The Only Vegan Chili Recipe You Need (2024)

Jump to Recipe Print Recipe

This is the only vegan chili recipe you need. It has a bold, rich flavor, and a velvety consistency. Perfect for meal prep and made with wholesome ingredients. {Gluten-Free}

The Only Vegan Chili Recipe You Need (1)

How we ended up stumbling upon the only vegan chili recipe you need

Earlier in the week, my wife was whipping together a soup for a quick lunch. It was intended as an easy vegetable soup. But things led to things, and she took some creative liberties to jazz it up. Cumin, smoked paprika, and chile powder brought a nice well-rounded spice base. She added some chopped veggies – mushrooms, celery, and potatoes. However it was the secret ingredient, which I’ll tell you about later, that made all the difference.

Even before tasting the soup, we knew it was almost chili by how it smelled. The smoky spiciness was unmistakable. Stirring the soup, you could tell it had a thick consistency uncommon in a quick veggie soup.

We enjoyed this experimental soup, and from that point, my wife handed the project to me, to turn it into a full-blown vegan chili recipe. I spent time over the next several days testing different combinations of spices, vegetables, and accompaniments. The outcome of this experimentation was a spot-on general chili that was as tasty as any I’d ever had. It had that perfect, rich thickness. The flavor spicy and smoky but not overpowering. No single ingredient stood out – it just tasted like chili.

The only vegan chili recipe you need is simpler than you think

The cooking process takes some time, but probably less than you’re expecting. (I remember chili needing half a day when I was growing up. Time seemed to pass really slowly back then, anyway.) Once you have everything chopped and prepped, things move along quickly. The actual cooking time is around 30 minutes.

The general workflow goes like this. Saute onions, carrots, and tomato paste in olive oil. Add garlic and some spices. Deglaze. Add vegetable stock, mushrooms, canned tomatoes, and the secret ingredient. Simmer 5 minutes. Add chickpeas. Simmer 10 minutes. Brown the optional vegan chorizo in a skillet. Combine, garnish, serve. Devour. Repeat

The Only Vegan Chili Recipe You Need (2)

The versatility of this recipe

Like I said earlier, this chili really just tastes like chili. It contains mushrooms, onions, and chickpeas but doesn’t taste especially mushroomy, oniony, or chickpea-y. As such, you can pretty much add whatever you want to this basic chili foundation. Throughout the experimentation, we tried okra, summer squash, potatoes, green beans, and baked tofu and they all worked wonderfully.

Feel free to use this chili base however you like, adding whatever vegetables, beans, or roots appeal. We haven’t tried it yet, but I’m sure the leftovers would make a great tortilla soup. Just dilute it with a bit of vegetable stock, add salt as needed, and top with diced avocado and tortilla strips.

I can confirm that it is a great chip dip – thick enough to coat a chip well, but not so thick that it breaks the chip. 🙂 When I develop a vegan queso dip recipe, I’ll be sure to link back to this one because I know they’ll be perfect together.

The Only Vegan Chili Recipe You Need (3)

Now, how about that secret ingredient?

OK, I know I’ve been stalling on this. The secret ingredient is a soup base made from two simple things – dried mushrooms and nutritional yeast. The mushrooms are briefly rehydrated and then blended together with the yeast, then added to the chili in the middle of the cooking process.

The dried mushrooms create an unbelievable earthiness that lays a really solid foundation for the flavor of the chili. That’s the only way I can explain it. And the yeast lends its signature savoriness. Blending them at high speed creates a velvety texture that takes over the whole pot of chili once added. And trust me, with the bold seasonings, you won’t taste the mushrooms. It’s well-rounded like that.

The Only Vegan Chili Recipe You Need (4)

Some cooking notes before you get started

In the recipe, you’ll see “chile powder” called for. This is a deep red powder that contains only ground, dried peppers. It is not the “chili powder” that contains some combination of peppers, cumin, garlic, onion, etc. The powder I recommend may be labeled “New Mexico” or “California”. Please be aware of this distinction. It will affect the flavor of the chili greatly.

The smoked paprika is also important. Be sure it is smoked. And not a spicy variety. It may be labeled “Spanish” or “sweet” or some combination thereof.

I call for dry sherry to deglaze the pot. If you don’t have sherry you can use Japanese sake (or Chinese Shaoxing wine if you’ve got it). You can replace the sherry with vegetable stock, too. Just be sure you have enough on hand.

The dried mushrooms I used were a mix – oyster, portobello, black trumpet, and porcini. I got a giant tub of them at Costco and they are fantastic. If you’re going to create your own combination I would recommend using mainly those listed above or similarly mild mushrooms. Limit shiitakes to 1 total (they are strong).

For toppings, browned vegan chorizo and shredded vegan cheese are included. If you want to keep it whole-food, no sweat! The chili is great without them.

The Only Vegan Chili Recipe You Need (5)

These three are examples of great companions to the chili

The Only Vegan Chili Recipe You Need (6)

Vegan chorizo

The chili is also highly compatible with bean pasta. For example, chickpea macaroni and black bean spaghetti (pictured above).

Feel free to switch it up on the beans. Black and pinto are great alternatives to the chickpeas. You can also skip the beans if you’re Texan.

The Only Vegan Chili Recipe You Need (7)

Other Recipes you might like

  • Vegan Enchiladas
  • Vegan Tonkotsu Ramen
  • Curry Tofu Scramble
  • Air Fryer Roasted Potatoes
  • Roasted Portobello Mushrooms (Oil Free)

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @gastroplant on Instagram! I’d love to see what you come up with.

The Only Vegan Chili Recipe You Need (8)

Print Recipe

The Only Vegan Chili Recipe You Need

This is the only vegan chili recipe you need. It has a bold, rich flavor, and a velvety consistency. Perfect for meal prep and made with wholesome ingredients.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Dinner, Main Course

Cuisine: American

Servings: 8

Author: Thomas

Ingredients

  • 4 Tablespoons olive oil
  • 1 pound onions diced (about 1 large onion)
  • 1/2 pound carrots peeled and diced (about 6 medium carrots)
  • 4 Tablespoons tomato paste
  • 1/2 tsp salt
  • 1/8 pound garlic minced (about 8 cloves)
  • 1/4 cup dry sherry (see note)
  • 4 cups vegetable stock may need less, depends on desired consistency
  • 1 pound mushrooms fresh, diced
  • 15 oz canned tomatoes diced

Spice Blend

  • 3 Tablespoons mild chile powder CAUTION - SEE NOTE
  • 3 Tablespoons smoked paprika
  • 3 Tablespoons ground cumin

Mushroom Soup Base

Toppings (Optional)

  • 15 oz canned chickpeas rinsed and drained
  • 1/2 pound vegan chorizo for topping
  • 1/2 cup vegan cheese for topping
  • 2 green onions chopped finely

Instructions

  • Before prepping any other ingredients, soak dried mushrooms in 1 ½ cups hot, but not boiling, water.

  • Prepare all the ingredients while the mushrooms soak.

  • When the mushrooms have soaked at least 10 minutes, add them into a high-speed blender with the nutritional yeast. Blend on low for 30 seconds, then on high for 2-3 minutes, until evenly blended and smooth. If any solid pieces of mushroom stick to the sides of the blender, slowly add a bit more water.

  • Heat the olive oil in a large, heavy pot over medium heat.

  • When the oil is hot, add the onion, carrot, tomato paste, and salt. Saute for 3 minutes, stirring occasionally, until onions are slightly translucent.

  • Add garlic. Saute 2 more minutes, stirring.

  • Add chile powder, paprika, and cumin. Saute for 2 minutes.

  • Add sherry. Use spatula to scrape any stuck bits from the pot.

  • Add 2 cups of the vegetable stock, the fresh mushrooms, the canned tomatoes, and the blended mushrooms and nutritional yeast. Stir.

  • When the liquid starts to boil, reduce to a simmer. Stir again to ensure there is no scorching on the bottom of the pot. Add more vegetable stock if the consistency is too thick. The chili should be slightly runny at this point.

  • Add chickpeas. Stir. Continue to simmer over medium-low heat for 10-15 minutes, still stirring, until chili reaches desired consistency.

  • If using vegan chorizo: heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. When the oil is hot, add the chorizo, spreading it into an even layer across the skillet. Wait 2-3 minutes before stirring, so the chorizo is browned. Continue to brown like this twice more, until the chorizo is heated through and has been browned three times.

  • Serve the chili in bowls. Top with some chorizo, a sprinkle of vegan cheese, and some green onion.

Notes

A recent review advised that 3 tablespoons of chile powder made the dish inedibly spicy. Please start with a smaller amount, 1/2 Tablespoon or so, and add more in Step 11 to taste.

The smoked paprika is also important. Be sure it is smoked. And not a spicy variety. It may be labeled “Spanish” or “sweet” or some combination thereof.

I call for dry sherry to deglaze the pot. If you don’t have sherry you can use Japanese sake (or Chinese Shaoxing wine if you’ve got it). You can replace the sherry with vegetable stock, too. Just be sure you have enough on hand.

The dried mushrooms I used were a mix - oyster, portobello, black trumpet, and porcini. If you’re going to create your own combination I recommend using mainly those listed above or similarly mild mushrooms. Limit shiitakes to 1 total (they are strong).

For toppings, browned vegan chorizo and shredded vegan cheese are included. You can skip these if you prefer.

You can substituteother types of beans for the chickpeas. Or skip the beans altogether.

The Only Vegan Chili Recipe You Need (2024)

FAQs

What is vegan chili made of? ›

This Vegan Chili is a moderately-spiced, tomato-y stew loaded with chunks of celery, onion, green bell pepper, and carrot. Spices like ancho chili powder, cumin, oregano, garlic, and cayenne pepper add some body to the chili, while kidney beans and pinto beans give a hearty and creamy texture.

What can I substitute for meat in chili? ›

Here are just a few ideas.....
  • An extra can of beans (pinto, kidney, or black)
  • Seitan.
  • Bulgur.
  • Portobella Mushrooms.
  • My Cauliflower Taco Crumbles.
  • Butler Soy Curls.
  • Any of the new burger crumble products in the store.
Jan 15, 2023

How long does homemade vegan chili last in the fridge? ›

Leftovers: This chili will keep in the fridge for about 4-5 days, and also freezes well. Instant Pot version: Use the sauté feature and cook your onion and garlic, then add the rest of the ingredients (except the tofu, bake that in the oven like normal).

How do you thicken vegan chili? ›

Stir in some finely ground cornmeal or masa harina.

Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit. Masa harina (an instantly binding corn flour) also works beautifully to absorb liquid.

What to eat with vegan chili? ›

Here are some options:
  1. Avocado slices or guacamole: Creamy avocado adds a rich texture and a touch of freshness.
  2. Vegan sour cream: A dollop of vegan sour cream adds creaminess and a tangy flavor.
  3. Chopped fresh cilantro: Fresh herbs like cilantro add brightness and freshness to the chili.
Feb 4, 2024

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What is the trick to a good chili? ›

Rumi Spice's top tips for making chili:
  1. Brown the Meat.
  2. Don't Forget Vegetables.
  3. Elevate with Extra Flavor.
  4. Only Add Flavorful Liquids.
  5. Opt for Dried Beans.
  6. Season Early and Often.
  7. Add Some Acidity at the End.
  8. Top It Off.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

What are the best beans for chili? ›

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

What is the fake meat called? ›

A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat. Substitutes are often based on soybeans (such as tofu and tempeh), gluten, or peas.

What is the healthiest meat to put in chili? ›

Choose a Lean Protein

To make a classic beef chili that's still healthy, choose beef that is at least 90 percent lean, which fits into the USDA guidelines for lean meats. You can also opt for lean and flavorful ground turkey or chicken breast instead.

Can you use celery in chili? ›

To make the chili:

Stir in the onions, garlic and celery cover and cook for about 5 minutes, until soft and translucent. Sprinkle in the spice mix, stir and cook for an additional two minutes.

What is vegetarian chili made of? ›

All you need are a few cans of beans (I love kidney beans in my chili), veggies, spices and crushed tomatoes. To make this plant based chili you'll need: Veggies: we're adding onion, carrot, bell pepper, sweet potato and corn for the perfect mix of hearty veggies.

How long can chili sit out at room temperature before it goes bad? ›

TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal. Just ONE bacterium, doubling every 20 minutes, can grow to over 2,097,152 bacteria in 7 hours!

Is plant based chili good for you? ›

High in Nutrients: One of the main benefits of vegan chili is that it is packed with nutrients. Beans, which are a staple ingredient in vegan chili, are a great source of plant-based protein and fiber. They are also rich in vitamins and minerals such as iron, zinc, and B vitamins.

Who makes chili without meat? ›

HORMEL® Chili Vegetarian with Beans is a savory twist on our classic chili. Juicy vegetables, plump beans, tomatoes, jalapeños, onion, corn, carrots and green chilis combine to make a chili that is 99% fat free and bursting with flavorful spices. Just pop, heat, and serve for quick, convenient prep!

Can vegans eat chilli sauce? ›

Yes, all you heat-lovers on a plant-based diet will be happy to hear that hot sauce is generally vegan-friendly.

What is no bean chili made of? ›

Easy No Bean Chili

Ground beef, onions or shallots, and garlic are browned then simmered with tomato sauce, crushed tomatoes, fire roasted tomatoes, beef stock, and green chilis, plus herbs, spices, and seasonings for just 20 minutes. If you love classic chili, you will LOVE this easy no bean recipe.

Top Articles
Latest Posts
Article information

Author: Dan Stracke

Last Updated:

Views: 5689

Rating: 4.2 / 5 (63 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Dan Stracke

Birthday: 1992-08-25

Address: 2253 Brown Springs, East Alla, OH 38634-0309

Phone: +398735162064

Job: Investor Government Associate

Hobby: Shopping, LARPing, Scrapbooking, Surfing, Slacklining, Dance, Glassblowing

Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.