Vegan Chili by Amy

This hearty and flavorful chili is perfect for cozy nights and packed with nutritious veggies and beans. It’s easy to make, satisfying, and sure to become a favorite in your recipe collection.

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TIME2 hr 40 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

3 tablespoons olive oil 1 large onion, chopped 1 green bell pepper, chopped 4 cloves garlic, minced 1 (19 ounce) can black beans, rinsed and drained 2 (28 ounce) cans diced tomatoes 2 cups water 1 (12 ounce) can whole kernel corn, drained ¼ cup dry red lentils ¼ cup uncooked quinoa ¼ cup chili powder ¼ cup brown sugar 1 tablespoon smoked paprika 1 teaspoon kosher salt 1 teaspoon ground turmeric 1 teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon red pepper flakes ½ teaspoon cracked black pepper 3 teaspoons cornstarch 3 tablespoons water, or more as needed

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some oil in a medium-sized Dutch oven over medium heat. Toss in the chopped onion, green and red bell peppers, and garlic. Cook everything together, stirring occasionally, until the veggies are nice and soft—about 5 minutes.

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Step 2

While that’s cooking, mash half of the black beans in a small bowl. Add the mashed beans along with the rest of the whole black beans to the pot. Next, pour in the diced tomatoes and 2 cups of water. Stir in the corn, lentils, quinoa, and all the spices: chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper. Give everything a good mix.

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Step 3

Turn the heat up so the chili comes to a boil, then lower it to a simmer. Let it cook gently, stirring now and then, for about 2 hours so all those flavors develop.

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Step 4

To thicken things up, mix the cornstarch with 3 tablespoons of water in a small bowl until it’s smooth. Pour this slurry into the chili and keep it simmering for another 15 minutes until the chili thickens up nicely.

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Step 5

Finally, mash the chili a bit with a potato masher to get the texture you like. Give it a taste and adjust seasoning if needed, then dig in!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use canned beans to save time, but rinse them well to reduce excess salt.
- Let the chili simmer longer for deeper flavor and thicker texture.
- Taste and adjust the seasoning before serving to balance the heat and acidity.

Why you’ll love it

This chili is packed with bold flavors and hearty ingredients that make it both satisfying and nutritious. It’s a great way to enjoy a comforting meal that’s completely plant-based. Plus, it’s easy to customize with your favorite veggies and spices.

Serving ideas

Serve with warm cornbread or over a bed of rice for a filling meal. Top with fresh avocado slices, chopped cilantro, or a squeeze of lime to add brightness. A side of crunchy tortilla chips also pairs nicely for added texture.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. This chili also freezes well—portion it out and freeze for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.