Vegan Chili Recipe with Beans (oil free) | Easy Dinner Ideas (2024)

Are you looking for a delicious vegan chili recipe that is full of flavor and easy to make? Look no further! This oil-free, whole-foods plant-based meatless chili recipe is guaranteed to surprise and delight your guests at the next family gathering or potluck (large crowd pleaser).

It has all the traditional flavors that make chili great without any animal products - just pure veggies, beans, spices and herbs crafted into a tasty bowl of goodness.

Not only is this healthy vegan chili incredibly satisfying; it's also surprisingly quick and easy to make! So get ready for a hearty experience with this delicious vegan chili dish!

This vegan chili sin carne was inspired by my pizza soup recipe and my other white chili recipe. It also pairs well with Nacho Cheese Sauce, Queso Sauce, vegan cornbread.

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Ingredients

You do not need a lot of unusual ingredients for this vegetarian chili recipe, most of them are pantry staples.

You can find the ingredients with quantities and the recipe to print out on the recipe card below.

• Bulgur or couscous
• yellow Onion
• Garlic cloves
• Cocoa powder, unsweetened
• Molasses
• Red and green bell peppers
• Tomato paste
• Diced tomatoes canned
• Red Kidney beans, canned
• Black beans, canned
• Corn, canned
• Vegetable stock
• Cayenne pepper
• Paprika Powder
• Chili Powder
• Sea salt and black pepper
• Oregano, dried
• Tabasco or other spicy sauce or fresh jalapeños
• Cumin
• Dried coriander
• Celery powder
• Lime Juice (opt)

Favorite Toppings

I love to top my bowl of chili with some of these delicious toppings:

• Sliced ​​or diced avocado
• Tortilla chips
• Vegan cheese, grated
• Vegan sour cream
• Coconut milk
• Lime slices
• Tortilla crispy baked in the oven
• Roasted Sweet Potatoes

Instructions

First brown the diced onions and chopped garlic cloves vigorously on medium heat. For this I always give a splash of water to the onions. Now you can add the remaining ingredients and stir well. Simmer on low heat for about 15-20 minutes until the bulgur or the alternative is cooked.

This plant-based chili is made easily yin a slow cooker. Just sauté the onions and garlic first to get all the flavor, and add the other ingredients afterward. Let it cook for about 3-6 hours. And you got yourself a hearty vegan chili that has a lot of healthy ingredients in it.

Substitution

• Bulgur: I think the bulgur adds a meaty texture to this veggie chili. To prepare a gluten-free version of chili, simply use buckwheat groats, millet or quinoa. Couscous is also suitable as a Bulgur alternative. Couscous is made from durum wheat semolina like pasta. It is a flour granule cooked in some water. Couscous is usually steamed and not cooked and cooked in 5 minutes. Freekeh is perfect as a minced meat substitute or bulgur substitute, just to replace the bulgur 1:1.
• Beans: Use your favorite beans here. I love a variety of beans and use different kinds for my plant-based protein.

Variation

Here are some best vegan chili recipes. Change it up and it will never get boring!

• Lentil Chili: Add some lentils you can add red lentils, or the "normal" lentils you get at the grocery store.
• Creamy: Add some coconut milk or cashew cream to make a creamy version of this good chili recipe.
• Fall Style: For a perfect cozy meal, add some pumpkin squash or and sweet potato.

Equipment

To make this hearty chili you will need a large pot like a 4qt (4l), a cutting board, chef knife and a cooking spoon.

Storage

What can you do with chili leftovers?

In the fridge, the vegan chili lasts about 4-5 days in an airtight container.

Can you freeze chili?

Chili is even great for freezing and thus as a meal prep. The recipe below is designed for about 6-8 people. So if you have leftovers, let the chili cool to room temperature and then freeze it in portions in airtight containers. That's how the chili lasts for 3-4 months. To defrost, simply remove the chili from the freezer the night before and let it thaw on the countertop.

Uses of leftover chili:

• Topping for nachos, fried potatoes, fries
• Filling for quesadillas, burritos, taquitos, tacos.

FAQ

📖 Recipe

Vegan Chili Recipe

Yield: 8

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Craving a good chili but trying to keep it vegan? Get your coziness on with this hearty, flavorful dish that's full of beans, veggies and bulgur! A perfect meal for those cold autumn evenings or when you just want something warm for dinner. Plus its packed with nutritious ingredients - what more could you ask for?! Whip up a batch in the crockpot or one-pot style; either way it'll be party ready in no time at all!

Ingredients

• 1 cups (225g) Bulgur or 1 cup (150g) couscous
• 1 onion
• 3 cloves of garlic
• 1 tablespoon cocoa powder, unsweetened
• 0.5 tablespoon molasses
• 2 bell peppers, red and green
• 4 tablespoon tomato paste
• 2 cans diced tomatoes (each about 400g)
• 1 can kidney beans, (480g)
• 1 can corn, (200g)
• 1 can black beans
• 2-3 cups (500-750 ml) broth
• ¼ teaspoon cayenne pepper
• 2 teaspoon paprika powder
• ½ -1 teaspoon chili powder
• sea salt and pepper
• 1 ½ teaspoon dried oregano

Instructions

First brown the diced onions and chopped garlic cloves vigorously. For this I always give a splash of water to the onions.

Now you can add the remaining ingredients and stir well. Simmer on low heat for about 15-20 minutes until the bulgur or the alternative is cooked.

Notes

More Tips in the Post above!

Did you make this recipe?

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