- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 4 cloves
- 2 tbsp
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 800 g
- 480 g
- 240 g
- 500 ml
- 250 ml
- 1 tsp
- ½ tsp
- 20 g
Process
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Heat the olive oil in a large heavy pot over medium heat. Add the diced yellow onion and red bell pepper and cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden.
Add the minced garlic, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if using. Stir constantly for 60 to 90 seconds until the spices smell toasted and the tomato paste darkens slightly.
Pour in the fire-roasted diced tomatoes with their juice, tomato passata, and vegetable broth. Stir well, scraping the bottom of the pot to lift any browned bits.
Add the drained kidney beans and black beans, then stir in the fine salt and black pepper. Bring to a gentle simmer, then reduce the heat to low.
Simmer uncovered for 30 to 35 minutes, stirring every 5 minutes, until the chili thickens and a spoon dragged across the bottom leaves a trail that holds for a second.
Turn off the heat and stir in the lime juice. Taste and adjust salt, then let the chili rest for 5 minutes before serving.
Ladle into bowls and top with chopped fresh cilantro and sliced avocado if using.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the spices: 60 to 90 seconds of toasting in the oil is what builds the smoky depth, so do not dump them in with the liquid.
- Do not skip the lime juice at the end. It is not for sourness; it brightens the heavy tomato and bean base and makes the chili taste finished rather than flat.
- The chili is done when a spoon dragged across the bottom of the pot leaves a clear trail that holds for about a second. If it is still soupy, simmer 5 more minutes uncovered.
- For a thicker chili without extra cooking, mash one ladleful of beans against the side of the pot with a wooden spoon and stir it back in.
- If your canned beans are salted, start with 0.5 tsp salt and add the rest after the lime juice.
Substitutions
- kidney beans→pinto beans or cannellini beans, same drained weight
- fire-roasted diced tomatoes→regular diced tomatoes plus 0.5 tsp smoked paprika
- vegetable broth→water plus 1 tbsp soy sauce for depth
- lime→1 tbsp apple cider vinegar
- fresh cilantro→sliced spring onion
Storage & reheating
Cool the chili to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months; thaw overnight in the fridge. Reheat on the stovetop over medium-low heat or in the microwave, stirring every 30 seconds, until steaming hot throughout. Add a splash of vegetable broth or water when reheating if it has thickened too much.
FAQ
The questions we get asked most
Why is my vegan chili watery?
Canned beans and tomatoes release liquid, and covering the pot traps steam. Simmer uncovered and stir every 5 minutes so the liquid reduces. If it is still loose after 35 minutes, mash a ladleful of beans against the pot and stir it back in.
Can I make this vegan chili in a slow cooker?
Yes. Saute the onion, pepper, garlic, and spices on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6 hours or high for 3 hours, and add the lime juice after the heat is off.
How do I make it hotter without ruining the flavor?
Add heat in layers rather than dumping in more cayenne. Stir in 1 to 2 tsp of finely chopped chipotle in adobo or a minced jalapeno with the garlic, and pass hot sauce at the table. This adds smoky heat instead of raw burn.
Can I use dried beans instead of canned?
Yes, but they must be cooked first. Soak 300 g dried kidney and black beans overnight, drain, and simmer in fresh water for 60 to 90 minutes until tender before adding them at step 4. Do not add the salt until the beans are soft, or the skins stay tough.
How long does vegan chili keep in the fridge?
Up to 4 days in an airtight container. The flavor actually improves on day two as the spices meld. Reheat until steaming hot, and do not leave it out at room temperature for more than 2 hours.
Can I freeze this chili?
Yes, for up to 3 months. Freeze in portion-sized containers, leaving 2 cm of headspace, and thaw overnight in the fridge. The beans may soften slightly after freezing, which is normal and does not affect the taste.
Is this chili gluten-free and vegan?
It is vegan as written because it contains no meat, dairy, or eggs. It is gluten-free only if you confirm your vegetable broth and canned beans have no gluten additives, so check the labels if that matters to you.
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