Chili is the ultimate cozy meal, and it doesn't need meat to be hearty, smoky, and deeply satisfying. Beans, lentils, sweet potatoes, and mushrooms do all the heavy lifting in these vegan chili recipes.
From classic pots of beans and tomatoes to creamy white bean chili, pumpkin chili, and even chili mac, here are 15 of our favorite vegan-friendly chili recipes from Oh My Veggies and our sister site VegKitchen. Where a recipe mentions an optional topping like cheese or sour cream, just skip it or reach for a plant-based version.
15 Top Vegan Chili Recipes
Two kinds of mushrooms give this chili a meaty, savory depth, while smoked paprika, cumin, and a spoonful of miso build big flavor. Serve it over brown rice with a dollop of lime cashew cream.
Creamy cannellini beans and tender potatoes make this white bean chili cozy and hearty, with a little heat from jalapeños and a rainbow of veggies. Nutritional yeast adds a rich, cheesy flavor without any dairy.
Cubes of sweet potato and black beans simmer in a smoky, chili-spiced tomato base with sweet corn for a colorful pot that is packed with fiber. It is an easy weeknight winner.
A big, saucy pot of black beans, kidney beans, and bell peppers gets its rich, smoky flavor from smoked paprika, cumin, and a little dark chocolate. Serve it with rice, biscuits, or a dollop of vegan yogurt.
Creamy butter beans and mushrooms stand in for the ground meat in this hearty chili, with tamari, turmeric, and a touch of dark chocolate adding surprising depth. Top it with avocado and fresh coriander.
Black beans and kidney beans simmer with peppers, jalapeño, and tomatoes while you go about your day. It is a hands-off, protein-packed chili that is perfect for feeding a crowd.
Macaroni cooks right in the pot with kidney beans, corn, and a smoky chili-spiced tomato sauce for a cozy dinner that only dirties one pot. It is a kid-friendly twist that feels like pure comfort food.
This Ohio-style chili swaps meat for brown lentils and warms things up with cinnamon, allspice, cloves, and a touch of cocoa. Ladle it over spaghetti and pile on chopped onions, vegan cheese, and crackers the classic Cincinnati way.
A simple, classic pot of pinto beans, crushed tomatoes, and sweet corn with green bell pepper, cumin, and oregano. It is the kind of no-fuss, all-purpose chili that is easy to dress up with your favorite toppings.
Kidney beans, black beans, and chickpeas team up with quinoa and a mass of veggies in this hearty one-pot chili. The quinoa cooks right in the pot, so about 30 minutes of simmering gets you a complete meal. Skip the optional cheese and yogurt toppings, or use plant-based versions.
Canned pumpkin, black beans, and smoky chilies in adobo make this slow cooker chili the ultimate fall comfort food. It is vegan as long as you skip the optional goat cheese garnish.
This creamy white chili skips the tomatoes and stars cannellini beans, poblano peppers, fresh corn, and zucchini for a lighter, summery take. The recipe calls for a splash of ale, so use vegetable broth or a vegan-friendly beer to keep it fully vegan.
A colorful, veggie-loaded black bean chili with bell peppers, corn, kale, and smoked paprika, adapted from the Forks Over Knives family. Serve it over steamed grains or with warm tortillas.
Zucchini, yellow squash, red pepper, and corn bulk up this veggie-packed chili with black beans and kidney beans. Make a big batch and freeze the leftovers for an easy dinner on a busy night.
A big, no-fuss pot of chili made with a mix of pinto, pink, and black beans, two colors of bell pepper, and a spoonful of cocoa for extra depth. Garnish with fresh tomatoes and cilantro or parsley.
And if you love these vegan chili recipes, be sure to check out these other cozy ideas:
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