With this Vegan Chili Recipe, you don’t need meat to have a hearty, filling bowl of deliciousness. This plant-based chili is packed with protein and overall goodness.
Meatless Monday has been popular for many years. Plant-based protein meals are beneficial for your health and the environment. Finding delicious and satisfying recipes your family will love can help you adopt the trend of turning to plant-based protein during the week. This vegan chili recipe ticks all the boxes, as it provides a delicious and filling bowl of goodness that keeps people coming back for more.
From busy weeknights to relaxing weekend meals, a pot of chili is always a good choice. With only ten minutes of preparation time, you can quickly get dinner simmering on the stove, leaving more time to spend with your family. And isn’t that what life’s all about?
Flavor, Flavor, and More Flavor
This vegan chili is bursting with flavor from the garlic, jalapeño, chili powder, cumin, paprika, oregano, tomato paste, maple syrup, and lime juice. Caramelizing the tomato paste and spices before adding the broth, beans, and crushed tomatoes brings incredible umami. When these flavors combine, the result awakens your taste buds. The aroma wafting in from the kitchen as your chili simmers on the stove will have your family asking, “Is dinner ready yet?”
I also enjoy changing up the type of chili powder I use, as ancho chili tastes different from chipotle pepper. You can experiment and see what your family enjoys the most. My favorite is ancho chili powder. Some people like to grind up dried peppers to make homemade chili powder. If you have a favorite type of dried chili, you can do that, too.
Toppings Can Take Vegan Chili to the Next Level
When it comes to toppings, vegan chili is a canvas for your creativity. Chopped avocado is always my favorite topping for chili. Dairy-free (vegan) cheese and sour cream are other great options. Nutritional yeast, which has a cheesy taste, is fun to sprinkle on top of your chili. You can also put out bowls of chopped green onions (scallions), chives, jalapeños, cilantro, black olives, pickled red onions, and tortilla chips. The possibilities are limitless, and experimenting with different toppings adds a new twist to your chili every time.
Toppings are not the only way to make your chili special. You can also serve it over rice, such as our Cilantro Lime Rice, pasta, or baked potatoes. Don’t forget to put out a bottle of hot sauce for anyone who likes more fire in their chili.
How to Make Ahead and Store
Chili tastes better the second day after the flavors have had time to rest and meld into their deliciousness. That way, you can make it ahead of time and not worry about the quality. Vegan chili will keep well when stored in airtight containers for up to 5 days in the refrigerator. You can also freeze it for up to 3 months.
Serving Suggestions
My favorite thing to serve with chili is cornbread, and this Jalapeño Skillet Cornbread Recipe is the perfect complement to this meal. You can use plant-based substitutes for the eggs, butter, and milk to make it vegan. You can also make it into muffins, and it freezes well along with the vegan chili. If you like recipes like our Sheet Pan Nachos, make your own nachos using this chili. You can always use vegan cheese and replace the ground beef with a plant-based alternative.
Sopapillas are the ideal dessert to serve after a hearty bowl of chili. They are light and sweet and hit the right spot.
Vegan Chili Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and diced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup vegetable broth
- 1 can 15 ounces black beans drained and rinsed
- 1 can 15 ounces kidney beans drained and rinsed
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and cook until translucent, about 5 minutes.
- Add the garlic and jalapeño, cooking for another 2 minutes.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, and oregano, cooking for 1 minute until fragrant.
- Pour in the vegetable broth, black beans, kidney beans, and crushed tomatoes. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 40 minutes, stirring occasionally.
- Stir in the maple syrup and lime juice, adjust seasoning if necessary.
- Serve hot with your choice of toppings such as chopped green onions, avocado, or vegan cheese.
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