What are the ingredients in vegan chili?

A classic vegan chili recipe includes a hearty mix of vegetables, beans, tomatoes, and spices. Common ingredients are onions, garlic, bell peppers, black beans, kidney beans, crushed tomatoes, and chili powder. Many recipes also include extras like corn, carrots, lentils, or quinoa for added protein and texture. Seasonings like cumin, smoked paprika, and oregano give it bold flavor without the need for meat.

What is the secret ingredient every chili needs?

While everyone has their favorite, many seasoned cooks swear by cocoa powder or dark chocolate as the secret ingredient in a chili. Just a small spoonful enhances richness and adds a subtle depth. Others use a splash of vinegar or lime juice at the end to brighten the flavor. These ingredients don’t make the chili sweet or sour—they just round out the spices and create a balanced, bold taste.

What can I put in chili instead of meat?

You can replace meat with several satisfying plant-based options in a vegan chili recipe . Popular choices include lentils , mushrooms , tempeh , quinoa , and even textured vegetable protein (TVP) . These ingredients mimic the texture and protein content of meat while keeping the dish 100% plant-based and packed with nutrients.

What is a secret ingredient to add to chili?

Besides cocoa powder and vinegar, some chefs like to add cinnamon , chipotle peppers , or even a dash of maple syrup . These unexpected additions add layers of flavor that make your chili stand out. Cinnamon adds warmth, chipotle gives it smoky heat, and maple balances acidity. Just use them in small amounts so they don’t overpower the dish.

Vegan Chili Recipe – The Best 1-Pot Meal You’ll Crave

Description

This hearty vegan chili recipe is a one-pot, plant-powered meal loaded with beans, veggies, and bold flavor. It’s easy to prep, perfect for meal prep, freezer-friendly, and ideal for weeknight dinners or game day gatherings. Naturally gluten-free and dairy-free!

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 bell peppers (any color), chopped
1 medium carrot, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon cocoa powder (unsweetened)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon lime juice or apple cider vinegar
1/2 cup water or low-sodium vegetable broth (as needed)

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and bell peppers. Sauté 5–7 minutes until soft.
Stir in chili powder, cumin, paprika, oregano, cocoa powder, salt, and pepper. Cook 1 minute.
Add black beans, kidney beans, crushed tomatoes, and 1/2 cup water or broth. Stir to combine.
Bring to a boil, then reduce to low and simmer uncovered for 30 minutes.
Stir in lime juice or vinegar just before serving.
Serve hot with your favorite toppings.

Notes

💡 Recipe Tips

For added depth, blend 1 cup of the chili and stir it back in before serving.
Make it spicy by adding chipotle peppers or cayenne.
Store leftovers in the fridge for 4–5 days or freeze up to 3 months.

🧊 Storage & Reheating

Fridge: Airtight container, up to 5 days
Freezer: Portion and freeze up to 3 months
Reheat: Simmer on stove or microwave with a splash of broth

🔄 Variations

Add quinoa, lentils, or chopped mushrooms for more texture
Make it low-sodium by using no-salt beans and tomatoes
Use garlic-infused oil and green onion tops for low-FODMAP needs

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Calories: 310 kcal
Sugar: 7 g
Sodium: 510 mg
Fat: 10 g
Saturated Fat: 1.2 g
Carbohydrates: 42 g
Fiber: 13 g
Protein: 13 g