This Ultimate Easy Vegan Bean Chili is the best gluten free veggie chili. Its easy and full of flavor and protein. And it makes delicious leftovers!
Chili is the perfect one pot meal to make in the colder months. Its easy, flavorful and nourishing. This Ultimate Easy Vegan Bean Chili is gluten free and made of mostly pantry staples. And its even better the next day!
To make this chili you will need:
Onion: I usually use yellow onion, but you can use white or red if thats what you have on hand.
Bell Pepper: I usually use a green bell pepper but have used all colors with delicious results.
Garlic: For flavor.
Spices: In this recipe we use chili powder, cumin and oregano.
Tomato Paste: Tomato paste adds a depth of flavor.
Crushed Tomatoes: I like Tutto Rosso for crushed tomatoes.
Vegetable Stock: Veggie stock adds body to the chili.
Canned Beans: You will need 3 cans of beans. I recommend any beans except chickpeas here.
Toppings of Choice: Green onion, sour cream, shredded vegan cheese, guacamole- go wild!
This Ultimate Easy Vegan Bean Chili is simple but delicious.
First, sauté the onion and bell pepper until soft.
Then, add garlic and cook until fragrant.
Next, add the tomato paste and spices and cook for a minute to bloom the spices and toast the tomato paste.
Now, add tomatoes, veggie stock and drained and rinsed beans.
Finally, simmer, stirring occasionally for 20-30 minutes and thats it!
Serve this veggie chili up with your favorite gluten free and vegan toppings.
Top Recipe Tip
Simmer this vegan gluten free chili until its the texture you prefer. I like my chili pretty saucy, so for me, I stop simmering at 20 minutes.
But, if you like extra thick chili, allow it to simmer for 30 or so minutes.
To store, transter to an airtight container and place in the refrigerator for up to 4 days.
Or freeze for up to a month.
Looking For More One Pot Meals?
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Ultimate Easy Vegan Bean Chili
- 1 3-4 Quart Dutch Oven or Large Pot
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
- Measuring Cups and Spoons
- 1 tablespoon Olive Oil
- 1 Medium Onion, small dice
- 1 Medium Green Bell Pepper, small dice
- 3 Medium Cloves of Garlic, Minced
- 5 teaspoon Chili Powder
- 2 teaspoon Cumin
- 1 ½ teaspoon Dried Oregano
- 2 tablespoon Tomato Paste
- 1 15 oz Can of Crushed Tomatoes
- 2 Cups Lower Sodium Vegetable Stock See note
- 3 15oz Cans of Assorted Beans, Drained and Rinsed I used 1 can each: Kidney, Black Beans and Navy Beans
- Salt and Black Pepper to Taste
- In a 4-6 quart dutch oven over medium heat, combine olive oil, onion and bell pepper. Cook, stirring occasionally for 5-7 minutes or until the vegetables are soft.1 tablespoon Olive Oil, 1 Medium Onion, small dice, 1 Medium Green Bell Pepper, small dice
- Add minced garlic and cook for 1 minute more.3 Medium Cloves of Garlic, Minced
- Add chili powder, cumin, oregano and tomato paste. Stir and cook for 1 minute more.5 teaspoon Chili Powder, 2 teaspoon Cumin, 1 ½ teaspoon Dried Oregano, 2 tablespoon Tomato Paste
- Add crushed tomatoes, vegetable stock and the drained and rinsed beans. Stir.1 15 oz Can of Crushed Tomatoes, 2 Cups Lower Sodium Vegetable Stock, 3 15oz Cans of Assorted Beans, Drained and Rinsed
- Bring to a simmer and reduce heat to low.
- Simmer uncovered, stirring occasionally, over low heat for 20-25 minutes or until the chili is your desired thickness.
- Taste for seasoning and serve with non-dairy sour cream, avocado or sliced green onion.Salt and Black Pepper to Taste
Let me know how you like this recipe and if there is anything you'd like to see me make next!