Description

Hey friend! Olivia here, apron dusted with chili powder, ready to bring you a bowl of comfort in its finest, plant-powered form. This vegan chili is thick, hearty, and bursting with bold flavor—without a hint of meat. Three kinds of beans, fire-roasted tomatoes, and a blend of warm spices make every spoonful feel like a hug in a bowl.

Ingredients

Scale

Base & Veggies:

1 tbsp olive oil (or avocado oil)
1 yellow onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 carrot, diced
1 zucchini, chopped (optional)

Spices:

1 tbsp chili powder (mild or hot, your choice)
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt & pepper, to taste

Beans & Tomatoes:

1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1 (28 oz) can crushed tomatoes (fire-roasted preferred)
1 cup vegetable broth or water

Optional Toppings:

Avocado slices
Fresh cilantro
Lime wedges
Tortilla chips
Vegan sour cream

Instructions

1. Build the Flavor Base

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add onion, carrot, and bell pepper. Sauté 5–7 minutes, until onion is translucent and veggies start to soften.
Add garlic and stir for 30 seconds until fragrant.

2. Bloom the Spices

Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir 1 minute to toast and release their flavors—this is what makes your chili smell irresistible.

3. Add the Main Ingredients

Stir in drained beans, crushed tomatoes, zucchini (if using), and broth/water. Scrape up any tasty bits from the bottom. Bring to a gentle simmer.

4. Simmer Low & Slow

Reduce heat to medium-low, cover, and cook 25–30 minutes, stirring every 10 minutes. This allows flavors to meld, veggies to soften, and chili to thicken.

5. Adjust & Thicken

Remove lid. Taste and season with salt & pepper. For thicker chili, simmer uncovered 10 more minutes to reduce excess liquid.

6. Serve & Customize

Ladle chili into bowls and top as you like: avocado, cilantro, lime, tortilla strips, or vegan sour cream. Serve with cornbread, quinoa, or rice for a hearty meal.

Notes

Too watery? Simmer uncovered or mash a few beans to thicken naturally.
Slow cooker friendly: Sauté onions, peppers, and spices first. Cook on LOW 6–8 hours or HIGH 3–4 hours.
Make it mild: Use sweet/mild chili powder and paprika; omit cayenne.
Flavor boost: Chili tastes even better the next day.