Vegan Chili Recipe

This Easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It’s packed with protein and fiber thanks to beans & veggies.

What’s your go-to cozy rainy day food? For me it’s chili. There’s nothing quite like a steamy, chunky, meaty bowl of chili to satisfy your cravings (and keep you full!). This Easy Vegan Chili is my fuss-free, plant-based twist on the classic chili. Vegans, vegetarians, and even meat-eaters will enjoy it.

This vegan chili is a perfect weeknight or weekend meal! It’d be perfect for game day or entertaining a large crowd, but it’s also easy enough to make for meal prep for a busy week, too.

Homemade Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

Prep: 20min

Total: 1h

Yield: 4

Nutrition Facts: servingSize None, calories 236 calories, Sugar 7.6 g, Sodium 1071.8 mg, Fat 6.4 g, Saturated Fat 0.9 g, Trans Fat 0 g, Carbohydrate 37.6 g, Fiber 10.3 g, Protein 10.9 g, Cholesterol 0 mg

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 1/2 teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika*
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Instruction:

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

Easy Vegan Chili Recipe

This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It’s packed with protein and fiber thanks to beans & veggies.

Prep: 10min

Total: 40min

Yield: 6

Ingredients:

• 1 small yellow onion, diced
• 2 green bell peppers, diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 3 small carrots, thinly sliced
• 4 tablespoons ancho chili powder*
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (Optional)
• 1 teaspoon sea salt
• 2 15-ounce (425 g) cans red kidney beans, drained
• 2 15-ounce (425 g) cans pinto beans, drained
• 2 28-ounce (793 g) cans crushed tomatoes
• 1 cup (235 ml) low-sodium vegetable broth (or water)
• Optional Toppings: green onions, nutritional yeast, vegan sour cream, etc.

Instruction:

1. Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total.
2. Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick.
3. Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
4. Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.

The Best Vegan Chili

This vegan chili is incredibly rich and velvety and packed with layers of complex flavor, just like a classic chili should be. An easy homemade chili powder and slow simmering take this bean chili over the top.

Prep: 10min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 352 kcal, Carbohydrate 51 g, Protein 15 g, Fat 10 g, Saturated Fat 2 g, Sodium 1012 mg, Fiber 15 g, Sugar 7 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion, (diced)
• 6 garlic cloves, (chopped finely)
• 2 jalapenos, (diced (remove membranes for less heat))
• 2 tablespoons tomato paste
• 4 tablespoons homemade chili powder ((recipe below), or store-bought ancho chili powder*)
• 1 tablespoon ground cumin
• 1 ½ teaspoons smoked paprika
• 1 tablespoon Mexican oregano ((or 2 teaspoons regular oregano or marjoram)**)
• 3/4 cup (180 mL) dry red wine, such as Malbec, Syrah or Pinot Noir
• 2 cups (480 mL) vegetable broth
• 2 (15-ounce/425g) cans of pinto beans, (drained and rinsed)
• 1 (15-ounce/425g) can of navy beans ((or other small white beans), drained and rinsed)
• 2 tablespoons cocoa powder ((I prefer Dutch process cocoa powder) )
• 2 bay leaves
• 1 ½ tablespoons tamari or soy sauce (if you have vegan Worcestershire sauce, you can use that)
• 2 chipotle peppers in adobo, (chop the peppers + measure out 1 tablespoon adobo sauce**)
• 1 (28-ounce/800g) can whole peeled tomatoes, (crushed by hand (include juices))
• 1 ½ teaspoons kosher salt (plus more as needed)
• Freshly cracked black pepper to taste
• 1 tablespoon pure maple syrup, (plus more to finish as needed***)
• 1 to 1 1/2 tablespoons freshly squeezed lime juice
• 1 teaspoon red wine vinegar ((or apple cider vinegar))
• 3 tablespoons masa harina (Mexican corn flour) ((optional))
• 1 cup (12g) cilantro leaves and tender stems, chopped
• Vegan sour cream or diced avocado
• Sliced scallions or chopped cilantro
• Shredded vegan cheese or Vegan Queso
• Quick Pickled Red Onions****

Instruction:

1. Read all the instructions and notes before getting started, especially about moderating the spiciness level.
2. Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a few pinches of salt. Stir frequently and cook the onions until nicely golden brown, stirring occasionally, about 10 minutes. If they start to burn around the edges, stir more frequently and/or add a splash of water.
3. Add the garlic, jalapeños, and tomato paste, and cook for 2-3 minutes, stirring very frequently, until tomato paste is darker in color. If it starts to dry out, add a splash of water and scrape up any browned bits.
4. Stir in the chili powder, cumin, paprika, and oregano and stir vigorously for 30 seconds.
5. Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer rapidly for 3 to 4 minutes, or until the smell of alcohol has cooked off and it’s jammy.
6. Pour in the vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, soy sauce, chopped chipotle peppers + adobo sauce, hand-crushed tomatoes + their juices, salt, black pepper to taste, and 1 tablespoon maple syrup. Stir well.
7. Bring the chili to a boil over high heat, then reduce to a gentle simmer (this is lowest heat on my small burner). Take care to not boil or too rapidly simmer the chili, as it will break down the beans too much. Cook, stirring every 10 minutes, until thick and velvety and the flavors have melded together, about 1 1/2 hours (or up to 2 hours). Discard the bay leaf.
8. Stir in the masa harina, if using. Simmer for 3 minutes, until the texture has further thickened.
9. Stir in 1 tablespoon lime juice, the vinegar, and cilantro. Taste and add more lime juice as needed for tanginess and add up to 1 more tablespoon maple syrup for sweetness to balance any bitterness. Season with salt and pepper, as needed.
10. Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc.

Ultimate Vegan Chili

This Ultimate Vegan Chili is AWARD WINNING and sure to please even the most devout of meat-eaters! Meaty, flavorful and protein-rich, this chili is over-the-top delicious.

Prep: 10min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 388 kcal, servingSize 1 serving, Carbohydrate 67 g, Protein 26 g, Fat 6 g, Saturated Fat 1 g, Sodium 1080 mg, Fiber 22 g, Sugar 18 g

Ingredients:

• 2 tablespoons soy sauce (*tamari for gluten free)
• 2 tablespoons nutritional yeast
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• (1) 14-ounce firm tofu
• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• 3-4 cloves garlic, minced
• (2) 28-oz cans crushed tomatoes
• (2) 15-oz cans black beans, drained and rinsed
• (1) 15-oz can kidney beans, drained and rinsed
• 1 cup water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon pure maple syrup
• 1 tablespoon cocoa powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste

Instruction:

1. Spread the tofu mixture evenly in the pan. Place in the oven and bake for 30 minutes, stirring the tofu halfway through. Once the tofu is in the oven, start the chili.
2. Once the tofu crumbles are done, stir them into the pot. All done! Serve with vegan sour cream, cornbread, tortilla chips, cilantro, tomatoes, hot sauce, vegan cheese shreds and chives, if desired.

How to make the best vegetarian chili of your life

FAQ

What can I use in chili instead of meat?

• An extra can of beans (pinto, kidney, or black)
• Seitan.
• Bulgur.
• Portobella Mushrooms.
• My Cauliflower Taco Crumbles.
• Butler Soy Curls.
• Any of the new burger crumble products in the store.

What is vegan chili made of?

How do you thicken vegan chili?

What is vegan chilli called?