When it comes to satisfying, warming, and deliciously filling meals, vegan chili is a staple. Not only is it a great way to use up any leftover vegetables or legumes you have on hand, but it’s also incredibly easy to customize with your favorite spices, beans, and other ingredients. But what really takes vegan chili to the next level is adding some heat. Whether you like a slow-building warmth or an intense, tongue-tingling burn, there’s a spicy vegan chili recipe out there for everyone.
In this article, we’ll be sharing 18 of our favorite spicy vegan chili recipes that are sure to become new staples in your kitchen. From classic combinations featuring three-bean blends and smoky sweet potatoes to innovative uses of chipotle peppers and miso paste, these recipes showcase the incredible versatility and flavor of plant-based cooking.
Classic Three-Bean Vegan Chili
This hearty, comforting chili recipe is a staple of vegan cuisine. With a rich and flavorful blend of three beans, spices, and sautéed aromatics, this dish is perfect for a cozy night in or as a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) pinto beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the vegetable broth, kidney beans, black beans, pinto beans, cumin, chili powder, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Smoky Sweet Potato and Black Bean Chili
This hearty chili is a perfect blend of smoky flavors and sweet undertones, making it a delicious and comforting meal for any time of the year. With the natural sweetness of sweet potatoes and black beans, this recipe is also a great option for those looking for a slightly healthier take on traditional chili.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 medium sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the sweet potatoes, black beans, diced tomatoes, smoked paprika, and cumin. Stir well to combine.
3. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until sweet potatoes are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Lentil and Quinoa Vegan Chili
This vegan chili recipe combines the nutritional benefits of lentils and quinoa with a rich and flavorful blend of spices, making it a perfect comfort food for any occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: your favorite canned tomatoes or tomato paste for added flavor
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the lentils, quinoa, chili powder, and cumin. Cook for 1-2 minutes.
3. Add the water or broth and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until the lentils and quinoa are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with your favorite toppings (e.g., avocado, sour cream, or chopped cilantro).
Cooking Time: 30-40 minutes
Chipotle Butternut Squash Chili
This hearty, warming chili combines the sweetness of butternut squash with the smokiness of chipotle peppers for a unique and delicious twist on traditional chili.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can chipotle peppers in adobo sauce, chopped
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1 tsp cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced onions for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tbsp olive oil and season with salt and pepper. Roast for 30 minutes.
3. In a large pot, sauté onion, garlic, and bell pepper in 1 tbsp olive oil until tender.
4. Add chipotle peppers, cumin, black beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Add roasted squash to the pot and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste. Serve hot, topped with desired toppings.
Cooking Time: Approximately 55-60 minutes
Spicy Chocolate-infused Vegan Chili
This rich and bold chili combines the warmth of spices with the deepness of dark chocolate, creating a unique flavor profile that will leave you craving for more. Perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups cooked kidney beans
– 1 cup cooked black beans
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup unsweetened cocoa powder
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Stir in cocoa powder and chocolate chips. Cook for 2 minutes.
4. Add beans, bell pepper, and diced tomatoes. Season with salt and pepper to taste.
5. Simmer for 20-25 minutes or until flavors have melded together.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Jackfruit and Pinto Bean Chili
This hearty chili combines the meaty texture of jackfruit with the creamy goodness of pinto beans, all wrapped up in a rich and spicy tomato-based broth. Perfect for a cozy night in or a quick lunch on-the-go.
Ingredients:
– 1 cup jackfruit (canned or fresh), drained and chopped
– 1 cup cooked pinto beans
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper until softened.
2. Add jackfruit, pinto beans, diced tomatoes, kidney beans, chili powder, and cumin. Stir to combine.
3. Bring mixture to a simmer and cook for 20-25 minutes or until flavors have melded together.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Roasted Corn and Red Pepper Chili
This hearty chili recipe combines the sweetness of roasted corn with the smokiness of red peppers, all wrapped up in a rich and flavorful broth. Perfect for a cozy evening meal or as a topping for your favorite game-day gathering.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 large red bell peppers, seeded and chopped
– 4 cups roasted corn kernels (see note)
– 1 can diced tomatoes
– 1 can kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking up with a spoon as needed.
3. Add the onion and garlic; cook until softened.
4. Stir in the roasted corn, red peppers, chili powder, cumin, salt, and pepper.
5. Add the diced tomatoes and beef broth; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Mushroom and Walnut Meatless Chili
This rich and flavorful chili is perfect for a cozy night in or a special occasion. With the earthy taste of mushrooms, crunch of walnuts, and depth of spices, this meatless option will satisfy even the heartiest of appetites.
Ingredients:
– 1 lb mushrooms (button, cremini, or shiitake), sliced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup walnuts, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 1/4 cup vegetable broth
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add mushrooms and cook until they release their liquid and start to brown.
3. Stir in walnuts, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add diced tomatoes, beans, salt, and pepper. Stir well.
5. Pour in vegetable broth and bring the mixture to a simmer.
6. Reduce heat and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25 minutes
Coconut Milk and Chickpea Chili
This recipe combines the creamy richness of coconut milk with the nutty flavor of chickpeas, making for a deliciously unique chili. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups vegetable broth
– 1/4 cup coconut milk
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapeños or red pepper flakes for added heat
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chickpeas, diced tomatoes, vegetable broth, coconut milk, cumin, salt, and pepper. Stir well.
3. Bring the mixture to a simmer and let cook for 20-25 minutes or until heated through.
4. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Pumpkin and Black-Eyed Pea Chili
This hearty and flavorful chili combines the comfort of pumpkin with the nutty taste of black-eyed peas, making it a perfect fall or winter dish. Perfect for a cozy night in, this recipe serves 4-6 people.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black-eyed peas, drained and rinsed
– 1 cup cooked pumpkin puree
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup water or vegetable broth
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced tomatoes, black-eyed peas, pumpkin puree, cumin, smoked paprika, salt, and pepper. Stir well.
3. Add the water or broth and bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until heated through.
5. Serve hot, garnished with chopped fresh herbs or scallions if desired.
Cooking Time: 20-25 minutes
Green Chile and White Bean Chili
This hearty chili combines the creamy richness of cannellini beans with the bold, spicy flavor of roasted green chiles. Perfect for a chilly evening, this recipe makes a big batch that’s sure to warm your belly and your heart.
Ingredients:
– 1 lb dried white beans (such as cannellini or navy), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups roasted green chiles, diced (see note)
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add roasted green chiles, red bell pepper, and cook until tender.
3. Add soaked white beans, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 1-2 hours
Quinoa and Sweet Pepper Chili
This Quinoa and Sweet Pepper Chili is a deliciously different take on traditional chili recipes, featuring the nutty goodness of quinoa and the sweet pop of roasted peppers. It’s perfect for a cozy night in or a crowd-pleasing potluck.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium sweet peppers (any color), roasted and diced
– 1 can black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large pot, sauté onion and garlic until softened.
3. Add roasted sweet peppers, black beans, cumin, chili powder, salt, and pepper. Stir well.
4. Combine cooked quinoa with the pot mixture and stir until heated through.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Beet and Kidney Bean Chili
Beet and Kidney Bean Chili Recipe
Summary: This hearty chili recipe combines the natural sweetness of beets with the savory flavor of kidney beans, all wrapped up in a rich tomato-based broth. Perfect for a cold winter’s day!
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups cooked kidney beans
– 1 cup cooked beets, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin and smoked paprika; cook for 1 minute.
5. Add the cooked kidney beans, beets, diced tomatoes, and red kidney beans.
6. Season with salt and pepper to taste.
7. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Tempeh and Hominy Chili
A twist on traditional chili, this recipe combines the nutty flavor of tempeh with the creamy texture of hominy for a nutritious and filling meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 block tempeh, crumbled
– 1 cup cooked hominy, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper until softened.
2. Add the crumbled tempeh and cook until lightly browned.
3. Stir in the chili powder, then add the cooked hominy, diced tomatoes, and vegetable broth.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Zucchini and Black Bean Chili
This hearty and flavorful chili combines the best of summer with the warmth of a cozy bowl on a chilly day. With its vibrant green zucchini and rich black beans, this recipe is a perfect blend of fresh and comforting.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups chopped fresh zucchini
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add zucchini and cook until tender, about 5 minutes.
4. Stir in chili powder and cumin; cook for 1 minute.
5. Add diced tomatoes, black beans, salt, and pepper. Simmer for 20-25 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
Spicy Miso and Lentil Chili
This hearty, plant-based chili combines the savory flavors of miso paste with the comforting warmth of red lentils, all wrapped up in a spicy package. Perfect for a cozy night in or as a nutritious meal prep option.
Ingredients:
– 1 tablespoon sesame oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1/4 cup white miso paste
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat sesame oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add lentils, broth, miso paste, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 30-40 minutes, or until lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 40-50 minutes
Eggplant and Chickpea Chili
This hearty vegetarian chili is perfect for a cozy night in. Roasted eggplant adds depth of flavor, while chickpeas provide protein and texture.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices for 30 minutes, or until tender.
3. In a large pot, sauté onion, garlic, and bell pepper over medium heat until softened.
4. Add cumin, smoked paprika, salt, and pepper; cook 1 minute.
5. Add chickpeas, diced tomatoes, roasted eggplant, and vegetable broth.
6. Simmer for 20-25 minutes or until flavors have melded together.
7. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 50-60 minutes
Ancho Chile and Pinto Bean Chili
This hearty chili recipe combines the rich flavor of ancho chilies with the comforting warmth of pinto beans, creating a perfect blend of sweet and smoky. A great option for a cozy night in or a family gathering.
Ingredients:
– 1 lb dried ancho chilies
– 2 cups cooked pinto beans
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Water or chicken broth, as needed
Instructions:
1. Reconstitute ancho chilies by soaking them in hot water for at least 30 minutes. Drain and chop.
2. In a large pot, sauté onion, garlic, and red bell pepper until tender.
3. Add chopped ancho chilies, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Stir in cooked pinto beans, diced tomatoes, and water or broth as needed to achieve desired consistency.
5. Simmer chili for at least 30 minutes to allow flavors to meld together.
Cooking Time: About 45-50 minutes total, including reconstituting ancho chilies.
Summary
Get ready to spice up your meals with these 18 deliciously hearty vegan chili recipes! From classic three-bean chilies to smoky sweet potato and black bean concoctions, and even a spicy chocolate-infused option, there’s something for everyone. With a variety of ingredients like lentils, quinoa, jackfruit, and more, you’ll never get bored with the same old flavors. Whether you’re looking for a comforting cold-weather meal or a quick weeknight dinner, these recipes are sure to please.