Easy Vegan Chili sin carne recipe (+video!)

Another week has gone by and that means another new video recipe! Today’s recipe is my go-to easy vegan chili. I usually make this when friends are coming over because it doesn’t need too many complicated ingredients, most of my friends love spicy food and it’s a great no-brainer dish. Also, it makes great leftovers.

The video recipe is right here: (With french notes as well now!)


To make this chili we are going to need pretty basic ingredients:

  • Kidney beans: I cooked them before making this recipe.
  • Vegetables: Onion, garlic, carrots & pepper.
  • Canned goods: Crushed tomatoes & corn.
  • Flavor: Mexican blend (cinnamon, coriander and cumin), chili powder, tomato paste.
  • Olive oil (duh).
Ingredients Easy Vegan Chili

How to make this easy vegan chili ?

This recipe is up there in my top “little to no babysitting recipes”. The only thing that matters is the order in which you put things in.

We will start by cooking the onion & garlic 5 minutes. Followed by the carrots and peppers, with a tiny bit of water and the tomato paste. Then we will add the beans, the spices and the tomatoes. All of this will simmer for 10 minutes then we will add the corn and a tiny bit more of water if you think it’s too thick. Then the final step is simmering for 30 to 40 minutes.

If you simmer for longer you will be fine. I have simmered chilis for over 2 hours and the result was great.

We ate our chili with a side of rice but you can also try with tortillas, quinoa or any other carb that sounds good to you.

If you want to try another type of chili, I made a chili with fake meat recipe back in the beginning of 2020. Those pictures are horrible so I wanted to update it with a more simple version!

Easy Vegan Chili Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: carrot, chili, kidney beans, onion, red pepper
Servings: 4 people


  • 2 cups already cooked kidney-beans
  • 1 red onion Diced
  • 1 red bell pepper Diced
  • 2 carrots Diced
  • 3 garlic cloves Minced
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp mexican blend (Cumin, coriander, cinnamon)
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes
  • 1/2 can corn
  • To serve with: 1 serving of rice, tortillas, …


  • Add some olive oil in a pot. When hot, add the onion & garlic and cook for 5 minutes.
  • Add the carrot & peppers and cook for 5 minutes. Add the tomato paste and then a bit of water to deglaze the bottom.
  • Add the kidney beans. Add all the spices as well and mix well. Add the tomatoes.
  • Simmer for 10 minutes. Add the corn.
  • Simmer for 30 to 40 minutes. Add a bit more water if needs be.
  • Voilà! It's all good to go. Eat with rice or tortillas and enjoy!

Recette en français – Chili vegan et facile !



  • 400 g haricots rouges
  • 1 oignon rouge
  • 1 poivron rouge
  • 2 carottes
  • 3 gousses d’ail
  • 1 cuillère à soupe d’huile d’olive
  • 2 cuillères à soupe de chili
  • 1 cuillère à soupe de paprika et une autre d’un mélange d’épices mexicain (cumin, coriandre et cannelle).
  • 2 cuillères à soupe de concentré de tomates.
  • 1 boîte de tomates concassées
  • 1/2 boîte de maîs.
  • Déguster avec du riz, tortillas, …


  • Ajouter l’huile d’olive dans une casserole. Quand il est chaud, ajouter l’oignon et l’ail et cuire pendant 5 minutes.
  • Ajouter les carottes et le poivron, cuire pendant 5 minutes. Ajouter le concentré de tomates et un peu d’eau.
  • Ajouter les haricots rouges. Puis toutes les épices et bien mélanger. Ajouter les tomates.
  • Mijoter pendant 10 minutes. Ajouter le maïs.
  • Mijoter pendant 30 – 40 minutes. Ajouter un peu d’eau si besoin.
  • Voilà ! C’est prêt. Déguster avec du riz, tortillas, … et bon appétit!

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