Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Chili
Dig into this hearty, warming bowl of vegan chili, packed with beans and sweet corn simmered in a robust, smoky tomato base. It's the ultimate comfort food for a cozy night in!
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Sauté Veggies: Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing for 5-6 minutes until softened.
- 2
Toast Spices: Stir in the chili powder and ground cumin. Cook for 1 minute until highly fragrant to release the oils in the spices.
- 3
Add Base Ingredients: Pour in the crushed tomatoes, kidney beans, black beans, and frozen corn. Stir thoroughly to combine all ingredients.
- 4
Simmer: Bring the chili to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
- 5
Finish: Taste and adjust seasoning with salt and pepper. Serve hot in bowls, optionally topped with vegan sour cream or fresh cilantro.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving70
Calories
3 g
Protein
15 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chili con carne grew out of the borderlands of Texas and northern Mexico, where dried chiles, cumin, and slow-cooked meat became a working cook's staple. The vegan version trades the beef for a mix of beans and sometimes lentils or walnuts, which carry the same hearty chew and soak up the spice-heavy broth. Far from a compromise, a bean-forward chili leans into the dish's deepest roots, since beans and chiles long predated cattle in the region.
Listahan note
This version bloom-toasts the chili powder and cumin in oil before any liquid goes in, which is the difference between a chili that tastes deep and one that tastes like spiced tomato. It uses two kinds of beans for varied texture.
Technique cues
- Toast the chili powder, cumin, and smoked paprika in the hot oil for thirty seconds until fragrant, which unlocks their flavor in a way that simmering alone never does.
- Let the pot simmer uncovered for at least 30 minutes so the broth reduces and concentrates rather than staying thin and watery.
- Mash a ladle of the beans against the side of the pot and stir them back in to thicken the chili naturally without flour or starch.
Kitchen flow
- Parallel prep
- Dice the onion, pepper, and garlic and measure the spices into one bowl while the oil heats, so the bloom-and-build happens without pausing.
- Make-ahead
- Chili is famously better the next day; make it fully a day ahead and reheat so the flavors deepen overnight.
- Leftover move
- Spoon leftovers over baked sweet potatoes or fries, or fold into a quesadilla with vegan cheese for a new meal.
- Cleanup rhythm
- Fill the empty pot with hot water to soak the simmered-on ring while you eat, then it wipes clean in seconds.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
black beans and kidney beans
hearty protein
Purpose: Two bean varieties give the chili both creamy and firm textures so every spoonful has contrast.
Handling: Drain and rinse canned beans to wash off the tinny packing liquid.
Adaptation: Pinto or cannellini beans work; cooked brown lentils add a finer texture.
chili powder
flavor backbone
Purpose: This blend of ground chiles and spices defines the dish and carries its warm, earthy heat.
Handling: Bloom in oil with the cumin before adding liquid to wake up the flavor.
Adaptation: A mix of ancho and chipotle powder gives a deeper, smokier custom blend.
crushed tomatoes
savory body
Purpose: Tomatoes give the chili its rich, slightly sweet base and the acidity that balances the spice.
Handling: Add after the spices have bloomed so they simmer into the broth.
Adaptation: Fire-roasted diced tomatoes add a charred depth and a chunkier texture.
onion and garlic
aromatic foundation
Purpose: Sauteed onion and garlic build the savory base layer every good chili rests on.
Handling: Dice the onion and soften it before the garlic, which burns faster.
Adaptation: Leek or shallot can replace onion for a milder, sweeter base.
vegetable broth
simmering liquid
Purpose: Broth carries the spices through the whole pot and adds savory depth water cannot.
Handling: Add gradually, reserving some to adjust thickness at the end.
Adaptation: A spoonful of soy sauce or miso in water boosts a plain broth's umami.
Technique notes
- A square of dark chocolate or a spoonful of cocoa powder stirred in at the end rounds out the spice into something richer and more complex.
- Finish with a splash of lime juice off the heat to brighten the whole pot, which long simmering tends to flatten.
- For a meatier chew, fold in crumbled walnuts or a cup of cooked bulgur in the last ten minutes.
Ingredient swaps
- Lower-sodium direction
- Use no-salt-added beans and tomatoes and a low-sodium broth, then season with extra cumin and lime at the end.
- Higher-protein direction
- Add a cup of cooked red lentils or a package of plant-based crumbles for a more filling, protein-dense pot.
- Soy-free note
- Boost umami with a spoonful of tomato paste or a dash of mushroom powder instead of any soy-based seasoning.
Serve alongside
- Vegan cornbread
- Cilantro-lime rice
- Tortilla chips with guacamole
- Crisp cabbage slaw
- Mexican lager
- Hibiscus agua fresca
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to five days, and the flavor only improves. Reheat gently on the stovetop, adding a splash of broth if it has thickened. Freezes excellently for up to three months; thaw overnight and reheat low and slow.
Equipment
- Heavy Dutch oven or large pot
- Wooden spoon for stirring and mashing
- Sharp knife for the aromatics
- Can opener and colander
Make this household-aware
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