One-Pot Vegan Chili Recipe

You’ll Never Miss the Meat

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Imagine a chili so hearty, so packed with flavor, even your carnivore friends will ask for seconds. This one-pot vegan chili isn’t just “good for plant-based”—it’s legimately delicious. No weird ingredients, no hours of simmering, and zero guilt.

Just a bowl of comfort that’s ready faster than you can debate whether beans belong in chili (they do). Why settle for bland when you can have bold?

Why This Recipe Works

This chili nails it because it’s simple, flavorful, and forgiving. You don’t need a pantry full of exotic spices or a degree in culinary arts.

The secret? Umami-packed ingredients like tomato paste and smoked paprika trick your brain into thinking there’s meat in here. Plus, it’s a one-pot wonder—less cleanup, more time to Netflix.

Ingredients

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  • 1 tbsp olive oil (or water for oil-free)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 carrot, diced (optional, but adds sweetness)
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 cup corn (fresh, frozen, or canned)
  • 1 tbsp maple syrup or agave (trust me)

Step-by-Step Instructions

  1. Sauté the veggies: Heat oil in a large pot over medium heat.

    Add onion, garlic, bell pepper, and carrot. Cook until soft (about 5 minutes).


  2. Spice it up: Stir in chili powder, smoked paprika, and cumin. Let the spices toast for 30 seconds—this wakes them up.
  3. Add the heavy lifters: Toss in beans, tomatoes, tomato paste, and vegetable broth.

    Stir like you mean it.


  4. Simmer: Bring to a boil, then reduce heat and let it simmer for 20 minutes. Stir occasionally so it doesn’t stick.
  5. Sweet finish: Add corn and maple syrup. Simmer another 5 minutes.

    Taste and adjust salt/pepper.


  6. Serve: Top with avocado, cilantro, or vegan cheese. Or eat it straight from the pot—we won’t judge.

Storage Instructions

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This chili gets better overnight as the flavors mingle. Store it in an airtight container in the fridge for up to 5 days.

Freeze it for up to 3 months—just thaw and reheat on the stove or microwave. Pro tip: Freeze individual portions for lazy future-you.

Why This Chili is a Win

Besides being stupidly easy, it’s nutrient-dense, budget-friendly, and customizable. Packed with protein and fiber, it keeps you full without the meat sweats.

It’s also gluten-free and oil-free optional. Plus, it’s a crowd-pleaser—even picky eaters won’t realize it’s vegan.

Common Mistakes to Avoid

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  • Overcooking the spices: Toasting them for 30 seconds is enough. Burned spices taste like regret.
  • Skimping on broth: Too little liquid = chili cement.

    Add more broth if it’s too thick.


  • Forgetting the sweetener: A touch of maple syrup balances the acidity. Don’t skip it.
  • Using unrinsed beans: Rinse canned beans unless you enjoy a metallic aftertaste.

Swaps and Alternatives

No bell pepper? Use zucchini.

Hate kidney beans? Try pinto beans. For a meaty texture, add crumbled tofu or tempeh.

Out of smoked paprika? Regular paprika works, but you’ll miss the depth. Want it spicier?

Throw in a diced jalapeño or a pinch of cayenne.

FAQs

Can I make this in a slow cooker?

Absolutely. Sauté the veggies first, then dump everything in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Easy mode.

Is this chili spicy?

Not inherently.

The chili powder adds warmth, not heat. If you want fire, add hot sauce or cayenne to taste.

Can I use dried beans instead of canned?

Sure, but you’ll need to cook them first. Nobody has time for undercooked beans in their chili.

What’s the best way to thicken the chili?

Let it simmer uncovered for longer, or mash some of the beans with a fork.

Or add a tablespoon of cornmeal—chef’s choice.

Can I omit the sweetener?

You can, but it might taste a bit flat. The sweetener rounds out the acidity of the tomatoes. IMO, it’s worth it.

Final Thoughts

This one-pot vegan chili is the ultimate lazy-day hero.

It’s cheap, healthy, and tastes like you put in way more effort than you did. Whether you’re vegan, vegetarian, or just trying to eat less meat, this recipe delivers. Now go forth and chili.

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