Easy Vegan Chili Recipe

This vegan chili recipe is great for a simple weeknight dinner because it’s quick and easy to make.

easy vegan chili recipe

My family loves this easy vegan chili recipe because it’s super yummy and warms them up on cold winter nights. I also love this recipe because it’s really cheap to make, which is great when you’re on a budget and only needs one pot or a large saucepan so it makes cleaning up a breeze. The fewer dishes to clean the happier I am :).

This recipe is also great for freezing portions for later use throughout the week.

Ingredients needed for the vegan chili recipe:

  • olive oil
  • 1 onion chopped
  • 3 garlic cloves, minced
  • 1 Red pepper, chopped
  • 1 tsp chili flakes, ½ for less heat
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 cans diced tomatoes
  • 1 can chickpeas drained
  • 1 can kidney beans drained
  • salt and pepper to taste
  • water or broth

Most of these ingredients you may already have which will save you even more money! But if you don’t already have most of them you’ll find out when you’re food shopping that the ingredients are pretty cheap.

How to make this super easy vegan chili recipe:

  • Heat up the olive oil in a large pot or deep saucepan
  • Sauté the onion and garlic for a few minutes until softened
  • Next add your pepper and spices; cinnamon, cumin, paprika, chili powder, chili flakes, salt, and pepper
  • Pour in the diced tomatoes, chickpeas, kidney beans, and some water. Fill up one of the cans with water and add it to the chili
  • Let this simmer for 25-30 minutes
  • While the chili is simmering you can start cooking your rice of choice
  • Serve and enjoy!
  • You may also serve this with some avocado, lime, and fresh coriander

How long can you store this chili?

You can keep this in the fridge for up to 4 days and it also freezes well.

Easy Vegan Chili Recipe

This vegan chili recipe is perfect to make when you're on a budget and want something to warm you up!
Course: Main Course
Keyword: budget, cheap, easy, quick, vegan

Ingredients

  • olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 Red pepper chopped
  • 1 tsp chili flakes ½ for less heat
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 cans diced tomatoes
  • 1 can chickpeas drained
  • 1 can kidney beans drained
  • salt and pepper to taste
  • water

Instructions

  • Heat up the olive oil in a large pot or deep saucepan
  • Sauté the onion and garlic for a few minutes until softened
  • Next add your pepper and spices; cinnamon, cumin, paprika, chili powder, chili flakes, salt, and pepper
  • Pour in the diced tomatoes, chickpeas, kidney beans, and some water. Fill up one of the cans with water and add it to the chili
  • Let this simmer for 25-30 minutes
  • While the chili is simmering you can start cooking your rice of choice
  • Serve and enjoy!
  • You may also serve this with some avocado, lime, and fresh coriander


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