegan sour cream or crushed chips.
More Vegan Recipes
- Authentic Baba Ghanouj
- Lebanese Lentil Soup
- Low Carb Breakfast Potato Skillet
- Easy Vegan Lentil Chili
- Brussels Sprouts Salad
- Vegan Chocolate Cupcakes
I hope you enjoy this Easy Vegan Chili. If you try it, consider leaving a rating and sharing how it turned out. It’s a flexible, crowd-pleasing recipe that’s easy to adapt to whatever you have on hand.
Easy Vegan Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon garlic, minced
- ¾ cup carrots, chopped
- ½ cup celery, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- ¾ tsp salt or to taste
- 2 cups vegetable broth
- 1 15 oz. canned diced tomatoes
- 1 15 oz. canned cannellini beans, rinsed and drained
- 1 15 oz. canned red kidney beans, rinsed and drained
- 2 tablespoons cilantro, chopped
- 1 whole avocado, sliced (to serve)
- 2 tablespoons vegan sour cream (to serve)
- Crushed tortilla chips (to serve)
Instructions
- Heat a Dutch oven over medium heat and add the oil. When hot, sauté chopped onion and minced garlic until translucent.
- Add chopped carrots and celery and cook 3–4 minutes until slightly softened.
- Stir in smoked paprika, ground cumin, oregano, cayenne and salt. Sauté for about a minute, then add vegetable broth and simmer 2–3 minutes. Add diced tomatoes and both types of beans. Reduce heat to low and simmer 30 minutes.
- Remove ½ cup of the cooked chili, pulse or coarse-blend it, then stir it back into the pot to thicken. Stir in chopped cilantro and remove from heat.
- Serve in bowls and garnish with vegan sour cream, crushed tortilla chips and avocado slices.
Notes
- Chop vegetables into small, even pieces for quicker, consistent cooking.
- Use additional vegetables to bulk up the chili and add texture.
- Canned beans keep this recipe fast and convenient.
- Substitute other beans or lentils to change flavor and texture.
- Adjust the cayenne for desired heat.
- Blending half the chili creates a thicker, creamier consistency without added thickeners.
Nutrition
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Carbohydrates: 11 g
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Protein: 1 g
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Fat: 9 g