Vegan Chili Recipe

Vegan Chili Recipe

This vegan chili recipe is a hearty, filling meal. It’s easy to make and stores well for next-day lunches. I like to serve with crackers, but this dish is satisfying all on its own. If you’re exploring Meatless Monday, it’s a perfect dish. You won’t even miss the meat.

I really like this recipe because not only is it delicious, but it’s also easy on the budget!


Chef’s note: For a smoky flavor, add 2 teaspoons of smoked paprika in at the very end.

This vegan chili recipe is reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert. 

For more easy recipes, visit the entire Yummy Plants vegan recipe collection. Are you a beginner vegan? Visit the Start Here section or pick up a copy of It’s Easy to Start Eating Vegan

To learn more about packaged vegan foods you can find online or in most stores, visit the Food Reviews section.

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Vegan Chili Recipe

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4
Shared by: Rebecca Gilbert


  • 1/2 yellow onion diced
  • 1 clove garlic minced
  • 1/2 large bell pepper diced
  • 1 tablespoon red pepper flakes
  • 1 teaspoon cumin
  • 14 oz. of diced tomatoes
  • 2 tablespoons of tomato paste
  • 1 teaspoon of oil
  • 15 oz. can of kidney or pinto beans
  • 1 cup of water
  • Salt and pepper to taste
  • Optional: 1 package of vegan beef
  • Optional: top with vegan cheese


  • Heat 2 tablespoons of oil or water in a medium-sized sauce pot. Add the onions and peppers. Saute on a low-medium heat until soft (about 10 minutes).
  • Add garlic, spicy pepper flakes, and cumin. Cook for 2 minutes until garlic turns golden. Add optional vegan beef. Cook for two more minutes until meat is browned.
  • Add cup of water, tomato paste, diced tomatoes, and kidney beans. Stir until well combined. Bring to a boil, then simmer for 10 minutes or until desired thickness is reached. Add salt and pepper to taste. Optional: Top with vegan cheese.

Hope you enjoy this easy vegan recipe!

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