Best Vegan Chili Recipe

This is hands down, the best vegan chili recipe ever. Although it has quite a lot of ingredients, the chili itself doesn’t take long to make – about an hour or so. It freezes well so make a big pot of it and freeze it for busy times.

This particular recipe also has a special place in my heart because it is the very first vegan recipe my mum asked for – shout out to my mama and her amazing cooking.


Best Vegan Chili Recipe

Yields: 8 servings

Total time: 1 hour



  • extra virgin coconut oil for sauteing
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • ½ butternut squash, peeled and diced into 1 cm cubes
  • 1 red bell pepper, cubed
  • 2 x 400 g (14 oz.) can chopped tomatoes
  • 1 cup canned chickpeas
  • 400 g (14 oz.) can mixed beans
  • 1 cup sweetcorn kernels
  • pinch of salt & pepper
  • 1 tbsp garam masala
  • 1 fresh jalapeno chili (*Optional: I can’t handle spicy so I skipped jalapeno)
  • 1 tsp cayenne pepper (*Optional: I can’t handle spicy so I skipped cayenne)
  • ½ cup cilantro, chopped


  1. In a large pot, saute onion, garlic, chili, squash and pepper in coconut oil.
  2. After couple of minutes when they’re all covered in oil add spices and stir for another 3 min.
  3. Add tomatoes, bring to simmer on low heat while stirring.
  4. After 10 min add chickpeas, mixed beans, sweetcorn and cilantro. Stir and cook until squash is cooked – for about another 15 min.


note to yourself:

  1. Feel free to use any other veggies that you like or have in a fridge.
  2. To freeze it let it cool down completely and then put it in a containers. Will keep for up to 3 months.
  3. To defrost it, put in a fridge overnight.
  4. Will keep in fridge for 3 -4 days.


Bon Appetit!


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