Go Back
–+ servings
vegan chili

Hearty Vegan Chili (High Protein & Easy to Make)

5 from 4 votes
This easy vegan chili recipe is hearty, cozy, and so flavorful. If you're looking for a comforting recipe that will impress vegetarians, vegans, and meat eaters alike, this is it!
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Devorah Bowen
Servings: 4 servings

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
US Customary - Metric

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

5 qt stock pot green pan
5 QT Stock Pot

Notes

Make Ground Tofu in place of a vegan ground beef alternative.
Tofu Ground
  • 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
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.
Tried this recipe?Let us know how it was!