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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

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

Find it online: https://thebananadiaries.com/instant-pot-vegan-chili-recipe/