Vegan Chili

This Vegan Chili is super hearty and full of flavour so you won’t even miss the meat. It’s also gluten free making it friendly for everyone.

Vegan Chili in a bowl with a spoon

There are two very strong stances on the subject of meatless chili.

Some believe chili is just not chili without the beef. I don’t agree.


Others, like myself, think a good chili is in the seasonings. That balance of spices is the key. I love food with heat so I use more chili powder than most people and love the addition of cumin and smokey paprika.

HOW TO MAKE VEGAN CHILI – Step by Step Images

First, chop up yourself a nice rainbow of veggies. Use whatever suits your tastes. I like green and red peppers, onions and of course, garlic.

diced peppers and onions on a cutting board

My two secret ingredients are … shhhh … store bought!

Don’t tell anyone πŸ™‚

As much as I can I like to make most of my meals from scratch but there are products that I love that can make life easier and can also really speed things up when time can be of the essence.

Kinda like days where I have only one or two brief hours of good natural sunlight to photograph this recipe, do a load of laundry before there is some kind of clean sock emergency (tell me I’m not alone), give Louis his ear drops for the never ending ear issues he has (that’s always super fun), iron a shirt and head out to work.


So instead of chopping all of my own tomatoes up for this chili, a jar of salsa saves me time, dishes and adds flavour and heat.

Win and win!

a hand holding a jar of Herdez brand salsa

I’m also really into this tomato paste tube I picked up when I made roasted tomato soup a couple of weeks back.

I love that in both cases I’m skipping a product that is stored in cans.

With toxic BPA being present in a lot of cans on the shelves buying products stored in glass is much more ideal to minimize any harmful effects.

a hand holding a tube of tomato paste

Saute up your veggies in a bit of olive oil.

Then season them with the chili spices.

a wooden spoon stirring diced veggies in a big pot
a wooden spoon stirring spices into diced sauteed veggies

Next comes the heart of any chili, the beans!

I used both kidney and black beans.

Meat, who?

beans being poured into a big pot of chili

Let everything simmer away while you iron your shirt, tend to the cat, wash socks, etc …

Then take a moment to enjoy your chili.


This chili is a great base and can be made into something extra filling with the addition of some cooked grains.

I had mine with some leftover cooked brown rice and it was delicious. Quinoa would also work well.

Adding cooked veggies is also a great serving idea for vegetarian bean chili.

Try sweet potatoes with this chili! Either roasted or mashed would be an awesome accompaniment. Imagine the sweetness and the spiciness all melting together in your mouth. πŸ™‚

Top it with this Vegan Sour Cream! Nothing beats chili with a dollop of creamy goodness on it. Or use fresh avocado. That works too. πŸ˜‰

Vegan Chili in a bowl with a spoon


Trail Mix Brown Rice Salad

Vegan Pad Thai

Curried Lentil and Potato Stew

Walnut Bolognese 

Originally posted  November 27, 2013. Updated September 3, 2019

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  πŸ™‚

As an Amazon Associate I earn from qualifying purchases.

I use non toxic ceramic cookware.

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Vegan Chili – Gluten Free & Grain Free

Sharon Rhodes
4.91 from 52 votes
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 68 kcal



  • Heat olive oil over medium heat and saute peppers, and onions, seasoned with sea salt & pepper, until crisp tender, about 5 minutes, then add minced garlic and stir
  • Add salsa, tomato paste, and spices and stir well
  • Add beans and broth, salt & pepper to taste.
  • Bring to boil, reduce heat to simmer and cook for 20-30 minutes, stirring occasionally
  • Serve over cooked grains or potatoes (optional)


Serving: 4Calories: 68kcalCarbohydrates: 14gProtein: 2gFat: 1gSodium: 1109mgPotassium: 378mgFiber: 4gSugar: 6gVitamin A: 2640IUVitamin C: 52.3mgCalcium: 53mgIron: 2.5mg
Keyword Gluten Free Vegan Chili, Vegan Chili
Tried this recipe?Let us know how it was!

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  1. 3 stars
    It would have been really good if it wasn’t so spicy. It really is extremely spicy so I’d suggest toning down the spices if you’re sensitive.

  2. This is the best veggie chili I have ever made. Thank yooou! I’ve made it at least four times this winter. πŸ™‚

    1. Hey Danielle! Thanks so much. πŸ™‚ I’m with you. I’ve made this, in big batches to freeze some, all winter long. If it’s anywhere near as cold where you are as it is where I live in Ontario, I’m sure it’s kept you warm on those chilly nights! πŸ™‚ Have a great week!

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