This Vegan Chili recipe is so rich and robust! Packed full of flavor, it’s wholesome and hearty with layers of complexity and depth. Video.
This vegan chili recipe was a godsend in our restaurant and catering business! We’ve tested it and perfected it over the last 10 years to create what we think is the best chili ever! Just read all our 5-star reviews!
What makes it so good? It’s rich, smoky and deep with just the right amount of heat. Though 100% vegan, this chili recipe has incredible depth and complexity that even meat-eaters will appreciate. It’s perfect for meal prep and gets even more flavorful as the flavors have time to meld.
Why You’ll Love This!
- Cozy and comforting! Chili is the ultimate cold-weather comfort food. This recipe is made with warming spices and it has the perfect amount of heat to warm you from the inside out!
- Full of healthy veggies. Onions, carrots, celery, bell peppers, and sweet potatoes give this chili a colorful assortment of vitamins and nutrients. Plus, the beans add even more nourishment, protein, and fiber!
- Complex, robust flavor. Ingredients like cinnamon and chipotle add hints of warm spice while cocoa powder adds richness and depth. Soy sauce is a sneaky addition that adds a bit of umami, while enhancing all of the other flavors in the dish!
- Perfect for meal prep and freezing! Chili is the perfect recipe to make in large batches to enjoy on busy weeknights, and it stores well in the freezer for up to 6 months.
Vegan Chili Recipe ingriedents
- Onion: Adds a savory and slightly sweet flavor to the vegan chili.
- Carrots: Bring a natural sweetness, a subtle earthy flavor, and nice texture to the chili.
- Celery: Contributes a nice crunch and slightly tangy taste to the chili.
- Red bell pepper: Adds a sweet and slightly tangy flavor to the chili, along with a slight crunch. Poblano peppers can be used as an alternative to add a mild heat and a smoky flavor.
- Sweet potato or parsnip (optional): Add a touch of natural sweetness and a creamy texture to the chili.
- Garlic cloves: Adds a robust and aromatic flavor to the vegan chili, enhancing its overall taste.
- Spices (chili powder, ground cumin, coriander, smoked paprika, dried oregano, kosher salt, cayenne pepper, cinnamon, and chipotle): These spices work together to create a complex and well-rounded flavor profile that’s warm and earthy, citrusy, smoky, herbal, with a perfect amount of heat.
- Diced tomatoes (canned or fresh): Contribute a tangy and slightly acidic taste to the chili. They also provide a rich and thick texture.
- Cooked beans: The assortment of black beans, pinto beans, kidney beans, or other beans adds a hearty and creamy texture to the chili.
- Soy sauce: Adds a savory and umami flavor to the vegan chili. If preferred, you can substitute with gluten-free liquid aminos or vegetable bullion paste/cubes for a similar effect.
- Tomato paste: Adds richness and thickness to the chili. It also enhances the tomato flavor.
- Dark cocoa powder or one square of dark chocolate (optional): Brings a subtle bitterness and depth to the chili.
- Maple syrup (or brown sugar) to taste: Adds a touch of sweetness that balances the acidity of the tomatoes and harmonizes the flavors in the chili.
- Ground walnuts or pecans, or ground soy meat: If included, ground walnuts or pecans add richness and a nutty flavor to the chili. Ground soy meat or similar plant-based meat substitutes can provide a meaty texture and taste for those seeking a heartier chili experience.
How to Make Vegan Chili
- Cook the base. Dice the onion, and saute in a large pot or dutch oven over medium-high heat with a few tablespoons of olive oil, until fragrant and golden. Lower heat to medium heat, add the carrots, celery and garlic, and saute 5 more minutes.
2. Add more veggies. Chop the bell pepper and sweet potato and add to the pot, season with ½ teaspoon sea salt and continue cooking for 10 minutes, or until veggies are just tender, stirring occasionally.
While this happening, line up your spices, rinse and drain the beans. If using fresh tomatoes, dice them saving the juices.
3. Add the spices. When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, smoked paprika, cayenne, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward.
4. Add the tomatoes, beans, and broth. Add the tomatoes (with their juices), beans and vegetable broth.
5. Simmer. Add the remaining 1/2 teaspoon salt, stir, and then cover with a lid, and simmer gently on medium low heat, for 10 more minutes or until veggies are fork-tender.
6. Stir in the tomato paste, soy sauce, chocolate and maple syrup. Add the optional ground walnuts. The ground nuts add depth and also thicken the chili. If leaving them out, you could blend 1-2 cups of chili in the blender and return this to the pot to thicken.
7. Taste and adjust. Taste, adjust, adding more salt, spices, or maple syrup as needed.
8. Serve in a bowl with any of the following: fresh cilantro, diced avocado, scallions, pickled jalapeno, hot sauce, sliced radishes, pickled onions, vegan sour cream or vegan cheese, or a drizzle of olive oil.
Plant-Based Chili Variations
This vegan chili can easily be turned into “white chili” using white beans instead of black beans. Add extra poblano peppers or canned green chilies to make white chile verde!
Chef’s Tips
- Take your time cooking the base of the chili. This vegetarian chili recipe starts with a flavorful base: onion, garlic, celery, carrot. Cooking the onion until fragrant and deeply golden adds depth here, so take your time.
- Add additional veggies! Feel free to add additional veggies like sweet potato, parsnip, zucchini, corn, or winter squash if you like. I find the sweetness of sweet potato and parsnip really elevates here.
- Season the chili well. Add spices, soy sauce for depth and add chocolate for both depth and subtle sweetness. Add optional walnuts for extra umami. The spices and seasonings will add a deep earthiness, and you end up with a delicious pot of vegan chili that even meat-eaters will enjoy.
What to Serve With the Best Vegan Chili
Serve with our vegan cornbread and a dollop of vegan sour cream!
Our Favorite Vegan Bean Chili Toppings
Pick any or all of the following:
- Avocado
- Pickled jalapenos
- Pickled onions
- Chopped tomatoes
- Radishes
- Cilantro
- Scallions
- Vegan sour cream
- Vegan cheddar cheese
- Fresh squeeze of lime juice
- Tortilla chips
How Long Does Chili Last In The Fridge?
The chili will last 4-5 days in the fridge in an airtight container or can be frozen for up to 6 months. Reheat on the stovetop or in the microwave. If reheating from frozen, thaw in the refrigerator first.
FAQs
YES! This vegan chili can be made on the stovetop or in an instant pot. See the recipe notes.
Use soy crumbles or other ground plant-based meat alternatives. Lentils or ground walnuts also add a nice meaty texture.
Yes! Because of the assortment of colorful veggies and the beans, this chili is rich in calcium, potassium, and vitamin C. This chili is an excellent source of plant-based fiber.
More Cozy Soup Recipes!
Whip up a batch of this super flavorful Vegan Chili this weekend with Classic Cornbread or these Vegan Cornbread Muffins and let us know what you think! xoxo
Watch How to Make Vegan Chili! | Video
Vegan Bean Chili
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6-8
- Category: chili, soup, stew, vegan
- Method: stovetop
- Cuisine: american
- Diet: Vegan
Description
This Vegan Chili recipe is so rich and robust! Packed full of flavor, it’s wholesome and hearty with layers of complexity and depth. Video.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced small
- 1 cup carrots, diced small
- 1 cup celery, diced
- 1 red or green bell pepper, diced (or sub 4-ounce can diced green chilies)
- 1 cup sweet potato, diced
- 6 fat cloves of garlic, rough chopped
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon cayenne, or ground chipotle
- ⅛ teaspoon cinnamon (optional)
- 14-ounce can of diced tomatoes, with juices, or 1 1/2 cups fresh tomatoes, diced (with juices)
- 3 x 14-ounce cans beans – any assortment of black, pinto, kidney or etc. (drain and rinse) about 4.5 cups cooked beans.
- 1 cup of veggie broth, more as needed
- 1 tablespoon soy sauce (or GF Liquid Amino’s) or sub 1-2 veggie bullion paste or cubes
- 2 tablespoons tomato paste
- 2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!)
- 1–2 chipotle peppers, finely minced (or use 1–2 tablespoons adobo sauce from the can)
- 1–2 teaspoons maple syrup ( or brown sugar) more to taste
- Optional: add crumbled or ground plant-based meat, like soy crumbles.
- Optional: 1/2 cup ground walnuts or ground pecans
- Optional Garnishes – avocado, pickled jalapeno, pickled onions, chopped tomatoes, radishes, cilantro, scallions, vegan sour cream, vegan cheddar or a drizzle of olive oil
Instructions
- Dice the onion, and saute in a large dutch oven over medium-high heat with a few tablespoons of olive oil, until fragrant and golden. Lower heat to medium, add the carrots, celery and garlic, and saute 5 more minutes.
- Chop the bell pepper and optional raw sweet potato and add to the pot, season with ½ teaspoon salt and continue cooking for 10 minutes, or until veggies are just tender, stirring occasionally.
- While this happening, line up your spices, rinse and drain the beans. If using fresh tomatoes, dice them saving the juices.
- When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, smoked paprika, cayenne, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), beans and veggie broth.
- Add the remaining 1/2 teaspoon salt, stir, and then cover with a lid, and simmer gently on medium low heat, for 10 more minutes or until veggies are fork-tender.
- Stir in the tomato paste, soy sauce , chocolate, chipotle, and maple syrup. Add the optional ground walnuts. The ground nuts add depth and also thicken the chili. If leaving them out, you could blend 1-2 cups of chili in the blender and return this to the pot to thicken.
- Taste, adjust, adding more salt, spices, or maple syrup as needed.
- Serve with any of the following: fresh cilantro, diced avocado, scallions, pickled jalapeno, hot sauce, sliced radishes, pickled onions, vegan sour cream or vegan grated cheddar, or a drizzle of olive oil.
Notes
For faster cooking, be sure to dice veggies small. It helps if you have a large sharp knife. 😉
Chocolate and soy sauce may seem strange for chili, but both add complexity and depth. Using canned tomatoes may make this quite acidic, so use maple or brown sugar to balance it here.
This can be made in an instant pot. Set to Saute function: saute onion, garlic, carrots, celery in olive oil 4-5 minutes, add bell pepper, sweet potato, salt, spices, tomatoes (with all the juices) drained beans, and broth and soy sauce. Pressure cook for 7 minutes on high. Manually release. Stir in tomato paste, chocolate, maple and ground walnuts. Taste, adjust salt, sweetness and add chipotle for more heat if you like. Keep on warm, and serve with any of the garnishes.
The leftovers are great the next day- to mix it up a bit, try serving it over a baked potato.
Nutrition
- Serving Size: 1 cup
- Calories: 227
- Sugar: 6.7 g
- Sodium: 701.3 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 35.1 g
- Fiber: 9.6 g
- Protein: 9.7 g
- Cholesterol: 0 mg
It’s amazing. I just don’t see the sweet potatoes in the list of ingredients so I left them out. Next time I will add. This is such a good recipe.
Hi Heather- you are the first person to notice that! Funny it took this long. Updated the recipe card and I am so glad you enjoy this!
This is a great recipe! The beans give such a nice texture. The spices are perfect. I really appreciate the thought and care that go into your recipes! Thank you so much!! 💗
Warms our hearts to hear this Angeli! Thanks for taking time to rate and review.:)
really amazing! Whole family loved it! Thank you
Wonderful to hear Marian! Thanks for the rating.:)
This had a complex, interesting taste. I was afraid it might be too spicy but it just had a mild bite to it.
Glad you enjoyed Beverly!
Tha Platonic ideal of a veggis chile.
Glad you enjoyed!
Delish!!! It has been a while since I made this but remember how good it was!! I tried 3 new things; used vegetable broth instead of water, 1/4 tsp cayenne, (husband likes it spicy!), and grated a “smoked cheddar” cheese from Dare Vegan Cheese, (Asheville, NC), over the top! Highly recommended!!
Awesome Stacy, sounds delicious!