🌱 One-Pot Vegan Chili 🌶️
This One-Pot Vegan Chili is a big batch of cozy, freezer-friendly comfort. Kidney beans, black beans, corn, and tomatoes simmer with chili spice until the pot is thick, smoky, and ready for bowls all week. No meat. No dairy. Just one pot and a wooden spoon.
I love making this on Sunday. The leftovers taste even better the next day, and it freezes like a dream for nights you don’t want to cook. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Chili 💚
- 🌱 Completely vegan
- 🍲 One pot, big batch
- 🧊 Freezer friendly
- 🫘 Loaded with beans and corn
- 🔥 Smoky chili flavor
- ⏱️ Hands-off simmer
The Secret to Thick, Flavorful Chili
Bloom the spices in the pot before adding liquid. That’s what makes it taste slow-simmered instead of canned. Let it bubble uncovered for a bit so it thickens. A spoon of tomato paste and a pinch of cocoa or maple give it that deep chili color and balance.
Frequently Asked Questions ❓
How spicy is this? 🌶️
It’s warm, not fiery. Add extra chili flakes or jalapeño if you want more heat.
Can I freeze it? 🧊
Yes. Cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.
What should I serve it with? 🥑
Rice, cornbread, tortilla chips, avocado, or a dollop of vegan sour cream.
🌱 One-Pot Vegan Chili
Ingredients 🛒
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1½ cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 teaspoon maple syrup or cocoa powder
Instructions 👩🍳
- Heat the oil in a large pot. Cook the onion and bell pepper for 5 minutes, until softened.
- Add the garlic, chili powder, cumin, paprika, and oregano. Cook for 1 minute.
- Stir in the tomato paste and cook for 1 minute more.
- Add the crushed tomatoes, beans, corn, broth, salt, pepper, and maple or cocoa if using.
- Simmer uncovered for 25–30 minutes, stirring now and then, until thick and rich.
- Taste and adjust seasoning. Serve hot.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Net carbohydrates | 28g |
| Total carbohydrates | 35g |
| Fiber | 7g |
| Total fat | 3g |
| Sodium | 620mg |
Estimates based on beans, corn, tomatoes, and chili spices. Exact numbers may vary by canned brand.
Notes & Tips 💡
- If it’s too thick, add a splash of broth. If it’s thin, simmer longer uncovered.
- A squeeze of lime at the table brightens the whole pot.
- This is even better the next day after the flavors settle.
- Add diced sweet potato or quinoa if you want it extra hearty.
This One-Pot Vegan Chili is big-batch, freezer-friendly, and full of flavor. Make it once, eat well all week. 🌶️🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
