Vegan Chili

There’s something inherently comforting about a bowl of chili. It makes the ultimate weeknight dinner because the leftovers keep well in the fridge and the flavors immerse to create an even richer, deeper flavor.

We start by cooking the onions and bell peppers down with the blend of cumin, chili powder and smoked paprika to establish the base of the flavorings. Once the veggies are fragrant and softened, we add the veggie broth to lift the spices and cook the veggies.

Keep in mind that chili powder outside of the U.S. is much hotter, and since I’m in Australia, it definitely packs some heat. I used 1/2 tbsp, though if you are in the states, go ahead and add 2 tbsp instead.

It’s incredibly easy to make and I love to serve it with cilantro lime jasmine rice. Top with anything else you like, such as jalapeños, cashew sour cream, vegan cheddar cheese, chives or serve it on top of a baked potato.

Vegan Bean Chili



2 cans black beans

1 can kidney beans

1 can crushed tomatoes

1/2 cup vegetable broth

1 red bell pepper

1 yellow onion

2 cloves garlic

1/2 tbsp smoked paprika

1 tbsp cumin

1/2 tbsp chili powder (chili powder outside of the U.S. is much hotter. If in the U.S., use 2 tbsp)

1/2 tsp all-spice

sprinkle salt and pepper

FOR SERVING: (optional)

fresh cilantro

jasmine rice


cashew sour cream



Prepare by chopping your veggies and rinsing your canned beans and set aside.

*if you are cooking with dry beans, soak then cook them separately in water. The acid from the tomatoes will prevent them from softening. Once cooked, drain and add to veggies and veggie broth.*

In a large pot, heat olive oil on medium-high heat and sauté the onion and red bell pepper. Add the smoked paprika, cumin, chilli powder, salt and pepper. Stir constantly, until fragrant and softened.

*if the seasonings stick to the bottom and slightly brown, this is normal. Once you add liquid it will lift and this is where all the flavor is.*

Add the veggie broth and stir through to get anything stuck to the bottom. Add crushed garlic. Add the beans, lower heat to medium and cover for 5-10 mins. Taste test one of the beans to make sure its as soft as you’d like it to be. If so, add the crushed tomatoes.

Cover and simmer for 25-30 mins. For the ultimate texture, at this stage you can put 1 cup of chili in a food processor or blender to create an even creamier chili. Just blend it gently and pour back into the large pot.

Occasionally stir the chili and once most of the liquid has been absorbed, turn off the heat, and it’s ready to serve!


Tag @theveganspell in your photos if you recreate this recipe, leave a comment below and let me know what you thought!