This Vegan Chili With a Twist is Delicious

Photo by stephanie monfette on Unsplash

Embrace the hearty warmth of chili with a vegan twist that promises to tantalize taste buds and satisfy cravings. This innovative recipe takes the classic flavors of chili and infuses them with a delightful twist of plant-based ingredients, resulting in a dish that’s both comforting and bursting with flavor. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this vegan chili is sure to become a favorite in your culinary repertoire.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 medium carrots, diced
  • 1 zucchini, diced
  • 1 tin of diced tomatoes
  • 1 tin of black beans, drained and rinsed
  • 1 tin of kidney beans, drained and rinsed
  • 1 tin of corn kernels, drained
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Optional toppings: diced avocado, chopped cilantro, vegan sour cream, lime wedges


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 5 minutes. Add the diced bell peppers, carrots, and zucchini to the pot, and cook for another 5 minutes, or until the vegetables begin to soften.
  2. Stir in the diced tomatoes, black beans, kidney beans, corn kernels, tomato paste, chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients. Bring the chili to a simmer, then reduce the heat to low and let it cook uncovered for about 20-25 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your desired consistency.
  3. Taste and adjust the seasoning, adding more salt, chili powder, or smoked paprika as needed. Serve the vegan chili hot, garnished with your favorite toppings such as diced avocado, chopped cilantro, vegan sour cream, and lime wedges.
  4. Enjoy this flavorful vegan chili on its own, or serve it over cooked rice, quinoa, or with a side of crusty bread for a hearty and satisfying meal that’s sure to impress.