The Best Easy & Hearty Vegan Chili
This Easy & Hearty Vegan Chili is the ultimate plant-based meal for chilly evenings. Packed with black beans, kidney beans, pinto beans, fire-roasted tomatoes, bell peppers, and leafy greens, it delivers bold, savory flavors and a satisfying texture without any meat. Enriched with warming spices, tomato paste, and a touch of olive oil, it’s naturally filling, comforting, and perfect for busy weeknights, meal prep, or a cold-season dinner—vegan, gluten-free, nut-free, and full of wholesome ingredients.
Equipment
Ingredients
Chili:
- 1 clamshell organicgirl SUPERGREENS! spinach, kale, any green works
- 15 oz black beans
- 15 oz kidney beans
- 15 oz pinto beans
- 14.5 oz fire roasted diced tomatoes
- 6 oz tomato paste
- 1-2 tablespoons olive oil optional
- 1 onion
- 3 cloves garlic
- 1 bell pepper
- 2 ½ tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 cups vegetable broth
- 2-3 tablespoons flour
Serving:
- avocado
- vegan sour cream
- vegan cheddar cheese
- tortilla strips
- fresh cilantro
Instructions
Sauté the vegetables:
- In a large pot, warm the olive oil over medium heat. Add the diced onion, garlic, and bell pepper and sauté until soft, fragrant, and lightly golden, about 5–7 minutes.
Bloom the spices:
- Sprinkle in the chili powder, garlic powder, onion powder, smoked paprika, cumin, sea salt, and black pepper. Stir continuously and cook for 1–2 minutes to bloom the spices and deepen their flavor.
Build the chili base:
- Pour in the vegetable broth, fire-roasted tomatoes, tomato paste, black beans, kidney beans, and pinto beans. Stir until everything is fully combined and evenly distributed.
Thicken the chili:
- Sprinkle in the flour and stir well, making sure there are no lumps. This will help create a rich, hearty texture.
Simmer:
- Reduce the heat to low and let the chili gently simmer for 20–25 minutes, stirring occasionally, until thickened and flavorful.
Add the greens:
- Fold in the organicgirl SuperGreens and cook for another 2–3 minutes, just until the greens are wilted and tender.
Serve:
- Ladle the chili into bowls and top with avocado, vegan sour cream, vegan cheddar, and crunchy tortilla strips. Serve warm and enjoy a comforting, nourishing bowl of chili.
Tried this recipe?Let us know how it was!