Easy Vegan Chili

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This vegan chili is loaded with beans and veggies, simmered in a hearty tomato sauce until thick and creamy. Cozy, nourishing comfort food.

Chili is one of those meals I throw together when I’m short on time and don’t know what to make. It’s super easy to make and is delicious, nourishing, and satiating. I make this vegan chili (or some rendition of it) almost every week and never get tired of it! Serve with rice, bread, or cornbread for a wholesome, comforting meal.


I also decided to throw in some nooch this time, because who doesn’t love nutritional yeast? It adds a bit of a cheesy, creamy-like flavor and, depending on the brand you buy, can also be fortified with some great vitamins and minerals (like B12!!). If you don’t have any nutritional yeast then you can omit it and I’m sure it will still taste good – however, if you’re vegan/cook a lot of vegan food, you should definitely think about buying some nooch! It goes great in cheeze sauces and complements tomato flavors really well too!

I like adding bell pepper and zucchini to bulk up my chili, but feel free to omit or add in any other veg you have! Mushrooms would also be really good in this. You may also switch up the beans or add in pinto beans if you’d like. I recommend serving this chili with rice or cornbread (or both 🙂 and some avocado/guac to complete the meal.

More Hearty Plant-Based Dishes!

If you try out this vegan black bean chili, don’t forget to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy cooking!

*Recipe updated July 5, 2022.

Vegan Black Bean Chili

This vegan chili is loaded with black beans and veggies, simmered in a spicy tomato sauce until thick and creamy. Warm, hearty, perfectly spiced comfort food to keep you cozy and warm during the colder months.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Vegan
Servings 4


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 celery, diced
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 ½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp oregano
  • 1/4 cup nutritional yeast
  • 28 oz can crushed tomatoes
  • 1 cup vegetable broth
  • 1 bell pepper, diced
  • 2 cans black beans, drained and rinsed
  • 1/2 lime, juiced
  • ½ cup cilantro, chopped
  • salt and pepper, to taste


  • Heat oil in a large pot over medium heat. Add onion, carrots, and celery and cook until the onions turn translucent.
  • Add garlic and cook for 1 minute until fragrant.
  • Add chili powder, cumin, paprika, oregano, and nutritional yeast and stir for 1 minute.
  • Add tomatoes and vegetable broth. Bring to a boil then lower to simmer, covered, for 10-15 minutes. Stir occasionally to prevent sticking to the bottom of the pan.
  • Add in bell peppers and black beans and continue simmering for another 10 minutes, or until thickened and veggies are tender. Add more vegetable broth for a thinner consistency.
  • Turn off heat and add in lime juice, cilantro, and salt/pepper to taste.

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