Discover the enchanting world of dairy-free vegan chili, where each spoonful promises a symphony of bold flavors. This culinary masterpiece transcends labels, offering a rich, hearty experience that goes beyond expectations.
Join us in this savory adventure, celebrating the essence of a chili that’s not just vegan but a tantalizing journey into taste perfection. If you are a fan of one-pot recipes you can check out my collection of One Pot Vegan Meals here.
Ingredients & Substitutions
Veggies
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 1 bell pepper, diced
- 2 ribs celery, diced
- 3-4 cloves garlic, minced
Dry Spices
- 2 tbsp chili powder (adjust to your spice preference)
- 1 tsp cumin
- 1 tsp dried oregano
- hot chili powder to taste
- 1 tsp smoked paprika
- dash of cinnamon
Canned Ingredients
- Diced tomatoes or crushed tomatoes
- Pinto beans, rinsed and drained (sub black beans if desired)
- Kidney beans, rinsed and drained
- Maple baked beans (sub another can of black beans or pinto beans if desired)
- Chickenless broth to thin the consistency if needed
Garnishes
- lime, cilantro, avocado, jalapeno, vegan sour cream, green onion, vegan grated cheese
Helpful Tools for Cooking
To make your cooking experience smoother, consider having these tools on hand:
- Large Dutch oven or pot
- Stirring utensil
- Cutting board and knife
- Can opener
- Measuring spoons
How To Make This Recipe
In a large Dutch oven or pot on medium heat, add olive oil, onion, celery, carrot, and bell pepper. Cook for about 5 minutes or until the onions are translucent.
Add garlic, chili powder, cumin, oregano, smoked paprika, cinnamon, and hot chili powder. Toast the spices for about 1 min, stirring constantly.
Add vegetable broth, crushed tomatoes, pinto beans, kidney beans, and baked beans.
Bring to a boil, then allow the chili to simmer for 25 mins, stirring occasionally to avoid sticking or burning at the bottom of the pot.
Season with salt and pepper to taste, and serve with a fresh squeeze of lime and your other favorite chili garnishes.
Enjoy!
Tips & Tricks for Perfect Vegan Chili
- Allow the spices to bloom: Toasting spices enhances their flavors.
- Simmer patiently: Letting the chili simmer allows the flavors to meld.
- Customize your heat: Adjust the chili powder and hot chili powder to suit your spice preference.
FAQs About Vegan Chili
Absolutely! Ensure your canned ingredients are gluten-free, and you’re good to go.
Yes, vegan chili freezes well. Store it in an airtight container for future cravings.
Try adding vegan cheese, crushed tortilla chips, or even a dollop of vegan sour cream.
Certainly! Adjust the cooking times to low, and let it simmer all day for a rich flavor.
Increase the hot chili powder or add diced jalapenos for an extra kick.
Vegan Chili Recipe
Ingredients
Veggies
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 1 bell pepper, diced
- 2 ribs celery, diced
- 3-4 cloves garlic, minced
Dry Spices
- 2 tbsp chili powder (adjust to your spice preference)
- 1 tsp cumin
- 1 tsp dried oregano
- hot chili powder to taste
- 1 tsp smoked paprika
- dash of cinnamon
Canned Ingredients
- 1 28oz can diced tomatoes, or crushed tomatoes (use crushed if you don't like chunks of tomato)
- 1 19oz can pinto beans, rinsed and drained (sub black beans if desired)
- 1 19oz can kidney beans, rinsed and drained
- 1 19oz can maple baked beans (sub another can of black beans or pinto beans if desired)
- 1 cup chickenless broth to thin the consistency if needed
Garnishes
- lime, cilantro, avocado, jalapeno, sour cream, green onion, grated cheese
Instructions
- In a large dutch oven or pot on medium heat add olive oil, onion, celery, carrot, and bell pepper. Cook for about 5 minutes or until the onions are translucent.
- Next, add garlic, chili powder, cumin, oregano, smoked paprika, cinnamon, and hot chili powder. Toast the spices for about 1 min stirring constantly.
- Add in vegetable broth, crushed tomatoes, pinto beans, kidney beans and baked beans.
- Bring to a boil then allow the chili to simmer for 25 mins, stirring occasionally to avoid sticking or burning at the bottom of the pot.
- Season with salt and pepper to taste, and serve with a fresh squeeze of lime, and your other favourite chili garnishes. Enjoy!
Video
Notes
Nutrition
Conclusion: Vegan Chili
In conclusion, vegan chili is not just a dish; it’s a culinary experience that marries flavor, health, and sustainability. Whether you’re a seasoned food enthusiast or a newcomer to the world of chili, the taste adventure offered here is one that transcends dietary preferences, focusing solely on the pleasure derived from savoring truly exceptional flavor.
What a delightful chili, I didn’t miss the meat at all. I have been incorporating more plant based meals over this last month and making it a goal of 2024 to have majority vegan and your site has been so helpful. This made enough for a couple of night which was also a great time saver.
Thanks Tammy, this was one of my first go to plant based recipes! Please come back and check for more recipes as i’m releasing multiple new recipes every week!
What a delicious recipe loved it
Thanks Bridgette!
Yum this was a delicious plant based chili, I know so many of my relatives say you can’t have chili without meat. But this has all the flavors and I didn’t miss it at all 🥰
Haha thanks so much for the feedback Peyton, so happy you loved the flavour.
This chili was so good and delicious thank you!
Thank you for the feedback so happy you enjoyed it!
Delicious recipe and I had enough to freeze some for later. This is great now I have some extra to thaw when I’m running short on time.
Thanks so much for the feedback Evadne!
Great recipe!! Beautiful vegan chilli 😊
Thanks Liora, so happy you loved it!
This was a fantastic vegan chili 🌶️ and I didn’t miss the meat at all! I will be eating this again for the next couple nights and really looking forward to it!
Thanks so much Lyra!
Very nice vegan chili recipe simple and yet so flavourful. Loving your recipes 😊 can’t wait for your cook book to come out.
Thank you for the kind words! I’m delighted you enjoyed the vegan chili. Your support means a lot. Stay tuned for more tasty recipes, and I appreciate your excitement about the cookbook! 😊
Yum what a delicious chili recipe and I added the maple as per instructions and loved that addition.
I’m thrilled you enjoyed the chili recipe! Adding maple as per instructions sounds like a tasty choice, and I’m glad you loved that addition. Thanks for sharing your positive feedback!
Chili is one of my favorite one pot meals and this recipe is right up there in taste and texture. If you are a meat eater you will not miss it at all.
Thank you Essy for posting this delicious easy recipe.
Thank you so much for the feedback! So happy that you liked the recipe ☺️ And I agree this is one of my fav one pot meals as well!