Hearty Vegan Chili Recipe for Cozy Weeknight Dinners

Recipe Difficulty – Very Easy

Why this recipe works

This vegetarian chili is a warm, satisfying dish for colder months. It’s economical—costing only a few pounds for multiple portions—and relies on canned beans, tomato passata, and simple spices to build deep flavour without much fuss.

The combination of black beans and kidney beans gives the chili a hearty texture, while spices like paprika, coriander and a touch of cinnamon add complexity. Cacao powder is optional but recommended to balance acidity and enrich the sauce.

Serve it over brown rice, quinoa, roasted potatoes, or a baked sweet potato. A dollop of coconut yoghurt or fresh coriander brightens each bowl.

Ingredients to make Vegan Chili

• Carrots – grated for sweetness and texture.
• Garlic cloves – crushed for aromatic depth.
• Red onion – diced to build the base flavour.
• Ground coriander – a citrusy note.
• Paprika – sweet and peppery warmth.
• Cayenne pepper – adds heat; adjust to taste.
• Cinnamon – a small amount for a warm, rounded flavour.
• Red chilli – deseeded if you prefer less spice.
• Passata – quality pureed tomatoes form the sauce.
• Tomato purée – concentrates umami and richness.
• Black beans – drained and rinsed, provide protein and texture.
• Kidney beans – drained and rinsed, slightly sweet and meaty.
• Vegetable stock – use a good-quality stock for flavour.
• Cacao powder (optional) – balances acidity and deepens colour and flavour.

See the recipe card below for exact quantities.

Substitutions

Variations

How to make Vegan Chili

Hint: Rinse canned beans until the water runs clear to remove excess starch and sodium.

Leftovers

Store leftover chili in an airtight container in the fridge for 3–4 days. For longer storage, freeze portions in airtight containers or freezer bags for up to 6 months. Reheat gently on the stove or in the microwave.

Recipe FAQs

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• 2 large carrots, grated
• 3 garlic cloves, crushed
• 1 small red onion, diced
• 1/2 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1 red chilli, deseeded and diced
• 680 g passata, good quality
• 2 tbsp tomato purée
• 2 400g cans black beans, drained and rinsed
• 1 400g can kidney beans, drained and rinsed
• 200 ml vegetable stock, good quality
• 1 tbsp cacao powder, (optional)

• Grate the carrot and dice the red onion, garlic and fresh chilli.
• Heat a large pan over medium heat with a splash of oil. Add the onion, garlic, dried spices, salt and pepper, and fry for a couple of minutes until fragrant.
• Add the grated carrots, fresh chilli, passata, tomato purée, drained beans, cacao powder (if using) and vegetable stock. Stir to combine.
• Bring to a boil, then reduce to low-medium heat and simmer for 15 minutes, stirring every 5 minutes, until thickened and flavours melded.

Step-by-Step Photos: My post includes photos to guide you through the recipe.

Substitutions & Variations: See the sections above for ideas.

To Store: Leftover chili will keep in the fridge in an airtight container for 3–4 days. Reheat on the stove or in the microwave.

To Freeze: Cool and freeze in airtight containers or bags for up to 6 months.

Tip 1: Serve over brown rice, quinoa, or inside a roasted sweet potato. Top with coconut yoghurt, fresh coriander or extra chillies.

Tip 2: Portion and freeze cooked chili for quick meals later.

Tip 3: If not vegan, you can add browned meat at the start; for a vegetarian option try pan-fried tofu added with the onion and garlic.

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