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A pot of Homemade Vegan Chili, with other meal prep ingredients nearby such as lime and chilis.
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5 from 5 votes

Homemade Vegan Chili (gluten-free)

If you're looking for an easy dinner that's perfect for batch cooking, try this delicious Homemade Vegan Chili. It's packed with protein and so satisfying!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 portions


  • 1 large onion, diced
  • 3 cloves garlic, crushed or chopped
  • 2 medium peppers of any colour, cut into roughly 1cm pieces
  • 1 stick celery, sliced thinly
  • 1 medium courgette/zucchini, cut into roughly 1cm cubes
  • 2 410ml tins of beans (use your favourite - I like kidney, black, pinto and great northern (approx. 3 cups)
  • 1 796ml tin crushed tomatoes (approx. just over 3 cups)
  • 1 vegetable stock cube dissolved in ¼ cup boiling water
  • 2 teaspoon cumin
  • 2 teaspoon coriander
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika (regular will work if you don't have smoked)
  • ½-1 tablespoon Braggs Soy Seasoning or soy sauce/tamari

To Serve (optional)

  • Brown rice
  • Lime wedges
  • Chopped coriander/cilantro
  • Tortilla chips
  • Avocado slices


  • Prepare all ingredients as instructed above. 
  • Add the onion to a large cooking pot, along with approx. 2 tablespoon water. Using a medium stovetop heat, steam sauté the onion for 10 minutes with the lid on the pan, stirring regularly to prevent sticking. 
  • After 10 minutes, when the onion is just starting to soften add all other ingredients to the pot, stirring them to combine. 
  • Increasing the heat, bring the mixture to a boil then reduce the heat to low/medium and cover the pot with a lid (continuing to stir regularly). 
  • If the chili looks thick at this stage, don't be tempted to add liquid! As the vegetables cook they will release water and the chili will naturally become more liquid.
  • Simmer the chili for approximately 15-20 minutes, until the zucchini/courgette is tender.
  • Remove from the heat, and serve with brown rice, avocado slices, lime wedges, chopped cilantro and tortilla chips. Enjoy!


Cut small - My main tip for this recipe is not to cut the vegetables too large. Stick to the 1cm guideline I give in the recipe, as the larger your veggies are, the longer the chili will take to cook!
Minimal water - Also, don't be tempted to add more water than the instructions say! It's a mistake I've made many times before: I think the chili looks too dry, add more water, and end up with a soupy mixture by the time it's cooked!The vegetables release a lot of water as they cook and will naturally make your chili soupier.