A top view of a bowl of easy vegetarian chili made with beans, veggies, and tomatoes and topped with a garnish of cilantro.

Easy Vegan Chili

A basic vegan chili made with veggies and beans spiced and cooked to perfection.

Course Soup
Cuisine American, gluten free, vegan
Keyword vegan chili, vegetarian chili
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 136 kcal


  • 1 medium onion peeled and diced
  • 1 tbsp olive oil or any neutral-flavored oil works
  • 2 cups zucchini diced
  • 1 tsp salt
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp chipotle pepper flakes (optional)
  • 1 can crushed tomatoes or 3 cups fresh diced tomatoes
  • 2 cans kidney beans or any beans of choice (drained and rinsed)
  • 1 cup corn kernels fresh or frozen
  • 2 cups water
  • 1 dash cayenne pepper to taste (optional)


  1. Saute the diced onion in oil over low heat.

  2. Once it becomes translucent, add 2 cups of diced zucchini or any veggies that you would like and sprinkle them with salt.

  3. Cook the onions and vegetables for about 5 minutes and then add the spices, a can of crushed tomatoes, 2 cans of drained and rinsed beans, corn (optional), and water, and give it a stir.

  4. Let it simmer on the stove-top for at least an additional 20 minutes to allow the flavors to blend.  Add salt and additional spices to taste.

  5. Serve hot with vegan sour cream and/or vegan cheese sprinkled on top.

Recipe Notes

Nutrition Facts
Easy Vegan Chili
Amount Per Serving (1 bowl)
Calories 136 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 489mg21%
Potassium 625mg18%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 6g7%
Protein 6g12%
Vitamin A 870IU17%
Vitamin C 15.8mg19%
Calcium 67mg7%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.