My journey to find the perfect vegan chili has been a delicious adventure filled with simmering pots, aromatic spices, and countless taste tests. As a long-time advocate for plant-based eating, I’ve always believed that vegan food should be both nourishing and incredibly flavorful. This chili recipe? It’s a game-changer. Even my meat-loving friends and family rave about it! It’s become a staple in our household, perfect for cozy weeknights, potlucks, or game day gatherings. The depth of flavor is truly remarkable – a rich, smoky base layered with just the right amount of spice and comforting warmth. Trust me, this isn’t just good vegan chili; it’s simply great chili, period. Prepare to be amazed at how satisfying and delicious plant-based comfort food can be.

Ingredients

To create this truly exceptional vegan chili, you’ll need a vibrant mix of fresh vegetables, hearty legumes, and aromatic spices. Each ingredient plays a crucial role in building the complex flavor profile that makes this chili so irresistible. Here’s what you’ll need to gather:

Vegetables:
- 1 large onion, chopped: The foundation of our flavor base, providing a sweet and savory starting point. Yellow or white onions work best.
- 2 bell peppers (any color, or a mix for visual appeal), chopped: Adds sweetness, a touch of bitterness, and vibrant color. Red, green, yellow, or orange bell peppers all contribute wonderfully.
- 2-3 carrots, peeled and diced: Adds sweetness and subtle earthiness, contributing to the overall depth of flavor and texture.
- 2-3 celery stalks, diced: Provides an aromatic base note and adds a subtle savory depth.
- 4 cloves garlic, minced: Essential for that pungent, savory kick that is indispensable in chili. Freshly minced garlic is highly recommended for the best flavor.
- 1 jalapeño pepper, seeded and minced (optional, for heat): Adds a pleasant warmth and a touch of fruity heat. Adjust the amount to your spice preference or omit entirely if you prefer a milder chili. Remember to handle jalapeños with care and wash your hands thoroughly after handling.
Legumes and Canned Goods:
- 1 (15-ounce) can kidney beans, drained and rinsed: Kidney beans provide a classic chili texture and a slightly nutty, earthy flavor.
- 1 (15-ounce) can black beans, drained and rinsed: Black beans offer a creamy texture and a slightly sweeter, milder flavor, complementing the kidney beans beautifully.
- 1 (15-ounce) can pinto beans, drained and rinsed (optional, for variety): Pinto beans add another layer of texture and flavor, creating a more complex bean medley. Feel free to substitute with another type of bean you enjoy, like cannellini or great northern beans.
- 1 (28-ounce) can crushed tomatoes: Forms the rich, flavorful base of the chili sauce. Use good quality crushed tomatoes for the best results.
- 1 (15-ounce) can diced tomatoes, undrained: Adds texture and brightness to the chili. Undrained tomatoes contribute extra liquid and flavor.
- 1 (15-ounce) can tomato sauce: Enhances the tomato flavor and thickens the chili to a perfect consistency.
- 1 cup vegetable broth: Adds moisture and depth of flavor, while keeping the chili vegan. Use low-sodium broth to control the salt content.
Spices and Seasonings:
- 2 tablespoons chili powder: The cornerstone of chili flavor, providing a warm, complex blend of spices. Use a good quality chili powder for the best taste.
- 1 tablespoon cumin: Adds a warm, earthy, and slightly smoky note that is characteristic of chili.
- 1 tablespoon smoked paprika: Imparts a deep, smoky flavor that elevates the chili to another level. If you don’t have smoked paprika, regular paprika can be used, but the smoky flavor will be less pronounced.
- 1 teaspoon dried oregano: Adds a slightly peppery, herbaceous note that complements the other spices.
- 1 teaspoon cocoa powder (unsweetened): A secret ingredient that adds depth and richness without making the chili taste like chocolate. It enhances the savory flavors and balances the acidity of the tomatoes.
- 1/2 teaspoon cayenne pepper (or to taste, for heat): Adds a fiery kick. Adjust the amount to your spice preference, or omit if you prefer a milder chili.
- 1 teaspoon salt, or to taste: Essential for seasoning and bringing out the flavors of all the ingredients. Start with 1 teaspoon and adjust to your liking as the chili simmers.
- 1/2 teaspoon black pepper, or to taste: Adds a touch of pungency and enhances the overall flavor profile.
Optional additions:
- 1 cup frozen corn kernels: Adds sweetness and texture. Stir in during the last 15-20 minutes of cooking.
- 1 red or yellow potato, diced: Adds heartiness and texture. Add with the vegetables and cook until tender.
- Vegan ground beef substitute (like Beyond Meat or Impossible Burger, optional): For added protein and a meatier texture. Brown separately and add to the chili during the last 20-30 minutes of simmering.
- Fresh cilantro, chopped, for garnish: Adds freshness and a vibrant finishing touch.
- Vegan sour cream or cashew cream, for topping: Adds creaminess and coolness to balance the spice.
- Avocado, diced, for topping: Adds richness, creaminess, and healthy fats.
- Vegan shredded cheese, for topping: Adds cheesy goodness and flavor.
- Tortilla chips or cornbread, for serving: Perfect for scooping up the chili and adding textural contrast.

Instructions

Creating this flavorful vegan chili is surprisingly straightforward. Follow these step-by-step instructions to bring this culinary masterpiece to life in your own kitchen:

Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or your preferred cooking oil over medium heat. Add the chopped onion, bell peppers, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent. Stir occasionally to prevent sticking and ensure even cooking. This step is crucial for building the foundational flavors of the chili. Don’t rush it – allowing the vegetables to soften and release their aromas is key.
Add Garlic and Jalapeño (if using): Add the minced garlic and jalapeño (if using) to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic and jalapeño mingling with the softening vegetables will fill your kitchen and signal the deliciousness to come.
Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant. This process, known as “blooming,” helps to release the essential oils and enhance the flavors of the spices, making them more vibrant and impactful in the chili.
Add Tomatoes and Beans: Pour in the crushed tomatoes, diced tomatoes (undrained), tomato sauce, and vegetable broth. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pot. Add the drained and rinsed kidney beans, black beans, and pinto beans (if using). Stir again to ensure the beans are evenly distributed throughout the chili.
Simmer to Develop Flavors: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer the chili simmers, the more the flavors will meld and deepen, resulting in a richer and more complex taste. If you have the time, simmering for a full hour is highly recommended. For an even deeper flavor, you can simmer for even longer – up to 2 hours – on very low heat. Just be sure to check occasionally and add a little more vegetable broth if it becomes too thick.
Adjust Seasoning and Consistency: After simmering, taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to achieve your desired flavor profile. If the chili is too thick, add a little more vegetable broth to reach your preferred consistency. If you are adding frozen corn or a vegan ground beef substitute, stir them in during the last 15-20 minutes of cooking.
Serve and Enjoy! Once the chili has reached your desired consistency and flavor, it’s ready to serve. Ladle into bowls and garnish with your favorite toppings, such as fresh cilantro, vegan sour cream, avocado, vegan cheese, and tortilla chips or cornbread. Enjoy the warmth and flavor of your homemade best vegan chili!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredient brands and serving sizes.)

Servings: Approximately 6-8 servings
Calories per serving: Approximately 350-450 calories (depending on serving size and toppings)

Approximate Nutritional Breakdown per Serving (estimated):

Protein: 15-20 grams
Fat: 10-15 grams (primarily from olive oil and avocado/toppings)
Carbohydrates: 50-60 grams
Fiber: 15-20 grams

This vegan chili is packed with nutrients! It’s a great source of plant-based protein, fiber, vitamins, and minerals. The beans provide protein and fiber, while the vegetables contribute essential vitamins and antioxidants. It’s a hearty and healthy meal that will keep you feeling full and satisfied.

Preparation Time

Prep Time: 20-25 minutes (chopping vegetables, opening cans, measuring spices)
Cook Time: 30 minutes – 1 hour (simmering time)
Total Time: 50 minutes – 1 hour 25 minutes

This chili is relatively quick to prepare, especially considering the depth of flavor you achieve. Most of the time is hands-off simmering, allowing you to multitask or relax while the flavors develop. It’s a perfect weeknight meal option or a great dish to prepare ahead of time for gatherings.

How to Serve

This versatile vegan chili can be served in countless delicious ways. Here are some of our favorite serving suggestions:

Classic Bowl: Simply ladle a generous serving into a bowl and enjoy it as is. Perfect for a cozy and comforting meal.
Topped to Perfection: Elevate your chili with a variety of toppings:
- Fresh Toppings: Chopped cilantro, diced avocado, diced red onion, sliced green onions, pickled jalapeños.
- Creamy Toppings: Vegan sour cream, cashew cream, a dollop of vegan yogurt.
- Cheesy Toppings: Vegan shredded cheese (cheddar, Monterey Jack, or a blend), nutritional yeast for a cheesy flavor.
- Crunchy Toppings: Tortilla chips, cornbread croutons, crumbled crackers.
- Spicy Toppings: Hot sauce, sriracha, chili flakes.
Chili Cheese Fries (Vegan Style): Pour chili over a bed of crispy french fries and top with vegan cheese sauce or shredded vegan cheese for a decadent treat.
Chili Baked Potatoes: Spoon chili over baked potatoes (sweet potatoes or russet potatoes work well) and top with your favorite chili toppings.
Chili Dogs (Vegan Dogs, of course!): Top vegan hot dogs with chili and vegan cheese for a fun and satisfying meal.
Chili Nachos: Layer tortilla chips with chili, vegan cheese, beans, olives, and your favorite nacho toppings for a crowd-pleasing appetizer or meal.
With Cornbread or Biscuits: Serve alongside warm cornbread, vegan biscuits, or crusty bread for dipping and soaking up all the flavorful chili.
Over Rice or Quinoa: For a heartier meal, serve chili over cooked rice, quinoa, or another grain of your choice.

Additional Tips for the Best Vegan Chili

Spice it Your Way: Don’t be afraid to adjust the spices to your personal preference. If you like it spicier, add more cayenne pepper or a pinch of chili flakes. For a milder chili, reduce or omit the cayenne pepper and jalapeño. You can also experiment with different types of chili powder blends to find your favorite flavor profile.
Embrace the Simmer: Longer simmering time truly enhances the flavor of chili. If you have the time, let it simmer for at least an hour, or even longer. Low and slow cooking allows the flavors to meld and deepen, creating a more complex and delicious chili. A slow cooker is also a fantastic option for making this chili – simply sauté the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Boost the Umami: For an even richer, more savory flavor, consider adding umami-boosting ingredients like a tablespoon of soy sauce or tamari, a splash of balsamic vinegar, or a few drops of liquid smoke. These ingredients add depth and complexity without altering the vegan nature of the chili.
Make it Ahead and Freeze: Chili is a fantastic make-ahead meal and freezes beautifully. Make a big batch on the weekend and enjoy it throughout the week, or freeze portions for future meals. The flavors actually improve after a day or two in the refrigerator, making it perfect for meal prepping. To freeze, let the chili cool completely, then transfer it to freezer-safe containers or bags. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave.
Customize with Veggies: Feel free to add other vegetables you enjoy to this chili. Diced zucchini, mushrooms, sweet potatoes, or butternut squash would all be delicious additions. Get creative and use what you have on hand. Adding more vegetables not only increases the nutritional value but also adds different textures and flavors to your chili.

FAQ Section

Q1: Can I make this chili spicier?

A: Absolutely! To increase the heat, you can add more cayenne pepper, a pinch of chili flakes, or include the seeds from the jalapeño pepper. You can also add a hotter pepper like a serrano or habanero (use sparingly!). Hot sauce can also be added at the end to individual servings for those who like extra spice.

Q2: I don’t have smoked paprika. Can I still make this chili?

A: Yes, you can still make delicious chili without smoked paprika. Regular paprika will work, but the smoky flavor will be less pronounced. If you want to add a smoky element, you could try adding a few drops of liquid smoke or a smoked salt to enhance the flavor. However, even without smoked paprika, the chili will still be flavorful and satisfying.

Q3: Can I use dried beans instead of canned beans?

A: Yes, you can definitely use dried beans. You will need to soak them overnight or use the quick-soak method, and then cook them until tender before adding them to the chili. Using dried beans can be more cost-effective and some people prefer their texture. Make sure to adjust the cooking time accordingly, as dried beans will take longer to cook than canned beans. If using dried beans, you’ll need approximately 1 cup of dried beans for each 15-ounce can.

Q4: What if I don’t have vegetable broth? Can I use water?

A: While vegetable broth is recommended for the best flavor, you can use water as a substitute in a pinch. However, using water will result in a less flavorful chili. If you are using water, you might want to add a bouillon cube or some extra seasonings to compensate for the lack of broth flavor. Alternatively, you could use the liquid from cooking dried beans if you are using those.

Q5: How long does vegan chili last in the refrigerator?

A: Properly stored vegan chili will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container once it has cooled completely. Chili is a great meal prep option as it keeps well and the flavors often improve after a day or two in the fridge. Always use your best judgment and discard any chili that shows signs of spoilage, such as an off smell or mold.