Vegan Chili Sin Carne (Easy & Healthy)

by Alena

Sometimes we just cannot be bothered with spending an hour in the kitchen until dinner is ready. We’re starving, and we need something filling and satisfying like right now. But if you’re a health nut and food blogger, you kind of have the obligation to cook from scratch. These types of moments call for our delicious and simple chili sin carne.

For many years now, one of our favorite staple meals has been vegan chili sin carne. Every single week, you’ll be sure to find me in the kitchen cooking a large batch of this healthy, easy and protein-rich savory goodness.

It started with a fairly uninspired, clumsy mixture back when I was a vegan newbie: a can of kidney beans, some tomato puree, corn and spices. It was something that didn’t blow me away in terms of flavor or ingeniousness – but it was a quick and satisfying meal that I did all by myself and it was fully vegan!

Years after my first dabbling into the world of fully plant-based foods, I tweaked and optimized my easy and healthy vegan chili recipe enough to feel the need to share it with you! Especially during colder days, nothing feels better than a nice, hearty bowl of chili sin carne!

Because what is there not to love about it? A cheap, quick, hearty, fiber- and protein-rich bowl of flavorful and steaming comfort – especially after a long and busy day. All the spices fill up our kitchen and the veggies support our immune systems wonderfully! 

This vegan chili always keeps me coming back for seconds without ever making me gain weight – one of the many things I love about a whole food plant-based diet.

Top view of woman cutting colorful vegetables an a wooden board with beans, corn and tomato paste placed in small bowls

What Is Chili Sin Carne?

Compared to chili con carne (meaning, with meat), our healthy and savory vegan bean chili is low in fat and high in fiber, setting you up for diet success!

It offers a low calorie density while at the same time bursting with beautiful essential nutrients – making sure you’re well-nourished, have a steady blood sugar and are fully satiated for hours on end.

That’s right, it’s great for both losing body fat and gaining muscle!

As you might know, plant-based protein has been gaining some popularity over the last few years. The documentary The Game Changers recently shed some light on the difference between animal and plant-based protein – and why it’s a much smarter choice to swap the beef or chicken for some good old beans.

We’re very happy to see that even chewy and hearty meals can be made with artery-friendly protein choices, satisfying even the most die-hard meat-lovers. They might also be surprised by how much better they feel after having a chili sin carne and by the fact that their exercise performance doesn’t suffer at all.

Let us tell you, this savory gluten-free classic has been served time and again to our non-vegan family who absolutely adored it and asked for the recipe straight away! It’s really such a misconception that vegan food isn’t filling or energizing.

Close up of woman stirring with spoon to create a mixture for a vegan chili sin carne recipe

The Best Vegan Bean Chili

There are so many reasons for making this hearty chili sin carne one of your must-have weekly meals. For one, it is made from pretty much all the food that is found in a basic plant-based pantry – so, most of the time, you don’t even have to go shopping for any of the ingredients.

Here are a couple more of our favorite reasons to make this vegan chili ASAP!

  • Great for weight loss or maintenance
  • Protein-rich and fiber-rich
  • Features hidden veggies
  • Very satisfying and hearty
  • Great for serving to non-vegans
  • Savory and comforting
  • Cheap, everyday ingredients
  • Perfect for meal prep & easy to customize

As you can see, we’re completely obsessed with this for some very good reasons! We’re all for easy weeknight dinners that pack a good amount of vegetables as well as spices and flavors; with meals like these, you get all of the great health benefits without having it taste bitter or bland.

You can even make this vegan chili in advance and just reheat it on the stove or in the microwave for a quick and filling savory meal! It tastes even better the next day.

The nutrition for this recipe is a stunner, too. Almost 14 grams of fiber, over 15 grams of protein and lots of essentials vitamins and minerals per portion! Now, this is where vegans get their protein.

Detail shot with shallow focus of woman holding bowl of vegan bean chili and dipping spoon into the food

How to Make Vegan Chili Con Carne 

Got up your appetite? Good, because I’m now going to share with you what you’ll need to make this easy-(chick)peas-y chili sin carne in less than 40 minutes – only 10 of which are hands-on cooking or prepping. Here’s what you have to grab!

  • Zucchini – subtle texture that’ll soak up all of the delicious spicy flavors
  • Carrot – giving the chili a nice bite and additional color
  • Bell pepper – high in vitamin C and adding some Mexican flavor
  • Kidney beans – recommended but can be swapped for black beans
  • Chickpeas – more plant-based protein, color, texture and yumminess
  • Corn – not sure if it’s a classic chili ingredient but blends in beautifully
  • Diced tomatoes – almost any canned tomato product can be used to bind everything together nicely

Using just one large pot, start by sautéing your chopped veggies in some broth – all our recipes are oil-free and whole food plant-based but just as delicious without the added fat. After a couple of minutes, you just add the rest of the ingredients, give it a good stir, then let it cook for 15 minutes until it has thickened.

Sounds too easy? You’re darn right.

Woman with cozy white sweater squeezing lemon over bowl of rice and chili

How to Serve Chili Sin Carne

Now, this hearty vegan chili can be enjoyed all on its own – but if you want to make it on a regular basis, there are so many things you can enjoy it with to keep the meal interesting and add even more nutrition.

One of our favorite out of these combinations is vegan chili with homemade cornbread! We just recently shared a simple and healthy recipe for the latter – you can find it here.

As for topping choices, some of the best ones are green onion, avocado, vegan sour cream or almond yogurt, fresh coriander, fresh tomatoes, hot sauce or some vegan cheese shreds.

In case you were wondering, this vegan chili also freezes beautifully. When batch-cooking it, divide between serving-sized containers or freezer bags which you can just heat up again to your liking. In the fridge, it typically lasts for around 4 days.

That’s why it’s just perfect for meal prepping and planning! We usually eat it over the course of 2-3 days because we are two people with a good appetite. The recipe I’ll share below is for 4 servings but in everyday life, I freestyle and eyeball most of my cooking so it usually ends up being a larger batch which we’ll just happily use up.

Top view of woman holding a bowl of vegan bean chili, sliced avocado and fresh herbs

Recipe Variations

The beauty of plant-based recipes like these is that you can totally make it your own. Don’t like zucchini? Just add more carrot or bell pepper instead. No chickpeas in your cupboard? Any bean will do – just use 3 cups of kidney beans instead. You pretty much cannot mess this recipe up!

When looking for a gluten-free version, all you need to do is choose a gluten-free soy sauce, such as tamari. We highly recommend keeping the soy sauce, though, as it does add a ton of awesome flavor.

If you’re not used to eating a lot of veggies yet (or your family isn’t), you can go a bit easier on them and just add one type of vegetable to the bean chili. Maybe you’re fond of carrots or bell peppers? Go for it. The key to hiding them well is to chop them very finely. You may also want to cook them very thoroughly so the texture dissipates a bit more.

As for the spices, you can add more or less cayenne pepper depending on your preferred hotness, seasoning it with smoked paprika or even bringing some cocoa powder into the mixture!

Simple & Hearty Vegan Chilis To Try

  • Pumpkin or butternut squash chili
  • Sweet potato chili
  • Lentil chili – skip the beans
  • Quinoa chili – adding more protein and a different texture
  • Tofu crumbles – a whole new level of chewiness
  • Mushrooms – delicious and interesting “meaty” twist

Do you possess some advanced kitchen skills? Then you might be happy to learn that you can make vegan chili in a crockpot or Instant Pot!

More Easy & Healthy Vegan Recipes

We hope to have offered you lots of delicious choices! Now, let’s get into our very own easy, tasty and healthy vegan chili sin carne recipe.

Let us know how you like it in the comments below and don’t forget to rate! You can also Pin it for later or tag us on Instagram to show us your creation – we’d love to see.

Top view of woman holding a bowl of vegan bean chili, sliced avocado and fresh herbs

Simple Vegan Chili Sin Carne

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This hearty and super simple chili will be your next favorite go-to! Using only convenient staple foods, this meatless meal is whipped up in just 10 minutes and very nutrient-dense. It's the best easy vegan chili sin carne, protein-rich and perfect for meal prep! Family-friendly, cheap and gluten-free.


  • 4 cloves garlic, minced
  • 2 medium onions, chopped (200 g)
  • 1 ½ cups vegetable broth, divided (360 ml)
  • 1 bell pepper, finely chopped (150 g)
  • 2 medium carrots, finely chopped
  • 1 small zucchini, finely chopped
  • 1 15 oz can diced tomatoes, (420 ml)
  • 6 tbsp tomato paste (100g)
  • 1 cup corn kernels (165 g)
  • 2 cups kidney beans, cooked (350 g)
  • 1 cup chickpeas, cooked (160 g)
  • 3 tbsp soy sauce
  • 1 tbsp paprika
  • ½ tsp cayenne
  • Salt to taste

Toppings (optional)

  • Soy yogurt
  • Avocado
  • Cilantro


  1. Heat up a large non-stick pot and dry sauté the garlic and onion over medium-high heat until slightly soft.
  2. Add half a cup of the vegetable broth, the bell pepper, carrot and zucchini. Sauté for another 5 minutes, stirring occasionally.
  3. Now, add all remaining ingredients (the rest of the vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, chickpeas, soy sauce, paprika, and cayenne). Stir well, then let the mixture simmer, uncovered, for another 15 minutes until it has thickened.
  4. Add more cayenne and salt to taste, then serve warm on its own or with rice, tortilla chips, baked potatoes or cornbread. Enjoy!


  • You can use any veggies you like in place of the zucchini, carrot and bell peppers. The overall amount can be increased or decreased to your preference – just adjust the liquid accordingly.
  • The kidney beans and chickpeas can be swapped for any other beans like black beans or white beans.
  • If you’re looking for a more “meaty” experience and extra chewiness, you can add some textured vegetable protein to the bean chili.
  • For a gluten-free version, simply use tamari in place of the soy sauce.
  • Adjust hotness through the amount of cayenne and feel free to experiment with smoked paprika or a hint of cocoa powder.
  • This is a great vegan-friendly recipe for the whole family because dairy-based cheese or sour cream can just easily be added to the individual bowls before serving for those who wouldn’t want to eat a completely vegan meal.
  • More topping choices include vegan cheese shreds or cashew sour cream!
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 437Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 824mgCarbohydrates: 73gFiber: 19gSugar: 21gProtein: 20g

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

24 thoughts on “Vegan Chili Sin Carne (Easy & Healthy)”

  1. Your recipe for the Simple Vegan Chili Sin Carne recipe has “1/2 cayenne” – is that a half-teaspoon or what?


    • Yes, we meant 1/2 tsp. Thanks for the tip and sorry for the confusion – I just went ahead and corrected it. Hope you like the recipe and of course you can tweak the amount of cayenne depending on how spicy you like it (we like it hot & spicy!). :)

  2. Thanks, it sounds wonderful. Can you tell me if it’s good to add some “protéines de soja texturé” (soy beans textured proteines ?) (sorry, I’m French and writing from Paris).

    • Hey Viviane, merci beaucoup! Yes, you can use textured soy protein – this will give a wonderful meaty texture :) Enjoy and let us know how you liked it!
      Bisous to France from Germany :)

    • Hey Kathy,
      thanks for the feedback and sorry about the experience! I know this can be so annoying. We just check with our phones (Apple & Android) and everything was fine on our end – what exactly happened when you tried to access it?

  3. Hi guys! The photos are speaking themself; you’re cozier just looking at them. This recipe is ideal for warming inside when getting colder outside. For the recipe, do you use fresh, canned or frozen corn? Thanks so much!

  4. Hi! I tried this recipe and it turned out amazing! I was looking at lots of different recipes and came across this one which looked the nicest!
    Thank you

  5. In the nutrition information for this recipe, the saturated fat is listed as 11g, which is half the recommended daily value. What ingredient(s) contribute that much fat? I’m baffled — or maybe just ignorant.

    • Hi Kathe,
      sorry the nutrition information isn’t super easy to read! It says “total fat: 11g; saturated fat: 2g; trans fat: 0” This seems to be more accurate, right? The saturated fat is probably from the avocado mostly.
      Hope this helps!
      Best wishes

  6. I LOVE this chili. When i made it the first time, it was too spicy for me, but after the 3 or 4th bowl, i began to LOVE it!!!! I use fresh corn off the cob when available, the tiny can of tomato paste, and whole cans of each bean to make it easier and not waste the remainder of the cans. I dice up most of the veggies, but like to keep the carrots in like nickel sized slices to have some larger texture in there. I make it all using my dutch oven and it smells amazing while cooking!!! I get quite a few servings and since i’m the only one in my family that eats it, i freeze half. I use the first batch for lunch for 2 or 3 days, and then a week or so later, defrost the rest and finish that week for lunch. i love that i have a filling and healthy lunch quick and easy! Thanks so much for this great recipe. I’ll be looking around your site to see if there are any other make ahead healthy dishes i can use for lunch!!!


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