Savour the warmth of our family-friendly, vegan, and gluten-free vegetarian chilli recipe—an exquisite addition to your healthy main dishes repertoire. Bursting with vegetables and anti-inflammatory ingredients, this hearty dish offers a flavorful, meatless delight. Prepare it as a make-ahead meal or freezer-friendly option, promising both convenience and wholesome goodness in every spoonful.

Perspective image of a bowl of vegetable chili on a colourful straw plate with vegetables and herbs in the background.
Healthy eating never tasted so good! Dive into this amazing vegan chili that’s packed with protein and flavour.

As a dietitian with a fondness for Whole Food Plant Based (WFPB) diets, I’ve explored various Chili recipes, but none compare to this veggie-packed delight. Overflowing with nutrient-dense vegetables, this hearty recipe isn’t just delicious—it’s a crowd-pleaser.

It’s become a staple among family and friends, often touted as the best Chili they’ve ever tasted, surprising many with its vegan allure and rich flavours. From its vibrant appearance laden with humble superfoods to its bold, earthy, and aromatic taste, this recipe is simply irresistible—a testament to the wonders of plant-based goodness.

Angled close up image of a bowl of vegetable chili on a colourful straw plate with a small bowl of chili in the background.

Nutrition highlights

This bean chili recipe is a nutritional powerhouse, boasting:

  • Fibre and plant-based protein from the beans.
  • Vitamins and antioxidants from the vegetables.
  • Iron from spinach
  • Anti inflammatory compounds like allicin and gingerol

The ingredient list that packs a nutritional punch

While the ingredient list may seem long, trust me, it’s entirely worth it for the incredible flavours it brings:

  • Red onion
  • Olive oil
  • Garlic
  • Ginger
  • Turmeric
  • Ginger
  • Garlic
  • Carrots
  • Celery
  • Bell pepper
  • Fennel
  • Red chillies
  • Beans
  • Tomato puree
  • Stock
  • Salt
  • Black pepper
  • Spinach
  • Lemon
  • Cilantro

How to make it

Chopped red onion and garlic placed in a cooking pot, a wooden spoon resting inside.
Step 1: Sauté onion, garlic, and ginger in a large pot until golden.
A hand holding a bowl of chopped fennel, tipping it into a cooking pot filled with assorted vegetables.
Step 2: Add carrots, celery, pepper, and fennel; cook for 10 minutes, stirring regularly. Use a bit of stock if needed to prevent veggies from sticking to the bottom of the pan.

The process of sauteeing the vegetables significantly enhances the depth of flavour, so it’s important not to rush and add the stock prematurely.

A hand holding a small ramekin of spices and seasonings tipping it into a cooking pot filled with assorted cooked vegetables.
Step 3: Mix in turmeric, cumin, black pepper, red chilies, and salt to coat the veggies.
A hand holding a jar of stock pouring it into a cooking pot filled with tomato puree and assorted vegetables.
Step 4: Add tomato puree and stock.
A hand holding a bowl of cooked black beans tipping it into a cooking pot filled with kidney beans and assorted vegetables.
Along with kidney and black beans. Simmer covered for 25 minutes, stirring occasionally.
A hand holding a bowl of fresh spinach, adding it into a cooking pot filled with assorted vegetables and stock.
Step 5: Stir in spinach; cook for 5 minutes.
A hand-held immersion blender inside a cooking pot filled with an assortment of veggies and stock.
Step 6: Blitz for a few seconds, which helps to achieve a smoother consistency without fully puréeing the ingredients.
A hand holding a ramekin of chopped cilantro, adding it into a cooking pot full of chili.
Step 7: Finish with freshly squeezed lemon juice and chopped cilantro.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

Topping ideas

I love setting up a chili bar to let everyone personalize their toppings! Here are some ideas you may want to try:

  • Avocado
  • Sour cream (non-dairy options available)
  • Cheese (vegan alternatives)
  • Sliced olives
  • Diced tomatoes
  • Crunchy lettuce
  • Salsa
  • Tortilla chips
Angled image of a bowl of vegetable chili on a colourful straw plate with vegetables and herbs in the background.

Food safe storage

This chili actually tastes even better the next day once all those flavours have mingled! If you’ve made extra or have leftovers, pop them in the fridge for up to 3-4 days or stash them in the freezer for about a month. That way, it’s good to go whenever you’re craving it again!

If you try this vegetarian chili recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram! Can’t wait to see your photos.

Desi~liciously Yours, Shahzadi
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Perspective image of a bowl of vegetable chili on a colourful straw plate with vegetables and herbs in the background.
4.46 stars (11 reviews)

Get the Recipe:

The Best Healthy Chili Recipe (Vegan)

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 people
Print Recipe Pin Recipe Leave a Review
Savour the warmth of our family-friendly, vegan, and gluten-free vegetarian chilli recipe—an exquisite addition to your healthy main dishes repertoire. Bursting with vegetables and anti-inflammatory ingredients, this hearty dish offers a flavorful, meatless delight. Prepare it as a make-ahead meal or freezer-friendly option, promising both convenience and wholesome goodness in every spoonful.

Ingredients
  

  • 2 tbsp olive oil, extra virgin
  • 1 red onion, finely chopped
  • 5 garlic, crushed
  • 2 inch ginger, grated, 25 g
  • 3 carrot, washed, chopped in small chunks, Benefits of cooked carrots
  • 3 celery, washed, chopped in small chunks
  • 1 red bell pepper, washed, chopped in small chunks
  • 1/2 fennel bulb, washed, chopped in small chunks
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • 2 red chili, finely chopped (you can increase or reduce according to taste)
  • 1 tsp salt, or to taste
  • 2 cups tomato puree, canned diced tomatoes will also work
  • 1.5 cups vegetable stock, unsalted
  • 2 cups kidney beans, cooked, canned
  • 1 cup black beans, cooked, canned
  • 2 cups spinach, fresh, washed

Garnish

  • 4 tsp lemon juice, fresh
  • 1 cup coriander, washed, finely chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat and sauté onion, garlic, and ginger until golden.
  • Add carrots, celery, pepper, fennel; cook for 10 mins, stirring occasionally. If sticking occurs, add a splash of stock.
  • Stir in turmeric, cumin, black pepper, red chilies, and salt; cook for 2 mins.
  • Add tomato puree, stock, kidney, and black beans. Simmer covered for 25 mins, stirring occasionally and maintaining a gentle simmer.
  • Mix in spinach; cook for 5 more mins.
  • For the best texture and flavour, transfer 2 cups of the cooked chili to a blender and blitz until smooth. Pour the blended mixture back into the pot and stir. You could also use a hand blender and blitz for a few seconds.
  • Finish with lemon juice and garnish with cilantro
  • Finish with lemon juice; garnish with cilantro.

Notes

Food safe storage

  • This chili actually tastes even better the next day once all those flavours have mingled! If you’ve made extra or have leftovers, pop them in the fridge for up to 3-4 days or stash them in the freezer for about a month. That way, it’s good to go whenever you’re craving it again!
 

Nutrition Information:

Calories: 328kcal (16%)Carbohydrates: 55g (18%)Protein: 19g (38%)Fat: 8g (12%)Saturated Fat: 1g (5%)Sodium: 769mg (32%)Potassium: 2647mg (76%)Fiber: 15g (60%)Sugar: 9g (10%)Vitamin A: 9758IU (195%)Vitamin C: 289mg (350%)Calcium: 572mg (57%)Iron: 20mg (111%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Fusion
Course: Main
Author: Shahzadi Devje
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.