If you think chili has to be spicy, heavy, or meat-based to feel satisfying — this recipe might surprise you.

This vegan chili with coconut milk and peanut butter is rich, comforting, and deeply flavorful, yet completely plant-based. It’s the kind of meal that warms you up, keeps you full, and still feels light enough to enjoy any day of the week.

Whether you’re vegan, dairy-free, or just looking for something new, this chili delivers creamy texture, balanced heat, and cozy comfort in every bite.

Why This Vegan Chili Works So Well

This isn’t a “substitute” recipe.
It’s a recipe that stands strong on its own.

Here’s why people love it:

• Coconut milk adds natural creaminess (no dairy needed)
• Peanut butter brings depth and a subtle nutty richness
• Beans and vegetables make it filling and nourishing
• One-pot, beginner-friendly cooking
• Perfect for meal prep and leftovers

It’s cozy food — without the heaviness.

Ingredients You’ll Need (Simple & Flexible)

You probably already have most of these in your kitchen.

Core Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 1 can coconut milk (full-fat for best texture)
• 2 tablespoons natural peanut butter
• 1 can kidney beans (or black beans), drained
• 1 cup cooked lentils (optional but recommended)
• 1½ cups vegetable broth

Spices & Seasoning

• 1½ teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper to taste
• Optional: pinch of red chili flakes

How to Make Vegan Chili with Coconut Milk & Peanut Butter

Step 1: Build the Flavor Base

Heat olive oil in a large pot.
Add onion and cook until soft and lightly golden. Stir in garlic and bell pepper, cooking for another minute until fragrant.

Step 2: Add Spices

Sprinkle in chili powder, paprika, and cumin. Stir well — this wakes up the spices and deepens the flavor.

Step 3: Create the Creamy Chili

Add diced tomatoes, coconut milk, peanut butter, beans, lentils, and vegetable broth. Stir until everything is well combined and smooth.

Step 4: Simmer & Relax

Bring to a gentle boil, then lower the heat. Simmer uncovered for 20–25 minutes, stirring occasionally, until thick and creamy.

Step 5: Taste & Adjust

Season with salt and pepper. Add a little extra broth if you prefer a thinner chili.

That’s it. One pot. Big comfort.

What Does It Taste Like?

This chili is:

• Creamy, not oily
• Mildly spicy, not overpowering
• Slightly nutty with a subtle sweetness
• Rich but not heavy

Even people who “don’t like vegan food” usually love this.

Serving Ideas (Make It a Meal)

Serve this chili with:

• Steamed rice or brown rice
• Warm crusty bread
• Cornbread or flatbread
• Fresh cilantro or green onions on top

For extra texture, add:

• Avocado slices
• Toasted peanuts
• A squeeze of lime

Storage & Meal Prep Tips

• Keeps well in the fridge for up to 4 days
• Flavors get even better the next day
• Freezer-friendly (store in airtight containers)

This makes it perfect for busy weeks.

Simple Variations You Can Try

• No peanut butter? Use almond butter or cashew butter
• Extra veggies? Add zucchini or sweet potatoes
• Spicier version? Add chipotle powder or jalapeños

This recipe is forgiving — adjust it to your taste.

A Cozy Final Thought

You don’t need complicated ingredients or fancy techniques to make comforting food.

This vegan chili with coconut milk and peanut butter proves that simple, plant-based cooking can be deeply satisfying, flavorful, and easy enough for any day of the week.

Make it once — and it might just become your new favorite comfort meal