19 Spicy Vegan Chili Recipes Delicious

Kick your meal prep into high gear with these 19 Spicy Vegan Chili Recipes that promise to delight your taste buds and warm your soul! Perfect for those chilly evenings or when you’re craving something hearty yet healthy, this roundup is a treasure trove of flavors waiting to be explored. Whether you’re a seasoned vegan or just spice-curious, there’s a bowl here with your name on it. Let’s dive in!

Classic Vegan Three-Bean Chili

Building a hearty and flavorful vegan three-bean chili is simpler than you might think, and it’s perfect for those cozy nights when you crave something comforting yet nutritious. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Sprinkle in the ground cumin, smoked paprika, and chili powder, stirring to coat the vegetables evenly, about 30 seconds.
5. Pour in the diced tomatoes with their juices, followed by the black beans, kidney beans, and pinto beans.
6. Add the vegetable broth, sea salt, and a few grinds of black pepper, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Remove from heat and stir in the chopped cilantro.

Garnishing with avocado slices or a dollop of vegan sour cream can add a creamy contrast to the robust, smoky flavors of this chili. The texture is wonderfully thick and hearty, with each bean variety contributing its unique bite, making every spoonful a delightful experience.

Spicy Sweet Potato and Black Bean Chili

Are you ready to dive into a bowl of comfort that packs both heat and sweetness in every spoonful? This Spicy Sweet Potato and Black Bean Chili is a vibrant, hearty dish that’s perfect for any season, combining the earthy sweetness of sweet potatoes with the deep, smoky flavors of black beans and spices.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced sweet potato and chopped onion to the pot. Cook, stirring occasionally, until the onion is translucent and the sweet potato begins to soften, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Add the black beans, diced tomatoes with their juices, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes.
5. Season with sea salt, then continue to simmer for an additional 10 minutes, or until the sweet potatoes are tender and the chili has thickened slightly.
6. Remove from heat and let stand for 5 minutes to allow the flavors to meld.
7. Garnish with fresh cilantro leaves before serving.

Final thoughts: This chili boasts a creamy texture from the sweet potatoes, balanced by the slight crunch of the black beans. The heat from the cayenne pepper is perfectly offset by the natural sweetness of the vegetables. Serve it over a bed of quinoa for an extra protein boost or with a side of crusty bread to soak up every last drop.

Quinoa and Lentil Vegan Chili

Gathering around a pot of hearty, nutritious quinoa and lentil vegan chili is the perfect way to warm up on a chilly evening. This dish is not only packed with protein and fiber but also bursts with flavors that will satisfy even the most discerning palates.

Ingredients

• 1 cup of organic quinoa, rinsed and drained
• 1 cup of dried green lentils, picked over and rinsed
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) of fire-roasted diced tomatoes, with juices
• 4 cups of vegetable broth, low sodium
• 2 tablespoons of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of finely ground black pepper
• 1 avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Add the quinoa and lentils to the pot, stirring to coat them with the oil and vegetables.
5. Pour in the fire-roasted diced tomatoes with their juices and the vegetable broth, stirring to combine.
6. Season the mixture with chili powder, ground cumin, smoked paprika, sea salt, and black pepper, stirring well to distribute the spices evenly.
7. Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the quinoa and lentils are tender.
8. Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to thicken.
9. Serve the chili hot, garnished with diced avocado and chopped fresh cilantro.

After simmering, this quinoa and lentil vegan chili develops a thick, hearty texture with a smoky, slightly spicy flavor profile. For an extra touch of freshness, serve it with a squeeze of lime juice or a dollop of vegan sour cream.

Butternut Squash and Chickpea Chili

This hearty Butternut Squash and Chickpea Chili is a perfect blend of sweet and savory, ideal for cozy evenings. Transform simple ingredients into a comforting dish with this easy-to-follow guide.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 large butternut squash, peeled and cubed into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the cubed butternut squash to the pot, stirring to combine with the onions and garlic.
5. Pour in the chickpeas, diced tomatoes, and vegetable broth, ensuring the squash is submerged.
6. Season with chili powder, cumin, smoked paprika, and a pinch of salt, stirring well to distribute the spices.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the squash is tender.
8. Once cooked, taste and adjust seasoning if necessary.
9. Garnish with fresh cilantro before serving.

Here’s how it turns out: The butternut squash becomes wonderfully tender, melting into the chili to create a thick, hearty texture, while the chickpeas add a satisfying bite. Serve it with a dollop of sour cream or over a bed of quinoa for an extra protein boost.

Mushroom and Walnut Vegan Chili

For those chilly evenings when you crave something hearty yet wholesome, this Mushroom and Walnut Vegan Chili is your go-to recipe. It’s a delightful blend of earthy mushrooms and crunchy walnuts, simmered to perfection with a mix of spices that’ll warm you from the inside out.

Ingredients

• 2 cups finely chopped cremini mushrooms
• 1 cup raw walnuts, roughly chopped
• 1 tablespoon rich extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• Freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Tip: Toasting the spices with the vegetables enhances their flavor, so add the chili powder, cumin, and smoked paprika now, stirring for 30 seconds.
5. Mix in the chopped mushrooms and walnuts, cooking until the mushrooms release their moisture, about 5 minutes.
6. Pour in the fire-roasted tomatoes, kidney beans, and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
8. Tip: For a thicker chili, remove the lid during the last 10 minutes of cooking.
9. Season with sea salt and freshly ground black pepper, adjusting to your preference.
10. Tip: Let the chili sit for 5 minutes off the heat before serving to allow the flavors to meld beautifully.

Now this chili boasts a robust texture with the mushrooms and walnuts providing a satisfying bite, while the spices offer a warm, smoky depth. Serve it over a bed of quinoa or with a side of crusty bread for a complete meal that’s as nutritious as it is delicious.

Chipotle Chocolate Vegan Chili

Just when you thought chili couldn’t get any more comforting, this Chipotle Chocolate Vegan Chili comes along to prove you wrong. It’s a hearty, smoky, and slightly sweet dish that’s perfect for those chilly evenings when you crave something warming and satisfying.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon chipotle powder
• 1/2 cup dark cocoa powder
• 28 oz can crushed tomatoes
• 2 cups vegetable broth
• 2 cans black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon pure maple syrup
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the smoked paprika, ground cumin, and chipotle powder to the pot, stirring to coat the onions and garlic, about 30 seconds.
5. Sprinkle in the cocoa powder, stirring continuously to prevent clumping, for about 1 minute.
6. Pour in the crushed tomatoes and vegetable broth, stirring to combine all ingredients thoroughly.
7. Add the black beans, kidney beans, and corn kernels to the pot, stirring gently to mix.
8. Bring the chili to a simmer, then reduce the heat to low and let it cook uncovered for 25 minutes, stirring occasionally.
9. Stir in the maple syrup and adjust the salt to your liking before serving.

Enjoy this chili’s deep, complex flavors and velvety texture, perfect with a dollop of vegan sour cream or over a bed of fluffy quinoa for an extra protein boost.

Pumpkin and Black Bean Chili

Just as the leaves begin to turn and the air carries a crisp edge, a hearty bowl of Pumpkin and Black Bean Chili becomes the perfect comfort food. This dish combines the earthy sweetness of pumpkin with the robust depth of black beans, creating a satisfying meal that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until the pepper begins to soften.
4. Tip: To prevent burning, lower the heat if the garlic starts to brown too quickly.
5. Add the black beans, pumpkin puree, diced tomatoes with their juice, and vegetable broth to the pot.
6. Season with chili powder, ground cumin, smoked paprika, and a pinch of salt.
7. Tip: For a deeper flavor, let the spices toast for a minute before adding the liquids.
8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
9. Tip: The chili is ready when it has thickened slightly and the flavors have melded together.
10. Adjust the seasoning with more salt if needed before serving.

Perfectly balanced, this chili boasts a creamy texture from the pumpkin and a slight smokiness from the paprika. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Vegan White Bean and Kale Chili

Let’s dive into making a hearty Vegan White Bean and Kale Chili that’s perfect for any season. This dish combines creamy white beans with nutritious kale in a flavorful, spicy broth that’s both satisfying and easy to prepare.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable broth, low sodium
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
4. Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits.
5. Add the white beans, chopped kale, diced tomatoes with their juices, sea salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
7. After simmering, taste and adjust the seasoning if necessary, then remove from heat.

Just like that, you’ve got a pot of Vegan White Bean and Kale Chili ready to warm your soul. The kale adds a slight bitterness that balances the creamy beans and spicy broth beautifully. Serve it with a dollop of vegan sour cream or a slice of crusty bread for a complete meal.

Smoky Tempeh Chili

Now, let’s dive into making a hearty Smoky Tempeh Chili that’s perfect for any season. This dish combines the earthy flavors of tempeh with a rich, smoky sauce, creating a comforting meal that’s both nutritious and satisfying.

Ingredients

• 1 package (8 oz) of organic tempeh, crumbled into small pieces
• 2 tablespoons of robust extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) of fire-roasted diced tomatoes, with juices
• 1 can (15 oz) of kidney beans, drained and rinsed
• 2 tablespoons of smoked paprika
• 1 teaspoon of ground cumin
• 1/2 teaspoon of chipotle powder
• 2 cups of vegetable broth
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté for 5 minutes, until translucent and slightly golden.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Add the crumbled tempeh to the pot, stirring occasionally, for 5 minutes until lightly browned.
5. Mix in the smoked paprika, ground cumin, and chipotle powder, coating the tempeh and vegetables evenly.
6. Pour in the fire-roasted tomatoes with their juices and the vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld together.
8. Add the kidney beans and simmer uncovered for an additional 10 minutes, until the chili thickens slightly.
9. Season with salt to taste, then remove from heat.

Chunky yet tender, this Smoky Tempeh Chili boasts a deep, complex flavor profile with a hint of heat. Serve it over a bed of quinoa or with a side of crusty bread for a complete meal.

Red Lentil and Tomato Chili

First, let’s dive into making a comforting bowl of Red Lentil and Tomato Chili, perfect for those chilly evenings when you crave something hearty yet simple to prepare. This dish combines the earthy flavors of lentils with the tangy sweetness of tomatoes, creating a balanced and nutritious meal.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes, with their juices
• 4 cups vegetable broth, low sodium
• 1 tsp sea salt
• Freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the rinsed red lentils, diced tomatoes with their juices, and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. After 20 minutes, check the lentils for tenderness. They should be soft but not mushy.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.
8. Stir in the chopped cilantro just before serving for a fresh, herby lift.

Here, the chili should have a thick, stew-like consistency with the lentils perfectly tender and the flavors deeply melded. Serve it with a dollop of sour cream or over a bed of quinoa for an extra protein boost.

Vegan Chili with Cornbread Dumplings

Vegan chili with cornbread dumplings is a hearty, comforting dish that combines the robust flavors of chili with the sweet, tender goodness of cornbread. Perfect for chilly evenings, this recipe is straightforward and satisfying, even for beginners.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 2 tbsp maple syrup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and red bell pepper, cooking for another 3 minutes until fragrant.
3. Add the cumin, smoked paprika, and chili powder, stirring to coat the vegetables evenly.
4. Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth. Bring to a simmer and cook for 20 minutes, stirring occasionally.
5. While the chili simmers, prepare the cornbread dumplings. In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
6. Add the almond milk and maple syrup to the dry ingredients, stirring just until combined.
7. Drop spoonfuls of the cornbread batter onto the simmering chili. Cover the pot and cook for 15 minutes, or until the dumplings are cooked through.
8. Remove from heat and let stand for 5 minutes before serving.

Lusciously thick and flavorful, this vegan chili is perfectly complemented by the sweet, fluffy cornbread dumplings. Serve it in deep bowls with a sprinkle of fresh cilantro for a vibrant finish.

Acorn Squash and Black Bean Chili

Mastering the art of a hearty, flavorful chili is easier than you think, especially when you start with the right ingredients and follow these simple steps. This Acorn Squash and Black Bean Chili combines the sweetness of squash with the earthiness of beans for a comforting dish that’s perfect for any season.

Ingredients

• 1 medium acorn squash, peeled and diced into 1-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1 teaspoon sea salt

Instructions

1. Preheat a large pot over medium heat and add the olive oil, swirling to coat the bottom.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, cumin, smoked paprika, and black pepper, cooking for 1 minute until fragrant.
4. Add the diced acorn squash to the pot, stirring to coat with the spices, and cook for 5 minutes.
5. Pour in the black beans, diced tomatoes with their juices, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the squash is tender.
7. Season with sea salt, then taste and adjust seasoning if necessary.

Creating this chili is a breeze with these steps, and the result is a beautifully balanced dish with a velvety texture and deep, smoky flavors. Serve it topped with avocado slices or a dollop of sour cream for an extra layer of richness.

Vegan Chili with Avocado Cream

On a chilly evening, nothing warms the soul quite like a hearty bowl of vegan chili, topped with a dollop of creamy avocado cream. This dish is a perfect blend of spices and textures, designed to satisfy both the palate and the stomach.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1/4 teaspoon sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle in the ground cumin, smoked paprika, and chili powder, stirring to coat the vegetables evenly.
5. Pour in the black beans, kidney beans, crushed tomatoes, and vegetable broth, bringing the mixture to a simmer.
6. Reduce the heat to low and let the chili simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
7. While the chili simmers, prepare the avocado cream by blending the avocado, cilantro, lime juice, and sea salt in a food processor until smooth.
8. Once the chili has thickened, remove from heat and let it sit for 5 minutes to allow the flavors to meld.
9. Serve the chili hot, topped with a generous spoonful of avocado cream.

Velvety avocado cream melts into the robust, smoky chili, creating a harmonious balance of flavors. For an extra crunch, serve with a side of toasted cornbread or a sprinkle of tortilla chips.

Spicy Mango and Black Bean Chili

Venturing into the world of hearty, flavor-packed meals, this Spicy Mango and Black Bean Chili combines sweet, heat, and heartiness in every bite. Perfect for those looking to spice up their dinner routine with a tropical twist.

Ingredients

• 1 tablespoon of vibrant, cold-pressed coconut oil
• 1 large, finely diced yellow onion
• 2 cloves of freshly minced garlic
• 1 red bell pepper, diced into crisp, colorful pieces
• 1 tablespoon of aromatic, ground cumin
• 1 teaspoon of smoky, ground chipotle powder
• 1 can (15 oz) of plump, organic black beans, drained and rinsed
• 1 ripe mango, peeled and diced into juicy chunks
• 1 can (14.5 oz) of fire-roasted diced tomatoes, with their rich, smoky juice
• 2 cups of robust, homemade vegetable broth
• 1/2 teaspoon of fine, sea salt
• 1/4 cup of freshly chopped cilantro, for a burst of freshness

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally for about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle in the ground cumin and chipotle powder, stirring constantly for 1 minute to toast the spices.
5. Pour in the black beans, diced mango, fire-roasted tomatoes, and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, allowing the flavors to meld beautifully.
7. Season with sea salt, then taste and adjust the seasoning if necessary.
8. Garnish with freshly chopped cilantro before serving.

Delight in the chili’s harmonious blend of sweet mango and smoky spices, with a texture that’s both hearty and slightly chunky. Serve it over a bed of fluffy quinoa or with a side of warm cornbread for a complete meal that’s as nutritious as it is delicious.

Vegan Chili with Coconut Milk

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’re whipping up this comforting Vegan Chili with Coconut Milk. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome every time.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon sea salt
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle in the ground cumin, smoked paprika, and cayenne pepper, stirring to coat the vegetables evenly.
5. Pour in the crushed tomatoes, black beans, kidney beans, coconut milk, and vegetable broth, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 25 minutes, stirring occasionally.
7. Season with sea salt, then taste and adjust the seasoning if necessary.
8. Garnish with fresh cilantro before serving.

Warm and inviting, this vegan chili boasts a creamy texture from the coconut milk and a hearty bite from the beans. Serve it over a bed of fluffy quinoa or with a side of crusty bread for a satisfying meal.

Eggplant and Lentil Chili

Discover the hearty and wholesome flavors of this Eggplant and Lentil Chili, a perfect dish to warm up your evenings. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 1 cup dried green lentils, rinsed
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing for 3-4 minutes until translucent and fragrant.
3. Stir in the cumin and smoked paprika, cooking for 1 minute to release their aromas.
4. Add the diced eggplant, stirring to coat with the spices, and cook for 5 minutes until slightly softened.
5. Pour in the lentils, diced tomatoes with their juices, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
7. Season with sea salt and black pepper, adjusting to your preference.
8. Garnish with fresh cilantro before serving.

Offering a robust texture and a smoky, spicy flavor profile, this chili pairs wonderfully with a dollop of creamy avocado or a side of crusty bread for dipping.

Vegan Chili with Peanut Butter

Every great meal starts with a simple idea, and this Vegan Chili with Peanut Butter is no exception. It’s a hearty, flavorful dish that combines the richness of peanut butter with the warmth of spices, perfect for any season.

Ingredients

• 1 tablespoon of fragrant extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a paste
• 1 red bell pepper, diced into small cubes
• 2 tablespoons of robust chili powder
• 1 teaspoon of smoky ground cumin
• 1 can (15 oz) of fire-roasted diced tomatoes, with their juices
• 1 can (15 oz) of plump kidney beans, drained and rinsed
• 1 can (15 oz) of black beans, drained and rinsed
• 1/2 cup of smooth, natural peanut butter
• 2 cups of rich vegetable broth
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle the chili powder and cumin over the vegetables, stirring to coat them evenly.
5. Pour in the diced tomatoes, kidney beans, black beans, peanut butter, and vegetable broth, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25 minutes, stirring occasionally to prevent sticking.
7. After 25 minutes, remove the lid and continue to simmer for an additional 10 minutes to thicken the chili.
8. Season with salt to taste, then serve hot.

When ready, this chili boasts a creamy texture from the peanut butter, with a deep, complex flavor profile that’s both spicy and slightly sweet. For an extra touch, garnish with chopped cilantro or a dollop of vegan sour cream.

Black Bean and Sweet Corn Chili

Let’s dive into making a comforting bowl of Black Bean and Sweet Corn Chili, perfect for any season. This recipe combines hearty black beans and sweet corn with a blend of spices for a dish that’s both nutritious and bursting with flavor.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup sweet corn kernels, fresh or frozen
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Mix in the black beans, sweet corn, diced tomatoes, cumin, smoked paprika, and chili powder, stirring to combine all the ingredients well.
5. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
6. Season with salt to taste, then ladle the chili into bowls and garnish with fresh cilantro.

Very satisfying, this chili boasts a thick texture with a smoky sweetness from the corn and a depth of flavor from the spices. Serve it with a side of crusty bread or over a baked potato for a hearty meal.

Vegan Chili with Hominy and Green Chiles

Just when you thought chili couldn’t get any heartier, this Vegan Chili with Hominy and Green Chiles comes along to prove you wrong. Perfect for those chilly evenings, this dish is a comforting blend of textures and flavors that’s surprisingly easy to make.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) fire-roasted diced tomatoes, with juices
• 1 can (15 oz) hominy, drained and rinsed
• 1 can (4 oz) diced green chiles, mild or hot
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 teaspoon sea salt
• 1/2 teaspoon finely ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Pour in the fire-roasted tomatoes with their juices, hominy, green chiles, and vegetable broth, stirring to combine.
5. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
6. Add the black beans, kidney beans, salt, and pepper, stirring well to incorporate.
7. Continue to simmer for another 10 minutes, allowing the flavors to meld together.
8. Remove from heat and stir in the fresh cilantro.

For a delightful contrast in textures, serve this chili with a side of crispy tortilla strips or over a bed of fluffy quinoa. The hominy adds a unique chewiness, while the green chiles provide a gentle heat that’s balanced by the sweetness of the tomatoes.

Conclusion

Just imagine the warmth and flavor these 19 Spicy Vegan Chili Recipes bring to your table! Perfect for any home cook looking to spice up their meal rotation, each recipe promises a delicious adventure. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the spicy love on Pinterest and keep the culinary inspiration flowing!

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