Vegan Chili
5 from 4 votes
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By Devorah Bowen | The Yummy Vegan

The Art of Soups & Stews is 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! In today’s article, Devorah shares her recipe for Meaty Vegan Chili.

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!

vegan chili

Ingredients You’ll Need

Vegan chili ingredients

How To Make This Vegan Chili

Step 1: Searing and Sautéing 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.
Vegan chili step1
  • 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.
vegan chili directions

Step 2: Spice Infusion and Bean Medley

VEGAN CHILI
  • 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.
VEGAN CHILI
VEGAN CHILI

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.

vegan chili
vegan chili

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.

vegan chili

Meaty Vegan Chili – Recipe Card

vegan chili

Meaty Vegan Chili

5 from 4 votes
This chili is the epitome of rich, satisfying comfort food. Easy to make with unique flavors like cacao powder and chipotle peppers, it offers options for meat or tofu. Top it with sliced onions, vegan sour cream, and cheese for a chili party sensation.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Author: Devorah Bowen
Servings: 4 servings

Ingredients

  • 16 oz 454g Vegan Ground Beef or sub ground tofu – see note
  • 1 medium 300g Onion diced
  • 4 cloves Garlic minced
  • 28 oz Whole Tomatoes hand crushed
  • 30 oz canned Kidney Beans you can use Pinto or Black
  • 2 cups Vegan Beef-less or Vegetable Broth
  • 3 Tbsp 45g Tomato Paste
  • 2 Bay Leaves
  • 2 Tbsp 30ml neutral high heat Oil
  • 2 Chipotle Peppers in Adobo Sauce chopped
  • 2 Tbsp 30g Cacao Powder
  • few dashes Liquid Smoke
  • 2 tsp 10g Chili Powder
  • 2 tsp 10g Cumin Powder
  • 1 tsp 5g Smoked Paprika
  • Salt & Pepper 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.

Notes

Make Ground Tofu in place of a vegan ground beef alternative.
Tofu Ground
Make the tofu ground by adding oil to a non stick or cast iron pan on medium heat. Crumble the tofu and add in the spices and dark soy sauce. Mix well, stirring occasionally and cook down until nicely browned. It should take about 10 minutes. Season with salt & pepper. Set aside.
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Recipe, text, and photography by Devorah Bowen

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