Description

This Vegan Chili Sin Carne is a hearty, plant-based twist on the classic chili, packed with beans, vegetables, and bold spices. It’s incredibly satisfying, easy to make in one pot, and perfect for chilly nights. Enjoy a comforting meal that’s vegan, gluten-free, and loaded with flavor.

Ingredients

Vegetables

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 large red bell pepper, diced
2 medium carrots, diced
2 celery stalks, diced

Chili Base

2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
2 cups vegetable broth

Beans & Corn

1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn

Spices

2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste

Optional Toppings

Fresh cilantro, chopped
Sliced avocado
Lime wedges
Diced red onion

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Instructions

Prep the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic, bell pepper, carrots, and celery, and sauté for another 5 minutes until softened.
Build the Chili Base: Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook for 2 minutes, letting the spices bloom and coat the vegetables.
Add Liquids and Simmer: Pour in the diced tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
Add Beans and Corn: Stir in the drained kidney beans, black beans, and corn. Simmer for another 15 minutes, stirring occasionally, until the chili has thickened to your liking.
Taste and Finish: Taste and adjust salt, pepper, or spices as needed. Remove from heat and let the chili rest for a few minutes before serving.
Serve: Ladle chili into bowls and top with fresh cilantro, avocado, lime wedges, or diced red onion if desired.

Notes

For a smokier depth, try adding a chopped chipotle pepper in adobo sauce.
This chili keeps well in the refrigerator for up to 5 days and freezes beautifully.
For extra protein, you can add crumbled firm tofu or tempeh at step 2.
Customize with your favorite beans or vegetables, such as zucchini or sweet potato.