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Home » Recipe Index » Lunch/Dinner Entree

Veggie Chili

Modified: Dec 5, 2024 · Published: Apr 26, 2021 by Gigi & Sersie · This post may contain affiliate links.

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This Veggie Chili is a go-to fav that I'll eat no matter what the weather is doing outside. It's vegan, gluten-free, oil-free, and soy-free, and a Daniel Fast meal prep favorite!

A bowl of veggie chili with avocado and cilantro on the side.
Jump to:
  • Why You'll Love This Veggie Chili
  • What You Need to Make This Vegan Chili
  • How to Prepare
  • Veggie Chili

We've recommended this veggie chili recipe on our Daniel Fast Food List, Starch Solution recipes, and our 5-Day Healthy Christian Woman Bootcamp. It's received great reviews. Once you prepare this a few times, you may be inspired to make modifications, like adding some fresh or fire-roasted corn or even shredded carrots. Or substituting collard greens for kale, and so forth.

This veggie chili will help you get the diversity of plants in your diet linked to health and vitality. Check out this article on How to Eat Over 30 Plants a Week.

Why You'll Love This Veggie Chili

  1. Nutrient-Density: Packed with vegetables like onions, garlic, jalapenos, mushrooms, bell peppers, tomatoes, zucchini, and kale, it provides a diverse array of beneficial micronutrients.
  2. High in Plant-Based Protein: Incorporating black beans, kidney beans, and pinto beans, it's rich in healthy plant-based protein and fiber.
  3. Meal Prep Friendly: It stores well in the refrigerator for up to four days and is freezer-friendly for up to four months, making it convenient for meal prep.
  4. Versatile Serving Options: Enjoy it on its own or pair it with brown rice, baked sweet potatoes, oven-baked tortilla chips, quinoa, air-fryer smashed potatoes, or plantains for added variety.

What You Need to Make This Vegan Chili

  1. Onion
  2. Garlic
  3. Jalapeno
  4. Mushrooms
  5. Bell pepper
  6. Zucchini
  7. Chili powder
  8. Cumin, ground
  9. Fire-roasted diced tomatoes
  10. Black beans
  11. Kidney beans
  12. Pinto beans
  13. Low-sodium vegetable broth (or water)
  14. Kale
  15. Frozen corn (optional)
  16. Simple Homemade Date Syrup

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Ingredients for veggie chili: beans, onions, bell pepper, garlic, mushrooms, jalapeno, zucchini, tomatoes, kale and spices.

This chili recipe uses three kinds of beans: black beans, pinto beans, and kidney beans. However, if you only have two or even one of these types of beans on hand, that's completely fine.

You can certainly eat this veggie chili on its own, but I enjoy it with a scoop of short-grain brown rice over a baked sweet potato or with a side of Oven-Baked Tortilla Chips for crunch. Other pairing options include quinoa and air-fryer smashed potatoes.

How to Prepare

Heat a large pot over medium heat. Add diced onion and dry sauté for 3–4 minutes until it starts to brown. Add garlic, jalapeno, mushrooms, bell pepper, and zucchini, and cook for another 3–4 minutes. If veggies start to stick to the pan, add 1 to 2 tablespoons of water. Stir in chili powder and ground cumin with veggies and continue to cook for about 1 to 2 minutes.

Add diced tomatoes and drained beans. Stir well. Add water or vegetable broth and increase heat to medium-high until chili starts to gently boil. Reduce heat and let simmer for another 10 minutes uncovered.

Stir in chopped kale, frozen corn (if using), and Simple Homemade Date Syrup, cover, and turn off the heat. When kale wilts and is bright green, the chili is ready!

Step-by-Step

Chopped onions in a pot.
1. Dry saute onions for 3 to 4 minutes.
Chopped bell pepper, mushrooms, zucchini, garlic and jalapeno in the pot with onions.
2. Add bell pepper, mushrooms, zucchini, garlic, and jalapeno, and cook for another 3 to 4 minutes.
Spices being added to the pot with veggies.
3. Add in chili powder and ground cumin and cook for 1 to 2 minutes.
Vegetable broth being added to the pot with veggies and spices.
4. Add in diced tomatoes, beans, and vegetable broth.
Veggie chili being brought to a boil on the stovetop.
5. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Kale being added to the veggie chili.
6. Stir in homemade date syrup and chopped kale, turn off the heat, and cover to let the kale wilt.
Pot of veggie chili on the stovetop.
When the kale wilts and is bright green, the veggie chili is ready!

If using, top with sliced or diced avocado, fresh chopped cilantro, lime juice, and a dollop of cashew cream just before serving.

Optional sides include brown or red rice, baked sweet potato, air fryer smashed potatoes, air fryer plantains, oven-baked tortilla chips, or quinoa.

Store leftovers in a covered container in the refrigerator for up to four days. This veggie chili is also freezer-friendly and keeps well in a freezer-safe container for up to four months.

Veggie chili topped with brown rice, sliced avocado and fresh cilantro.

We hope you love this vegan and oil-free veggie chili recipe. It truly is a Daniel Fast meal prep favorite. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

A bowl of veggie chili with avocado and cilantro on the side.

Veggie Chili

5 from 7 votes
Course: Lunch/Dinner Entrée
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 356kcal
Author: Gigi & Sersie
Print Pin Rate
This hearty Veggie Chili is a go-to fav that I'll eat no matter what the weather is doing outside. It's vegan, gluten-free, oil-free and soy-free, and a meal prep favorite!

Ingredients  

  • 1 onion diced
  • 3 garlic cloves minced
  • 1 jalapeño finely diced (for less heat, remove seeds and/or use half the pepper)
  • 1 ½ cups chopped mushrooms
  • 1 bell pepper chopped
  • 1 zucchini chopped
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 28- oz. can of fire-roasted or regular diced tomatoes
  • 1 15- oz. can of black beans drained
  • 1 15- oz. can of kidney beans drained
  • 1 15- oz. can of pinto beans drained
  • 2 cups water or vegetable broth
  • 2 cups chopped kale
  • 1 cup of frozen corn optional
  • 1 to 2 Tbsp Simple Homemade Date Syrup
  • Salt to taste

Optional toppings

  • 1 avocado diced
  • ¼ cup chopped fresh cilantro
  • Fresh-squeezed lime juice
  • Cashew sour cream
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Instructions

  • Heat a large pot over medium heat. Add diced onion and dry sauté for 3–4 minutes until it starts to brown. Add garlic, jalapeno, mushrooms, bell pepper, and zucchini, and cook for another 3–4 minutes. If veggies start to stick to the pan, add 1 to 2 tablespoons of water. Stir in chili powder and ground cumin with veggies and continue to cook for about 1 to 2 minutes.
  • Add diced tomatoes and drained beans. Stir well. Add water or vegetable broth and increase heat to medium-high until chili starts to gently boil. Reduce heat and let simmer for another 10 minutes uncovered.
  • Stir in chopped kale, frozen corn (if using), and Simple Homemade Date Syrup, cover, and turn off the heat. When kale wilts and is bright green, the chili is ready!
  • If using, top with diced avocado, fresh chopped cilantro, lime juice, and a dollop of cashew cream just before serving.
  • Optional sides include brown or red rice, baked sweet potato, air fryer smashed potatoes, air fryer plantains, oven-baked tortilla chips, or quinoa.

Notes

Leftovers/Meal Prep: Store leftovers in a covered container in the refrigerator for up to four days. This veggie chili is also freezer-friendly and keeps well in a freezer-safe container for up to four months.

Nutrition

Calories: 356kcal | Carbohydrates: 62g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 998mg | Potassium: 1250mg | Fiber: 20g | Sugar: 11g | Vitamin A: 2846IU | Vitamin C: 56mg | Calcium: 184mg | Iron: 6mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
Two women standing in the kitchen smiling.
Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Shannon

    June 01, 2025 at 5:56 am

    5 stars
    WOW!! This is such a great recipe. I omitted the jalapenos and date syrup since I didn't have it on hand, but man oh man! So So good! I sent the recipe in our family group chat and have made this multiple times aside from our Daniel Fast. Thank you for share such a great recipe!🤤

    Reply
    • Gigi & Sersie

      June 01, 2025 at 5:59 am

      That's great! Thank you for sharing, Shannon. Yes, it's definitely a year-round recipe. 🙂

      Reply
  2. Maud Trahan

    January 11, 2024 at 8:50 pm

    5 stars
    I made this Chilli today for my Bible study class. The Church is doing a 21 day Daniel fast. This was so good I could have eaten the entire pot. I will be making this again. I love it. Thanks for sharing

    Reply
  3. Utang

    October 03, 2022 at 8:22 pm

    5 stars
    This chili may is one of my favorites. It’s filled with all the things I enjoy eating and it’s hearty. Just had it for lunch today problem my 4th time making it. Last time I made it for my sister who was visiting me. She came into to the house smelling lovely as it was just ready. She enjoyed so much that when she got home she texted me asking for the recipe! And I sent her the link to here.

    Reply
    • marissa

      April 08, 2024 at 12:24 am

      Absolutely amazing. My husband loves it. It’s so clean but super filling, while also giving you a comfort food vibe! 10/10 recommend!

      Reply
      • Gigi & Sersie

        April 08, 2024 at 12:32 am

        Awesome! Thanks Marisa. We're so glad y'all like it. It's a go-to favorite in my household.

        Reply
  4. Jennifer

    October 03, 2022 at 7:30 pm

    5 stars
    This chilli is so hearty, I don't miss the meat at all. Now that there is a chill in the air, planning a large batch to use now and freeze for later.

    Reply
  5. Judy

    June 24, 2022 at 12:44 pm

    5 stars
    I love this chili. My family loves it too. You don't miss the meat at all! We usually eat it with brown rice or yams.

    Reply
  6. Marie

    December 28, 2021 at 5:21 pm

    5 stars
    This is the best chili ever, especially when our weather is more than chilly. It’s a quick recipe and so yummy.

    Reply
    • Gigi & Sersie

      January 11, 2022 at 9:58 pm

      Thank you, Marie! That's a huge endorsement. We're so glad it's a go-to meal for you. It is for me (Gigi) too. 🙂

      Reply
    • Ut

      July 02, 2024 at 10:18 pm

      5 stars
      This has become a staple! So yummy 🤤 predictably. I added radishes today. Hearty and I feel good after.

      Reply
      • Gigi & Sersie

        July 03, 2024 at 3:38 am

        Thank you, Utang. Radishes are a great way to boost the nutrient density!

        Reply
5 from 7 votes

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