The Best Vegan Chili Recipe Ever
Add Preferred SourceEver crave a steaming bowl of chili but dread the hours spent hovering over the stove? This vegan chili is your weeknight hero. Packed with protein-rich beans and colorful vegetables, it simmers to savory perfection while you relax. The best part? You can customize it to your taste, making it a meal prep dream or a crowd-pleasing centerpiece for a casual dinner party.
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Why You Will Love Making Homemade Vegan Chili
- Plant-Powered Protein: Packed with protein-rich beans, this chili keeps you feeling full and satisfied without any meat.
- Veggie Bonanza: Customize it with your favorite vegetables! Add a rainbow of colors and textures for a delicious and nutritious meal.
- Spice it Up (or Down): Love a kick? Go heavy on the chili flakes or add a dollop of sriracha. Prefer a milder flavor? Stick with basic spices or use a green chili pepper for a touch of heat without the burn. Meal Prep Marvel: Make a big batch and enjoy it all week long! This chili reheats beautifully, making it ideal for meal prep and those nights when cooking feels like a chore.
- Budget-Friendly: Beans, vegetables, and pantry staples are all you need for this delicious and affordable meal.
- Crowd-Pleaser Approved: This chili is a guaranteed hit at potlucks, game nights, or casual gatherings. It’s hearty, flavorful, and caters to a variety of dietary needs.
- Leftover Magic: Leftover chili transforms into a whole new meal! Use it to fill tacos, top baked potatoes, or create a hearty chili cheese soup.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Chili with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Spice Mix
Before diving into the main dish, let’s get our spice mix ready. Combining chili powder, ground cumin, smoked paprika, a hint of cinnamon, oregano, salt, pepper, and bay leaves, this mix is the heart of our chili’s flavor. Mix them all in a bowl, and you’re set.
Preparing the Minced Mushrooms
Mushrooms bring a meaty texture to our vegan chili, making it hearty and satisfying.
Blitz them in a food processor until finely minced; if you don’t have a processor, no worries! A good old knife and some patience will do the trick. Once minced, sauté them in olive oil with a sprinkle of salt and pepper.
After 5 minutes of cooking, move them into a bowl. You might spot some liquid from the mushrooms – no worries, that’s totally okay! Let them sit for a bit as you continue with the rest of your prep.
Building the Base
Heat some olive oil in a large pot or Dutch oven. Toss in minced garlic, diced red onions, sliced red chilies, and those aromatic cilantro stalks.
As they sizzle and soften, the base for our chili starts to form. The onions become translucent, the garlic golden, and the chilies infuse their heat.
Adding Veggies and Spices
Next, it’s time for the red bell pepper and celery chunks. Once they’re in, sprinkle the spice mix we prepared earlier. Stir well, ensuring every veggie piece is coated with those spices.
Now, add tomato paste, soy sauce, balsamic vinegar, and red wine. This combination deepens the chili’s flavor profile and gives it a rich, robust base. Turn up the heat and reduce the liquid by two-thirds.
Bringing It All Together
Pour in the chopped tomatoes and let them simmer. As they break down, they’ll meld with the spices and veggies, creating a thick, luscious sauce.
Now, in go the red kidney beans, black beans, and those sautéed mushrooms.
But wait, there’s a twist! A bit of dark chocolate and maple syrup. These might sound unconventional, but trust us, they balance the heat and add a subtle depth of flavor.
The Final Simmer
Let everything bubble and brew for at least 15 minutes. If you have the time, let it simmer longer. The longer it cooks, the more the flavors meld and intensify. Just remember to stir occasionally, ensuring nothing sticks to the bottom.
And before serving, don’t forget to fish out those bay leaves and stir in fresh cilantro leaves for a burst of freshness.
Recipe Notes and Expert Tips
- Beans: While this recipe calls for kidney and black beans, don’t feel restricted! Pinto beans, garbanzo beans, or even a mix of your favorites can work wonders. If you’re using canned beans, remember to rinse and drain them to remove any excess sodium. If you’re starting with dried beans, ensure they’re soaked and cooked until tender.
- Dark Chocolate: You might raise an eyebrow at the inclusion of dark chocolate, but it’s a game-changer. It doesn’t make the chili sweet but instead adds a rich depth and complexity. Opt for a high-quality dark chocolate with at least 70% cocoa content. And if you’re not a fan or don’t have it on hand, you can skip it, but I highly recommend giving it a try.
- Soy sauce: If you’re avoiding soy or just don’t have soy sauce on hand, you can use tamari or coconut aminos as a substitute. Both provide a similar salty and umami flavor to the chili.
- Maple syrup: Honey, agave nectar, or even brown sugar can be used as a substitute for maple syrup. Just add gradually and taste as you go to achieve the desired sweetness.
- Adjusting the Heat: Spicy food lovers, rejoice! You can easily amp up the heat in this chili. Add more red chilies, a dash of cayenne pepper, or even some adobo sauce for a smoky kick. On the flip side, if you’re not a fan of too much spice, reduce the chili powder or remove the seeds from the red chilies.
- The Importance of Simmering: One of the keys to a delicious chili is patience. Letting the vegan chili simmer allows the flavors to meld and develop. If you find the chili thickening too much, feel free to add a splash of vegetable broth or water. And if you have the time, making the chili a day in advance can make it even more flavorful as it sits.
- Fresh Toppings: While the chili is delicious on its own, toppings can elevate it to the next level. Consider adding sliced avocado, a dollop of vegan sour cream, vegan shredded cheese, or even a handful of tortilla chips for some crunch. Fresh cilantro, green onions, and a squeeze of lime juice can also add a burst of freshness.
How to Store Leftover Chili
This chili stores well and tastes sensational as leftovers.
Refrigeration: For Short-Term Storage
First, make sure your delicious vegan chili has cooled down to room temperature. Then, simply transfer it to an airtight container and pop it in the fridge. It should stay fresh and tasty for up to 4-5 days.
The flavors often meld and deepen over time, making the leftovers sometimes even more delicious than the freshly made batch! When you’re ready to eat, reheat it on the stove over medium heat, stirring occasionally, or in the microwave until piping hot.
Can You Freeze Vegan Chili?
If you’ve made a big batch and want to save some for later, vegan chili freezes beautifully. Divide the chili into portion-sized containers or freezer bags, leaving a little space at the top for expansion.
Label them with the date so you know when you froze them. When stored properly, your chili can last in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it on the stove or in the microwave.
More Vegan Recipes for You To Try
If you like our veganchili recipe, then you should give these recipes a try!
Equipment
- Skillet
Ingredients
For the spice mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 bay leaves
For the Chili
- 1 teaspoon smoked paprika
- 14 ounces mushrooms finely minced
- 2 tablespoons olive oil divided
- 1 pinch Salt
- 1 pinch pepper
- 4 cloves garlic minced
- 2 red onions diced
- 2 red chilies seeds removed and sliced
- 4 tablespoons cilantro leaves separated from stalks
- 1 red bell pepper stalk and seeds removed and diced
- 2 sticks celery cut into chunks
- 1 tablespoon tomato paste
- 2 teaspoons soy sauce
- 1 teaspoon balsamic vinegar
- 1 cup red wine
- 28 ounces chopped tomatoes
- 14 ounces kidney beans
- 14 ounces black beans
- 3 teaspoons dark chocolate
- 2 teaspoons maple syrup
Instructions
- First, make your spice mix, place all the spices in a small bowl and mix to combine, then set aside1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon pepper, 2 bay leaves
- Ensure your mushrooms are clean and then put them into your food processor and blitz them until they are quite finely minced. You can do it by hand if you'd prefer, but this really does save a lot of time14 ounces mushrooms
- Add olive oil to your frying pan and make sure it gets nice and hot. Add your minced mushrooms, salt and pepper, and cook them for around 5 minutes. Transfer them into a bowl, you'll notice that there's an amount of liquid from your mushrooms – that's fine. Leave them to stand while you carry on with your prep.2 tablespoons olive oil, 1 pinch Salt, 1 pinch pepper
- Add oil to your pan or Dutch oven and when it's hot add in garlic, onions and chilies, and cilantro stalks (not the leaves). Cook for approximately 8 minutes and keep stirring.4 cloves garlic, 2 red onions, 2 red chilies, 4 tablespoons cilantro
- Now add your red pepper and celery to the pan and keep stirring. Now add the spice mix and stir so all of the vegetables are well covered. Stir in the tomato paste, soy sauce, balsamic vinegar, and red wine. Turn the heat up quite high and you'll need to keep stirring until the liquid reduces by approximately two-thirds.1 red bell pepper, 2 sticks celery, 1 tablespoon tomato paste, 2 teaspoons soy sauce, 1 teaspoon balsamic vinegar, 1 cup red wine
- Add your chopped tomatoes and stir, simmer for 5 minutes. Add your kidney beans, black beans, mushrooms, chocolate, maple syrup, and stir.28 ounces chopped tomatoes, 14 ounces kidney beans, 14 ounces black beans, 3 teaspoons dark chocolate, 2 teaspoons maple syrup
- Simmer for at least 15 minutes, if you have time then leave it for longer as the flavors will really develop, you can always add a small amount of water if you need to, When ready to serve, remove both of the bay leaves. Stir in the cilantro leaves.
- Serve immediately and garnish with cilantro leaves and slices of fresh red chili. Phenomenal – enjoy!
Notes
- Beans: While this recipe calls for kidney and black beans, don’t feel restricted! Pinto beans, garbanzo beans, or even a mix of your favorites can work wonders. If you’re using canned beans, remember to rinse and drain them to remove any excess sodium. If you’re starting with dried beans, ensure they’re soaked and cooked until tender.
- Dark Chocolate: You might raise an eyebrow at the inclusion of dark chocolate, but it’s a game-changer. It doesn’t make the chili sweet but instead adds a rich depth and complexity. Opt for a high-quality dark chocolate with at least 70% cocoa content. And if you’re not a fan or don’t have it on hand, you can skip it, but I highly recommend giving it a try.
- Soy sauce: If you’re avoiding soy or just don’t have soy sauce on hand, you can use tamari or coconut aminos as a substitute. Both provide a similar salty and umami flavor to the chili.
- Maple syrup: Honey, agave nectar, or even brown sugar can be used as a substitute for maple syrup. Just add gradually and taste as you go to achieve the desired sweetness.
- Adjusting the Heat: Spicy food lovers, rejoice! You can easily amp up the heat in this chili. Add more red chilies, a dash of cayenne pepper, or even some adobo sauce for a smoky kick. On the flip side, if you’re not a fan of too much spice, reduce the chili powder or remove the seeds from the red chilies.
- The Importance of Simmering: One of the keys to a delicious chili is patience. Letting the vegan chili simmer allows the flavors to meld and develop. If you find the chili thickening too much, feel free to add a splash of vegetable broth or water. And if you have the time, making the chili a day in advance can make it even more flavorful as it sits.
- Fresh Toppings: While the chili is delicious on its own, toppings can elevate it to the next level. Consider adding sliced avocado, a dollop of vegan sour cream, vegan shredded cheese, or even a handful of tortilla chips for some crunch. Fresh cilantro, green onions, and a squeeze of lime juice can also add a burst of freshness.
Mandy in your ingredient list you indicate using cilantro, but in your directions you wrote coriander instead of cilantro
The paprika and bay leaves seem to be part of the spice mix, but you have then listed under the chili ingredients
Buying all the ingredients that I don’t have on hand so I can make this delicious sounding chili this week!
Hi Carolyn, thanks for pointing out the coriander/cilantro, I’ve fixed that now. I’ve also amended where the bay leaves appear. Thanks for spotting this, it’s great to have such helpful people – hope you enjoyed it? It’s one of my favorites.