This Loaded Vegan Chili is easy to make and easily the BEST vegetarian chili that you will ever make! It can be made in ONE large pot on the stovetop or even in the crockpot using simple whole-foods ingredients.

top down shot of vegetarian chili on a wood table. the bowl is topped with fresh avocado and green onion

This time of year, ALL I want is a large pot of this easy vegan chili! It’s so cold this time of year and this chili is on my menu on a weekly basis.

One of my favorite parts of this recipe is that it works well in a dutch oven as well as a crock pot or slow cooker. I usually make this vegan chili on the stovetop but I recently discovered HOW GOOD it is in the crockpot as well. Seriously the BEST vegan chili I’ve ever made!

large pot filled with a loaded vegan three bean chili. veggies visible in the corn with a ladle sitting in the pot

Soups and stews and chilis are one of my absolute favorite parts about the cooler seasons. Well, that plus all things pumpkin. And, apple cider. But yea, chili. I’m a huge fan. Let’s do this, Loaded Vegan Chili.

I call it loaded because I basically just dumped everything in the pot that struck my fancy including 3 different kinds of beans, corn (is that typically in chili?), and even….cocoa powder. I heard a long time ago that the true secret ingredient of a good chili is just a bit of cocoa powder. And, I totally agree with that assessment! So, whip out your cocoa powder for this recipe. If the cocoa powder thoroughly weirds you out, then try adding half of it in first. You could also just leave it out all together BUT I highly recommend that you at least give it a try :)

large pot filled with a loaded vegan three bean chili. veggies visible in the corn with a ladle sitting in the pot

How to Make this Easy Vegan Chili

One of the things that I really love about chilis like this is that it’s minimal effort (sauté some veggies in a big pot and then dump in the remaining ingredients to just cook for a bit) for what ends up being quite a few meals. With the portions that Mr. Britnell and I eat, we get about 8 servings out of this recipe. We’ll eat it for dinner, take it to lunch for a day or two each and then freeze a couple just to have as a quick freezer meal when we’re feeling extra lazy.

side shot of a bowl of vegetarian chili that is topped with fresh avocado and green onion

I highly suggest keeping a bit of this in the freezer. You’ll find yourself VERY thankful that you did on a cold winter night when all you want to do is curl up on the couch with a warm meal and very minimal effort.

Oh hey, the recipe for this cornbread is also coming next week. I’m a pretty big fan of it and LOVE that last minute, I dumped in some canned sweet corn. LOVE.

How to Make Crockpot Vegan Chili:

This chili is also super easy to make in a slow cooker!

To adapt the recipe, simply dump ALL of the ingredients in your slow cooker and cook it on low for 5 hours or on high for 2-3 hours. THAT’s it! So easy, right?

If you would like, you can saute the onion and pepper in some oil for about 5 minutes, add in the garlic, and saute for a couple more minutes. Dump that in the crockpot with the rest of the ingredients. I like it both ways!

side shot of vegan chili with three different kinds of beans and veggies in it. Sitting on a wood table with a piece of cornbread resting on the side of the bowl

That’s all for today, dear friends. If you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making!

More Vegan Soups to try:

See How to Make the Vegan Chili here:

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Loaded Vegan Chili- this vegetable chili has 3 different kinds of beans in it making it a very satisfying and filling chili that even meat eaters will love!

Loaded Vegetarian Chili

  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


This EASY vegan chili is the best vegan chili that you will ever have! It’s a healthy meal that the whole family will love.


  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 3 cups of vegetable broth
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 1 15 ounce can of great northern beans, drained and rinsed
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper
  • 1 cup of frozen corn


  1. In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
  2. Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
  3. Mix in the remaining ingredients (minus the corn), increase heat, and bring to a boil.
  4. Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
  5. Right before taking off of the heat to serve, stir in the corn and let it heat for a few additional minutes.
  6. Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc.
  7. ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american

Keywords: chili, vegan, dinner, healthy