Ingredients
Ingredient amounts shown for 6 servings.
- 1 tablespoonolive oil
- 1small onion, diced
- 2 clovesgarlic, minced
- 1 canchili beans, undrained
- 1 canblack beans, drained and rinsed
- 1 cankidney beans, drained and rinsed
- 1 candiced tomatoes
- 1 small cantomato paste
- 1 cupvegetable stock, plus more as needed
- 1 cupfrozen corn, optional
- 1 packetchili seasoning
- Salt and black pepper, to taste
This simple vegan chili is hearty, inexpensive, and easy to throw together with pantry staples. Sweating the onions first adds deeper flavor, while vegetable stock gives the chili a rich, savory base.
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and a small pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the garlic and cook for about 30 seconds, just until fragrant.
4. Add the chili beans, black beans, kidney beans, diced tomatoes, tomato sauce, vegetable stock, corn, and chili seasoning.
5. Stir everything together and bring the chili to a gentle boil.
6. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally.
7. Taste and adjust with salt, black pepper, or additional chili seasoning as needed.
Notes
Start with one cup of vegetable stock. The beans and tomatoes will add more liquid as the chili cooks. Add additional stock a little at a time if the chili becomes thicker than you prefer.
For an even easier version, substitute onion powder and garlic powder for the fresh onion and garlic.
Check the labels on the chili beans, vegetable stock, and seasoning packet to confirm they are vegan.
Serving Suggestions
Serve with sliced avocado, vegan shredded cheese, chopped green onions, cilantro, tortilla chips, rice, or cornbread.
Published after editorial review
Last revised 8/2/2026. Evidence and limitations should be interpreted as described in the article.