When you need a meal that sticks to your ribs but keeps things plant-based and easy, you absolutely need this recipe in your rotation. Forget those watery, sad bean dishes; I’m talking about a genuine, deep-flavored hug in a bowl! This is, without a doubt, the absolute best Spicy Vegan Chili you are ever going to make. It’s so simple—just a handful of pantry staples—but the blend of smoked paprika and cayenne gives it this incredible depth.
It’s my go-to when the weather turns chilly, or honestly, on any Tuesday when dinner needs to come together fast. I love that I can throw all the cans in one pot and just let it simmer until the scent fills the whole house. Trust me, this recipe is going to be a staple for you too.
Why This Spicy Vegan Chili Recipe Stands Out (E-E-A-T)
The reason I keep coming back to this chili—and why you will too—is that it cuts out all the fussy steps without compromising flavor. It’s hearty, deeply satisfying, and completely vegan. We get real smoke and real heat layered in under an hour. You won’t miss the meat, I promise you that!
- It’s packed with pantry staples, so no frantic grocery runs required.
- The spice blend creates that smoky depth that takes hours usually.
- It’s naturally thick and incredibly flavorful for a weeknight meal.
Quick Prep and Cook Times for Your Spicy Vegan Chili
You know what I love about this? It’s genuinely fast. The prep only takes 15 minutes—just chopping veggies! The cook time clocks in at 40 minutes because we let those flavors marry on the stove gently. That means you’re looking at a Total Time of just 55 minutes. This makes it the perfect weeknight Spicy Vegan Chili when real hunger hits.
Essential Ingredients for Flavorful Spicy Vegan Chili
Okay, this chili relies on simple but mighty ingredients, and getting the prep right is half the battle. We start with 1 tablespoon of olive oil to get things moving in the pot. Then come the aromatics: one large onion, chopped beautifully, and two whole bell peppers of whatever color makes you happy, also chopped. We need three cloves of garlic, minced very fine, followed by the heat source, which is one jalapeño, minced. Now, here’s a tip: if you want that lovely spicy kick but don’t want *too* much fire, make sure you scoop out all those seeds from the jalapeño!
For the body, we use two cans of beans—one 15-ounce can of black beans and one 15-ounce can of kidney beans, both thoroughly rinsed and drained. Then we add the richness with a huge 28-ounce can of crushed tomatoes and one cup of vegetable broth. The flavor comes from our spice blend: two big tablespoons of chili powder, one teaspoon of cumin, a half teaspoon of smoked paprika (don’t skip this smoke!), and a quarter teaspoon of cayenne pepper.
Ingredient Notes and Substitution Tips for Spicy Vegan Chili
See how easy that is? If you’re feeling fancy or prefer chunkier tomatoes, you can absolutely swap the crushed tomatoes for diced tomatoes, but you’ll need to simmer it a bit longer to break them down. If you want this Spicy Vegan Chili to bring the heat, add a teaspoon of your favorite hot sauce right alongside the canned goods. And don’t forget the corn! If you grab a can of corn kernels, toss them in during the last 15 minutes of cooking for a nice textural surprise.
Step-by-Step Instructions for the Best Spicy Vegan Chili
Getting this amazing flavor isn’t hard, but you need to let it hang out on the stove for a bit! First thing’s first: get a large pot or, even better, a Dutch oven, going over medium heat with that tablespoon of olive oil. Once it shimmers just a tiny bit, toss in your chopped onion and bell peppers. You’re cooking these until they start looking soft and translucent—usually about five to seven minutes.
Next, add the garlic and that minced jalapeño. You don’t want them to burn, so just cook them until you can really smell how fragrant they are, which is usually just a minute. Now for the easy part! Dump in your rinsed beans, the whole can of crushed tomatoes, and the vegetable broth. Stir everything until it’s mixed up well.
This is where the magic flavor starts! Add your chili powder, cumin, smoked paprika, and cayenne. Stir it all together, bring it up to a gentle simmer, and then turn that heat way down low. Cover it and let it just bubble quietly for at least 30 minutes. This simmering time is non-negotiable; it’s how the spices really bloom and meld into that perfect, hearty flavor. Taste it after 20 minutes, and don’t forget to finish with salt and pepper to your preference! If you’re ever making iced tea, make sure you avoid the one fatal mistake everyone makes; cooking chili is just as important!
Achieving the Perfect Thickness in Your Spicy Vegan Chili
If you want thick chili—and who doesn’t?—you need to manage the steam evaporation. For the last ten minutes of that simmer time, take the lid completely off the pot. When you leave the lid off, the excess liquid boils away, concentrating those amazing chili flavors and thickening up the whole stew. You’ll know it’s ready when it coats the back of a spoon nicely and isn’t watery at all.
Tips for Success When Making Spicy Vegan Chili
Even though this Spicy Vegan Chili is easy, a couple of tweaks will take it from good to unbelievably great. My number one tip is all about the spices. Before you add any liquids, once the onions and peppers look soft, add your chili powder, cumin, smoked paprika, and cayenne directly to the oil and veggies for about 30 seconds. Stirring them over the heat like this actually ‘blooms’ the spices, releasing their oils and making the smoke and heat ten times stronger! Wow, what a difference that makes.
Also, don’t be afraid to taste as you go. The beans and broth have sodium, but you need to adjust the final salt later. Keep dipping your spoon in during that 30-minute simmer. If you aren’t using a fantastic simple syrup recipe in your coffee, you might forget about balancing sweet and salt, but for chili, it’s key!
Finally, always opt for good quality tomatoes. Since they make up so much of the body, a richer, slow-cooked crushed tomato makes this vegan chili taste like it simmered all day long. Seriously, these little tricks are what make my batches the most requested at potlucks.
Serving Suggestions for Your Spicy Vegan Chili
A great bowl of Spicy Vegan Chili isn’t finished until you dress it up! This is where the fun—and the coolness—comes in to balance that heat we built up. Top it high with creamy slices of fresh avocado; it’s non-negotiable for me. If you’re used to dairy, a dollop of vegan sour cream works absolute wonders to cool things down.
I also love a sprinkle of fresh, bright cilantro, maybe some finely diced red onion for crunch, or even some shredded vegan cheese if you’re feeling cheesy. Don’t forget the sides! This chili is incredible spooned over hot white rice, or even better, served piping hot next to a thick slice of homemade cornbread—it’s perfect for soaking up every last drop. If you’re making croutons for a salad later, make sure they are nice and crunchy for dipping, like these wonderful homemade croutons.
Storage and Reheating Instructions for Leftover Spicy Vegan Chili
The best part about making a big pot of Spicy Vegan Chili? The leftovers! Seriously, chili always seems to taste even better the next day after the spices have really settled in. Keep everything sealed up tight in an airtight container in the fridge—it lasts beautifully for about five days. If you want to make a huge batch, this freezes like a dream!
When freezing, use shallow freezer-safe containers so it thaws faster later. When reheating on the stovetop, you might need to add a little splash of vegetable broth or water to loosen it up again. Just warm it slowly over low heat until it’s bubbling gently, and you are right back to an amazing dinner!
Frequently Asked Questions About Spicy Vegan Chili
You’ve got great questions, and I love talking chili! Since this is pretty straightforward, most questions come down to substitutions or turning up the dial on the heat. I’ve gathered the ones I get asked most often about crafting the best vegan chili that packs a punch.
Can I make this Spicy Vegan Chili without beans?
Oh, absolutely! Beans are mostly there for structure and heartiness in this recipe. If you have an allergy or just aren’t a bean fan, you can swap them out. Try adding an extra can of crushed tomatoes, or toss in some sliced mushrooms and maybe a cup of cooked lentils during the simmer time. That keeps the texture satisfying!
How can I make this Spicy Vegan Chili even spicier?
If you are serious about heat beyond the cayenne, you have a few great options! You can dice up a serrano pepper along with your jalapeño, or better yet, stir in a teaspoon of chipotle powder when you bloom your spices. That adds a wonderful smoky heat that really amps up the whole dish. Don’t be shy with that cayenne either if you want a real tingle!
If you’re looking for other great vegan comfort food that is always a hit, you have to check out my recipe for vegan sweet potato pie—it’s heavenly!
Nutritional Estimates for This Spicy Vegan Chili
Everyone asks about the good stuff, and while I’m not a certified nutritionist, these estimates are based on serving this hearty bowl six ways. If you follow the ingredient list exactly, you should be looking at about 320 Calories per serving. It’s packed with 16 grams of protein to keep you full, and about 18 grams of fiber—which is amazing for a bean stew! That’s based on 55 grams of carbohydrates and only 6 grams of total fat.
Remember, these numbers are just estimates for this amazing Spicy Vegan Chili, especially since your choice of toppings will change everything. But for a main dish that is this flavorful and filling, I think those numbers are fantastic!
Share Your Experience Making Our Spicy Vegan Chili
Now it’s your turn! I hope you loved cooking this fantastic Spicy Vegan Chili as much as I love eating it. Did you go heavy on the cayenne? Tell me about your favorite toppings in the comments below—I’m always looking for new ideas!
Please leave a quick star rating if this hit the spot for your weeknight dinner. If you snapped a picture when serving it up, tag us so we can give you some love! And if you need to reach out with a question, my contact page is right here: Let’s chat!
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Spicy Vegan Chili
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
A straightforward recipe for a flavorful and spicy chili made without animal products.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 jalapeño, minced (seeds removed for less heat)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (or more to taste)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell peppers. Cook until softened, about 5-7 minutes.
- Stir in garlic and jalapeño. Cook for 1 minute until fragrant.
- Add black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
- Remove the lid for the last 10 minutes if you prefer a thicker chili.
- Season with salt and pepper to your taste before serving.
Notes
- For a thicker chili, simmer uncovered for longer.
- Add 1/2 cup of corn kernels during the last 15 minutes of cooking for added texture.
- Serve with your favorite toppings like avocado or vegan sour cream.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 10
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 16
- Cholesterol: 0
Keywords: spicy, vegan, chili, vegetarian, bean stew, easy, healthy