12 Delicious Low Calorie Vegan Chili Recipes

You’re in for a treat! Whether you’re craving a cozy bowl of comfort or looking for a hearty, healthy meal that doesn’t skimp on flavor, our roundup of 12 Delicious Low Calorie Vegan Chili Recipes has got you covered. Perfect for chilly evenings or meal prep, these recipes promise to delight your taste buds while keeping things light. Let’s dive into the warmth and richness of vegan chili!

Spicy Black Bean Vegan Chili

Alright, let’s dive into making this hearty Spicy Black Bean Vegan Chili that’s perfect for any day of the week. You’re going to love how the flavors come together, creating a dish that’s both comforting and packed with a kick.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1/2 cup quinoa, rinsed
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Avocado slices, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic, red bell pepper, and jalapeño, cooking for another 3 minutes until softened.
4. Mix in the chili powder, cumin, smoked paprika, and cayenne pepper, toasting the spices for 1 minute to release their flavors.
5. Pour in the black beans, diced tomatoes with their juices, and vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, uncovered.
7. Add the quinoa to the pot, cover, and cook for an additional 15 minutes, or until the quinoa is tender.
8. Season with salt to taste, then remove from heat.
9. Ladle the chili into bowls and garnish with fresh cilantro and avocado slices.

Serve this chili hot, and enjoy the rich, smoky flavors with a spicy kick. The quinoa adds a delightful texture, making each spoonful satisfying. For an extra touch, serve with a side of warm cornbread or over a baked sweet potato.

Quinoa and Lentil Vegan Chili

Unbelievably hearty and packed with protein, this quinoa and lentil vegan chili is your go-to for a cozy night in. It’s a breeze to whip up and loaded with flavors that’ll make you forget it’s meat-free.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chili powder
• 4 cups vegetable broth
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can black beans, drained and rinsed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and sauté for 5 minutes, until translucent.
3. Stir in the garlic and red bell pepper, cooking for another 3 minutes until softened.
4. Mix in the cumin, smoked paprika, and chili powder, toasting the spices for 1 minute until fragrant.
5. Pour in the vegetable broth, crushed tomatoes, quinoa, lentils, and black beans, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
7. Simmer for 25 minutes, stirring occasionally, until the quinoa and lentils are tender.
8. Season with sea salt and black pepper, adjusting to your preference.
9. Ladle the chili into bowls, garnishing with diced avocado and fresh cilantro before serving.

Mouthwatering and satisfying, this chili boasts a perfect balance of textures—creamy avocado, tender lentils, and fluffy quinoa. Serve it with a side of crusty bread or over a baked sweet potato for an extra comforting meal.

Sweet Potato and Black Bean Chili

Just imagine coming home to a bowl of this hearty, flavorful chili after a long day. You’ll love how the sweet potatoes and black beans come together in this cozy, satisfying dish.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced, for serving
• 1/2 cup crumbled queso fresco, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and ground cinnamon, cooking until fragrant, about 1 minute.
4. Add the sweet potatoes to the pot, stirring to coat them in the spice mixture.
5. Pour in the black beans, crushed tomatoes, and vegetable broth, then season with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25 minutes, or until the sweet potatoes are tender.
7. Stir in the chopped cilantro just before serving.
8. Serve the chili hot, topped with diced avocado and crumbled queso fresco.

Amazingly creamy sweet potatoes and hearty black beans make this chili a texture dream. The subtle warmth from the cinnamon and smoked paprika adds depth, perfect for scooping up with crusty bread or over a bed of rice.

Mushroom and Walnut Vegan Chili

Out of all the hearty, plant-based meals you can whip up, this mushroom and walnut vegan chili stands out for its rich flavors and satisfying texture. Perfect for those chilly evenings when you crave something warm and comforting without the meat.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 cup walnuts, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon maple syrup
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and chopped walnuts, cooking until the mushrooms release their moisture and begin to brown, about 8 minutes.
5. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper, stirring to coat the mushroom mixture evenly.
6. Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth, bringing the mixture to a simmer.
7. Season with sea salt and black pepper, then let the chili simmer uncovered for 25 minutes, stirring occasionally.
8. Stir in the maple syrup and lime juice, adjusting the seasoning if necessary.
9. Garnish with fresh cilantro before serving.

Great for meal prep, this chili thickens beautifully overnight, making the flavors even more pronounced. Serve it over a baked sweet potato or with a side of crusty bread for a complete meal that’s both nutritious and indulgent.

Butternut Squash Vegan Chili

Fall is the perfect time to cozy up with a bowl of this hearty Butternut Squash Vegan Chili. You’ll love how the sweet squash balances the smoky spices, creating a dish that’s both comforting and packed with flavor.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed into 1/2-inch pieces
• 1 red bell pepper, diced
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the butternut squash and red bell pepper, cooking for another 5 minutes to slightly soften.
5. Pour in the fire-roasted tomatoes, black beans, kidney beans, and vegetable broth, stirring to combine.
6. Season with chili powder, cumin, smoked paprika, cayenne pepper, sea salt, and black pepper.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Stir in the maple syrup and apple cider vinegar, then simmer for an additional 5 minutes.
9. Remove from heat and let stand for 5 minutes before serving.

Now, this chili boasts a thick, velvety texture with a sweet and smoky flavor profile that’s utterly addictive. Serve it topped with avocado slices or a dollop of coconut yogurt for an extra creamy finish.

Three Bean Vegan Chili

Just when you think chili can’t get any heartier, this Three Bean Vegan Chili comes along to prove you wrong. Packed with protein and bursting with flavor, it’s the perfect comfort food for any season.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle in the ground cumin, smoked paprika, and chili powder, stirring to coat the vegetables evenly.
5. Pour in the drained and rinsed black beans, kidney beans, and pinto beans, followed by the crushed tomatoes and vegetable broth.
6. Season with sea salt and freshly ground black pepper, then bring the mixture to a boil.
7. Reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Remove from heat and stir in the chopped fresh cilantro.

So rich and satisfying, this chili boasts a smoky depth with a slight kick. Serve it over a baked sweet potato or with a side of crusty bread for dipping.

Chipotle Lentil Vegan Chili

Oh, you’re going to love this Chipotle Lentil Vegan Chili. It’s hearty, smoky, and packed with protein, perfect for those cozy nights in or meal prepping for the week ahead.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle the chipotle powder, ground cumin, and smoked paprika over the vegetables, stirring to coat evenly for 1 minute to toast the spices.
5. Pour in the rinsed green lentils, fire-roasted diced tomatoes, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
7. Stir in the apple cider vinegar, sea salt, and freshly ground black pepper, adjusting the seasoning if necessary.
8. Ladle the chili into bowls and garnish with diced avocado and chopped fresh cilantro before serving.

Hearty and flavorful, this chili boasts a smoky depth from the chipotle and a slight tang from the apple cider vinegar. Serve it with a side of crusty bread or over a baked sweet potato for an extra comforting meal.

Pumpkin and Chickpea Vegan Chili

Vegan comfort food at its finest, this Pumpkin and Chickpea Vegan Chili is your go-to for a hearty, flavorful meal that’s as nutritious as it is delicious. You’ll love the blend of spices and the creamy texture of pumpkin, making it a perfect dish for any season.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 tablespoon maple syrup
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5 minutes, or until translucent.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle the ground cumin, smoked paprika, and ground cinnamon over the vegetables, stirring to coat evenly for about 1 minute.
5. Pour in the pumpkin puree, chickpeas, and vegetable broth, stirring to combine all ingredients thoroughly.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
7. Drizzle the maple syrup into the chili and season with salt, stirring well to incorporate.
8. Simmer for an additional 10 minutes to allow the flavors to meld together.

Perfectly spiced and wonderfully creamy, this chili boasts a rich texture that’s both satisfying and light. Serve it with a dollop of vegan sour cream or over a bed of quinoa for an extra protein boost.

Zucchini and Corn Vegan Chili

Believe it or not, this zucchini and corn vegan chili is about to become your new favorite comfort dish. It’s packed with flavor, easy to make, and perfect for those cozy nights in.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium zucchinis, diced into 1/2-inch pieces
• 1 red bell pepper, diced
• 1 cup fresh corn kernels
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté for 5 minutes, or until translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the zucchini and red bell pepper, cooking for 5 minutes, stirring occasionally.
5. Mix in the corn, cumin, smoked paprika, and chipotle powder, cooking for 2 minutes to toast the spices.
6. Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth, stirring to combine.
7. Bring the chili to a boil, then reduce heat to low and simmer for 25 minutes, uncovered.
8. Season with sea salt and black pepper, adjusting to your preference.
9. Garnish with fresh cilantro and diced avocado before serving.

Delight in the hearty texture and smoky-sweet flavors of this chili. Serve it over a bed of quinoa or with a side of crusty bread for an extra satisfying meal.

Eggplant and Lentil Vegan Chili

Alright, let’s dive into making this hearty Eggplant and Lentil Vegan Chili that’s perfect for any day of the week. You’re going to love how the flavors come together in this comforting dish.

Ingredients

• 1 large eggplant, diced into 1/2-inch cubes
• 1 cup dried green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 28-oz can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, coriander, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the diced eggplant and cook, stirring occasionally, until it begins to soften, about 8 minutes.
5. Pour in the crushed tomatoes and vegetable broth, then add the rinsed lentils, sea salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the lentils are tender.
7. Stir in the chopped cilantro just before serving.

Here’s how it turns out: the chili is richly flavored with a slight smokiness, and the eggplant adds a wonderful texture. Serve it with a dollop of vegan sour cream or over a bed of quinoa for an extra protein boost.

Cauliflower and Black Bean Vegan Chili

Even if you’re not vegan, this Cauliflower and Black Bean Vegan Chili is a game-changer for your dinner routine. It’s hearty, flavorful, and packed with nutrients, making it a perfect dish for any night of the week.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 large head cauliflower, cut into small florets
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (for garnish)

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the cauliflower florets to the pot, stirring to coat with the onion and garlic mixture.
5. Sprinkle the ground cumin, smoked paprika, and chipotle powder over the cauliflower, stirring well to evenly distribute the spices.
6. Pour in the drained and rinsed black beans, crushed tomatoes, and vegetable broth, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Season with sea salt and freshly ground black pepper, adjusting to your preference.
9. Remove from heat and stir in the chopped cilantro.
10. Serve hot, garnished with diced avocado.

One bite of this chili and you’ll love the tender cauliflower paired with the creamy black beans, all swimming in a rich, smoky broth. Try serving it over a bed of quinoa or with a side of crusty bread for an extra satisfying meal.

Tomato and Bell Pepper Vegan Chili

Perfect for those cozy nights in, this tomato and bell pepper vegan chili is a hearty, flavorful dish that’ll warm you right up. It’s packed with veggies and spices, making it a nutritious option that doesn’t skimp on taste.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups crushed tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté for 5 minutes, or until translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the diced bell peppers and cook for another 5 minutes, stirring occasionally.
5. Pour in the crushed tomatoes and vegetable broth, stirring to combine.
6. Add the black beans, kidney beans, chili powder, cumin, and smoked paprika. Stir well.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
8. Season with salt to taste before serving.

So rich and satisfying, this chili boasts a perfect balance of smokiness and spice. Serve it with a dollop of vegan sour cream or over a baked sweet potato for an extra comforting meal.

Conclusion

Great news for anyone craving hearty, healthy meals! Our roundup of 12 Delicious Low Calorie Vegan Chili Recipes offers something for every taste, proving that comfort food can be both nutritious and satisfying. We’d love to hear which recipe becomes your go-to—drop a comment below! And if you found this list helpful, why not share the love? Pin this article on Pinterest to spread the vegan chili cheer. Happy cooking!