This chili was born out of one of those chilly (pun fully intended) Sunday afternoons where all I wanted was something cozy and simmering on the stove—but the fridge looked like a desert of half-used condiments and one suspicious zucchini. I had a couple of cans of black beans, some tomatoes, and a vague sense of determination. The result? A hearty, smoky, totally vegan chili that became a weekly tradition before I even realized it.

Even my uncle, the guy who brings beef jerky to Thanksgiving tried a bowl, squinted at me, and said, “There’s no meat in this?” Then he went back for seconds. I consider that the highest culinary compliment I’ve ever received.

This chili is thick, deeply flavorful, and endlessly forgiving. It’s the kind of meal that warms your hands, fills your kitchen with the smell of comfort, and makes you feel like you’ve got your life together (even if you’re eating it in sweatpants at 10 p.m.).

Ingredients You’ll Need For This Recipe

2 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp tomato paste
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp cayenne (optional)
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can diced tomatoes
1 cup corn kernels
2 cups vegetable broth
1 tbsp soy sauce or tamari
Salt and pepper, to taste
Juice of 1/2 lime (optional)

Build the Flavor Base

Start with a big pot or Dutch oven. Heat 2 tablespoons of olive oil over medium heat until it shimmers, like a heatwave above the pan. Add 1 diced onion, 1 red bell pepper, and 3 minced garlic cloves. Cook for about 5 minutes, stirring occasionally, until everything smells amazing and the onions start to soften.

Then stir in 1 tablespoon of tomato paste. Let it cook for a minute—this step caramelizes it and deepens the flavor. It’s a small detail, but it’s what separates a “pretty good” chili from a “where did you get this recipe?” chili.

Spice It Up

Add the spices next and let them toast right in the oil for about 30 seconds to wake them up:

2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne (optional, but it keeps things exciting)

Your kitchen should smell like you accidentally opened a spice market, which is always a good sign.

Add the Beans and Friends

Now it’s time to add the hearty stuff:

2 (15-ounce) cans of black beans, drained and rinsed
1 (15-ounce) can of diced tomatoes
1 cup corn kernels (fresh, frozen, or canned)
2 cups vegetable broth

Stir it all together, scraping up any bits from the bottom of the pot. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 25–30 minutes. You’ll know it’s ready when it’s thick and the flavors taste like they’ve been getting along for years.

Add the Secret Touch

Here’s the move that takes it from “good” to “wait, seriously?”: stir in 1 tablespoon of soy sauce or tamari right at the end. It adds a deep, savory note that mimics the richness of meat without actually needing any. Taste and adjust the salt, spice, or tang to your liking—sometimes I add a squeeze of lime juice or a pinch of sugar if it needs balance.

🔍 Recipe Notes & Tips

If you like a thicker chili, mash a few spoonfuls of beans against the side of the pot as it simmers.
Add a chopped zucchini, sweet potato, or handful of spinach for extra veggies.
Want it spicier? Add a diced jalapeño or chipotle in adobo.
If it’s too spicy, stir in a spoonful of coconut milk or a drizzle of maple syrup to mellow it out.
This chili gets even better the next day—seriously, it’s like magic.

🍽️ Serving Suggestions

Top with avocado slices, diced red onion, cilantro, or vegan sour cream.
Serve it over rice, quinoa, or a baked potato for a full meal.
Scoop it up with tortilla chips if you’re in a “snack-for-dinner” mood.
Add a drizzle of hot sauce if you like to live dangerously.

🎯 Make it Work for

Cozy weeknights when you want something hearty but low-effort
Game day or potluck—no one misses the meat
Meal prep Sundays (it reheats like a dream)
Any cold day when “warm bowl therapy” is absolutely required

📦 Storage & Leftovers

Let the chili cool before storing it in an airtight container. It’ll keep in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. Like all good things in life, it only gets better with time.