Hearty & Comforting Vegan Chili
This hearty and comforting Vegan Chili recipe is part of The Art of Soups & Stews, a monthly recipe column in which Devorah Bowen, creator of The Yummy Vegan and Best of Vegan contributor, delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes to share them with you!
An Easy Vegan Chili Recipe You’ll Love
This is everything you want in a great bowl of chili. It’s rich, complex, and super satiating. It’s easy to make and has some nice additions for flavor like cacao powder and chipotle peppers. It’s nice and hearty thanks to both the addition of beans and a ground meat alternative, which are relatively inexpensive and have become easy to find in most grocery stores.
There’s also the option and recipe to use browned ground tofu in its place and of course, you can always go with all beans. Whichever way you choose to make it, the result will be delicious! And we all know once you’ve made a tasty chili, it’s all about the toppings. Put together a little chili topping bar with plenty of sliced green or red onion, vegan sour cream, and shredded vegan cheese and serve it with cornbread or tortilla chips! Now you’ve got yourself a vegan chili party!
Ingredients You’ll Need
- Plant Protein: Vegan Ground Beef (or sub ground tofu), Kidney Beans.
- Fresh Produce: Onion, Garlic, Tomatoes
- Condiments: Vegan Beef-less Broth (or Vegetable Broth), Tomato Paste, Oil (such as Olive Oil), Chipotle Peppers in Adobo Sauce, Cacao Powder, Liquid Smoke
- Spices & Herbs: Bay Leaves, Chili Powder, Cumin Powder, Smoked Paprika, Salt & Pepper.
How To Make This Vegan Chili (Step by Step)
Step 1: Sear and Sauté the Vegan Ground
In a large pot on medium heat, cook the vegan ground until nicely browned. About 4-6 minutes. Remove from the pot and set aside.
To the same pot on medium heat, add in the oil. Once the oil is hot add in the onions and sauté for 3-5 minutes or until translucent.
Step 2: Spice Infusion and Bean Medley
Add in the garlic and tomato paste and cook for a few minutes until the tomato paste has darkened a bit.
Add in the spices and cacao powder and mix well. Then add in the drained and rinsed beans, chopped chipotle peppers, crushed tomatoes, bay leaves, cooked vegan ground and a few dashes of liquid smoke.
Step 3: Simmer and Adjust
Cover everything with broth, mix well and lower the heat to medium low. Allow the chili to simmer for 30-40 minutes or until the liquid has reduced and the chili is thickened to your liking. Check for seasoning and adjust with additional salt & pepper if necessary.
Step 4: Serve and Enjoy a Delicious Vegan Chili!
Remove the bay leaves and serve it up with all the fixings like vegan sour cream, sliced green onions, vegan cheese shreds, and a side of tortilla chips or cornbread.
Hearty Vegan Chili – Recipe Card
Use this recipe card to save and/or print this vegan chili recipe. For additional step by step photos of the entire recipe, be sure to read the full article above.
Hearty Vegan Chili (High Protein & Easy to Make)
Ingredients
- 16 ounces Vegan Ground Beef - or sub ground tofu (see notes)
- 1 Medium Onion - diced
- 4 cloves Garlic - minced
- 28 ounces Canned Whole Tomatoes - hand crushed
- 30 ounces Canned Kidney Beans - Pinto Beans or Black Beans work too!
- 2 cups Vegan Beef-less Broth - or Vegetable Broth
- 3 tablespoons Tomato Paste
- 2 Bay Leaves
- 2 tablespoons Neutral high heat Oil - like Olive Oil Avocado Oil
- 2 Chipotle Peppers in Adobo Sauce - chopped
- 2 tablespoons Cacao Powder
- 2 dashes Liquid Smoke - or to taste
- 2 teaspoons Chili Powder
- 2 teaspoons Cumin Powder
- 1 teaspoon Smoked Paprika
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
Instructions
- In a large pot on medium heat, cook the vegan ground until nicely browned. About 4-6 minutes. Remove from the pot and set aside.
- In the same pot on medium heat, add in the oil. Once the oil is hot add in the onions and sauté for 3-5 minutes or until translucent.
- Add in the garlic and tomato paste and cook for a few minutes until the tomato paste has darkened a bit.
- Add in the spices and cacao powder and mix well. Then add in the drained and rinsed beans, chopped chipotle peppers, crushed tomatoes, bay leaves, cooked vegan ground and a few dashes of liquid smoke.
- Cover everything with broth, mix well and lower the heat to medium low. Allow the chili to simmer for 30-40 minutes or until the liquid has reduced and the chili is thickened to your liking. Check for seasoning and adjust with additional salt & pepper if necessary.
- Remove the bay leaves and serve it up with all the fixings like vegan sour cream, sliced green onions, vegan cheese shreds and a side of tortilla chips or cornbread.
Equipment
Notes
- 16 oz (454g) extra firm high protein Tofu
- 1/2 tsp (3g) Smoked Paprika
- 1/2 tsp (3g) Cumin Powder
- 1/2 tsp (3g) Garlic Powder
- 1/2 tsp (3g) Onion Powder
- few dashes Liquid Smoke
- 1 Tbsp (15ml) Dark Soy Sauce (for depth & color)
- 1 -2 Tbsp (15-30ml) neutral Oil
- Salt & Pepper to taste
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