21 Spicy Vegan Chili Recipes Delicious

Looking for a way to spice up your mealtime with something hearty, healthy, and wholly plant-based? You’re in luck! Our roundup of 21 Spicy Vegan Chili Recipes is packed with bold flavors and easy-to-follow instructions that’ll satisfy your cravings and impress your dinner guests. Whether you’re a chili connoisseur or a curious newbie, these recipes promise to deliver comfort in every spoonful. Let’s dive in!

Classic Vegan Three-Bean Chili

Nothing warms you up like a hearty bowl of chili, and this Classic Vegan Three-Bean Chili is no exception. Packed with protein and flavor, it’s the perfect comfort food for any day of the week.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can kidney beans, drained and rinsed
• 1 15-oz can pinto beans, drained and rinsed
• 1 28-oz can crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Add the ground cumin, smoked paprika, and chili powder, stirring to coat the vegetables evenly.
5. Pour in the black beans, kidney beans, pinto beans, crushed tomatoes, and vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.
8. Remove from heat and stir in the chopped cilantro before serving.

Best served hot, this chili boasts a rich, smoky flavor with a satisfying texture from the trio of beans. Try topping it with avocado slices or a dollop of vegan sour cream for an extra layer of creaminess.

Sweet Potato and Black Bean Chili

Sweet potatoes and black beans come together in this hearty chili that’s perfect for cozy nights in. You’ll love how the spices meld with the sweetness of the potatoes for a dish that’s both comforting and slightly unexpected.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Add the sweet potatoes to the pot, stirring to coat them in the spice mixture.
5. Pour in the black beans, crushed tomatoes, and vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25 minutes, or until the sweet potatoes are tender.
7. Season with sea salt and black pepper, adjusting to your preference.
8. Garnish with fresh cilantro before serving.

Best enjoyed with a dollop of sour cream or avocado slices on top. The chili has a rich, velvety texture with a kick of heat that’s balanced by the sweetness of the potatoes. Try serving it over a bed of quinoa for an extra protein boost.

Quinoa and Lentil Chili

Veggie-packed and protein-rich, this quinoa and lentil chili is your go-to for a hearty, healthy meal. You’ll love how the spices meld together, creating a depth of flavor that’s both comforting and exciting.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 4 cups vegetable broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 tbsp apple cider vinegar
• 1/2 cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and red bell pepper, cooking for another 3 minutes until fragrant.
4. Mix in the cumin, smoked paprika, coriander, and cayenne pepper, toasting the spices for 1 minute to release their aromas.
5. Pour in the vegetable broth, scraping the bottom of the pot to deglaze.
6. Add the quinoa, lentils, and diced tomatoes, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until the quinoa and lentils are tender.
8. Stir in the apple cider vinegar and half of the cilantro, adjusting the seasoning with sea salt as needed.
9. Let the chili sit for 5 minutes off the heat to thicken before serving.

Every spoonful of this chili offers a satisfying chew from the quinoa and lentils, with a smoky, slightly spicy kick. Serve it topped with the remaining cilantro and a dollop of avocado crema for an extra layer of richness.

Butternut Squash Chili

Craving something cozy yet nutritious? This butternut squash chili is your go-to for a hearty meal that’s packed with flavor and easy to whip up.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb ground turkey, pasture-raised
• 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 cups chicken stock, low-sodium
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Mix in the butternut squash, fire-roasted tomatoes, black beans, kidney beans, chicken stock, chili powder, cumin, and smoked paprika.
6. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
7. Season with salt to taste after the chili has simmered and the flavors have melded.
8. Tip: For a thicker chili, let it simmer for an additional 5-10 minutes. Tip: Garnish with avocado slices or a dollop of sour cream for added richness. Tip: This chili tastes even better the next day as the flavors continue to develop.

Lusciously thick with a smoky sweetness from the butternut squash, this chili is a comforting bowl of goodness. Serve it with a side of cornbread or over a baked potato for a fulfilling meal.

Mushroom and Walnut Chili

Mushroom and walnut chili is the hearty, plant-based comfort food you didn’t know you needed. Perfect for those chilly evenings when you crave something warming and satisfying.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 cup walnuts, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and chopped walnuts, cooking until the mushrooms release their moisture and begin to brown, about 8 minutes.
5. Sprinkle in the chili powder, cumin, and smoked paprika, stirring to coat the mushroom mixture evenly.
6. Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth, stirring to combine.
7. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
8. Season with sea salt and black pepper, adjusting to your preference.
9. For a thicker consistency, simmer uncovered for an additional 5 minutes.

Flavorful and rich, this chili boasts a meaty texture thanks to the mushrooms and walnuts. Serve it over a bed of quinoa or with a side of crusty bread for dipping.

Chipotle Chocolate Chili

Sometimes, you stumble upon a recipe that’s a game-changer, and this Chipotle Chocolate Chili is exactly that. It’s a bold, smoky, and slightly sweet dish that’ll have you coming back for seconds.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound ground beef, 80/20 blend
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 chipotle peppers in adobo sauce, minced
• 1 ounce dark chocolate (70% cacao), finely chopped
• 2 cups beef stock
• Salt, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned, about 6 minutes.
5. Reduce the heat to medium and stir in the smoked paprika, cumin, and oregano. Cook for 1 minute to toast the spices.
6. Add the fire-roasted tomatoes, kidney beans, minced chipotle peppers, and dark chocolate. Stir to combine.
7. Pour in the beef stock and bring the mixture to a simmer. Let it cook, uncovered, for 25 minutes, stirring occasionally.
8. Season with salt to taste and serve hot.

Just imagine the rich, velvety texture of this chili, with layers of smoky heat from the chipotle and a subtle depth from the dark chocolate. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra touch of freshness.

Pumpkin and Black Bean Chili

Autumn evenings call for something hearty, and this pumpkin and black bean chili is just the ticket. You’ll love how the sweetness of the pumpkin plays with the smoky spices, creating a dish that’s as comforting as it is nutritious.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and ground cinnamon, cooking until fragrant, about 30 seconds.
4. Pour in the black beans, pumpkin puree, fire-roasted diced tomatoes, and vegetable broth, stirring to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
6. Season with sea salt and freshly ground black pepper, adjusting to your preference.
7. Garnish with fresh cilantro before serving.

Creamy pumpkin melds beautifully with the earthy black beans, offering a chili that’s both rich and satisfying. Serve it with a dollop of sour cream or over a bed of quinoa for an extra protein boost.

Smoky Tempeh Chili

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this smoky tempeh chili is a game-changer. You’ll love how the deep flavors come together with minimal effort.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 8 ounces tempeh, crumbled
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon chipotle powder
• 1 can (15 ounces) fire-roasted diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• Sea salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and red bell pepper, cooking for another 3 minutes until softened.
4. Add the crumbled tempeh, smoked paprika, cumin, and chipotle powder. Cook for 2 minutes to toast the spices.
5. Pour in the fire-roasted tomatoes, kidney beans, and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let the chili simmer uncovered for 25 minutes, stirring occasionally.
7. Stir in the maple syrup and apple cider vinegar. Season with sea salt to taste.
8. Simmer for an additional 5 minutes to allow the flavors to meld.

Just imagine the rich, smoky aroma filling your kitchen as this chili simmers to perfection. Serve it topped with avocado slices or a dollop of vegan sour cream for an extra layer of flavor. The tempeh gives it a satisfying chew, while the spices deliver a warm, comforting heat.

Spicy Mango Chili

Let’s dive into making a Spicy Mango Chili that’s bursting with flavors and just the right amount of heat. It’s the perfect dish to spice up your dinner routine with a tropical twist.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb ground turkey, 93% lean
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup mango, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken broth, low-sodium
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 6 minutes.
5. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the turkey, stirring to coat evenly.
6. Fold in the diced mango, black beans, diced tomatoes with their juices, and chicken broth. Bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes to meld the flavors.
8. Season with sea salt and black pepper, then stir in the chopped cilantro.

Now, the Spicy Mango Chili is ready to wow your taste buds with its sweet and spicy harmony. Serve it over a bed of fluffy quinoa or with a side of crusty bread for dipping. Not only does the mango add a juicy sweetness, but it also brings a vibrant color that makes the dish as beautiful as it is delicious.

Coconut Milk Chili

Craving something creamy yet packed with a punch? This Coconut Milk Chili blends rich, velvety coconut milk with bold spices for a comforting bowl that’s anything but ordinary.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb ground pasture-raised beef
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup beef broth
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 can (15 oz) kidney beans, drained and rinsed

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes.
5. Sprinkle the chili powder, cumin, smoked paprika, and cayenne over the beef, stirring to coat evenly.
6. Pour in the diced tomatoes with their juices, coconut milk, and beef broth, stirring to combine.
7. Season with sea salt and black pepper, then bring the mixture to a simmer.
8. Reduce heat to low, cover, and let simmer for 25 minutes, stirring occasionally.
9. Add the kidney beans and simmer uncovered for an additional 10 minutes.
10. Remove from heat and let stand for 5 minutes before serving.

Great for those chilly evenings, this chili boasts a luxuriously creamy texture with a hint of sweetness from the coconut milk, balanced by the heat of the spices. Serve it over a bed of steamed rice or with a side of crusty bread for dipping.

Eggplant and Chickpea Chili

Veggie lovers, rejoice! This Eggplant and Chickpea Chili is your next go-to for a hearty, plant-based meal that doesn’t skimp on flavor or satisfaction. Perfect for those chilly evenings when you crave something warming and nutritious.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large eggplant, diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced eggplant and onion, sautéing until the eggplant is golden and the onion is translucent, approximately 8 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and cinnamon, cooking for 1 minute until fragrant.
4. Pour in the chickpeas, crushed tomatoes, and vegetable broth, stirring to combine.
5. Season with sea salt and black pepper, then bring the mixture to a simmer.
6. Reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally to prevent sticking.
7. Uncover and cook for an additional 10 minutes to thicken the chili slightly.
8. Remove from heat and stir in the chopped cilantro.

Now, the texture is luxuriously thick with tender eggplant and chickpeas that hold their shape. The flavor? A smoky, slightly sweet depth that’s irresistible. Serve it over quinoa or with a dollop of coconut yogurt for an extra creamy touch.

Lentil and Sweet Corn Chili

After a long day, you crave something hearty yet wholesome, right? Lentil and Sweet Corn Chili is your answer—packed with protein and a sweet crunch.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 cup sweet corn kernels, fresh or frozen
• 4 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and red bell pepper, cooking for another 3 minutes until fragrant.
4. Mix in the cumin, smoked paprika, and cayenne pepper, toasting the spices for 1 minute to release their oils.
5. Pour in the lentils, diced tomatoes, sweet corn, and vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, covering and simmering for 25 minutes, or until lentils are tender.
7. Season with sea salt and black pepper, adjusting as needed.
8. Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice before serving.

Here’s how it turns out: the lentils offer a meaty texture, while the sweet corn adds bursts of freshness. Serve it over quinoa for an extra protein kick or with crusty bread to soak up the flavorful broth.

White Bean and Kale Chili

Alright, you’re in for a treat with this hearty white bean and kale chili. It’s the perfect blend of comforting and nutritious, ideal for those chilly evenings when you crave something warming yet wholesome.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 avocado, diced (for garnish)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and chili powder, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth, scraping the bottom of the pot to deglaze.
5. Add the cannellini beans, chopped kale, and fire-roasted diced tomatoes to the pot.
6. Season with sea salt and freshly ground black pepper, then bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
8. Uncover and cook for an additional 10 minutes to slightly thicken the chili.
9. Remove from heat and let stand for 5 minutes before serving.

Great texture meets bold flavors in this chili, with the kale adding a slight crunch and the beans providing creaminess. Serve it topped with diced avocado and fresh cilantro for a burst of freshness, or alongside a slice of crusty bread for dipping.

Black Eyed Peas Chili

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Black Eyed Peas Chili combines simplicity with deep, satisfying flavors. You’ll love how it brings a twist to your usual chili nights.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound ground turkey, pasture-raised
• 2 cups black-eyed peas, soaked overnight
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups chicken stock, homemade preferred
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 avocado, diced, for garnish
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: For richer flavor, let the turkey brown slightly before stirring.
5. Drain the soaked black-eyed peas and add them to the pot along with the diced tomatoes, chili powder, smoked paprika, and cumin. Stir to combine.
6. Pour in the chicken stock, then season with sea salt and black pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the peas are tender. Tip: If the chili thickens too much, add a splash of water or stock.
8. Uncover and cook for an additional 15 minutes to thicken the chili to your desired consistency. Tip: Taste and adjust seasoning before serving.

Great texture meets bold flavors in this chili, with the black-eyed peas offering a creamy contrast to the smoky spices. Serve it topped with diced avocado and fresh cilantro for a burst of freshness, or alongside a slice of cornbread for the ultimate comfort meal.

Zucchini and Corn Chili

Craving something hearty yet fresh for dinner? You’ll love this zucchini and corn chili—it’s packed with flavor and comes together in no time.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium zucchinis, diced into 1/2-inch pieces
• 1 cup fresh corn kernels (from about 2 ears)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups vegetable broth
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Sea salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the zucchini and corn, cooking until the zucchini is slightly tender, about 5 minutes.
5. Mix in the cumin, smoked paprika, and cayenne pepper, stirring to coat the vegetables evenly.
6. Pour in the fire-roasted tomatoes, black beans, and vegetable broth, bringing the mixture to a simmer.
7. Reduce heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally.
8. Remove from heat and stir in the chopped cilantro and lime juice. Season with sea salt as needed.

Finished with a bright note from the lime and cilantro, this chili boasts a perfect balance of smoky and spicy flavors. Serve it with a dollop of Greek yogurt or over a bed of quinoa for an extra protein punch.

Red Lentil and Spinach Chili

Craving something hearty yet healthy? This red lentil and spinach chili is your go-to for a comforting meal that packs a nutritious punch.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1 tbsp fresh lime juice
• Sea salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, coriander, and cayenne pepper; cook for 1 minute until fragrant.
4. Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Add the fire-roasted tomatoes and continue to simmer for another 10 minutes, or until the lentils are tender.
6. Fold in the chopped spinach and cook until just wilted, about 2 minutes.
7. Finish with fresh lime juice and season with sea salt to taste.

Great for meal prep, this chili thickens beautifully overnight. Serve it with a dollop of Greek yogurt or over a baked sweet potato for extra heartiness.

Acorn Squash Chili

Perfect for those chilly evenings when you’re craving something hearty yet wholesome, this acorn squash chili brings together the sweetness of roasted squash with the deep, spicy flavors of traditional chili. You’ll love how the squash melts into the broth, thickening it naturally while adding a subtle, nutty sweetness.

Ingredients

• 1 medium acorn squash, halved, seeded, and cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 lb ground pasture-raised beef
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 (28-oz) can crushed tomatoes
• 2 cups beef stock
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• Salt, to taste

Instructions

1. Preheat your oven to 400°F. Toss the acorn squash cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the diced onion and minced garlic to the pot. Cook, stirring frequently, until the onion is translucent, about 3 minutes.
4. Stir in the smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute to toast the spices, releasing their flavors.
5. Pour in the crushed tomatoes and beef stock. Bring to a simmer, then reduce the heat to low. Let it cook uncovered for 20 minutes, stirring occasionally.
6. Add the roasted acorn squash, black beans, and kidney beans to the pot. Simmer for an additional 10 minutes to allow the flavors to meld. Season with salt as needed.

Zesty and satisfying, this chili boasts a creamy texture from the squash and a robust flavor profile that’s perfectly balanced. Serve it topped with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Peanut Butter Chili

Just when you thought chili couldn’t get any cozier, we’re throwing peanut butter into the mix for a twist that’s as unexpected as it is delicious. This Peanut Butter Chili combines the heartiness of traditional chili with the creamy richness of peanut butter for a dish that’s sure to become a new favorite.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 80% lean
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef stock
• 1/2 cup smooth peanut butter
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the smoked paprika, ground cumin, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
5. Pour in the fire-roasted diced tomatoes, kidney beans, and beef stock, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let simmer for 25 minutes, stirring occasionally.
7. Whisk in the smooth peanut butter until fully incorporated, then simmer uncovered for an additional 10 minutes. Tip: If the chili is too thick, add a splash of beef stock to reach your desired consistency.
8. Season with salt to taste, then serve hot. Tip: Garnish with chopped cilantro and a dollop of sour cream for an extra layer of flavor.

Rich and velvety, this chili boasts a unique balance of spicy and nutty flavors that meld together beautifully. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop.

Green Chili with Tofu

Warm up your kitchen with this hearty Green Chili with Tofu, a dish that’s as comforting as it is vibrant. You’ll love how the spicy green chilies and soft tofu come together for a meal that’s both satisfying and surprisingly easy to make.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound firm tofu, pressed and cubed
• 2 cups roasted green chilies, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 1/2 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the cubed tofu to the pot, gently stirring to avoid breaking the pieces, and cook until lightly browned, about 5 minutes.
5. Mix in the chopped green chilies, ground cumin, and smoked paprika, cooking for another 2 minutes to blend the flavors.
6. Pour in the vegetable broth, bring to a simmer, and let cook uncovered for 20 minutes, stirring occasionally.
7. Remove from heat and stir in the fresh cilantro. Season with salt as needed.

Perfect for chilly evenings, this Green Chili with Tofu boasts a creamy texture with a kick of heat from the chilies. Serve it over steamed rice or with warm tortillas for a complete meal that’s sure to impress.

Beet and Bean Chili

Oh, you’re going to love this twist on classic chili—it’s hearty, vibrant, and packed with nutrients. Perfect for those cozy nights when you crave something comforting yet wholesome.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large red onion, finely diced
• 3 garlic cloves, minced
• 2 medium beets, peeled and diced into 1/2-inch cubes
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon apple cider vinegar
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced red onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced beets, ground cumin, smoked paprika, and ground cinnamon. Cook for 5 minutes, stirring occasionally, to toast the spices.
5. Pour in the drained black beans, kidney beans, crushed tomatoes, and vegetable broth. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
7. After 30 minutes, stir in the apple cider vinegar and salt. Simmer uncovered for an additional 10 minutes to thicken the chili.
8. Tip: For a deeper flavor, let the chili sit for 10 minutes off the heat before serving.
9. Tip: Garnish with avocado slices or a dollop of Greek yogurt for added creaminess.
10. Tip: If you prefer a spicier chili, add a diced jalapeño with the onions.

Absolutely, this beet and bean chili is a delightful mix of earthy and sweet flavors, with a texture that’s both chunky and velvety. Serve it over a baked sweet potato or with a side of crusty bread for a complete meal.

Jackfruit Chili

Fancy a twist on classic chili? You’ll love this jackfruit version—it’s hearty, flavorful, and totally plant-based. Perfect for cozy nights or feeding a crowd.

Ingredients

• 2 cans young green jackfruit in brine, drained and shredded
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Add shredded jackfruit, smoked paprika, ground cumin, chili powder, and cayenne pepper. Cook for 5 minutes, stirring occasionally, to toast the spices.
5. Pour in fire-roasted diced tomatoes, black beans, kidney beans, and vegetable broth. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 25 minutes, stirring occasionally.
7. Stir in apple cider vinegar and salt. Simmer uncovered for an additional 5 minutes to thicken slightly.
8. Remove from heat and let stand for 5 minutes before serving.

Enjoy the tender jackfruit mimicking pulled pork, with a smoky, slightly spicy kick. Serve over baked potatoes or with crusty bread for a satisfying meal.

Conclusion

Brimming with flavor and variety, our roundup of 21 Spicy Vegan Chili Recipes is a treasure trove for anyone looking to spice up their meals. Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here to delight your taste buds. We’d love to hear which recipes you try and adore—don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for later!