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Best Vegan Chili

Best vegan chili recipe. One-pot and hearty. Ready in 40 minutes
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Prep Time 10 minutes
Course Main Dish
Cuisine American

Ingredients
  

  • 2 tablespoons oil
  • 2 medium carrots peeled and chopped
  • ½ medium yellow onion peeled and chopped
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon paprika
  • 3 15-ounce cans beans, drained and rinsed (such as black beans, kidney beans, and pinto beans)
  • 2 cups vegetable stock
  • 1 cup corn frozen or canned
  • 1 6-ounce can tomato paste
  • 2 teaspoons sugar optional
  • Salt to taste

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the chopped carrots and onion and sauté until the carrots are nearly tender, about 6–8 minutes.
  • Stir in the garlic, chili powder, oregano, cumin, smoked paprika, and paprika. Cook for 2 minutes, stirring constantly, until fragrant.
  • Add the beans, vegetable stock, corn, tomato paste, and sugar if using. Stir well to combine.
  • Bring the chili to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, stirring every 5 minutes to prevent sticking.
  • Taste and adjust seasoning as needed. Add salt to taste and more cumin or chili powder if you want extra heat.
  • Serve hot with your favorite toppings.

Notes

This vegan chili tastes even better the next day as the flavors deepen. It’s perfect for batch cooking and freezing.