Easy Vegan Chili

A bowl of vegan chili topped with fresh herbs, vegan sour cream, avocado slices, and a hand with a spoon about to scoop some up.

5 from 6 votes

This vegan chili is bursting with flavor from a blend of hearty beans and aromatic spices simmered to perfection. The combination of fire-roasted tomatoes, spicy chile powder, and cumin creates a rich and satisfying depth of taste. Topped with creamy avocado, plant-based sour cream, and fresh cilantro, it's a comforting and nutritious dish that's sure to please vegans and non-vegans alike.

Prep Time10

Cook Time30

Total Time40

Course: dinner, Lunch

Cuisine: American

Servings:

Calories: 526kcal

Author: Michelle Cehn

Ingredients

2 tablespoons vegetable oil such as canola oil
½ cup chopped yellow onion
2 large garlic cloves minced
1 cup water
1 15-ounce can fire roasted tomatoes and their juices
1 15-ounce can black beans and their liquid
1 15-ounce can kidney beans rinsed and drained
3 tablespoons tomato paste
1 tablespoon chili powder or to taste for less spice
2 cubes vegetable bouillon or 2 teaspoons of salt
1 teaspoon brown sugar not packed
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
½ teaspoon smoked paprika

Optional Toppings:

1 avocado diced
¼ cup cilantro
Vegan sour cream

Instructions

In a medium-sized pot add the vegetable oil over medium heat. Once hot, add in the diced onion and cook until browned (about three minutes). Add the minced garlic and saute for 30 seconds.
Add the water, fire roasted tomatoes, black beans, kidney beans, tomato paste, chili powder, bouillon (or salt), brown sugar, cocoa powder, cumin, and smoked paprika.
Cook over medium-low heat for 20 minutes for the most flavorful, delicious chili. Top with avocado, cilantro, and/or plant-based sour cream.

Notes

To keep this dish oil-free, opt for vegetable broth instead of oil.
Got leftovers? This chili is even better on the second day after the flavors have mingled overnight!

Nutrition