I was recently reading about how there is a rise in colon cancer in younger people due to the lack of fiber in our diets. This is definitely an eye opener for me, even though I do eat a lot of fiber, I almost seem to prioritize protein more than fiber. I think this is also the case for most people. This spicy vegan chili is a great way to add more fiber in your day, while also delivering on flavor.
In an effort to start sharing more of my healthy recipes, this spicy vegan chili is high in fiber, plant protein and gut healthy. Not only is this chili packed with flavor, but it is filled with so many vital nutrients. This recipe has 3 different kinds of beans in it, which is one of the best and cheapest forms of fiber. Beans also have a great amount of plant protein in them, which means they are low in saturated fats.
There are so many chili seasoning packets at the grocery store that are filled with additives and fillers. What I love about using Kinder’s Mild Chili Seasoning in my spicy vegan chili is that there are limited ingredients and no fillers. They even have different spice levels and a woodfired chili seasoning for a different flavor profile.
How to make vegan chili
- Protein
- Beans: This ticks off the fiber and protein box! Beans are also very cheap so they make for a fantastic budget meal.
- Soy Crumble: I actually used to make this using the Gardein Plant-Based Ground Beef, but it would hurt my stomach so I stopped.
- Ground Meat: You can definitely use ground meat if you want even more protein, I definitely recommend pairing this with beans.
- Veggies
- Basics: Definitely add onions, pepper, garlic and jalapeños for a delicious flavor base.
- Corn: This would be great to add if you are a corn fan!
- Herbs: I think some green onions or cilantro would make for a yummy garnish
- Seasonings
- Chili Seasoning: Like I linked earlier, the Kinder’s chili seasoning blend is what I recommend.
- Additions: I like to add smoked paprika and cumin for a bit of extra smoky flavor.
- Toppings
- Vegan Toppings: I love adding chopped avocado or crushed tortillas chips to keep this vegan.
- Non-Vegan Toppings: You can do sour cream or cheese!
- Sides
- Cornbread
- Pasta
- Rice
Similar Recipes
- Restaurant-Style Mexican Black Beans
- Thai Curry Noodle Soup (Vegan Recipe)
- Vegan Rainbow Pasta Salad
- Loaded Veggie Sandwich
Spicy Vegan Chili
DifficultyEasy
Servings6
Prep time10 minutes
Cook time30 minutes
Total time40 minutes
This bold and hearty chili brings the heat and the comfort. Loaded with protein-packed beans, vibrant veggies, and a fiery blend of spices, it’s the perfect one-pot meal to warm you up from the inside out. Smoky chipotle, chili powder, and a touch of cayenne give it a kick, while tomatoes and slow-simmered aromatics build deep, rich flavor. Totally vegan, gluten-free, and endlessly satisfying — whether served with rice, tortilla chips, or a dollop of dairy-free sour cream, this chili is a go-to for cozy nights and flavor-packed dinners.
Ingredients
- 1 Can Red Kidney Beans
- 1 Can Black Beans
- 1 Can Cannellini Beans
- 1 White Onion, Cubed
- 1 Green Bell Pepper, Cubed
- 5 Cloves Garlic, Minced
- 2 Large Jalapenos, Sliced
- 1 Can Diced Tomatoes
- 1 Can Tomato Sauce
- 1 Packet Kinder’s Mild Chili Seasoning
- 1 Tsp Smoked Paprika
- 1/2 Tsp Cumin
- 12 Oz Water
- 2 Tbsp Olive Oil
Instructions
- 1
In a large pot, heat the olive oil. Then add the onions, garlic, bell pepper and jalapeños. Sauté for 3-4 minutes.
- 2
Drain and rinse all 3 cans of beans. Add to the pot and stir.
- 3
Add in the diced tomatoes, tomato sauce and all of the seasonings. Stir well.
- 4
Top with water and stir the chili.
- 5
Cover and let simmer for 20 minutes.
- 6
Once simmered, uncover and cook on high for 5 minutes until your desired consistency is reached.
- 7
Enjoy hot with your favorite toppings!
