Smoky, earthy, and satisfying, this one-pot Very Veggie Bean Chili is loaded with vegetables and hearty enough for a crowd—meat-free and full of flavor.
Plant-based, vegan, gluten-free, grain-free, nut-free, dairy-free
On cold winter weekends when the snow is falling and football is on, chili is my go-to comfort food. It feels like a season-only treat for me, and this recipe is perfect for those chilly days. A recent storm had me making soup, cookies, and this hearty chili to warm up the house.
This version is an updated take on a classic vegan chili I’ve shared before. I kept the spirit of the original but added more vegetables for bulk, nutrition, and depth of flavor. The result is a richly flavored chili that’s still light on calories but heavy on satisfaction.
Unique Ingredients in this Veggie Bean Chili:
This recipe includes a couple of unexpected ingredients that elevate the flavor.
Unsweetened cocoa powder: adds a subtle earthiness that deepens the chili base without making it taste like chocolate.
Balsamic vinegar: contributes bright acidity and a tangy layer that rounds out the flavors many chili recipes miss.
Lots of chopped vegetables: adding more veggies increases nutrients and texture. Meaty mushrooms add umami and make the chili feel especially hearty.
Why Vegan Chili?
I like to include more plant-based meals in our rotation when possible. While I enjoy a good turkey chili, this vegan version is equally satisfying and full of flavor. It’s convenient too—most of the ingredients are pantry staples like canned tomatoes and beans, so you may already have what you need.
Give it a try—meat lovers may be surprised at how little they miss the meat in this dish.
How to Serve Chili
Everyone has their favorite way to eat chili. My advice: serve it however you enjoy it most.
Popular options:
- Over cornbread
- Over rice
- Over shredded lettuce for a chili salad
- In a wrap or burrito
- Simply by the spoonful
My new and improved Very Veggie Bean Chili is…
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Ready in just over 30 minutes
- Bursting with smoky, earthy, and hearty flavors
- Perfect for game day or any cozy night in
Ingredients
- 1 tablespoon good quality extra virgin olive oil
- 1 garlic clove, finely minced
- 1 cup chopped yellow onion
- 3/4 cup bell pepper, chopped
- 1 cup chopped baby portobello mushrooms
- 1/2 cup corn kernels (fresh or frozen and thawed)
- 2 15 oz cans fire-roasted tomatoes (optional: with chiles)
- 1 cup crushed canned tomatoes
- 1 tablespoon balsamic vinegar
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- Optional: 1/4 cup cilantro, chopped for serving; hot sauce
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon red chili flakes, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1 teaspoon unsweetened cocoa powder
Instructions
- In a large sauté pan over medium-high heat, warm the olive oil and add the minced garlic. Once fragrant, about 1–2 minutes, add the chopped onion and cook another 2 minutes until fragrant and translucent.
- Add the chopped bell pepper and mushrooms and continue to sauté until they begin to soften, about 3–5 minutes.
- Stir in the corn and the spices, mixing well to combine so the spices toast briefly and release their aroma.
- Add the fire-roasted tomatoes, crushed tomatoes, and balsamic vinegar. Bring the mixture to a boil, then reduce to a low simmer. Stir in the drained beans.
- Allow the chili to simmer for at least 25 minutes so the flavors meld and the mixture thickens slightly.
- Serve over rice, salad, or cornbread, or enjoy on its own. If not serving immediately, cover and let the chili thicken. Once cooled, store in the refrigerator for up to one week or freeze for up to three months.
Don’t forget to PIN IT…
XO