Best Vegan Chili Recipe (2024)

This homemade vegan chili recipe is packed with so much flavor!

It has veggies, three kinds of beans, corn, peppers, tomatoes, and quinoa.

Quinoa is really the secret ingredient in this recipe, it makes the soup that much heartier and adds even more protein.

This one pot chili recipe is perfect anytime, and it’s on the table in no less than 30 minutes!

This yummy chili has three types of beans: black beans, kidney beans and pinto beans.

It also has corn, peppers, tomatoes, quinoa and spices like chili powder, cumin and smoked paprika.

These flavors combine perfectly with the onion, garlic and veggie stock base, creating a soup that’s healthy and full of flavor.

Another thing I love about this recipe is that the ingredients are very pantry friendly.

Canned beans, quinoa, veggie stock and spices can be kept in the pantry, and any corn or other veggies of choice can be frozen.

It’s so convenient and the only thing you really need that’s fresh is onion and garlic (if you’re feeling extra lazy, sometimes I even sub these for dried powders so I don’t have to chop anything!).

If you’re looking for a similar recipe, my Vegan Stuffed Peppers are stuffed with many of the same ingredients and baked to perfection!

To start making this yummy soup, start by placing the olive oil, chopped onion, garlic and pepper into a large pot over medium heat.

Cook for 5-8 minutes, or until the onion is translucent, stirring occasionally, and that’s your base!

Now add the remaining ingredients all at the same time (except for the corn).

Give it a good stir and cover.

Bring to a boil and then reduce heat to low and let it simmer for 15-20 minutes, or until the quinoa is soft and has cracked open.

Finally add the corn and cook another minute or two to heat through, and it’s done!

This easy soup recipe is a staple in my house, and especially during the colder winter months.

There’s nothing more warming and comforting than a fresh bowl of homemade chili!

Also, it’s even better on day two and three after all the flavors have marinated together!

I would eat this up by days four or five though for best taste.