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    Home » Mains

    Ultimate Vegan Chili Recipe

    Updated: Jan 26, 2021 by Verna Rindler · This post may contain affiliate links · 93 Comments

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    best vegan Chili recipe in two white bowls

    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!

    vegan chili in a white bowl with salsa and avocado

    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!

    two bowls of vegan Chili with salsa and avocado on top

    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).

    vegan Chili in two bowls with salsa and avocado on top

    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?

    vegan Chili in a pot with a wooden spoon

    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?

    six picture collage how to make vegan chili

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

    vegan Chili on a wooden spoon

    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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    vegan chili in a white bowl with salsa and avocado

    Ultimate Vegan Chili Recipe


    ★★★★★

    5 from 28 reviews

    • Author: Verna
    • Total Time: 50 minutes
    • Yield: 6-8 servings 1x
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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!


    Ingredients

    Scale

    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

    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!

    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.
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Category: Mains, gluten free
    • Method: Stovetop
    • Cuisine: American

    Keywords: best vegan chili recipe, vegan chili, spicy, best, easy, recipe,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Mains

    • Easy Vegan Pad Thai
    • Mexican Tater Tot Casserole (Vegan)
    • Vegan White Chili
    • Vegan Biryani
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    Reader Interactions

    Comments

    1. Lucia

      April 08, 2021 at 11:52 am

      Amazing!! My kids and I loved it!! I didn’t have the ancho chili powder and I used vegetable broth instead of water and bouillon. Also added vegan ground crumbles. So good!!! Will be a regular for sure. Thanks!

      Reply
      • Verna

        April 08, 2021 at 12:21 pm

        Thanks so much Lucia! Thrilled your family enjoyed it!

        Reply
    2. Ashley

      February 01, 2021 at 5:49 pm

      Best chili I have ever made and I have tried multiple different recipes. I didn't have to make any adjustments or have to add any more spices to add flavor. This recipe bursts with flavor as is. Thank you so much!

      ★★★★★

      Reply
      • Verna

        February 02, 2021 at 7:10 am

        Thanks so much Ashley you just made my day! Super thrilled you enjoyed it!

        Reply
    3. Danielle

      January 17, 2021 at 3:03 pm

      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

      ★★★★★

      Reply
      • Verna

        January 17, 2021 at 3:20 pm

        Oh sure, I recommend getting some ancho for next time though it adds great flavour. Enjoy!

        Reply
    4. Natalie

      January 04, 2021 at 2:54 am

      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!!

      ★★★★★

      Reply
      • Verna

        January 04, 2021 at 5:53 am

        Thanks so much Natalie, thrilled you love it! Appreciate your comment and sharing your cooking method!!

        Reply
    5. Paul

      December 22, 2020 at 7:11 am

      Incredible recipe I’d give it 10 stars if I could!

      ★★★★★

      Reply
      • Verna

        December 22, 2020 at 8:42 am

        thank you so much!

        Reply
    6. Leah

      December 20, 2020 at 11:02 am

      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!!

      ★★★★★

      Reply
      • Verna

        December 20, 2020 at 1:14 pm

        Thank you so much, you made my day Leah! thrilled you are enjoying the recipe. Really appreciate the comment!

        Reply
    7. Heather

      November 22, 2020 at 12:09 am

      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!

      ★★★★★

      Reply
      • Verna

        November 22, 2020 at 6:13 am

        Thrilled you all enjoyed it! Thanks so much for your comment!

        Reply
    8. Christine Guerriero

      October 29, 2020 at 9:15 am

      What can be substituted for the No Beef Soup Base?

      ★★★★★

      Reply
      • Verna

        October 29, 2020 at 12:54 pm

        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!

        Reply
    9. Taryn

      October 28, 2020 at 7:12 pm

      Best vegetarian chili I have ever made!

      ★★★★★

      Reply
      • Verna

        October 29, 2020 at 7:26 am

        What a nice compliment thank you so much!

        Reply
    10. Penelope

      October 25, 2020 at 12:50 am

      Best vegetarian chili I have ever made!

      ★★★★★

      Reply
      • Verna

        October 25, 2020 at 1:01 pm

        Thank you so much! Thrilled you enjoyed it!

        Reply
    11. Angelica

      September 29, 2020 at 4:50 am

      Could I make this in the crockpot and if so for how long would I cook it!? 🙂

      Reply
      • Verna

        September 29, 2020 at 1:53 pm

        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!

        Reply
    12. Erin Woodward

      September 07, 2020 at 9:45 pm

      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!!!

      ★★★★★

      Reply
      • Verna

        September 08, 2020 at 2:32 pm

        Aww thank you so much Erin! Thrilled you liked it. I love chili dogs- So good!

        Reply
    13. Lea

      August 07, 2020 at 2:49 pm

      How much is one serving?

      Reply
      • Verna

        August 07, 2020 at 3:32 pm

        It roughly serves 6-8 people, enjoy Lea

        Reply
        • Lea

          August 07, 2020 at 3:34 pm

          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!!

          Reply
          • Verna

            August 07, 2020 at 8:13 pm

            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💕

            Reply
            • Lea

              August 07, 2020 at 8:15 pm

              Thank you so much it smells delicious can’t wait to eat it 😍😋

            • Verna

              August 07, 2020 at 9:56 pm

              yay!!😊

    14. Noelle

      June 22, 2020 at 11:19 pm

      Best vegetarian chili my family has ever had. Award winning in my books! Thank god for Pinterest and thank you for sharing!

      ★★★★★

      Reply
      • Verna

        June 22, 2020 at 11:29 pm

        Aww thanks so much Noelle that is such a nice compliment. Happy you're enjoying the recipe!

        Reply
    15. Hannah

      May 16, 2020 at 9:08 pm

      ahh WOW! this is the BEST chili I have ever made! I am so excited thanks for the awesome recipe!

      ★★★★★

      Reply
      • Verna

        May 16, 2020 at 9:35 pm

        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!

        Reply
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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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