Chili is one of those comforting, hearty dishes that’s perfect for any season. Whether you’re looking for a cozy winter meal or a nutritious summer dish, plant-based chili is a fantastic choice. Packed with protein, fiber, and bold flavors, this vegan chili is easy to make and perfect for meal prep. We make Chili frequently and love it! Today i wanted to share our quick, easy, delicious, wholesome plant-based chili from scratch!
Why Choose Plant-Based Chili?
Traditional chili often includes meat, but this plant-based version is just as satisfying if not even more! By using beans, lentils, or even tofu, you get plenty of protein and texture without relying on animal products. Plus, it's loaded with veggies, making it a nutrient-dense meal.
Ingredients You'll Need
2 tbsp olive oil (or water for oil-free cooking)
1 medium red onion, diced
3 cans (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) garbanzo beans, drained and rinsed
2 cans (15 oz) chili beans, drained and rinsed
2 cans (15 oz) sweet corn, drained and rinsed
1 can roasted tomatoes or fresh cherry tomatoes, sliced
1 zucchini, diced
Flavor & Spices
2 -3 cups vegetable broth * Thrive life Chicken bouillon
1 Tbsp chili powder
1-2 tsp cumin
1 Tbsp turmeric
1/2 tsp garlic salt
1/2 tsp lemon pepper
How to Make It
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onions and cook for about 3 minutes until translucent.
Step 2: Add the Bulk Ingredients
Pour in the black beans, kidney beans, garbanzo beans, chili beans, corn, tomatoes and zucchini (if using). Add your bouillon and water
Step 3: Add the Spices
Sprinkle in the chili powder, cumin, turmeric, lemon pepper, garlic salt
Step 4: Simmer and Let the Flavors Develop
Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 20-30 minutes, stirring occasionally. The longer it cooks, the richer the flavors become!
Step 5: Taste and Adjust
After simmering, taste the chili and adjust the seasoning. If it needs more depth, add a pinch of salt, or a bit more chili powder.
Step 6: Serve and Enjoy!
Ladle the chili into bowls and top with your favorite garnishes. Some great options include:
Avocado slices
Fresh cilantro
Lime wedges
Diced red onions
Vegan sour cream
Crushed tortilla chips
Fritos
Tips for the Best Plant-Based Chili
Make it ahead – Chili always tastes better the next day as flavors deepen overnight.
Adjust the heat – Prefer it milder? Skip the cayenne. Want it spicier? Add jalapeños or more chili powder.
Use different beans – Try pinto beans, chickpeas, or even white beans for variety.
Thicken it up – If you like a thicker chili, mash some of the beans or let it simmer longer.
Final Thoughts
Plant-based chili is not only delicious and hearty, but it’s also a fantastic way to pack in nutrients. Whether you’re serving it with cornbread, rice, or tortilla chips, this recipe is sure to be a hit. We love to eat our chili with some warm and tasty cinnamon rolls- Check out our plant based recipe Yummy Cinnamon Rolls!
Would you add any unique ingredients to your plant-based chili? Let us know in the comments!
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