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The Best Vegan Chili Recipe

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4 from 3 reviews

This hearty and flavorful vegan chili is a rich, savory stew packed with tender beans, smoky spices, and a subtle hint of cocoa and chipotle heat. Perfect for a comforting meal, it simmers slowly to develop deep layers of flavor and finishes with fresh lime juice and cilantro for brightness. Ideal for those seeking a satisfying plant-based dish, it can be customized with your favorite toppings like avocado, vegan sour cream, or pickled onions.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Chili Base

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 6 cloves garlic, chopped finely
  • 2 jalapeños, diced (remove membranes for less heat)
  • 2 tablespoons tomato paste
  • 4 tablespoons homemade chili powder or store-bought ancho chili powder
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 tablespoon Mexican oregano or 2 teaspoons regular oregano or marjoram

Liquids and Beans

  • ¾ cup (180 mL) dry red wine (such as Malbec, Syrah or Pinot Noir)
  • 2 cups (480 mL) vegetable broth
  • 2 (15-ounce/425g) cans pinto beans, drained and rinsed
  • 1 (15-ounce/425g) can navy beans or other small white beans, drained and rinsed

Flavor Enhancers

  • 2 tablespoons cocoa powder (preferably Dutch process)
  • 2 bay leaves
  • 1 ½ tablespoons tamari or soy sauce (vegan Worcestershire sauce can be substituted)
  • 2 chipotle peppers in adobo, chopped + 1 tablespoon adobo sauce
  • 1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand with juices
  • 1 ½ teaspoons kosher salt, plus more as needed
  • Freshly cracked black pepper, to taste
  • 1 tablespoon pure maple syrup, plus more to finish as needed
  • 1 to 1 ½ tablespoons freshly squeezed lime juice
  • 1 teaspoon red wine vinegar or apple cider vinegar
  • 3 tablespoons masa harina (Mexican corn flour), optional

Garnishes

  • 1 cup (12g) cilantro leaves and tender stems, chopped
  • Vegan sour cream or diced avocado
  • Sliced scallions or additional chopped cilantro
  • Shredded vegan cheese or vegan queso
  • Quick pickled red onions

Instructions

  1. Preparation: Read all instructions and notes to understand the steps and how to moderate spiciness according to your preference.
  2. Sauté Onions: Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add olive oil, and when shimmering, add diced onions with a pinch of salt. Stir frequently, cooking until golden brown, about 10 minutes. Add water if onions begin to burn.
  3. Add Garlic, Jalapeños, and Tomato Paste: Stir in garlic, jalapeños, and tomato paste. Cook for 2-3 minutes, stirring constantly until the paste darkens. Add water if mixture dries out and scrape browned bits.
  4. Add Spices: Stir in chili powder, cumin, smoked paprika, and oregano vigorously for 30 seconds to release flavors.
  5. Deglaze with Red Wine: Pour in red wine, scraping up browned bits. Simmer rapidly for 3-4 minutes until alcohol aroma is gone and liquid thickens slightly.
  6. Add Remaining Ingredients: Add vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, tamari, chopped chipotle peppers plus adobo sauce, crushed tomatoes with juices, salt, black pepper, and 1 tablespoon maple syrup. Stir well to combine.
  7. Simmer the Chili: Bring to a boil over high heat, then reduce to the lowest heat setting to maintain a gentle simmer. Avoid rapid boiling to prevent breaking down the beans too much. Cook uncovered, stirring every 10 minutes, for about 1 ½ to 2 hours until thickened and flavors meld. Remove and discard bay leaves.
  8. Thicken with Masa Harina: If using, stir in masa harina and simmer for 3 more minutes until chili thickens further.
  9. Finish with Acid and Herbs: Stir in 1 tablespoon lime juice, red wine vinegar, and chopped cilantro. Adjust seasoning with additional lime juice, up to 1 more tablespoon maple syrup, salt, and pepper as needed to balance flavors.
  10. Serve: Ladle chili into bowls and top with your choice of garnishes such as vegan sour cream, diced avocado, sliced scallions, chopped cilantro, vegan cheese, and quick pickled red onions.

Notes

  • Note 1: Use homemade or store-bought ancho chili powder depending on preference for depth of flavor.
  • Note 2: Mexican oregano adds authentic flavor, but regular oregano or marjoram can be substituted.
  • Note 3: Adjust quantity of chipotle peppers and adobo sauce to control the heat level.
  • Note 4: Maple syrup helps balance acidity and bitterness; adjust to taste.
  • Note 5: Quick pickled red onions add tanginess and crunch as a topping.

Find it online: https://cheftinaskitchen.com/the-best-vegan-chili-recipe/