clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
veggie chili in a white rim bowl, cilantro and avocado

Ultimate Veggie Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Gigi & Sersie
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Vegan


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


Units Scale
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, finely diced (for less heat, remove seeds and/or use half the pepper)
  • 1 1/2 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
  • 1/4 cup chopped fresh cilantro
  • Fresh-squeezed lime juice
  • Cashew sour cream


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.



  1. Stove
  2. Knife
  3. Cutting board
  4. Measuring cup
  5. Measuring spoons
  6. Large pot with lid
  7. Cooking spoon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: TexMex