Description
A hearty and flavorful vegan chili made with chickpeas, beans, vegetables, and smoky spices simmered in a rich tomato base. Perfect for cozy dinners, game day, or meal prep.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced (optional)
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 can (15 oz) kidney beans or black beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- Salt and black pepper, to taste
- 2 tbsp fresh cilantro or parsley, chopped (for garnish)
- Optional toppings: avocado slices, vegan sour cream, tortilla chips, jalapeños
Instructions
Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and carrots; sauté until softened, about 6–7 minutes.
- Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1–2 minutes until fragrant.
- Add chickpeas, beans, crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Season with salt and pepper, adjusting spices as needed.
- Garnish with fresh cilantro or parsley and serve with your favorite toppings.
Notes
- Add corn, zucchini, or sweet potatoes for extra veggies and heartiness.
- For spicier chili, add jalapeños, cayenne pepper, or chipotle powder.
- Stir in quinoa for added protein and texture.
- This chili freezes well for up to 3 months.
- Great served with cornbread, rice, or baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 320
- Sugar: 9g
- Sodium: 710mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg
