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Vegan Chili

Name: Vegan Chili
Total time: 60 s
Yield: 1
Cuisine: Mexican
Ingredients: Sweet potatoes; Olive oil; Smoked paprika; Onion; Carrots; Garlic cloves; Chili powder; Dried oregano; Tomato puree; Red bell peppers; Chopped tomatoes; Water; Black beans; Kidney beans; Lime

24 Feb 2026

Fine Dining Lovers

Editorial Staff

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Difficulty

Medium

Total Time

1H 0MIN

Cuisine

Mexican

Ingredients

Sweet potatoes: 2, peeled and diced

Olive oil: 3 tbsp

Smoked paprika: 2 tsp

Onion: 1, chopped

Carrots: 2, chopped

Garlic cloves: 2, crushed

Chili powder: 1 tsp

Dried oregano: 1 tsp

Tomato puree: 1 tbsp

Red bell peppers: 1, diced

Chopped tomatoes: 2 x 14 oz cans

Water: 7 oz

Black beans: 14 oz, drained

Kidney beans: 14 oz, drained

Lime: 1, cut into wedges

Vegan chili is a plant-based twist on a classic Tex-Mex dish that’s packed full of flavor and a variety of nutritious ingredients. Read on for our best vegan chili recipe below

Serves 4

01.

Preheat the oven to 350°F. Add the diced sweet potato to a baking tray and drizzle 1 tbsp of the olive oil over the sweet potato. Sprinkle over the smoked paprika and toss to coat. Roast for 25 minutes.

02.

Heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onion and carrots and cook for 10 minutes until soft. Add the crushed garlic cloves and cook for 1 minute, until fragrant. Add the chili powder, dried oregano, and tomato purée, and cook for 1 more minute.

03.

Add the diced red bell pepper, chopped tomatoes, and water and bring to a boil. Let simmer for 20 minutes. Add the black beans and kidney beans and cook for 10 minutes, before adding the roasted sweet potato. Serve warm from the stove with lime wedges.

Tips & Tricks

In most vegan chili recipes it’s best to start by sautéing the aromatics to build a strong flavor base. From there you can develop your chili with a variety of ingredients and seasonings to your liking.

When cooking the chili let it simmer gently to allow the flavors to combine and enhance. Some chefs will even use a slow cooker for a chili recipe to cook the ingredients in the gentlest way. You could also add a dash of cocoa powder or coffee just before serving to enhance the flavors.

Beans, Vegetables, and Spices

For a classic vegan chili use a mixture of black beans and kidney beans to recreate the flavors of the traditional non plant-based version. Or introduce a selection of pinto beans and chickpeas for added contrast and depth.

Chilis tend to feature a selection of vegetables, such as bell peppers, carrots, sweet potatoes, and tomatoes. If preferred, you can add a wider number of vegetables including zucchini and corn, for freshness and sweetness.

Chili powder and smoked paprika are common spices used to season chilis, but you could also add ground cumin or herbs such as cilantro for extra flavor.

Adjusting Heat and Texture

You can easily adjust the heat level by varying the spices used, either by adding more varieties to the ingredient list above, or increasing the amount. Cayenne pepper and hot sauce work well in a chili and bring a kick to the dish. To turn up the heat even more, take a look at our selection of 12 types of chili peppers and their varying heat levels to add to your chili.

To adapt the texture you can mash some of the beans to bring a creamy feel to the chili. Chunky vegetables also add a desirable contrast to the smooth sauce along with a pop of color on the plate.

If you’re planning a plant-based menu at home we have a helpful guide to 10 of the most popular vegan recipes, including more inspiration from Mexican cuisine, such as guacamole and stuffed green bell peppers.

Storage and Reheating

Vegan chili can be stored in an airtight container in the fridge for up to four days. To reheat add it to a saucepan on the stove over low heat and gently bring back up to temperature. If it’s looking a little dry add a splash of water to the mix. Chili often benefits from time resting in the fridge to let the flavors develop and enhance and tastes even better the day after making.