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
- 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
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!
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)
Instructions
- 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.
- Next add in the garlic, peppers and celery and cook for 5-7 minutes, until veggies are softening, stirring a few times.
- 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.
- 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.
- Enjoy the Chili by itself or serve with your favourite toppings!
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.
Keywords: best vegan chili recipe, vegan chili, spicy, best, easy, recipe,
This looks delicious! I don’t have any ancho chili powder, could I substitute with regular chili powder or would that
Not be very good?
Thank you!
Danielle
★★★★★
Oh sure, I recommend getting some ancho for next time though it adds great flavour. Enjoy!
We've made this recipe a few times now and it's always delicious! One of those rare recipes that tastes absolutely perfect as written, no doctoring up needed. I'm lazy so I make it in the instant pot, 15 minutes on the chili/bean setting and it comes out great. I sometimes add about half a bag of the gardein beefless crumbles 🙂 thank you for the recipe!!
★★★★★
Thanks so much Natalie, thrilled you love it! Appreciate your comment and sharing your cooking method!!
Incredible recipe I’d give it 10 stars if I could!
★★★★★
thank you so much!
This is the best chili I’ve ever made, vegan or not! My non-vegan husband requests this meal often. So delicious! I always make it in the crockpot on high for 5ish hours or on low for 8ish hours. I also sometimes add a tablespoon or two of tomato paste and/or lime juice. Thank you for this recipe!!
★★★★★
Thank you so much, you made my day Leah! thrilled you are enjoying the recipe. Really appreciate the comment!
First time making vegan chili from scratch!! And your chili blew us all away!! It was So darn tasty!! I added impossible meat but other wise followed instructions to the tee. Really outstanding recipe! Thank you very much!
★★★★★
Thrilled you all enjoyed it! Thanks so much for your comment!
What can be substituted for the No Beef Soup Base?
★★★★★
You could use your favourite bouillon cubes or powder or just omit it and use veggie stock in place of water. Hope that helps Christine!
Best vegetarian chili I have ever made!
★★★★★
What a nice compliment thank you so much!
Best vegetarian chili I have ever made!
★★★★★
Thank you so much! Thrilled you enjoyed it!
Could I make this in the crockpot and if so for how long would I cook it!? 🙂
Hi Anjelica I have not made my chili in a slow cooker. Normally I would say -high 3-4 hours/ low 6-7 hours. But like I said I have not tested it myself. You might have to adjust/add liquids if you do, if it gets too dry? Hope this helps. Enjoy!
This chili was AMAZING!!! The only things I changed were I omitted the sweetener and added 1/2 c raisins, and I didn't blend any of it - left it chunky. I made an excellent vegan chili dog with it! Thank you!!!
★★★★★
Aww thank you so much Erin! Thrilled you liked it. I love chili dogs- So good!
How much is one serving?
It roughly serves 6-8 people, enjoy Lea
Thank you but I seen that I was wondering how much is a serving is it a cup or a half a cup something like that, I’m making it for dinner tonight but I’m doubling the recipe and I need to know how much is in each serving, thank you!!
Hi Lea, that's why I said roughly 6-8 people. as I say in the notes I sometimes add extra sauce or plant based meat so I cannnot say exactly. Definitely more than a cup per serving. enjoy💕
Thank you so much it smells delicious can’t wait to eat it 😍😋
yay!!😊
Best vegetarian chili my family has ever had. Award winning in my books! Thank god for Pinterest and thank you for sharing!
★★★★★
Aww thanks so much Noelle that is such a nice compliment. Happy you're enjoying the recipe!
ahh WOW! this is the BEST chili I have ever made! I am so excited thanks for the awesome recipe!
★★★★★
Aww you are so kind thank you Hannah! So happy to hear you enjoyed it! You're comment is so appreciated! Have a great day!