Looking for a cozy, hearty meal you can enjoy any time of the year? This Hearty Vegan Chili is packed with protein, fiber, and bold flavors! Featuring beans, fresh vegetables, and quinoa, it’s a versatile dish that’s as nutritious as it is satisfying. Serve it with crusty bread or over rice for a plant-based dinner the whole family will love.


🍲 Dietary Notes: Vegan, gluten-free, and nutrient-rich.

Why You’ll Love This Recipe

  • High in plant-based protein and fiber.
  • Perfect for meal prep and freezes well.
  • Bold, hearty flavors that develop beautifully with slow cooking.
  • Easy to customize with your favorite beans or veggies.

Background Information

Chili has long been a favorite comfort food, traditionally made with meat and spices. This vegan version retains all the rich, satisfying flavors while swapping in protein-packed beans and quinoa for a plant-based twist. Whether you’re cooking for a cozy family dinner or prepping meals for the week, this chili is sure to become a staple.

Cooking Tips

  • Rinse quinoa before adding to remove its natural bitterness.
  • Use canned beans for convenience or soak and cook dried beans for added freshness.
  • Adjust the spices to suit your heat tolerance—add more chili powder for an extra kick!

Fun Additions or Variations

  • Serve with avocado slices, fresh cilantro, or a dollop of vegan sour cream.
  • Add sweet potatoes or corn for a touch of natural sweetness.
  • Use fire-roasted diced tomatoes for a smoky flavor.
Hearty Vegan Chili for All Seasons

Hearty Vegan Chili for All Seasons

A hearty, protein-packed vegan chili featuring beans, veggies, and quinoa for a satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Vegan, American
Servings 6 servings

Equipment

  • Large pot or Dutch oven (or slow cooker)
  • Cutting board and knife
  • Wooden spoon

Ingredients
  

  • 1 onion diced
  • 2 bell peppers diced, any color
  • 3 cloves garlic minced
  • 1 cup quinoa rinsed
  • 1 can 15 oz kidney beans (rinsed and drained)
  • 1 can 15 oz black beans (rinsed and drained)
  • 1 can 15 oz diced tomatoes
  • 3 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste
  • Optional toppings: avocado slices vegan sour cream, chopped cilantro

Instructions
 

  • Sauté the Vegetables:
    – Heat olive oil in a large pot over medium heat. Add onion and bell peppers and sauté for 5 minutes until softened.
    – Stir in garlic and cook for 1 minute until fragrant.
  • Add the Base Ingredients:
    Add quinoa, kidney beans, black beans, diced tomatoes, and vegetable broth. Stir to combine.
  • Season the Chili:
    Mix in chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and pepper.
  • Cook the Chili:
    – Bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally, until the quinoa is cooked and the flavors have melded together.
    – For slow cooker: Combine all ingredients and cook on low for 6-8 hours.
  • Serve:
    Ladle the chili into bowls and top with your favorite toppings like avocado slices, vegan sour cream, or cilantro.

Notes

  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
  • Add more broth if the chili becomes too thick while cooking.

Related Recipes

  • Spicy Sweet Potato and Black Bean Chili
  • Vegetarian Lentil Stew
  • Quinoa and Veggie Stuffed Peppers
Keyword hearty vegan chili, high-protein vegan meals, plant-based dinner ideas