Vegan Chili

This vegan chili recipe is hearty, satisfying, and full of complex flavors. Not only that, but it’s also high in plant-based protein, fiber, and heart-healthy fats. Serve it as-is or with vegan cornbread, green onions, and sour cream for the ultimate feast!

❤️ Why you’ll love this recipe

• Protein-packed: From tofu to beans, this recipe is packed with vegan protein sources. When people wonder, you can tell them “vegan chili” is where you get your protein!
• Diet-friendly: Since this recipe is gluten-free, vegan, and easily made oil-free, no one needs to feel left out of the party.
• Customizable: Swap the veggies, add more spice, or make it sweeter — the choice is yours with this highly customizable chili.
• Great for meal prep: Make a double or triple batch and freeze them for quick and easy lunches or dinners all month long.

If you love vegan chili, you should check out our black bean soup, pinto bean soup, lentil soup, or fava bean soup.

🌶 Easy vegan chili

When it comes to chili, there’s no doubt in our minds that a vegan recipe can easily live up to meat-based versions.

Once the spices and seasonings are combined with the meaty textures of tofu crumbles and beans, you’ll be double-checking that someone didn’t slip some meat in by accident!

This recipe features fresh vegetables, sweet potatoes, tofu crumbles, and spices like cumin, chili powder, and paprika. The end result is layers of flavor and textures that are rich, complex, and soul-warming.

🌱 Is chili vegan?

Traditionally, chili contains ground meat and broth. While it’s common to find vegetarian options, it’s not often that you find a vegan version.

With just a few changes, you’ll be well on your way to a hearty variation made with plants only! Swap out the ground beef for homemade veggie ground, and use vegetable broth in place of meat-based broth.

🛒 Ingredients & substitutions

• Oil: To sauté the veggies, use vegetable oil like avocado or olive oil. For an oil-free version, sauté the vegetables in water or broth.
• Onion, garlic: The necessary ingredients for an ultra-savory and hearty vegan chili. Make sure you have fresh onion and garlic for this one!
• Vegetables: We used bell peppers, carrots, celery, sweet potatoes, and corn kernels. Feel free to add or swap out any of this list, but try to keep the measurements equivalent for a similar final result.
• Vegetable broth: Adds depth of flavor to the base of the chili. Use vegetable broth or vegetable bouillon mixed with water.
• Canned tomatoes: For bursts of juicy, zesty, and bright flavors throughout the vegan chili. You can also use whole peeled canned tomatoes and crush them as they cook.
• Beans: We used a combination of red chili beans and black beans, but pinto beans, navy beans, kidney beans, bayo beans, or even chickpeas would all taste great!
• Coconut sugar: To round out the spiciness and acidity, we prefer coconut sugar since it’s complex in flavor. Organic brown sugar, maple syrup, or agave also work.
• Spices: Ancho chili powder, smoked paprika, and cumin all impart smoky, earthy, and complex notes that make this chili so delicious! Add salt and pepper for good measure.
• Cocoa powder: The secret to creating a full-bodied chili is cocoa powder! A little goes a long way, but it’s an absolute necessity! Use natural unsweetened cocoa or Dutch-processed for an even deeper flavor.
• Lime juice: Adds brightness to the chili, preventing it from feeling too heavy. Make sure it is freshly-squeezed lime juice.
• Vegan ground beef: For the “meat” component. We prefer the umami flavor and meaty texture of homemade tofu crumbles, but store-bought vegan ground beef or sausages would also work instead.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan chili

Step 1: Sauté the veggies

Sauté the onion and garlic in oil until the onions are translucent. Next, add the chopped bell peppers, carrots, sweet potatoes, and celery. Give the mixture a good stir.

Step 2: Add the seasonings

Mix in the chili powder, cumin, smoked paprika, cocoa powder, and coconut sugar. Cook everything until it’s fragrant. Don’t forget to stir it fairly constantly.

Step 3: Simmer the chili

Pour in the canned tomatoes and their juices, beans, vegetable broth, and corn. Simmer the chili with a lid on for about 30-40 minutes, stirring occasionally. Reduce the heat as necessary to maintain a gentle simmer.

Step 4: Mash it partially

For a fuller consistency, mash the vegetables gently by hand in the pot. Or, remove 2 cups of chili, blend it, then add it back into the pot. Give everything a stir until the blended mixture is incorporated.

Step 5: Add veggie crumbles

Lastly, mix in vegan ground beef (homemade or store-bought) and lime juice. Cook for another few minutes, adjusting seasonings as needed. Happy eating!

If you have questions about this vegan chili recipe, check out our FAQs or leave a comment down below!

🧀 The best toppings for chili

Right when you thought this vegan chili couldn’t get any better, we whip out the toppings! Here are our favorites to make your bowl feel extra comforting and flavorful:

• Shredded vegan cheddar cheese
• Dairy-free sour cream or Mexican crema
• Fresh or pickled jalapeños
• Avocado cubes or slices
• Totopos (tortilla chips)
• Cilantro and green onions

🍞 What to serve alongside vegan chili

To make a heartier meal, try serving one of these carb-rich recipes on the side (they’re perfect for mopping up extra vegan chili):

• Vegan garlic bread
• Dairy-free bread
• Sourdough bread
• Vegan biscuits
• Vegan flour tortillas
• Vegan cornbread
• Rice or quinoa

🌡️ Storage & reheating

Just like other stews or curries, we find next-day chili tastes even better! If you have leftover vegan chili, follow these storage tips:

• Fridge: Store in an airtight container and it will last in the fridge for up to 4-5 days.
• Freezer: Transfer the chili to freezer-safe bags or containers once completely cooled. It will last for up to 3 months this way. We suggest storing them in meal-prep containers for easier reheating.
• Reheating: If frozen, let the chili thaw overnight in your fridge. Fill a pot with leftover vegan chili, and it heat on medium until warmed through, about 5-10 minutes.

♻️ Variations

• Vegetables: Use any vegetables you prefer or have on hand in this recipe. If you don’t have everything listed in the recipe card or need to use up ingredients, chili is the answer!
• Beans: Red beans and black beans are our go-to, but you can make this recipe with kidney beans, chickpeas, navy beans, Cannellini beans, or even green or brown lentils.
• Meat: For an even meatier chili, lower the beans and increase the tofu crumbles (or any of your favorite plant-based beef crumbles).
• Spicy: If you’re looking to turn up the heat, add more cayenne pepper. You can also throw in some sliced jalapeño, serrano, or habanero peppers.
• Whole peppers: Transform the flavors of the chili by experimenting with different dried chiles such as ancho, guajillo, arbol, chipotle meco, or morita.

🧑‍🍳 Top tips

• Fresh beans: Making chili with fresh beans makes a huge difference in texture and flavor. We recommend cooking beans from dry before adding them to the chili.
• Fresh spices: Spices are what impart the majority of flavor in this recipe, so make sure they’re fresh or have been stored correctly. Better yet, toast and grind whole chile peppers yourself!
• Simmer low and slow: Give the flavors time to meld together by gently simmering the chili low and slow. As a bonus, it tastes even better the next day!
• Taste and adjust: Making chili is an art, so you really need to taste and adjust the seasonings to suit your taste.

💬 FAQ

🍴 More comforting soups and stews

If you enjoyed this vegan chili recipe, be sure to check out some more comforting soups and stews like these: 

• Caldo de Albondigas: A classic Mexican meatball stew made plant-based.
• 4-Ingredient Potato Soup: Complex flavors made with only 4 ingredients. 
• Vegan Pozole: Pozole verde featuring shredded jackfruit instead of chicken. 
• West African Peanut Stew: Tomato and peanut butter broth filled with chickpeas and sweet potatoes.

Note: We’ve updated this post to include new information and helpful tips about the recipe.