just something about a big pot of chili bubbling away on the stove that makes everything feel right in the world. The smell of garlic and spices fills the kitchen, the pot practically begs for toppings, and you just know leftovers are going to taste even better the next day.
This chili is thick, smoky, and loaded with beans, veggies, and warming spices. It’s plant-based, budget-friendly, and a true one-pot wonder. Whether you’re cooking for game day, meal prep, or a random Tuesday night, this chili is comfort in a bowl.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 big bowls
- Difficulty: Easy One-Pot
📝 INGREDIENTS
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 2 carrots, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon cayenne (optional, for heat)
- Salt and pepper, to taste
The Heart of the Chili
- 2 cans (15 oz / 425 g each) diced tomatoes
- 1 can (15 oz / 425 g) tomato sauce or crushed tomatoes
- 2 cans (15 oz / 425 g each) beans (black beans, kidney beans, or mix), drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups vegetable broth
Garnishes (Pick Your Adventure)
- Sliced avocado
- Fresh cilantro or parsley
- Lime wedges
- Tortilla chips or cornbread on the side
- Vegan sour cream or shredded cheese
👩🍳 LET’S COOK!
Step 1. Build the flavor.
Heat olive oil in a big pot over medium heat. Add onion, bell pepper, and carrots. Sauté for 6–7 minutes until softened. Add garlic and all spices; cook 1–2 minutes until fragrant.
Step 2. Add the core ingredients.
Stir in tomatoes, tomato sauce, beans, corn, and broth. Bring to a boil, then reduce to a simmer.
Step 3. Simmer and thicken.
Let it cook uncovered for 30–35 minutes, stirring occasionally. The chili should thicken and smell amazing.
Step 4. Taste test.
Adjust seasoning — add more salt, pepper, or chili powder if you like extra kick.
Step 5. Garnish & serve.
Spoon into bowls and top with your favorite fixings. Serve with cornbread or tortilla chips for dunking.
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- The longer it simmers, the deeper the flavor. Don’t rush it!
- Want a thicker chili? Mash some beans right in the pot.
- For smoky depth, add a splash of soy sauce or a chipotle pepper in adobo.
- Chili is a “next-day superstar” — leftovers taste even better.
❓ READERS ASKED, WE ANSWERED
Q: Can I make this in a slow cooker?
A: Yes! Just sauté the veggies first, then dump everything into the crockpot and cook on low for 6–7 hours or high for 3–4.
Q: Is it freezer-friendly?
A: Totally. Let it cool, portion into containers, and freeze for up to 3 months.
Q: How do I make it meaty?
A: Add plant-based ground “meat” when sautéing the veggies for a classic chili texture.
🌟 VARIATIONS TO TRY
- Three-Bean Chili: Use a mix of kidney, black, and pinto beans.
- Sweet Potato Chili: Add cubed sweet potatoes for extra heartiness.
- Spicy Chipotle Chili: Stir in 1–2 minced chipotle peppers for smoky heat.
- White Chili: Swap in white beans, green chiles, and a creamy base.
🍽 STORAGE & MEAL PREP
- Fridge: Keeps well 4–5 days.
- Freezer: Freeze up to 3 months.
- Reheat: Warm gently on the stove, adding a splash of broth if it’s too thick.
✨ Thick, hearty, and endlessly customizable, this chili is the kind of recipe that makes you want to grab a blanket, a big bowl, and just settle into pure comfort.
