Easy Vegan Chili Recipe | Healthy & Protein-Packed
Jump to RecipeThere are some meals I can make again and again, and this vegan chili is definitely one of them. I love recipes that are simple, nourishing, and made with ingredients you can actually recognize — and this chili checks all of those boxes. It's packed with beans, mushrooms, colorful vegetables, corn, tomatoes, and some of my favorite warming spices.
What I especially love about chili is how satisfying it is without needing meat or dairy. The combination of beans and vegetables gives it such a hearty texture, while smoked paprika, cumin, oregano, and a little cayenne create that deep, cozy chili flavor.
And then there's my little finishing touch: fresh lime juice. I add it right at the end, and that little bit of acidity brightens up the entire pot.
This is the kind of meal I love making in a big batch because the leftovers are just as delicious — maybe even better the next day after all those flavors have had more time to come together.
Why You’ll Love This Recipe
This chili is hearty enough to be a complete meal, but it's still made entirely from simple plant-based ingredients.
It's naturally vegan, easy to make gluten-free, packed with vegetables and beans, and perfect for meal prep. One big pot gives you approximately 12–14 cups, so you can feed a family, enjoy leftovers throughout the week, or freeze some for another day.
There's also no need for complicated ingredients. Everything goes into one pot and simmers until thick, rich, and flavorful.
Health Benefits
Black Beans & Kidney Beans: Beans provide plant-based protein, fiber, iron, folate, potassium, and other important nutrients. They also make this chili incredibly filling and satisfying.
Mushrooms: Mushrooms add a wonderful savory, almost meaty texture while providing nutrients such as B vitamins and minerals.
Bell Peppers: These bring sweetness, color, and vitamin C to the chili.
Carrots & Celery: These simple vegetables build the flavor base of the chili while adding more fiber and a variety of vitamins and minerals.
Tomatoes: Both diced tomatoes and marinara create the rich tomato base and provide lycopene, a naturally occurring antioxidant found in tomatoes.
Corn: Corn adds a little natural sweetness and texture along with carbohydrates and fiber.
Garlic & Onion: Two of my favorite ingredients for building flavor naturally. They also contain a variety of beneficial plant compounds.
Cumin, Smoked Paprika & Oregano: These spices give the chili its warm, smoky flavor while also providing naturally occurring plant compounds and antioxidants.
Fresh Lime: Adding lime at the end brightens the whole dish and provides a little vitamin C.
Serving Ideas
This chili is delicious all on its own, but you can also top it with fresh cilantro, chopped avocado, green onions, fresh jalapeño, a squeeze of lime, or a spoonful of dairy-free yogurt.
You can serve it alongside a baked potato, roasted potatoes, cornbread, tortilla chips, or a simple green salad.
Ingredients
- 2 bell peppers, chopped
- 11 cremini mushrooms, chopped
- 6 garlic cloves, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 cups corn
- 2 cans black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can (796 mL) diced tomatoes
- 660 mL marinara sauce
- Juice of ½ lime
Spices
- 2½ teaspoons ground cumin
- 2½ teaspoons smoked paprika
- 1½ teaspoons dried oregano
- ½ teaspoon ground coriander, optional
- ⅛–¼ teaspoon cayenne pepper, depending on desired heat
- 1½ teaspoons sea salt to start, then adjust to taste
Directions
- Prepare the vegetables.
- Chop the bell peppers, mushrooms, carrots, celery, and onion, and mince the garlic.
- Sauté the vegetables.
- Add the onion, carrots, celery, bell peppers, and mushrooms to a large pot over medium heat. Sauté until the vegetables begin to soften. If you're cooking without oil, add a small splash of water or vegetable broth as needed to prevent sticking.
- Add the garlic.
- Stir in the minced garlic and cook briefly, just until fragrant.
- Add the spices.
- Add the cumin, smoked paprika, oregano, optional coriander, cayenne, and 1½ teaspoons of salt. Stir well so the vegetables are evenly coated in all those beautiful spices.
- Build the chili.
- Add the diced tomatoes, marinara sauce, drained and rinsed black beans, kidney beans, and corn. Stir everything together until well combined.
- Simmer.
- Bring the chili to a gentle simmer. Cook for approximately 30–40 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened.
- If you prefer a thicker chili, simmer it uncovered a little longer. If it becomes thicker than you like, simply add a splash of water or vegetable broth.
- Finish with lime.
- Turn off the heat and stir in the juice of ½ lime. Taste and adjust the salt or cayenne if needed.
- Serve warm with your favorite toppings and enjoy!
Tips/Notes
- Let it simmer. Don't rush the final simmer. Giving the chili 30–40 minutes allows the vegetables to soften and the spices, tomatoes, and beans to come together.
- Add the lime at the end. The fresh lime isn't there to make the chili taste like lime. It adds brightness and helps balance the rich tomato and smoky flavors.
- Start with less cayenne. You can always add more heat, but you can't take it out. Start with ⅛ teaspoon if you're serving people who prefer a milder chili.
- Rinse your beans. Draining and rinsing canned beans removes some of the sodium from the canning liquid and gives you better control over the final seasoning.
- Make it ahead. This is one of those recipes that tastes even better after sitting overnight in the refrigerator.
Storage
- Refrigerator: Allow the chili to cool and transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezer: Divide the cooled chili into freezer-safe containers and freeze for up to 3 months. Individual portions are especially convenient for quick lunches and dinners.
Nutrition Information (Per Serving)
(per 1-cup serving): Approximately
220–250 calories, 10–12 g protein, 42–46 g carbohydrates, 10–13 g fiber, 6–9 g natural sugars, 2–4 g fat, and 0 g cholesterol.
Sodium will vary considerably depending on the marinara sauce and canned beans used and whether the beans are rinsed. Nutrition is an estimate and will vary depending on ingredient brands, exact vegetable sizes, and the final volume of the cooked chili.
