This ridiculously easy vegan chili recipe will have you craving this chili all autumn and winter long. Packed with 3 types of beans, intense flavor (thanks to our secret ingredient, cocoa powder!!) that enriches the chili spices, and all made in one pot (or instant pot or slow-cooker!) in less than 1 hour! It’s thick and hearty, with just the right amount of spice and crave-able when served alongside my homemade vegan cornbread! Honestly, you won’t miss the meat!

And if you’re craving more of a ground beef-style chili, but still want it plant-based, check out my easy vegan pumpkin chili with ground tofu!

A bowl of chili topped with sour cream and chopped herbs, with a spoon resting inside. The chili contains beans, vegetables, and tomato sauce. The bowl is on a marble surface.

Quick Look: Easy Homemade Vegan Chili Recipe

  • Method: One pot, 3 steps: saute the aromatics, sauté the veggies and beans, cook the chili. Then serve!
  • Why Make THIS Version? It’s as ridiculously flavorful as it is easy.
  • Secret to Success: A tablespoon of cocoa powder really amps up the flavor and brings out all of the spices!
  • Key Ingredients: Beans, diced tomatoes, veggie broth, chili powder, onion, garlic, bell peppers.
  • Calories/Serving: 275 kcal.
  • Pairs Well With: Cornbread, homemade garlic bread, roasted veggies.
  • Freezer-Friendly: Yes. Freeze the finished chili for up to 3 months.
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Why you’ll just love this vegan chili even if you aren’t vegan!

This is the recipe that turned my chili-skeptical husband into an absolute chili fanatic. And trust me, though this vegan chili recipe makes TONS, it’ll be so hard to save for leftovers.

Of course, my family household has its favorites on rotate: my easy thick vegetable stew, Tuscan kale and white bean soup, and 30 minute creamy vegan butternut squash soup will always be found on our dinner table throughout the week!

But there is just something so classic and crave-able about a good, hearty bowl of classic chili. Which is why I set out to make a homemade vegan chili that could truly make you reach for it over a bowl made with ground beef any day of the week.

And this recipe checks all of the boxes:

  • Incredibly rich, hearty flavor. All from blooming the spices AND stirring in a tablespoon of cocoa powder to start!
  • Extra beans (in fact 3 varieties!). This gives a bit more texture and flavor using a variety, like Pinto, kidney, black beans, or even cannellini beans!
  • One pot & ridiculously easy. You can make this vegan chili in one pot and in under an hour. AND you can easily use an instant pot or slow cooker with your desired settings!
  • Easily customizable. You can add in ground tofu if desired (see below!), increase the spice level, and more!
  • Perfect for meal prep. Like my creamy tomato and butter beans dish (another one of my favorite bean dishes!), this chili makes a LOT. So you can easily make and freeze batches for later or just enjoy throughout the week!

This is one of those recipes that you could easily serve at a holiday gathering alongside my favorite lentil stuffed butternut squash or make for a weeknight family dinner with some roasted Brussels sprouts and roasted red cabbage. This chili does it all!

Easy Ingredients

  • Diced tomatoes: You can also use crushed tomatoes.
  • Vegetable broth: I use store-bought or when I have enough time, I make my own homemade veggie broth. This is easy to make a large batch and freeze to use throughout the season!
  • Beans: I like a mix of three beans. Kidney, pinto, Borlotti, black beans, and cannellini are popular choices. Feel free to use your favorite!
  • Chili powder: Crucial to any good vegan chili! I personally love Simply Organics for their chili powder.
  • Ground cumin: Yes, it’s already in the chili powder, BUT. A little more cumin added in after the chili powder, I’ve found in testing, makes a vegan or a vegetarian chili heartier in flavor.
  • Cocoa powder: This sounds absurd, but trust me. It will take your chili to a whole new level. We saute the veggies with the spices and the cocoa powder to amplify the flavor of the cocoa. It adds a depth to the spices that is truly unmatched!
  • Onion & garlic
  • Bell peppers: I like to use a variety of colors for a super vibrant chili!

How to make the best vegan chili

Large pot sautéing the onions and garlic together on a marble table.

1. First, we’ll sauté the onion and garlic together until golden brown and aromatic.

Large pot sautéing the onions, garlic, and spices together on a marble table.

2. Next, we’ll bloom the spices along with the cocoa powder. This helps to REALLY amplify the chili flavors. Then add in the bell peppers to cook until soft.

Large pot sautéing the onions, garlic, beans, peppers, and spices together on a marble table.

3. Add in the beans and sauté for a few minutes to incorporate them into the spices.

Large pot with three bean chili in it thickening displayed on a marble table.

4. Pour in the diced tomatoes and veggie broth, and bring to a simmer. Then reduce the heat and cover the chili to cook for 30 minutes (but preferably more!).

Classic topping ideas

Don’t get me wrong- this chili recipe is phenomenal as is. But I do love a little bit of pizzazz, so here’s what I’m usually topping this vegan chili recipe with:

  • Vegan shredded cheese
  • Crushed tortilla chips or saltines
  • Diced tomatoes
  • Vegan sour cream or vegan Greek yogurt
  • Freshly sliced lime wedges
  • Chopped parsley or cilantro
  • Pickled onions
  • Diced jalapeños or a drizzle of hot sauce, for extra spice

Vegan Chili FAQ’s

Can I vary the spice level of this vegan chili recipe?

Absolutely! You can easily sauté in some fresh chili peppers along with the bell peppers for extra spice.

Can I add ground tofu to this chili?

Definitely. I would actually follow the instructions for sautéing the tofu in my vegan pumpkin chili recipe, but use this chili as the base. I’ve done it before, and it works wonderfully!

How do I thicken this vegan chili recipe?

So chili actually thickens the longer it cooks (and as it cools down). You don’t need any cornstarch nor flour here, as that will mess with the texture. My best recommendation is to truly cook the chili for AT LEAST 30 minutes (but again, the longer the better!). As it cooks and cools, the chili will thicken even more!

A bowl of chili with beans, vegetables, and tomatoes, topped with a dollop of sour cream and chopped herbs, with a spoon in the bowl.

More vegan soup recipes you’ll love:

Cheesy Vegan Tortellini Soup

Easy Vegan Lentil & Potato Soup

Vegan Lasagna Soup

Creamy Vegan Butternut Squash Soup

Easy Vegan Sweet Potato and Pumpkin Soup

🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below! This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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A bowl of chili topped with a dollop of sour cream and chopped herbs, with a spoon in the bowl, on a marble surface. Another bowl of chili is partially visible in the background.

Best Classic Vegan Chili Recipe (EASY!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 50
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Instant Pot, Slow Cooking, Stovetop
  • Cuisine: American
  • Diet: Dairy-Free, Vegan, Vegetarian
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Description

This ridiculously easy vegan chili recipe will have you craving this chili all autumn and winter long. Packed with 3 types of beans, intense flavor (thanks to our secret ingredient, cocoa powder!!) that enriches the chili spices, and all made in one pot (or instant pot or slow-cooker!) in less than 1 hour! It’s thick and hearty, with just the right amount of spice and crave-able when served alongside my homemade vegan cornbread! Honestly, you won’t miss the meat!

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3–5 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tbsp cocoa powder
  • 1/2 tsp sea salt
  • 3 bell peppers, chopped
  • 15 ounces kidney beans
  • 15 ounces black beans
  • 15 ounces borlotti beans*
  • 16 ounces crushed tomatoes
  • 2 cups vegetable broth

Instructions

  1. Prep: Mince and chop the garlic and onion, along with the peppers. Rinse and drain the beans and set aside.
  2. Sautè: In a large pot, heat the olive oil on medium high heat. Add in the onion, and sauté until translucent, about 3-5 minutes. Then add in the garlic and sauté until golden brown. Finally, add in the cumin, chili powder, cocoa powder, and sea salt, and sauté everything in the pan for 3-5 minutes on medium-low heat, until fragrant Then add in the chopped bell peppers and sauté until soft, about 3-5 minutes.
  3. Cook: Add in the 3 types of beans, and stir. Then pour in the crushed tomatoes and vegetable broth. Stir to evenly combine then turn the heat onto high and bring to a boil. Once boiling, reduce to a simmer and cover. Let cook for at least 30 minutes, preferably an hour or more. The longer it cooks, the better!
  4. Serve and enjoy! After 30 minutes of cooking, you can serve with vegan sour cream, vegan cheese, and fresh herbs for garnish. The longer you cook, the more flavorful and thicker the chili will be.

Notes

Beans: I use Borlotti, kidney beans, and black beans. You can also use pinto beans.

Bell peppers: Use a variety of colors for a more vibrant chili.

Cocoa powder: This can be any type of cocoa powder, especially Dutch-process or all-natural. 

Nutrition

  • Serving Size: 1 serving
  • Calories: 275
  • Sugar: 7.4 g
  • Sodium: 658.8 mg
  • Fat: 3.8 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 48.1 g
  • Fiber: 15.7 g
  • Protein: 15 g
  • Cholesterol: 0 mg