Vegan Chili Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of homemade vegan sour cream. If you like a really bean-y chili, you can add another 15-ounce can of beans.

A Busy Mom's Go-To Vegan Chili

Let me tell you, as a working mom with two kids and a demanding job, finding time to cook healthy, delicious meals can be a real challenge. Weeknights are a whirlwind of homework, soccer practice, and bedtime stories. The last thing I want to do after a long day is spend hours in the kitchen. That's why I've perfected this super simple, incredibly flavorful vegan chili recipe. It's a lifesaver on busy weeknights, and it's so good, even my picky eaters gobble it up!

This recipe is all about convenience and maximizing flavor with minimal effort. I love how versatile it is – I can easily adjust the spice level to suit everyone's taste. Sometimes I add a little extra cayenne for a kick, other times I leave it out entirely. The beauty of this chili is that it gets even better the next day, so I often make a big batch on the weekend and enjoy leftovers throughout the week. It’s perfect for meal prepping! I usually pack it in my lunchbox for a warm and satisfying meal.

What I love most about this recipe is that it's completely vegan. I've always been a huge fan of plant-based meals, and this chili is proof that you can have incredibly hearty and satisfying comfort food without using any animal products. It’s packed with protein and fiber from the beans, so I always feel full and energized after eating it. I also love the bright flavors from the bell pepper and the subtle heat from the jalapeños. And the best part? Cleanup is a breeze. One pot wonder, anyone?

I often serve this chili with a dollop of vegan sour cream (homemade or store-bought – your choice!), and a sprinkle of fresh cilantro. It's a perfect weeknight meal, but it's also impressive enough to serve to guests. Don't be afraid to experiment with different beans or add other vegetables, like corn or zucchini, to make it your own. The possibilities are endless!

So, if you're looking for a quick, easy, and delicious vegan chili recipe that's perfect for busy weeknights (or any night!), give this one a try. You won't be disappointed. It’s my go-to recipe when I need a quick, satisfying and healthy meal. And trust me, the leftovers are just as good (if not better) the next day!

Pro Tip: For a creamier chili, blend a portion of the cooked chili with an immersion blender before serving.

This vegan chili recipe is a true testament to how simple and satisfying plant-based cooking can be. It's a recipe I've treasured for years, and I hope it becomes a staple in your kitchen, too. It's the perfect meal for busy nights and is sure to impress even the most skeptical chili lovers. Enjoy!

Step-by-step

1 teaspoon dried oregano, 2 tablespoons chili powder, 1 teaspoon hot sauce, 2 teaspoons ground cumin, 1/4 teaspoon ground cayenne pepper, 1 cup diced celery, 1.5 tablespoons extra virgin olive oil, 2 heaping cups diced sweet onion, 2 tablespoons minced garlic (about 4 med/lg cloves), 2 jalapeños, seeded and diced, 1 large red bell pepper seeded and diced, 1 (28-oz) can diced tomatoes, 1 cup vegetable broth, 6 tablespoons tomato paste, 1 (15-oz) can black beans drained and rinsed, 1 (15-oz) can pinto beans drained and rinsed, 1/2-3/4 teaspoon fine grain sea salt or to taste