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.
You are looking at my all-time favorite Chili recipe. It’s rich, smoky and deep with just the right amount of heat. Though it’s 100% vegan, this chili recipe has incredible depth and complexity that even meat-eaters will appreciate. It’s perfect for meal prep, nourishing you throughout the week.
Make a big batch on Sunday, then serve it up with Vegan Cornbread Muffins during the busy workweek, or freeze it in batches. Hearty and deeply satisfying, this is the best vegetarian chili!
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 Ingredients
- 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.
Fun and Tasty Chili Toppings!
Vegan 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 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.
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.
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.
Add the tomatoes, beans, and broth. Add the tomatoes (with their juices), beans and vegetable broth.
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.
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.
Taste and adjust. Taste, adjust, adding more salt, spices, or maple syrup as needed.
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.
Expert 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.
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.
How to store Vegan Chili
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.
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
The BEST Vegan Chili Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6-8 1x
- 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)
- 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
Excited about this recipe! Would you be able to toss it all in a crockpot and just let it simmer for a few hours? 😊
I think so- but have not personally tried! Let me know if you give it a go!
What is the serving size for the caloric breakdown (8oz…12 oz etc).
Thank you in advance 🙂
If I remember correctly I think this recipe makes 8 cups. So serving size is 1 cup.
I made this vegan chili last night and it was wonderful! I used butternut squash for the vegetable, 2 cans black beans and 1 can great northern beans. I added the optional cinnamon, chocolate and used tamari. It came out perfect and was exactly the flavor and texture I was looking for in a vegan chili. This one is going in the saved folder for the next time we feel like a yummy hearty chili! Thanks for always coming through with the best recipes! I have made so many of your creations and every single one is a hit!
I am planning on making this soon, but wondering how healthy it is. Could you please let me know? Thanks
Well I guess it depends on how you define “healthy”.;) It is vegan, full veggies and the nutritional info is listed below the recipe.
Great recipe! Love the cocoa in it. Any experience with freezing it?
Thanks! I haven’t tried freezing!
Looks great but the recipe doesn’t say what size can of diced tomatoes to use. Also I can’t do spicy. Any suggestions for how to modify? Thanks!,,
Hi sorry about that, 2 14-ounce cans. I updated the recipe to reflect.
This really is the BEST vegan chili! Wow! I make it almost every week. I use butternut squash and exclude the celery. Perfect every time. Looking forward to trying more recipes!
Good morning, I was wondering if this recipe could be made ahead of time ( before my company arrives ) and can it be doubled? Thank you.
Yes, it can be doubled and made ahead!
Undoubtedly the best vegan chili EVER! For garnish, I added a sprinkling of toasted pepitas along (of course) with chopped red onions, hefty portion of cilantro, and a dollop of vegan sour cream :).
Wonder if I could use black eyed peas (along with mexican red beans) for this chili? Thank you.
I dont see why not! Give it a go!
How many cups of dried beans would replace the cans? thank you.
So 3 cans of beans = roughly 4.5 cups of cooked beans. Typically dry beans double in size after cooking. ( Or maybe a litte more than double). So if I’m thinking straight, you would need 3/4 dry beans per can. So 3 x 3/4 cup dry beans = 2 1/4 cups dry beans. Hopefully, this is right?
Hi Sylvia, as with so many of your recipes, I just made this and man – wish I would have made a double batch! So very delicious and satisfying! I found it to be quite dense, i.e., chock full of veg and beans and I like my chili just a bit “soupier” so added about a tablespoon of tomato paste near the end and then about another 1 1/2 cups or so of water. Thank you so much for another amazing recipe!!
Great way to adapt to your personal tastes Rose! thanks for sharing!
SCRUMPTIOUS!
Had it with the amazing zucchini cornbread and your delicious cilantro crema….a very healthy feast. Thanks so much Sylvia for all your goodness!
Thanks Beverly!
Every time I make this everyone loves it. The kids think it’s the best thing that it has chocolate in it and the meat eaters don’t miss the meat! Thank you!!
This was amazing!! I’m a recent pescatarian convert and you’re right ~ I didn’t miss the meat at all. Love all your recipes and your blog!! You’ve made the transition so easy. Thanks so much!!
Thanks Morgan- glad you are liking!
what size cans of tomatoes?
14 ounce
This turned out so good!
I made this today and it was so good. You really are an amazing chef. Your spice blends are so wonderful. Thank you for sharing your talent with us. Everything i have made from your blog is five star! I look forward to Saturdays when your newsletter arrives.
You are so sweet Pam! Thank you!
Amazing, I just eyeballed all the spices and added lots of avocado at the end and it turned out great
Absolutely delicious! Even my meat-loving husband didn’t care there was no meat. The chocolate and soy gave it a great taste. Thanks again Sylvia.
This is my go to chili. It calls for things already in my pantry with the option of using any type of beans and loads of veggies which I love. I love the spice combinations and a hint of cocoa. I even won 2nd place in my chili cook off!
Yayyyyyy!!! Im so glad you like it!!!
Love this easy, healthy, and yummy chili. It is on repeat at our house! 🙂
Awesome to hear Allison! Great to hear!
OH MY GOODNESS!!! I am on vacation and I was looking all over for vegan restaurant I Googled quick vegan recipes in this one came up. I cannot tell you how delicious this is thank you, thank you, thank you! By the way that is plain Greek yogurt (nongmo) on top not sour cream.
Sorry, i meant on mine for the Greek yogurt. I couldn’t post my picture
I loved using up vegetables from our garden and the two kinds beans I had in the freezer that were soaked but not cooked. I made the chili in the slow cooker. I love the taste, the quantity (plenty left over for freezing) and the easy of making this dish. I also love the great nutrition profile of this dish. And I love that it is a satisfying vegan recipe!!! Definitely a keeper.
Thanks Elaine! I appreciate this so much and especially your very smart tip of freezing soaked beans! Such a great idea! All the best to you. Have a beautiful glorious Sunday. xo
This an amazing recipe. The addition of a chocolate Square added a distinctive flavor
Glad you liked it. Yes, a little Mexican Mole flavor!