15 Healthy Vegan Chili Recipe Ideas

Vegan Chili Recipe Ideas offer a nutritious and hearty way to enjoy comfort food without compromising on health or flavor. These plant-based recipes showcase the versatility of chili, providing endless possibilities to customize flavors, textures, and ingredients to suit your preferences. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal for game day, vegan chili is a comforting and satisfying option. Packed with protein, fiber, and an abundance of nutrients, these healthy dishes prove that you don’t need meat or dairy to create a rich, flavorful bowl of chili.

Vegan Chili Recipe Ideas

1. Classic Bean and Vegetable Chili

A hearty and wholesome chili loaded with beans, vibrant vegetables, and a flavorful tomato-based broth. This classic recipe is easy to prepare and perfect for a comforting meal that’s both delicious and nutritious.

Ingredients

• Vegetables:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 2 carrots, diced
• Beans:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
• Base:
  • 1 can (28 oz) diced tomatoes
  • 2 cups vegetable broth
• Seasoning:
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
• Optional Toppings:
  • Chopped cilantro
  • Diced avocado
  • Vegan sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 2-3 minutes.
2. Add the bell pepper, zucchini, and carrots. Cook for 5-7 minutes until the vegetables are tender.
3. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for another 1-2 minutes to toast the spices.
4. Add the diced tomatoes, vegetable broth, black beans, and kidney beans. Mix well and bring to a boil.
5. Reduce the heat to low and let the chili simmer for 20-25 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 7g
• Carbohydrates: 28g
• Fiber: 9g
• Fat: 5g
• Sodium: 480mg

Enjoy this classic chili as a comforting meal on its own or paired with a side of warm cornbread!

2. Spicy Three-Bean Chili with Sweet Potatoes

This spicy three-bean chili combines the heartiness of black beans, kidney beans, and pinto beans with the natural sweetness of tender sweet potatoes. Bold spices bring heat and depth of flavor, making this dish a satisfying option for those who enjoy a little kick in their meals.

Ingredients

• Vegetables:
  • 1 medium sweet potato, peeled and diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
• Beans:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
• Base:
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust for spice preference)
  • Salt and pepper to taste
• Optional Toppings:
  • Chopped green onions
  • Vegan cheese
  • Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, and jalapeño, sautéing for 3-5 minutes until softened.
2. Add the sweet potato and spices (chili powder, cumin, smoked paprika, and cayenne pepper). Cook for 2 minutes, stirring frequently.
3. Pour in the crushed tomatoes and vegetable broth. Stir well and bring to a simmer.
4. Add the black beans, kidney beans, and pinto beans. Mix thoroughly and let simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve hot with desired toppings.

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 9g
• Carbohydrates: 40g
• Fiber: 11g
• Fat: 3g
• Sodium: 520mg

This spicy, hearty chili is perfect for warming up on chilly days or enjoying as a bold and flavorful meal year-round!

3. Lentil and Quinoa Chili

Lentil and Quinoa Chili is a protein-packed, hearty meal that’s both satisfying and healthy. This chili combines the earthy flavor of lentils with the nutty texture of quinoa, creating a rich and filling dish that’s perfect for a cozy dinner or meal prep for the week.

Ingredients

• Grains and Legumes:
  • 1/2 cup dry quinoa, rinsed
  • 1 cup dry green or brown lentils, rinsed
• Vegetables:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 cup diced carrots
• Base:
  • 1 can (28 oz) diced tomatoes
  • 4 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes (optional for extra spice)
  • Salt and pepper to taste
• Optional Toppings:
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened.
2. Stir in the red bell pepper, chili powder, cumin, smoked paprika, and red pepper flakes (if using). Cook for 2 minutes to release the spices’ aroma.
3. Add the diced tomatoes, vegetable broth, lentils, and quinoa. Stir well and bring to a boil.
4. Reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender and the quinoa is cooked. Stir occasionally to prevent sticking.
5. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Nutritional Information (Per Serving)

• Calories: 250
• Protein: 13g
• Carbohydrates: 40g
• Fiber: 12g
• Fat: 4g
• Sodium: 460mg

This lentil and quinoa chili is a flavorful, nutrient-dense option that will keep you full and energized!

4. Smoky Jackfruit Chili

Smoky Jackfruit Chili is a flavorful twist on traditional chili, featuring tender jackfruit as a plant-based alternative to shredded meat. This smoky, spicy, and hearty dish is perfect for those looking to enjoy a unique and satisfying vegan meal.

Ingredients

• Main Ingredient:
  • 1 can (20 oz) young green jackfruit in brine or water, drained and shredded
• Vegetables:
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup diced tomatoes
  • 1 cup corn kernels (fresh, frozen, or canned)
• Beans:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
• Base:
  • 2 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chipotle powder (optional for extra smokiness)
  • 1 tbsp tomato paste
  • Salt and pepper to taste
• Optional Toppings:
  • Vegan sour cream
  • Chopped cilantro
  • Sliced jalapeños

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant and translucent, about 3-5 minutes.
2. Stir in the shredded jackfruit, red bell pepper, and corn. Cook for another 5 minutes, stirring occasionally.
3. Add chili powder, smoked paprika, cumin, and chipotle powder (if using). Mix well and cook for 2 minutes to enhance the flavors.
4. Stir in the tomato paste, diced tomatoes, and vegetable broth. Mix thoroughly and bring to a simmer.
5. Add the black beans and kidney beans. Simmer for 20-25 minutes, stirring occasionally, until the jackfruit is tender and flavors are well combined.
6. Season with salt and pepper to taste. Serve warm with desired toppings.

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 10g
• Carbohydrates: 34g
• Fiber: 10g
• Fat: 4g
• Sodium: 450mg

This smoky jackfruit chili offers bold flavors and a hearty texture, making it a standout addition to your chili repertoire!

5. Black Bean and Corn Chili with Lime

Black Bean and Corn Chili with Lime is a zesty and refreshing take on classic chili. This vibrant dish features black beans and sweet corn paired with a citrusy lime kick, offering a lighter yet flavorful option perfect for any occasion.

Ingredients

• Main Ingredients:
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 1/2 cups corn kernels (fresh, frozen, or canned)
• Vegetables:
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
• Base:
  • 1 can (15 oz) diced tomatoes
  • 1 cup vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Zest and juice of 1 lime
  • Salt and pepper to taste
• Optional Toppings:
  • Chopped cilantro
  • Diced avocado
  • Tortilla strips

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Stir in the red bell pepper and jalapeño (if using). Cook for another 5 minutes, stirring occasionally.
3. Add chili powder, cumin, and smoked paprika. Stir well to coat the vegetables and toast the spices for 1-2 minutes.
4. Stir in the diced tomatoes, vegetable broth, black beans, and corn. Bring the mixture to a simmer.
5. Reduce heat and let simmer for 15-20 minutes, stirring occasionally, until flavors meld together.
6. Remove from heat and stir in the lime zest and juice. Season with salt and pepper to taste.
7. Serve hot with your choice of toppings.

Nutritional Information (Per Serving)

• Calories: 200
• Protein: 8g
• Carbohydrates: 35g
• Fiber: 9g
• Fat: 4g
• Sodium: 380mg

This bright and citrus-infused chili is a deliciously refreshing way to enjoy a plant-based meal!

6. Pumpkin Chili with White Beans

Pumpkin Chili with White Beans is a cozy and seasonal twist on classic chili. This dish combines creamy pumpkin puree, tender white beans, and warm spices for a comforting and nutrient-rich meal that’s perfect for fall or any time you crave a hearty, wholesome dish.

Ingredients

• Main Ingredients:
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 oz each) white beans (cannellini or navy beans), rinsed and drained
• Vegetables:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup diced carrots
  • 1 cup diced red bell pepper
• Base:
  • 1 can (15 oz) diced tomatoes
  • 2 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon (for a hint of warmth)
  • Salt and pepper to taste
• Optional Toppings:
  • Toasted pumpkin seeds
  • Vegan sour cream
  • Fresh thyme or sage leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Add the carrots and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Cook for 1-2 minutes to release the spices’ aroma.
4. Add the pumpkin puree, diced tomatoes, and vegetable broth. Stir well to combine.
5. Stir in the white beans and bring the chili to a simmer. Reduce heat and cook for 20-25 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
6. Season with salt and pepper to taste. Serve hot with your desired toppings.

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 9g
• Carbohydrates: 35g
• Fiber: 10g
• Fat: 3g
• Sodium: 400mg

This pumpkin chili is a comforting, flavorful option that celebrates the best of seasonal ingredients!

7. Sweet Potato and Kale Chili

Sweet Potato and Kale Chili is a wholesome, nutrient-packed dish combining tender chunks of sweet potato with the hearty texture of kale. This vibrant chili is both comforting and energizing, making it a perfect meal for any season.

Ingredients

• Main Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups chopped kale (stems removed)
• Vegetables:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup diced red bell pepper
  • 1 cup diced zucchini
• Beans:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
• Base:
  • 1 can (15 oz) diced tomatoes
  • 3 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional for spice)
  • Salt and pepper to taste
• Optional Toppings:
  • Chopped cilantro
  • Sliced avocado
  • Fresh lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Stir in the red bell pepper and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Mix well and cook for 1-2 minutes to enhance the flavor of the spices.
4. Stir in the diced tomatoes, vegetable broth, and sweet potatoes. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the sweet potatoes are tender.
5. Add the black beans, kidney beans, and kale. Stir and simmer for an additional 5-10 minutes until the kale wilts and the flavors meld together.
6. Season with salt and pepper to taste. Serve hot with your choice of toppings.

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 9g
• Carbohydrates: 40g
• Fiber: 10g
• Fat: 3g
• Sodium: 420mg

This sweet potato and kale chili is a vibrant, healthy dish that balances sweetness and spice beautifully!

8. Chipotle Chili with Pinto Beans

Chipotle Chili with Pinto Beans offers a smoky and spicy twist on traditional chili. Featuring hearty pinto beans and the bold flavor of chipotle peppers, this dish is perfect for those who enjoy a rich, robust chili experience.

Ingredients

• Main Ingredients:
  • 2 cans (15 oz each) pinto beans, rinsed and drained
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce (from the chipotle pepper can)
• Vegetables:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup diced tomatoes
• Base:
  • 2 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp oregano
  • Salt and pepper to taste
• Optional Toppings:
  • Chopped cilantro
  • Sliced avocado
  • Crushed tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Stir in the red bell pepper and cook for another 5 minutes, stirring occasionally.
3. Add the chili powder, smoked paprika, cumin, and oregano. Stir well and cook for 1-2 minutes to toast the spices.
4. Stir in the diced tomatoes, vegetable broth, chipotle peppers, and adobo sauce. Mix thoroughly.
5. Add the pinto beans and bring the chili to a simmer. Reduce heat and let simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
6. Season with salt and pepper to taste. Serve warm with your desired toppings.

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 9g
• Carbohydrates: 33g
• Fiber: 9g
• Fat: 3g
• Sodium: 450mg

This smoky and spicy chipotle chili is a must-try for chili enthusiasts looking for bold flavors and hearty satisfaction!

9. Butternut Squash and Chickpea Chili

Butternut Squash and Chickpea Chili is a rich and comforting dish that blends the sweet, earthy flavor of butternut squash with the creamy texture of chickpeas. This plant-based chili is perfect for cozy nights and is packed with nutrients, making it a satisfying and healthy meal option.

Ingredients

• Main Ingredients:
  • 2 cups cubed butternut squash (fresh or frozen)
  • 1 can (15 oz) chickpeas, rinsed and drained
• Vegetables:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 carrot, peeled and diced
  • 1 red bell pepper, diced
• Base:
  • 1 can (15 oz) diced tomatoes
  • 2 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cinnamon (optional, for warmth)
  • Salt and pepper to taste
• Optional Toppings:
  • Chopped cilantro
  • Vegan sour cream
  • Crumbled tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Add the carrot and red bell pepper, and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the chili powder, cumin, smoked paprika, turmeric, and cinnamon (if using). Cook for 1-2 minutes to toast the spices.
4. Add the cubed butternut squash, diced tomatoes, vegetable broth, and chickpeas. Stir well to combine.
5. Bring the chili to a boil, then reduce heat and simmer for 25-30 minutes, or until the butternut squash is tender and the flavors meld together.
6. Season with salt and pepper to taste. Serve hot with your choice of toppings.

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 8g
• Carbohydrates: 40g
• Fiber: 9g
• Fat: 4g
• Sodium: 400mg

This butternut squash and chickpea chili is a nourishing, flavorful dish that combines sweetness and warmth for a satisfying meal.

10. Zucchini and Yellow Squash Summer Chili

Zucchini and Yellow Squash Summer Chili is a light and vibrant take on traditional chili, packed with fresh, seasonal summer vegetables. This refreshing yet hearty dish brings together zucchini, yellow squash, and a variety of spices for a flavorful and satisfying plant-based meal perfect for warm weather.

Ingredients

• Main Ingredients:
  • 2 medium zucchinis, diced
  • 2 medium yellow squash, diced
• Vegetables:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) diced tomatoes
• Base:
  • 2 cups vegetable broth
• Seasoning:
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional for added heat)
  • Salt and pepper to taste
• Optional Toppings:
  • Chopped cilantro
  • Sliced avocado
  • Fresh lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Stir in the red bell pepper, zucchini, and yellow squash. Cook for 5-7 minutes, until the vegetables begin to soften.
3. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices, cooking for an additional 1-2 minutes.
4. Stir in the diced tomatoes, corn, and vegetable broth. Bring the chili to a simmer.
5. Cook for 15-20 minutes, stirring occasionally, until the zucchini and yellow squash are tender and the flavors have blended together.
6. Season with salt and pepper to taste. Serve hot with your desired toppings.

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 6g
• Carbohydrates: 35g
• Fiber: 8g
• Fat: 3g
• Sodium: 350mg

This Zucchini and Yellow Squash Summer Chili is a light yet filling option, ideal for a nutritious summer meal or a great way to enjoy fresh seasonal produce!

FAQ

1. Can I make these vegan chili recipes ahead of time?

Yes, all of these vegan chili recipes can be made ahead of time and stored in the fridge for up to 4-5 days. In fact, the flavors tend to deepen and improve after a day or two! You can also freeze the chili for up to 3 months for an easy meal later.

2. Are these chili recipes gluten-free?

Yes, all of the chili recipes featured are naturally gluten-free. Be sure to check any packaged ingredients (such as vegetable broth or canned beans) to ensure they don’t contain gluten or additives if you are highly sensitive.

3. How can I adjust the spice level of these vegan chili recipes?

To adjust the spice level, simply add more or less chili powder, cayenne pepper, or spicy ingredients like chipotle peppers. If you prefer a milder chili, reduce or eliminate the hot ingredients and opt for milder seasonings such as smoked paprika or sweet bell peppers.

4. Can I add other vegetables to these chili recipes?

Absolutely! These recipes are very versatile, and you can easily add more vegetables such as carrots, celery, mushrooms, or spinach. Experimenting with different veggies will not only boost the nutritional value but also enhance the flavor of your chili.