This vegan chili is my idea of *the perfect chili* It’s smoky, meaty, and just so comforting and cozy! This delicious one-pot meal is sure to be a new family favorite!

The Best Vegan Chili

Chili is a very nostalgic dish for me. It’s one of the first recipes I learned to cook on my own as a young adult, so I have full confidence in saying that this smoky, meaty, and incredibly cozy one-pot meal is bound to become a staple in your household. Packed with vibrant flavors and hearty ingredients, this vegan chili is not just a delightful option for vegans but a crowd-pleaser for the entire family!

Grab a drink and let’s get to cookin’ the best vegan chili!

Ingredients and Substitutions

Aside from only needing one pot, this recipe requires mostly pantry staples that are affordable and easily accessible! Here’s what you’ll need to make my vegan chili, plus any substitutions:

• Olive Oil
• Vegetables and Aromatics: white onion, green bell pepper, fresh garlic
• Chipotles in Adobo Sauce: these add depth and smokiness to the dish, so I highly recommend adding them if you can handle the spice! If you’re sensitive to spice, start with one, and work your way up!
• Vegan Ground Meat: you can use plant-based alternatives like crumbled tempeh, textured vegetable protein (TVP), or a mixture of mushrooms and lentils for a different texture. If using a different ‘meat’, please note that cooking times and methods may differ.
• Spices: chili powder, smoked paprika, liquid smoke, kosher salt.
• Vegetable Broth
• Fire Roasted Diced Tomatoes
• Tomato Sauce
• Light Beer: if you prefer to skip the beer, replace it with vegetable broth or a non-alcoholic beer.
• Garnishes/Toppings: vegan cheese, vegan sour cream, green onion, corn chips

How to Make Vegan Chili

This recipe is so easy! Here’s how to make the best vegan chili it in just 4 easy steps:

1. Sauté Aromatics:

Heat the olive oil and sauté onions, bell peppers, and chipotle peppers until onions are translucent. Add minced garlic and cook until fragrant. Introduce vegan ground meat and season with chili powder, smoked paprika, liquid smoke, and salt. Cook until browned.

2. Create Flavorful Base:

Pour in vegetable broth, fire-roasted tomatoes, tomato sauce, and beer. Bring to a boil, then simmer partially covered for 15 minutes to meld the flavors.

3. Beans, Beans, Beans:

Integrate kidney, black, and pinto beans into the mix. Simmer for an additional 15 to 20 minutes, partially covered. Taste and adjust seasonings as needed.

4. Serve and Enjoy:

Ladle the hot vegan chili into bowls and top with vegan cheddar, sour cream, green onions, and optional corn chips. Dive into a bowl of comfort!

Tips and FAQs

• Customize Spice Level: Adjust the quantity of chipotle peppers to suit your spice preferences. For a milder version, reduce the amount of chipotle peppers or omit them altogether.
• Build Flavor Gradually: Allow the vegan ground meat to brown and absorb the spices before adding liquids. This builds layers of flavor in the chili.
• Liquid Smoke Usage: Liquid smoke adds a rich, smoky flavor. Start with the recommended amount and adjust according to your taste preference.

Can I Freeze Vegan Chili?

Yes, vegan chili freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. Leave some space for expansion, and it can be stored for up to 3 months.

How Do I Reheat Vegan Chili?

Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally. You can also use a microwave, heating in short intervals and stirring to ensure even warming.

Can I Make This Ahead of Time?

Absolutely! In fact, the flavors tend to develop even more when the chili is allowed to sit. Prepare it a day ahead, refrigerate, and reheat when ready to serve.

Is This Recipe Gluten Free?

The recipe, as written, is gluten-free. However, always check specific product labels (such as vegan ground meat) to ensure there are no hidden gluten-containing ingredients.

How to Store Leftovers:

Store leftover chili in airtight containers in the refrigerator for up to 3-4 days. Ensure it cools to room temperature before refrigerating.

Can I Omit the Beer?

Yes, you can omit the beer. Substitute with additional vegetable broth or non-alcoholic beer to maintain the liquid balance in the recipe.

Can I Make This Vegan Chili Oil Free?

Yes, you can skip the olive oil and sauté the vegetables in a splash of vegetable broth for an oil-free version.

More Cozy Recipes to Try

1. Deconstructed Wonton Soup
2. Homemade SpaghettiOs with Mini Meatballs
3. Ginisang Munggo (Filipino Mung Bean Soup)
4.  Herby Meatballs with Creamy Kale Orzo
5. Skillet Baked Ziti

I hope you love this vegan chili as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!

The Best Vegan Chili

Ashley

This vegan chili is my idea of *the perfect chili* It’s smoky, meaty, and just so comforting and cozy! This delicious one-pot meal is sure to be a new family favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Main

Cuisine American

Servings 8

Ingredients

  

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For the Chili:

• 2 tablespoons extra virgin olive oil
• 1 small white onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 1-4 chipotles in adobo sauce (depending on how spicy you like want it to be)
• 6 cloves fresh minced garlic
• 1- pound vegan ground meat
• 3 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons liquid smoke
• 1 teaspoon kosher salt
• 3 cups vegetable broth
• 1 (15-ounce) fire roasted diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup light beer, such as a pilsner or lager
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed

Garnishes/Toppings:

• Vegan cheddar cheese shreds
• Vegan sour cream
• Thinly sliced green onion
• Corn chips, for serving, optional

Instructions

 

• Heat the olive oil in a soup pot over medium heat. Add the onions, bell peppers, and chipotle peppers and sauté for 5 to 6 minutes, until the onions are translucent. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the vegan ground meat and season with the chili powder, smoked paprika, liquid smoke, and salt. Give it a good stir to thoroughly combine the ingredients. Continue to cook for 6 to 8 minutes, until the ground meat is browned.
• Pour in the broth, fire-roasted tomatoes with their juice, tomato sauce, and beer. Increase the heat to high and bring to a boil. Once at a boil, lower the heat and simmer, partially covered, for 15 minutes.
• Mix in all the beans, partially cover, and simmer for another 15 to 20 minutes. Taste and adjust seasonings if needed.
• Serve immediately with your preferred garnishes and toppings, and enjoy!

Keyword chili recipe, healthy chili recipe, homemade chili, meatless chili, plant-based comfort food, vegan chili, vegan chili recipe, vegetarian chili

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