Vegan Chili

vegan, gluten free, dairy free

Hey, y’all! Soooo, this is without a doubt my new favorite savory recipe on the blog!

There are so many different veggies packed into this chili and I love it!

Before I tell you about this dish, I wanted to clear something up…you do not have to be vegan to enjoy this meal. I’m not vegan but I do make quite a few meatless meals throughout the week and this is one that I love! Labels sometimes intimidate people or discourage them from making a dish but I simply put labels for those who have dietary restrictions so they can easily identify what ingredients are, or are not, in a particular recipe. Okay, back to business…

The only liquid in this recipe is water so no need to go out and buy broth! It has plenty of flavor from the veggies and beans but broth can definitely be substituted if preferred. Veggies are most always inexpensive (less than a dollar a pop) and beans are also inexpensive making this a very budget-friendly meal!! As a college student, I’m always trying to save money where I can which includes finding fun and nutritious meals that don’t break the bank. I also love that this recipe because it makes enough for multiple meals so it can be enjoyed throughout the week. 

This recipe is not tedious or ingredient specific. You can replace the beans and vegetables that I chose with whatever type you prefer. However, to prevent awkward proportions, I would use the same amount of substitution as originally stated in the recipe. For instance, 1 can black beans in place of 1 can of chick peas or 2 yellow squash in place of 1 yellow squash and 1 zucchini.

My favorite toppings for this chili are green onions, avocado, and nutritional yeast!

I hope you all enjoy this chili as much as I did!

Vegan Chili

serves 4-6


  • 2 Tbsp olive oil

  • 2 cups water

  • 2 Tbsp minced garlic

  • 1/2 cup chopped onion

  • 1/2 lb carrots (~ 3 large)

  • 3 large bell peppers

  • 1 medium yellow squash

  • 1 small zucchini

  • 1 can diced tomatoes, no salt added

  • 1 can kidney beans, drained and rinsed

  • 1 can pinto beans, drained and rinsed

  • 1 can garbanzo beans (chick peas), drained and rinsed

  • 1 Tbsp paprika

  • 2 tsp cumin

  • 1 tsp chili powder

  • 1/2 tsp salt


  1. Place large pot with olive oil, garlic, and chopped onion over medium heat

  2. While the onion and garlic are browning, cut carrots, bell peppers, yellow squash, and zucchini into desired chunk size and add to pot, stirring occasionally

  3. Once veggies start sizzling (after about 5 minutes), add water, tomatoes, beans, and seasonings and stir together

  4. Let chili simmer for about 20 minutes, stirring occasionally

  5. Once carrots are soft and chili is thick, remove from stove and serve hot!


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