Main Dishes

Plant-Based Chili

vegan chili

Plant-Based Chili



Prep time


Cooking time






  • 3 cups (or 2 15-ounce/425g cans) of beans, I use kidney beans but you could also use pinto, black beans or navy beans if that’s what you have on hand.

  • 1 15 oz can diced tomatoes

  • 2 Tbsp tomato paste

  • 1 jalapeno, diced (optional or add more for more heat)

  • 1 Green Bell pepper, chopped

  • 1 large yellow onion, diced

  • 4 garlic cloves, chopped finely

  • 3 tablespoons olive oil

  • 1-2 Tbs lime juice

  • 4 tablespoons  ancho chili powder

  • 1 tablespoon ground cumin

  • 1 ½ teaspoons smoked paprika

  • 1 tsp cinnamon

  • 2 whole Bay leaves

  • Salat and pepper to taste

  • 1 cup (12g) cilantro leaves and tender stems, chopped

  • 2 cups vegetable broth


  • Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and add the onions. Stir frequently and cook the onions until they start to become translucent. 
  • Add the garlic, green pepper, jalapeño, and tomato paste, and cook for 2-3 minutes, stirring very frequently, If it starts to dry out, add a splash of vegetable broth.
  • Stir in the chili powder, cumin, paprika, and oregano and stir for half a minute or so.
  • Pour in the vegetable broth, and beans, bay leaves, soy sauce, tomatoes + their juices, salt, black pepper to taste, and stir well.
  • Bring the chili to a boil over high heat, then reduce to a gentle simmer, stirring occasionally, until thick, discard the bay leaf, and stir in lime juice, and cilantro.
  • Serve topped with your choice/s of chopped cilantro, sliced scallions, vegan sour cream, avocado slices, sour cream, tortilla chips, etc.
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