Ultimate Vegan Chili Recipe

My Ultimate Vegan Chili Recipe is quick and easy, healthy and has the best flavour. It ticks all the boxes, savoury, spicy, sweet and tangy. It’s the ultimate comfort food and it’s gluten free!

I love Chili!! And any dish remotely resembling Mexican food, haha. This is my go to Vegan Chili recipe, and husband approved, woot woot! – he loves this dish. Another Win for me!

I used to make my Chili with beef and pork. So I wanted to recreate this Chili without having to add meat (obviously, lol) and I definitely pulled it off! It’s Protein packed and super satisfying and really is the Ultimate Vegan Chili Recipe!

You can easily add your favourite meat crumbles to this Chili for a meatier texture and if you add TVP I suggest pre soaking it first. Once in awhile I’ll fry up a block of crumbled tofu in a non stick skillet set to medium. I add a few seasonings and cook for about 20 minutes. It works perfectly for that meaty chew! ( no I did not use tofu in these photos, this is my straight up Awesome Chili).

I like to serve this Vegan Chili with a side of basmati rice, garlic bread and a green salad. My daughters enjoy eating it with Pico de gallo, avocados, or Guacamole and sour cream and tortilla chips.

My absolute favourite way to eat this Chili is on a Vegan Hotdog with mustard and finely diced white onion- OMG THE BEST!! It’s also perfectly delicious on its own?

Ok let’s get to my Ultimate Vegan Chili Recipe and how to make it:

Start by sautéing all the veggies till softened. Then add in the rest of ingredients to the pot and cover and simmer for 25 minutes. Remove a ladle full or so of Chili, blend it up in your Nutria Bullet or Blender and return it to the pot. Give the Chili a stir then taste for seasonings and serve. Yum! Vegan Chili in a jiffy. Check out full recipe in the recipe card below?

This recipe will keep in the fridge for up to 5 days, and freezes well.

Ok let’s make some Vegan Chili! You’ll love this recipe it’s:

Protein packed
Healthy
Easy
gluten free
Savoury
Satisfying
A great main dish

Other comforting Vegan Mains you’d like:
Vegan Mac and Cheese
Best Vegan Alfredo Sauce with Fettuccine

Enjoy! ? Happy day to you! Feel free to leave a comment and rate this recipe I’d love to hear from you!

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Ultimate Vegan Chili Recipe

★★★★★ 5 from 10 reviews

• Author: Verna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6-8 servings 1x
• Category: Mains, gluten free
• Method: Stovetop
• Cuisine: American

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Description

My Ultimate Vegan Chili Recipe is quick and easy, healthy and has the best flavour. It ticks all the boxes, savoury, spicy, sweet and tangy. It’s the ultimate comfort food and it’s gluten free!

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Scale 1x2x3x

Ingredients

THIS MIGHT SEEM LIKE A LOT OF INGREDIENTS BUT IT IS MOSTLY SPICES

• 1 medium yellow onion, diced
• 1 tablespoon of oil (optional), I use grape seed oil
• 1 green pepper, diced
• 1 red , or orange, or yellow pepper, diced
• 4–6 cloves of garlic, finely chopped
• 2 stalks of celery, diced
• 1 (398 ml) (14 fl oz) can of Fire Roasted Diced Tomatoes or Regular Canned diced Tomatoes (see notes*)
• 1 and 3/4 cups of water
• 1 tablespoon of Better Than Bouillon Vegetarian No Beef Soup Base, ( there is an organic version as well but I have not tried it)
• 3 tablespoons of Chili Powder
• 1 tablespoon ground cumin
• 1 tsp Ancho Chili Powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of granulated garlic
• 1 tablespoon of sugar or substitute maple syrup
• 1 tsp of yellow mustard
• 2 (540 ml) (19 fl oz) cans of pinto beans, rinsed and drained
• 1 (540 ml) (19 fl 0z) can of red kidney beans, rinsed and drained

OPTIONAL TOPPINGS FOR CHILI:

• cilantro
• Pico De Gallo or Salsa
• sliced avocado or Guacamole
• sour cream
• green onions
• finely diced white onion ( my favourite)

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Instructions

1. Heat a 5-6 quart Dutch Oven or heavy bottomed pot on medium heat, then add the oil ( or water or veggie stock), diced onion and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
2. Next add in the garlic, peppers and celery and cook for 5-7 minutes, until veggies are softening, stirring a few times.
3. Now add the rest of ingredients to the pot and stir. Bring the Chili to a boil then reduce the heat to a simmer and cover for 25 minutes. Stir once or twice.
4. After 25 minutes uncover the Chili and add one soup ladle full of Chili to your Nutra Bullet or Blender and blend until smooth (optional). Add the puree back to the Chili. Stir and Serve.
5. Enjoy the Chili by itself or serve with your favourite toppings!

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Notes

• this Chili will keep in the fridge for 3-5 days
• It’s totally freezer friendly
• if you’d like the Chili saucier (or if you’re adding vegan meat crumbles) add another small can of roasted or regular diced tomatoes.
• feel free to add your favourite vegan crumbles. If you use TVP I recommend pre soaking it.
• I quite often will add 1 and 1/2 to 2 cups of Gardein Meatless ground crumbles (and yes I definitely add the another small can of tomatoes!)? It’s delicious! (add after, or if) you’ve pureed a ladle of chili and cook for 5 more minutes)
• this Chili is SO good on a Vegan Hotdog with mustard and a little finely diced white onion!
• I have made my Chili with Fire Roasted Tomatoes and regular Diced Tomatoes, they’re equally delicious.
• If you use Seasoned Fire Roasted Tomatoes omit the onion powder and granulated garlic.
• Once in awhile I will add cooked, crumbled tofu to my Chili. I crumble the tofu into a good quality non stick skillet with a few spices and cook on medium heat for 20 minutes. It’s a great ‘Meaty’ addition.

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