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easy vegan bean and veggie chili
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Vegan Bean & Vegetable Chili

This hearty vegan chili is full of beans and veggies that will fill you up and keep you warm on those chilly fall and winter nights. Ready in 50 minutes, this recipe is perfect for meal prepping your lunches for the week.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Keyword: bean chili, easy vegan dinner, easy vegan meals, meal prepping, vegan chili, vegan meal prepping, vegetable and bean chili
Servings: 8 servings

Equipment

  • large pot

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 15½-oz can pinto beans drained and rinsed
  • 1 15½-oz can kidney beans drained and rinsed
  • 1½ tbsp chili powder
  • ½ tbsp cumin
  • ½ tbsp garlic powder
  • 1 tsp oregano
  • ½ tbsp smoked paprika
  • 1 28-oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 2 cups vegetable broth
  • 4 small red potatoes chopped small
  • 1 tomato chopped
  • 1 jalapeno pepper deseeded and chopped finely
  • 1 orange bell pepper chopped
  • ¾ cup frozen, canned, or fresh corn kernels
  • 2½ cups kale chopped and removed from the stems
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • When hot, add the onions and cook until they are translucent - approximately 4-5 minutes.
  • Add the beans and spices and mix thoroughly.
  • Add the crushed tomatoes and tomato paste and stir until the mix is fully incorporated (especially ensuring that the tomato paste is mixed in).
  • Add the broth and potatoes and raise the heat to medium-high. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the tomato, jalapeno, and bell pepper, and cook for 20 more minutes, stirring occasionally.
  • After the 20 minutes, add the corn and kale and stir in. Once the chili returns to a simmer, you can check to make sure that the potatoes are fully cooked by sticking a fork in a piece of potato. If it goes in easily, your chili is done. Continue cooking if the potatoes are not done, checking every 5 minutes or so to see if they are done.

Notes

This chili can be stored in an airtight container in the fridge for 3-4 days. It can also be frozen in freezer-safe containers for up to 4-5 months. I recommend portioning out the chili into individual servings and storing in the fridge or freezer that way!