This Ultimate 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!
We've recommended this veggie chili recipe on our Daniel Fast Food List, 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
- Nutrient-Density: Packed with vegetables like onions, garlic, jalapenos, mushrooms, bell peppers, tomatoes, zucchini, and kale, it provides a diverse array of beneficial micronutrients.
- High in Plant-Based Protein: Incorporating black beans, kidney beans, and pinto beans, it's rich in healthy plant-based protein and fiber.
- 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.
- 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
- Onion
- Garlic
- Jalapeno
- Mushrooms
- Bell pepper
- Zucchini
- Chili powder
- Cumin, ground
- Fire-roasted diced tomatoes
- Black beans
- Kidney beans
- Pinto beans
- Low-sodium vegetable broth (or water)
- Kale
- Frozen corn (optional)
- Simple Homemade Date Syrup
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
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.
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!
Print
Ultimate Veggie Chili
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Ultimate 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! #veganchili #vegetarianchilirecipe #healthyveganrecipes #danielfastrecipes #mealprepideas
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
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.
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.
Notes
EQUIPMENT / SUPPLIES
- Stove
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Large pot with lid
- Cooking spoon
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: TexMex
Refuse the king's diet!
This Daniel Fast book will empower you to refuse the king's diet. You will become a Daniel in your own life and a stronger, healthier version of yourself. Having your health means you can serve more, give more, and live out your calling with excellence.
Marie
This is the best chili ever, especially when our weather is more than chilly. It’s a quick recipe and so yummy.
Gigi & Sersie
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. 🙂
Ut
This has become a staple! So yummy 🤤 predictably. I added radishes today. Hearty and I feel good after.
Gigi & Sersie
Thank you, Utang. Radishes are a great way to boost the nutrient density!
Judy
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.
Jennifer
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.
Utang
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.
marissa
Absolutely amazing. My husband loves it. It’s so clean but super filling, while also giving you a comfort food vibe! 10/10 recommend!
Gigi & Sersie
Awesome! Thanks Marisa. We're so glad y'all like it. It's a go-to favorite in my household.
Maud Trahan
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