This Vegan Chili doesn’t lack any heartiness just because it doesn’t have any meat. It’s loaded up with veggies, beans, and tons of spices — this is the BEST vegan chili recipe I’ve had!
For years, this Best Chili recipe has been one of the most popular recipes on this website. It always gets rave reviews, has won countless chili cook-offs, and has converted many chili haters. I even made a paleo, keto-friendly chili recipe as a spin-off to the OG that has proved equally as popular. They are both rich, hearty, delicious, and…full of meat.
Which is great, for everyone who eats meat. When I posted those recipes, I followed a more traditional omnivore-style diet. These days though? I tend towards eating a more plant-based diet. I’m not strictly vegan (I’ll have the very occasional eggs in baked goods or a little ghee & honey) but I haven’t eaten red meat or chicken in over 2 years. So, my famous chili recipes were off the books for me.
I do have this recipe for White Bean Vegan Chili and that recipe is so delicious, but lately, I’ve been craving a big bowl of hearty red chili served with a side of homemade gluten-free vegan cornbread. With a little tweaking, I knew I could adapt my best chili into the best vegan chili recipe!
How is this Vegan Chili recipe so hearty?!
- TONS of vegetables add a whole bunch of texture! We use a whole bunch of diced & sauteed mushrooms, onions, red bell peppers, and potatoes.
- Beans! Unless you’re from Texas, beans are a chili classic. In this vegan chili, they add protein, fiber, and lots of heartiness.
- Lots of spices! To make sure we’re not losing any flavor, we use a whole bunch of spices, which add heat, umami, and savory depth of flavor.
Trust me – there’s so much flavor packed in here that you won’t miss the meat.
This Best Vegan Chili recipe is simple to make. The ingredients list may look long, but half of it is spices and I’m thinking you’ll have most of them on hand already. The rest of the ingredients are also staples – nothing exotic to see here.
The only ingredient you might be unfamiliar with is the nutritional yeast. It’s one of my favorite ingredients to use because it adds a super savory, umami flavor to foods, which makes it perfect for amping up vegan dishes. In this vegan chili recipe, the nutritional yeast adds a certain ~something something~ that makes the chili taste extra savory. You can find it near the spices at more grocery stores, or order it here.
Can I prep this Vegan Chili ahead of time?
Absolutely! This Vegan Chili will stay good in the refrigerator for up to 5 days if stored in an airtight container.
You can also freeze this chili. You can cool it and pour it into a zip bag to freeze all at once. I recommend laying it on a sheet pan to freeze, and then when it’s solid and flat, you can stack it into your freezer. You can also store smaller portions in jars, but make sure the chili is completely cool before you do this.
I hope you love this vegan chili recipe as much as I do! It’s perfect for warming you up on chili days. Be sure to serve it with cornbread for the most delicious winter meal!
Want more chili and soup?!
- White Bean Vegan Chili
- Vegan Red Lentil Soup
- Cauliflower Leek Soup
- Miso Vegetable Noodle Soup
Vegan Chili
- Author: Rachel
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Vegan Chili doesn’t lack any heartiness just because it doesn’t have any meat. It’s loaded up with veggies, beans, and tons of spices — this is the BEST vegan chili recipe I’ve had!
Scale
Ingredients
For the chili
- 2 tablespoons avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 pound mushrooms (I used a blend of cremini and white button mushrooms), diced
- 2 medium potatoes, diced into ¼” pieces
- 5 cloves garlic, minced
- 2 (15 oz) cans kidney and/or pinto beans, drained and rinsed
- 1 (28 oz) can diced tomatoes with juice
- 1 small can (6 oz) tomato paste
- 4 cups vegetable stock
Spice Blend
- ¼ cup nutritional yeast
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried chile powder, or to taste
- 1 teaspoon sea salt
Instructions
- Heat a large stock pot over medium-high heat with 2 tablespoons of avocado oil or olive oil. Cook the chopped onion and pepper in the oil for about 5 minutes or until onions are translucent. Add the mushrooms and cook for about 8 to 10 minutes, stirring frequently, until they’ve browned lightly and the liquid has evaporated.
- Add the potatoes, garlic, and all of the spices. Stir and cook for 1 minute, until fragrant.
- Add in the drained beans, diced tomatoes, tomato paste, and vegetable stock. Stir to combine everything, then cover and simmer over low heat for at least 30 minutes, stirring occasionally.
- After 30 minutes, taste, and adjust salt and chile powder if necessary. The longer the chili simmers, the better it will taste.
- Remove from heat and serve, or refrigerate and serve the next day. Serve with vegan cheese, diced onions, chives, cilantro, jalapenos, lime, dairy-free sour cream, or whatever chili toppings you prefer! It’s great served with this gluten free vegan cornbread.
- Store in an airtight container in the refrigerator for up to 5 days, or let it cool completely and freeze (see Notes).
Notes
To freeze
Cool the chili completely and then pour it into a zip bag to freeze. I recommend laying it on a sheet pan to freeze, and then when it’s solid and flat, you can stack it into your freezer.
You can also freeze smaller portions in jars, but make sure the chili is completely cool before you do this. Chili will stay good for 6 months in the freezer.
Did you make this recipe?
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