Loaded Vegetarian Chili

Vegan chili topped with sour cream and shredded cheese.

5 from 1 vote

This Loaded Vegan Chili is packed with so much goodness, you’ll never miss the meat! To make the best vegetarian chili, we’re using a combination of hearty, good-for-you ingredients and delicious seasonings. It’s an easy recipe that comes together with very little effort in one pot. Slow cooker instructions too!

Prep Time5

Cook Time30

Total Time35

Course: dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

2 tablespoons olive oil
1 medium onion chopped
1 medium green pepper chopped into small pieces
4 cloves garlic pressed (or finely minced)
3 cups vegetable broth
15 ounce tomato sauce
15 ounce diced tomatoes
15 ounce kidney beans drained and rinsed
15 ounce great northern beans drained and rinsed
15 ounce black beans drained and rinsed
1 tablespoon baking cocoa
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon oregano
⅛ teaspoon cayenne pepper
1 cup frozen corn

Instructions

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.
Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
Mix in the remaining ingredients (minus the corn), increase heat, and bring to a boil.
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.
Right before taking off of the heat to serve, stir in the corn and let it heat for a few additional minutes.
Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc. ENJOY!

Video

Notes

Storage:

Leftovers. Like other chili recipes, this can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.
Freezing. It freezes really well, too! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop.

Crockpot version:

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. If you'd like, you can sauté the onion, bell pepper and garlic before adding to the crockpot.

Nutrition