Let me tell y’all something: when the leaves start falling and that crisp autumn air kicks in, there is nothing—and I mean nothing—more comforting than a big ol’ bowl of Hearty Vegan Chili.
This isn’t just another vegan recipe—it’s a soul-satisfying, one-pot wonder packed with beans, buckwheat (or quinoa if you prefer), and smoky spices that fill your kitchen with the kind of scent that makes folks wander in asking, “What are you cooking?” And here’s the best part? It’s oil-free, healthy, and done in under an hour.
As a mom of three, I’ve cooked my fair share of chili. This is the one my family requests on repeat. It’s that good.
Table of Contents
Why You’ll Love This Hearty Vegan Chili
- It’s oil-free and low-fat, but you’d never know from the taste.
- Full of plant-based protein and fiber to keep you full.
- Kid-approved (even my picky eater went back for seconds).
- Uses pantry staples—no fancy ingredients.
- Meal-prep friendly. This chili tastes even better the next day.
If you’ve tried and loved recipes like my Mediterranean Vegan Cauliflower Soup or Best Lentil Soup Recipe, this chili is your next cozy-night go-to.
What Does Hearty Vegan Chili Taste Like?
It’s deeply savory with layers of smoky, spiced flavor. The buckwheat gives it a surprisingly “meaty” chew, while the chickpeas and kidney beans add heartiness and a bit of creaminess. You get a warm chili base that clings beautifully to toppings like fresh poblano pepper, lemon cream sauce, or a handful of chopped cilantro.
No meat? No problem. This chili doesn’t miss it one bit.
What You’ll Need for This Hearty Vegan Chili
Let’s break down what goes into this nourishing pot of gold:
- Red onion & garlic – the aromatic base, sautéed with water instead of oil
- Chili powder, cumin, smoked paprika – bring the bold flavor
- Tomato sauce & maple syrup – for richness and a touch of sweet balance
- Liquid smoke – gives it that “slow-cooked over a campfire” vibe
- Beans – a combo of chickpeas and red kidney beans works perfectly
- Quinoa or buckwheat groats – pick your protein hero (buckwheat gives a “meaty” bite)
- Optional heat – cayenne and poblano for the spicy souls
➡️ Love veggie-forward comfort meals? Try this cozy Creamy Roasted Veggie Soup too.
How to Make Hearty Vegan Chili (Step-by-Step)
If you’re looking for a foolproof way to create a cozy, crowd-pleasing meal, this step-by-step guide to making Hearty Vegan Chili is for you. Whether you’re a seasoned home cook or new to oil-free, plant-based recipes, you’ll find every stage of the process approachable, flavorful, and just a little bit fun.
Let’s break it down.
Step 1: Prep Your Spice Blend First
Before turning on the heat, start with the spices. It might be tempting to toss them in later, but mixing them in advance lets you control the flavor and prevents rushed measuring over a hot stove.
In a small bowl, combine:
- 4 tablespoons chili powder (salt-free, homemade if possible)
- 1¼ teaspoons cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ⅛ teaspoon cayenne for a little heat
👉 Pro tip: If you’re making your own chili powder blend, check out this anti-inflammatory golden detox soup for other spice inspiration. Store any extra in a small mason jar for next time!
Step 2: Sauté the Aromatics (Oil-Free Magic!)
Heat ¼ cup water in a large pot over medium heat. Once it begins to simmer, add:
- 1 cup finely diced red onion
Let it cook for about 5 minutes, stirring occasionally until translucent and fragrant.
Now, add:
- 1 tablespoon minced garlic (roughly 5 large cloves)
Stir for 2 more minutes, keeping a close eye so the garlic doesn’t brown too much—it should smell deeply savory, not burnt.
👩🍳 Why water instead of oil?
We’re going for that beautiful base without the added fat. This oil-free method allows flavors to shine without weighing the dish down. You can read more about oil-free cooking tips in recipes like Mediterranean Vegan Cauliflower Soup.
Step 3: Toast the Spices for Flavor Depth
Pour your pre-mixed spice blend into the pot and stir for 30–45 seconds.
You’ll notice the mixture become more fragrant as the spices “bloom.” This simple step builds complexity into your chili and helps evenly distribute the seasoning.
Step 4: Add Liquids and Beans
To the pot, add the following:
- 2½ cups water
- 1¼ cups salt-free tomato sauce
- 1 tablespoon pure maple syrup (or agave)
- 1 teaspoon liquid smoke
- Two 15-oz cans of beans (drained and rinsed—ideally 1 can chickpeas and 1 can red kidney beans)
Stir everything together thoroughly.
👉 Want to swap the beans? Check out this white bean and kale soup for ideas on working with white beans or butter beans as delicious alternatives.
Step 5: Simmer Gently for 10 Minutes
Turn the heat to high and bring everything to a gentle boil.
Once boiling, reduce the heat to medium-low, cover, and simmer for 10 minutes. This softens the beans and lets the flavors start mingling.
Don’t worry if the chili looks watery at this point—it’ll thicken beautifully once the grains are added.
Step 6: Stir in Your Grain of Choice (Quinoa or Buckwheat)
Now’s the time to choose your chili’s personality:
- ½ cup uncooked white quinoa for a protein-rich, fluffy texture
OR - ⅔ cup raw buckwheat groats for a chewier, more “meaty” bite
Add your chosen grain, stir, and bring back to a gentle boil. Once boiling again, cover and reduce to low heat.
Let the chili simmer for 20 minutes, stirring occasionally to prevent sticking. You’ll see it transform from soupy to rich and stew-like.
👉 Not sure which grain to use? Learn about other high-protein options in our One-Pot Creamy Vegetable Soup for substitution inspiration.
Step 7: Taste, Adjust, and Serve
Once the chili has thickened to your liking, taste it:
- Need more salt? Add a pinch.
- Want more heat? Stir in a dash of cayenne or some diced fresh poblano.
- Too thick? Add a splash of water and stir well.
Ladle the chili into bowls and top with your favorites:
- Chopped fresh poblano or jalapeños
- Creamy lemon sauce (yes, it’s a dream!)
- Diced red onion or avocado
- Fresh cilantro
Serve with cornbread, tortilla chips, or even over a baked sweet potato for the ultimate cozy night in.
Tips & Tricks for the Best Hearty Vegan Chili
- Don’t skip the liquid smoke. Just a teaspoon adds amazing depth.
- Use buckwheat for texture, quinoa for protein—both work beautifully.
- Leftovers? Even better the next day (yes, it freezes well too).
- For picky kids, blend half the chili and stir it back in for a smoother feel.
- Lemon Cream Sauce as a topping? Trust me. The tang is chef’s kiss.
Storage
Got leftovers? Lucky you.
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheat: Gently warm on the stove or microwave. Add a splash of water if too thick.
FAQs
Can I make this in a slow cooker?
Absolutely. Just sauté the onion/garlic first, then toss everything into the slow cooker. Cook on low for 6–8 hours or high for 3–4.
Is this chili spicy?
It has a mild warmth. Add cayenne or poblano for a kick, or skip for a kid-friendly version.
Can I swap the beans?
Totally. Black beans or pinto beans work great too!
Conclusion
This Hearty Vegan Chili is one of those recipes you come back to again and again. It’s satisfying, nourishing, and full of bold flavors without a drop of oil. Whether you’re vegan, veg-curious, or just craving something warm and filling, this recipe hits the spot every single time.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Hearty Vegan Chili – Fast, Flavorful & Family-Approved
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This Hearty Vegan Chili is oil-free, low-fat, high-protein, and packed with bold flavor. Featuring buckwheat, chickpeas, kidney beans, and a perfect blend of spices, it’s the ultimate comfort meal for any night.
Ingredients
- 1 cup (160g) finely diced red onion
- 1 tablespoon (15g) minced garlic (about 5 large cloves)
- 4 tablespoons salt-free chili powder (homemade or store-bought)
- 1 1/4 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- Optional: 1/8 teaspoon ground cayenne pepper
- 2 1/2 cups water
- 1 1/4 cups (300g) salt-free tomato sauce
- 1 tablespoon pure maple syrup or agave
- 1 teaspoon liquid smoke
- Two 15oz cans beans of choice, drained and rinsed (recommended: 1 can chickpeas, 1 can red kidney beans)
- 1/2 cup (90g) uncooked white quinoa OR 2/3 cup (120g) raw buckwheat groats
- Optional toppings:
- Chopped fresh poblano pepper
- Lemon Cream Sauce
- Fresh cilantro
- Red onion
Instructions
1. To a small bowl, add the chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Whisk well and set aside.
2. Add 1/4 cup water to a large pot over medium heat and bring to a simmer. Add the onions and cook for 5 minutes.
3. Add the garlic and cook for another couple of minutes, stirring often to avoid burning.
4. Add the pre-mixed spices to the pot and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.
5. Add 2 1/2 cups water, tomato sauce, maple syrup (if using), liquid smoke, and beans. Stir well.
6. Turn the heat to high and bring to a boil. The mixture will be watery at this stage—this is normal.
7. Once boiling, cover and reduce the heat to medium-low. Cook for 10 minutes to soften the beans.
8. Stir in the buckwheat or quinoa and bring the mixture back to a boil.
9. Cover again, reduce heat to low, and cook for 20 minutes, stirring occasionally, until the chili thickens and the grains are tender.
10. Taste and adjust seasoning if needed. Add cayenne if more heat is desired.
11. Serve hot with desired toppings like poblano peppers, Lemon Cream Sauce, cilantro, or red onion.
Notes
This chili gets better with time as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently on the stovetop. Buckwheat provides a meaty texture while quinoa offers a protein boost. For less spice, omit cayenne.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
Keywords: easy vegan chili, meatless chili, vegan buckwheat chili, oil-free chili, vegan comfort food
