Vegan Chili
A deeply flavorful, hearty vegan chili made from scratch with dried beans and fresh tomatoes. This one-pot meal is packed with plant-based protein and fiber, perfect for a comforting and healthy dinner.
For 4 servings
Soak and cook the beans
- Rinse the dried kidney and black beans. Place them in a large bowl and cover with at least 4 cups of water.
- Let the beans soak for at least 8 hours or overnight.
- Drain the soaking water and rinse the beans well.
- Transfer the beans to a pressure cooker, add 4 cups of fresh water, and cook for 15-20 minutes after the first whistle, or until tender. Let the pressure release naturally. Drain and set aside.
Prepare the fresh tomato base
- Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato.
- Blanch the tomatoes in boiling water for 1-2 minutes, until the skins start to peel back.
- Transfer the tomatoes to an ice bath to cool. Peel the skins, remove the core, and roughly chop.
- Blend the chopped tomatoes in a blender until you have a smooth puree. Set aside.
Sauté the aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Bloom the spices
- Stir in the chili powder, cumin powder, smoked paprika, and dried oregano.
- Cook for about 1 minute, stirring constantly, until the spices are fragrant. This deepens their flavor.
Simmer the chili
- Pour in the fresh tomato puree and 1 cup of water. Add the cooked kidney beans and black beans.
- Add the salt and black pepper. Stir everything together well.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 30-40 minutes for the flavors to meld. Stir occasionally to prevent sticking.
Finish and serve
- Stir in the fresh corn kernels and cook for another 5-7 minutes until the corn is tender.
- Turn off the heat and stir in the fresh lime juice.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh cilantro. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cooking beans from scratch results in a superior texture and flavor compared to canned beans.
- 2For a thicker chili, let it simmer uncovered for the last 10-15 minutes.
- 3This chili tastes even better the next day as the flavors have more time to develop.
- 4Serve with your favorite toppings like sliced avocado, vegan sour cream, or crushed tortilla chips.
- 5This recipe freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months.
Adapt it for your goals.
High protein
Add 1 cup of cooked quinoa or 1/2 cup of textured vegetable protein (TVP) during the last 15 minutes of simmering.
spicySpicy
Add 1-2 chopped jalapeños or a pinch of cayenne pepper along with the garlic for extra heat.
quickQuick
To save time, use canned beans (rinsed and drained) and canned crushed tomatoes. The total cooking time will be reduced to about 30 minutes.
healthyHealthy
Add more vegetables like diced zucchini or carrots along with the bell peppers for extra nutrients and fiber.
Why this is on our healthy list.
Excellent Source of Fiber
The combination of kidney beans and black beans provides a high amount of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Rich in Plant-Based Protein
Beans are a fantastic source of plant-based protein, crucial for muscle repair, immune function, and overall body maintenance.
Packed with Antioxidants
Fresh tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. The various spices also contribute their own antioxidant properties.
Heart-Healthy
This chili is low in saturated fat and sodium. The fiber and potassium from beans and vegetables support cardiovascular health by helping to manage blood pressure and cholesterol levels.
Frequently asked questions
Yes, this vegan chili is very healthy. It's packed with plant-based protein and fiber from the beans, lycopene from tomatoes, and vitamins from the vegetables. Making it from scratch without canned goods also significantly reduces sodium content.
