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Spicy Vegan Chili

Rated as 5 out of 5 Stars

"Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish."
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1 h servings 354
Original recipe yields 8 servings


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  1. Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
  2. Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
  3. Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.


  • Cook's Notes:
  • You can use brown rice if you prefer.
  • Do not halve the amount of beans, even if you halve the recipe. You may double if desired.

Nutrition Facts

Per Serving: 354 calories; 11.1 52.8 11.8 0 1405 Full nutrition

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Read all reviews 4
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Marvelous recipe! Some of the best chili I’ve had in a long time. Made it with a family recipe for marinated Serrano peppers instead of jalapeños and it added a lot of kick to it. Also I loved t...

I made it and it was so good; I made it again! I didn’t however, use the rice portion of the recipe and I added kidney beans for another source of protein. We like it alone but LOVE it for our v...

Everyone loved it. Even the meat eaters! Think I'll put a little less rice or more tomatoes next time though.

It was very tasty, the small serving size really made it easier to purge it with ipecac solution. I loved the after-burn when it came up too! Anyway I probably didn't even need to purge because ...