This very easy and healthy vegan chili is packed with high-protein ingredients like beans. It's rich, saucy, and best of all it's made in one pot! Whether you're making it for a crowd at your next gathering or whipping it up for a cozy family meal, this chili is kid-friendly, and I have some tips to make it not spicy while still delivering great flavors.

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BEST DAMN VEGAN CHILI EVER
Made entirely from scratch, this stovetop chili comes together in under an hour, making it the perfect quick dinner idea.
We love comfort food on this blog; like my pumpkin and coconut arroz or easy penne napoli pasta, but this vegan chili is one of my favorite family meals.
With this chilli recipe, you can customize the spice level to your liking with chili powder. Or use only smoked paprika to keep it mild for the little ones in your family.
This is my son's favorite chili recipe and I always double the recipe.
To keep things low sodium, I have not used vegetable stock and let the natural flavors of garlic, onions, smoked paprika and tomatoes shine and make that thick, tomatoey-chili sauce. It's so simple and big on all those smokey, flavors we love.

ULTIMATE VEGAN CHILLI
Serve this crowd-pleaser in style! Serve it with cheese fries for a delicious dish, or spoon it over rice with corn chips, grated cheese, and sour cream for a classic meal.
This chili’s adaptability makes it a go-to dish for all occasions, from game-day parties to weeknight dinners.
Whether you’re catering to a mix of tastes, making it not spicy, or sticking to a plant-based diet, this vegan chili will earn a permanent spot in your recipe rotation...trust us, it's our Wednesday night staple!

❤️ WHY THIS RECIPE WORKS
Quick + Easy: Whether you’re prepping dinner after a long day or hosting last-minute guests, this stovetop chili comes together in no time. It's a lifesaver for those busy evenings when you need something fast.
Customizable the Heat Level: Love it fiery or need it not spicy for the kiddos? This recipe has you covered. Adjust the spices to create a chili that suits everyone at the table, making it ideal for families and picky eaters alike.
High-Protein + Nutritious: Packed with protein-rich beans, this chili is a powerhouse meal that keeps you full and energized. Plus, it’s naturally low sodium, so it’s as healthy as it is delicious.

🥄 INGREDIENT LIST AND SUBSTITUTIONS
Olive Oil:
Used to fry the onions.
Substitute: Avocado oil or melted coconut oil
Onion:
Substitute: Shallots or leeks for a milder taste.
Garlic:
Enhances the flavor.
Substitute: Dried garlic
Dried Chili Flakes:
The foundation for a flavorful chili.
Substitute: Fresh chili
Smoked Paprika:
Adds a smoky depth and it is the hero of this dish.
Substitute: I wouldn't recommend substituting it. This is the secret spice for this chili! 🤫
Kidney Beans:
Provide protein and texture in the chili.
Substitute: Black beans, pinto beans, garbanzo beans, red lentils, or chickpeas.
Crushed Tomatoes:
Forms the chili’s saucy base.
Substitute: fresh diced tomatoes.
Worcestershire Sauce:
Adds umami and depth to the chili. It rounds all the flavors and finishes off the dish.
Substitute: I would not recommend substituting this.

👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced onion, garlic, and a good pinch of salt and sauté until softened and golden. It helps to cover the skillet with a lid.
The steam softens the onions then once soft, remove the lid and sauté until golden. Stir in the chili flakes, and smoked paprika. Let the spices meld for about 1 minute.


Add the kidney beans (drained and rinsed) and another good pinch of salt and smoked paprika. If you love heat now is the time to add the dried chilli. Stir the beans so they get flavored.
Then add the crushed tomatoes, stirring to combine. Do not add more liquid (like that little swirl of water to clean out the tomato can) you want the beans to be thick and tomato-ey.


Simmer for 10 minutes at a low temperature with the lid on, allowing the flavors to meld and the chili to thicken.
Add a dash or two of Worcestershire sauce. You can mash any large tomatoes with a fork if you like. Season with salt to taste.


💫 If you loved this recipe, leave a 5-star review and rating
📝 TIPS AND TRICKS
Spice level: If you’re spice-shy, reduce the chili flakes or leave them out entirely. For heat lovers, add a fresh jalapeño or a splash of hot sauce.
Smoked Paprika is the Secret: Use smoked paprika for the ultimate smokey, bean flavor! Nothing beats it.
Batch cook the chili: This smoky bean chili freezes well, so make extra and save it for future nights!
Cook it Low and Slow: While this recipe is quick, letting the chili simmer enhances the flavor.
Balance the Acidity: If your chili tastes too acidic from the tomatoes, stir in a teaspoon of brown sugar to balance the flavors.
To Serve: Pair it with cornbread, or tortilla chips, or pour it over cheese fries. Set up a topping bar with avocado, vegan sour cream, cilantro, and lime wedges for your next dinner party.
Thicken to Your Liking: If your chili is too thin, mash a few beans. You can also put half of the chili in a blender and then add the blended beans back to the chili.

❓FAQS
The difference is in the meat! Chili con carne means "chili with meat," typically made with beef or another protein, while chili sin carne means "chili without meat," making it a vegetarian or vegan version of the dish.
Yes, you can use dried beans in chili, but they need to be soaked and cooked beforehand, as they take longer to soften than canned beans.
Yes, chili can be kid-friendly! Just adjust the spice level by reducing or omitting the chili flakes. Adding only smoked paprika makes it a mild flavor that kids enjoy.
Of course. Add some cooked pumpkin, fried mushrooms, or cooked sweet potatoes.

🌟 MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD:
Vegan chili is the ultimate make-ahead dish. Prepare it a day or two in advance and store it in an airtight container in the fridge. As it rests, the flavors deepen and become even more delicious! When you’re ready to serve, simply reheat it on the stovetop over medium heat, stirring occasionally, until warmed through
STORAGE:
This chili is freezer-friendly and perfect for meal prep. Allow the chili to cool completely, then portion it into airtight freezer-safe containers or resealable bags. Label and date the containers, and freeze for up to 3 months. To thaw, transfer the chili to the fridge overnight and reheat on the stovetop or in the microwave.
REHEATING:
When reheating, add a splash of vegetable broth or water if the chili has thickened too much during storage. Stir occasionally to ensure even heating and prevent it from sticking to the bottom of the pan.
BATCH COOKING FOR A CROWD:
Double the recipe if you're making it for a crowd or want extra for meal prep. Store individual portions in smaller containers for grab-and-go lunches or quick weeknight dinners.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

VERY EASY AND HEALTHY VEGAN CHILI
- Total Time: 10 min Prep Time + 20 min Cook Time = 30 min Total Time
- Yield: 4 1x
- Diet: Vegan
Description
This very easy and healthy vegan chili is packed with high-protein ingredients like beans. It's rich, saucy, and best of all it's made in one pot! Whether you're making it for a crowd at your next gathering or whipping it up for a cozy family meal, this chili is kid-friendly, and I have some tips to make it not spicy while still delivering great flavors.
Ingredients
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons of olive oil for frying
2 - 3 teaspoons smoked paprika (smoked paprika is the secret to this delicous chili!)
¼ teaspoon chili flakes
2 cans red kidney beans (14 oz each)
1 can crushed tomatoes (14 oz)
a good squirt of Worcestershire sauce
salt to taste
SERVE WITH:
corn chips, rice, sour cream and sliced green onions.
Instructions
Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
Add the thinly sliced onion, garlic and a good pinch of salt and sauté until softened and golden. It helps to cover the skillet with a lid. The steam softens the onions then once soft, remove the lid and sauté until golden.
Add the kidney beans (drained and rinsed) and another good pinch of salt. Stir in the smoked paprika and chili flakes. Stir the beans so they get all of that flavor.
Then add the crushed tomatoes, stirring to combine. Do not add more liquid (like that little swirl of water to clean out the tomato can) you want the beans to be thick and tomato-ey.
Cover with a lid and simmer on low heat for 10-15 minutes, allowing the flavors to meld and the chili to thicken.
Add a dash or two of Worcestershire sauce. Season with salt to taste. Stir to combine.
You can use a fork to mash any tomato chunks if you like.
Serve with corn chips, rice, sour cream, and sliced green onions.
💫 If you loved this recipe, leave a 5-star review and rating.
Notes
Spice level: If you’re spice-shy, reduce the chili flakes or leave them out entirely. For heat lovers, add a fresh jalapeño or a splash of hot sauce.
Batch cook the chili: This smoky bean chili freezes well, so make extra and save it for future nights!
Cook it Low and Slow: While this recipe is quick, letting the chili simmer for an extra 15-20 minutes enhances the flavor as the spices meld together.
Balance the Acidity: If your chili tastes too acidic from the tomatoes, stir in a teaspoon of brown sugar to balance the flavors.
Serve with Style: Pair it with cornbread, or tortilla chips, or pour it over cheese fries. Or set up a topping bar with avocado, vegan sour cream, cilantro, and lime wedges for your next dinner party.
Thicken to Your Liking: If your chili is too thin, mash a few beans. You can also put half of the chili in a blender and then add the blended beans back to the chili.
- Category: Main Course, Side Dish
- Method: Stove Top
- Cuisine: American
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