My Favourite Vegan Chili
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner
Serves: 4-5
  • 2 tbsp olive oil
  • ⅓ cup celery, chopped
  • ⅓ cup red bell pepper, chopped
  • 1 cup onion, chopped small
  • 2 large garlic cloves, minced
  • 6 cups diced tomatoes, canned or fresh
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup cooked black beans (if using canned, drain and rinse first)
  • ½ cup cooked red kidney beans (if using canned, drain and rinse first)
  • ¼ cup cooked chickpeas (if using canned, drain and rinse first)
  1. Heat olive oil in a large pot over medium heat.
  2. Add celery, red bell pepper and onions to the pot, and let them cook for about 5 minutes, or until the onions are lightly browned, and the celery and bell pepper are slightly softened.
  3. Add in the garlic and cook for another 2 minutes or so, until the garlic has also lightly browned.
  4. Add in the diced tomatoes, chili powder, oregano, cumin, salt and pepper. Mix well. If it looks too thick, add some vegetable broth or water, ½ cup at a time. Remember that it will thicken up as it cooks, so you don't want it to be too thick when it first goes in there.
  5. Cook for about 10 minutes, then add in the black beans, kidney beans and chickpeas, and stir.
  6. Cook for another 20-30 minutes, or until thickened to your desired consistency.
  7. Serve, topped with vegan nacho cheese, vegan cheese shreds, vegan sour cream, chopped green onions, or whatever else you like on your chili!
Recipe by Vegan Recipes from Cassie Howard at