Think a delicious chili isn't possible without meat or dairy? Think again! This vegan chili is rich and hearty, thanks to several smart tricks.
This Vegan Chili Recipe Will Be Your New Staple
Updated on Feb. 13, 2024
Nothing says cozy like a bowl of chili. Turns out, you don’t need meat or dairy to make a rich, savory stew. In fact, our vegan chili is one of our top-rated chili recipes—flavorful and hearty with the help of beans, tomatoes and plenty of veggies and spices. No ground beef to be found here!
Key Ingredients in Vegan Chili
Tomatoes: You can’t have chili without tomatoes! Instead of using plain canned tomatoes, grab a spiced variety. Mexican-style stewed tomatoes add a welcome kick to every bite.
Vegetables: While the onion and green pepper are great additions on their own, caramelizing them will add another layer of flavor—which is especially helpful in a recipe without meat.
Beans: Pinto and kidney beans give this vegan chili its heartiness.
Corn: Since chili is known for its rich, spicy flavors, adding a sweet vegetable balances the flavor profile. In this recipe, corn gives a fresh, sweet crunch.
Spices: Toasting the chili powder and cumin in a dry skillet over medium heat will bring out more flavor than if you had added it straight from the container. You’ll also need to add salt and pepper at the end, to help bring everything together.
How to Make the Best Vegan Chili
This vegan recipe by our Taste Recipes Test Kitchen makes 11 servings.
Ingredients
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (11 ounces) whole kernel corn, drained
- 2-1/2 cups water
- 1 cup uncooked long grain rice
- 1 to 2 tablespoons chili powder
- 1-1/2 teaspoons ground cumin
- Salt and pepper, to taste
Directions
Step 1: Saute the aromatics
First up, build a flavor base for the sauce. In a Dutch oven, warm a tablespoon of oil over medium heat. Saute the onion, green pepper and garlic until tender.
Test Kitchen Tip: For extra sweetness, you can caramelize the onion. Cook the onion on its own over low heat until it’s tender and golden. After the onion is fairly soft, add the green pepper and garlic, which only take a few moments to cook in comparison.
Step 2: Add the rest of the ingredients
Add the rest of the ingredients to the pot, and stir to incorporate.
Step 3: Stew the vegan chili
Bring the liquid to a boil, and then immediately lower the heat and cover the pot. Allow the chili to simmer for about 20 or 25 minutes, until the rice is tender.
Step 4: Adjust for flavor and thickness
As it cooks, some liquid will be absorbed; add water for a soupier chili, or don’t add anything if you like a thicker, saucier chili.
When the chili’s finished to your liking, taste it for seasoning. Add extra salt, pepper or spice as needed, then serve. Don’t forget to check out our most popular vegetarian chili recipes.
Test Kitchen Tip: If you want the chili even thicker, simmer the soup, uncovered, to eliminate excess liquid. You can even stir in some masa harina at the end, which not only thickens the soup, but also adds a little corn flavor.
Tips for Making Vegan Chili
Can you add vegan meat alternatives to this vegan chili recipe?
Yes—if you want the chili to be even heartier, feel free to add your choice of plant-based meat substitute, whether it’s tofu crumbles, tempeh or slices of your favorite vegan sausage. Figure out which is the best option for you in our guide to plant-based meats.
Can you make vegan chili ahead of time?
Of course! Chili is one of the best make-ahead meals out there, as it gets more flavorful the longer it sits.
How long is vegan chili good for?
This vegan chili recipe will last for about 5 days in the fridge when stored in an airtight container.
You can also store the chili in the freezer for 2 to 3 months. To use, let the vegan chili defrost in the fridge overnight. Then, reheat it in a saucepan, stirring occasionally and adding a bit of water, if necessary.
Vegan Chili Toppings
To have the best vegan chili, you’ll need plenty of toppings. Here are some tasty ways to top your bowl:
- Vegan sour cream
- Vegan cheese or nutritional yeast
- Crumbled tortilla chips or Fritos
- Chopped cilantro
- Dash of vinegar
- Sliced fresh or pickled jalapenos
- Diced avocado
- Diced red onions
- Lime wedge
- Sliced radish
- Chopped walnuts or peanuts
More Hearty Vegan Soup Recipes
Vegetable Lentil SoupVegetarians and veggie-curious eaters will both love this vegetable lentil soup that's equal parts healthy and tasty.
Lentils cook up nicely in the slow cooker. No need to soak in advance, just rinse well and add to the pot with a melange of butternut squash and other veggies. It's a cheap soup recipe that will keep your belly full without breaking the bank.
Vegan Potato SoupThis vegan potato soup has the same comforting creaminess you crave from the classic dish with absolutely zero dairy. It's thick, hearty and satisfying—making it the perfect weeknight dinner!
This thick, hearty potato soup takes advantage of the many good vegan butter and milk substitutes on the market today. (Try our favorite non-dairy milk brands, if you don't have a favorite yet.) The result is a creamy soup that no one would guess is vegan.
Moroccan Chickpea StewFor a 30-minute-meal that's warm and vibrant, try this hearty Moroccan chickpea stew. It's packed with squash, veggies and warm spices, and fast enough that you can whip it up on a weeknight.
In this recipe, a Moroccan spice blend adds complexity and heat to a simple plant-based stew. Pair with couscous or pita bread—or make a gluten-free dinner by serving the soup with rice or quinoa.
Whether you’re a vegan or simply trying to eat more plant-based foods, we have these vegan main dishes for you!
Vegan Butternut Squash SoupApple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
The most surprising ingredient in this butternut soup? Apple! The fruit draws out the natural sweetness of butternut squash. The squash is so creamy that it becomes silky-smooth when blended, no dairy required. If you enjoyed this, then you must check out our collection of dairy-free soups.
Pumpkin SoupThis spice-infused pumpkin soup with a velvety coconut milk base is the ultimate autumnal make-ahead meal.
This is one of the simplest vegan soups around, since the main ingredient comes in a can. No need to use fresh pumpkin here, since the uniform, super-smooth texture of canned pumpkin actually works best. A dash of coconut milk, maple syrup and cinnamon make this one of our best fall recipes.
Bean Counter ChowderThis hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. —Vivian Haen, Menomonee Falls, Wisconsin
This soup is everything you want on a chilly day: simple, cozy and filling. Use your favorite type of mild bean here, like great northern beans or cannellini beans.
Vegetarian Split Pea SoupEven the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
Many split pea soups include ham, which adds smoky flavor and richness to the broth—but it's not the only way to make a really good pea soup. This vegan recipe adds mustard for an umami flavor, as well as a sweet, complex base of leeks, potatoes and carrots. This soup is perfect for people new to vegan recipes.
Vegan Cabbage SoupComforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan cabbage soup, stir in canned beans, such as cannellini or navy beans. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Shredded cabbage makes an affordable and healthy base for a vegan soup. The cabbage slowly simmers in a cozy, tomato-rich stock until it becomes tender and super-savory. To fill out a full meal, add a can of beans to the pot.
So-Easy GazpachoMy daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Many gazpacho recipes are naturally vegan, since they're meant to be quite simple, showcasing the flavor of in-season tomatoes. This sweet-tangy recipe is delicious in a big bowl at lunchtime, and it also makes a refreshing party appetizer.
Vegan Carrot SoupYukon Gold potatoes—instead of cream—make this smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work too. —Taste Recipes Test Kitchen
The trick to a velvety smooth carrot soup isn't cream—it's potatoes. Adding a Yukon gold to your recipe will make a super-smooth texture that doesn't dilute the delicate, sweet flavor of carrots. Serve with crusty bread and your favorite vegan butter.
Hearty Vegetarian ChiliRich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
A good chili recipe demands a balanced spice blend and rich tomato broth, both of which are naturally vegan. When you add lots of tasty beans and mushrooms, you won't even miss the meat.
Vegan Tortilla SoupThis vegan tortilla soup is a quick, nutritious recipe packed with wholesome ingredients like quinoa and black beans.
When eating vegan, it can be a challenge to get enough protein. This tortilla soup includes a hefty portion of quinoa, a good (and gluten-free) source of protein. Adding a topper of cubed avocado makes it hearty enough for dinner.
Mushroom and Broccoli SoupOne of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
This soup is a great kid-friendly vegan recipe. While the recipe calls for only one bunch of broccoli, you can also add finely sliced broccoli stalks (save them in the freezer to use up in this soup). If you enjoyed this recipe, then you must try our vegan broccoli cheddar soup.
Cabbage Barley SoupMy neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian soup was the clear winner. —Lorraine Caland, Shuniah, Ontario
To lend a tasty tomato flavor, this soup adds an unusual ingredient: V8 juice. A mix of cabbage, carrots and mushrooms pack plenty of nutrients, while barley and lentils are filling and hearty.
Vegan Potato Leek SoupThis vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
A classic French recipe, potato leek soup is famous for its simplicity and elegance. Serve as a starter course before a plant-based dinner, and don't skip a vegan dessert!
Italian White Bean SoupHave a refrigerator full of vegetables and a can of beans? That's all you need for a pot of hearty Italian white bean soup.
To add more vegetables than the simple mirepoix and zucchini mix in this soup, add bell peppers, spinach or broccoli. You can also skip the jalapeno if you prefer not to add heat.
Vegan Broccoli Cheddar SoupLooking for an easy dairy-free dinner recipe that's quick to whip up on a weeknight? This vegan broccoli cheddar soup is creamy and flavorful—without any cheese.
This vegan broccoli "cheddar" soup recipe is creamy, rich and comforting. It's perfect for weeknight dinners or to make ahead and store as a freezer meal. Enjoy the soup along with these vegan comfort foods or keep it simple and serve it in bread bowls.
Vegan Soup Recipes FAQ
How do you thicken vegan soup and chili?
Adding thickness to vegan soup and chili is surprisingly simple. Pureeing squash, carrots and most root vegetables give soups a decadent creamy texture without adding any extra ingredients. In chili, mashing or pureeing the beans will thicken it up.
For more creaminess, work in plant-based dairy substitutes like vegan butter and full-fat coconut milk, or if you have a bit more time on your hands, soak cashews in water to make a nutty, cheese-like cashew cream. In general, the more you cook a vegan soup or stew, the more it will thicken. And when in doubt, add rice!
How do you add flavor to vegan soups?
For flavorful vegan soups, start with a classic mirepoix, use a rich vegetable broth instead of water, and go crazy with your favorite herbs and spices. Dried mushrooms like porcini and shitake add umami flavor to whatever liquid they're soaked in, so we like to add a small amount of those to savory stews. The longer you cook your soup, the more the flavors will develop (hence why soup always tastes better the next day), so the slow-cooker is your best friend.
Can you freeze vegan soup?
Freezing vegan soup is a great way to stock your freezer with easy comforting meals. Read our guide on how to freeze soup to avoid freezer burn. In general, broth-based soups freeze better than dairy-based soups, so vegan soup is great for the freezer. However, soups with starches like pasta, cubed potatoes and rice don't freeze amazingly because they soak up the liquid and become mushy when reheated.
