Vegan Chili

by Jill Dalton

Usually we make recipes over the course of a few months tinkering with this or that to get it just right. This Chili is one of those recipes that somehow knocked our socks off the first time I made it and has been a family favorite ever since. It is packed with flavor, will satisfy the biggest of appetites, and is loaded with plant based nutrition.

Vegan Chili

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 124 voted )


2 - 14oz cans kidney beans
2 - 14oz cans black beans
2 - 14oz cans chopped tomatoes
1 - 6oz can tomato paste
1 red onion, diced
1 - 16oz pkg frozen spinach
2 russet potatoes, cubed
1 tsp oregano
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp pepper
1/2 tsp cumin
1 liter ( 4 cups) low sodium vegetable broth
1 liter ( 4 cups ) water


  1. Sauté red onion for about 5 minutes on medium high heat in a soup pan
  2. Drain liquid from cans of beans
  3. Add remaining ingredients and cook on medium high for up to an hour, cooking until desired consistency
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Ken H. September 8, 2019 - 7:15 pm

We tried the Vegan Chili this evening. It was very tasty and hearty. And it makes a large enough quantity that I now have a healthy lunch to take to work several days this week!

I’m getting more and more used to not adding salt to dishes like this. I’ve only been eating WFPB for a couple of months, and I’m slowly adjusting to different flavors. But I resisted the temptation and did not add any salt.

Thanks for posting your recipe.

Nicole September 24, 2019 - 9:54 pm

This looks so darn good. I really want to try this in my instant pot. I was thinking 20 min or less with NPR. Going to try it out this week.

Dianna Mitchell October 22, 2019 - 8:04 pm

Your recipes are fantastic and this is a good one. I’m not WFPB compliant 100% of the time (so hard giving up seafood) but I am working toward it.

Natalie January 17, 2020 - 6:13 pm

I was so very impressed with the results of this recipe. The flavors was so delicious. I am changing over to the plant based life little by little. Thanks for such an awesome combination of veggies. I look forward to trying more of your recipes. Thank you so much!

Jeff Dickerson July 20, 2020 - 8:32 am

What do you think about substitution of sweet potato for the white potato?
Would it alter the flavor much?
I think the sweet potato would add a more nutritional bang for the buck.

Jill Dalton July 20, 2020 - 6:41 pm

I think it would taste wonderful!

Belinda Blease November 11, 2021 - 11:22 am

Did you drain the 4 cans of beans?

Jill Dalton November 18, 2021 - 9:20 am



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