Vegan Chili

This Vegan Chili doesn't lack any heartiness just because it doesn't have any meat. It's loaded up with veggies, beans, and tons of spices. This is the BEST vegan chili recipe I've had!

Course Appetizer, dinner, lunch

Cuisine American, Mexican, Vegetarian

Keyword beans, chili, comfort food, dinner, gluten free, one-pot, spicy, vegan, vegetarian

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 90kcal

Author Rachel Conners

Ingredients

For the chili

2 tablespoons avocado oil
1 large yellow onion diced
1 red bell pepper seeded and diced
1 pound mushrooms I used a blend of cremini and white button mushrooms, diced
2 medium potatoes diced into ¼” pieces
5 cloves garlic minced
2 15 oz cans kidney and/or pinto beans drained and rinsed
1 28 oz can diced tomatoes with juice
1 6 oz can tomato paste
4 cups vegetable stock

Spice Blend

¼ cup nutritional yeast
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried chile powder or to taste
1 teaspoon sea salt

Instructions

Heat a large stock pot over medium-high heat with 2 tablespoons of avocado oil or olive oil. Cook the chopped onion and pepper in the oil for about 5 minutes or until onions are translucent. Add the mushrooms and cook for about 8 to 10 minutes, stirring frequently, until they’ve browned lightly and the liquid has evaporated.
2 tablespoons avocado oil, 1 large yellow onion, 1 red bell pepper, 1 pound mushrooms
Add the potatoes, garlic, and all of the spices. Stir and cook for 1 minute, until fragrant.
2 medium potatoes, 5 cloves garlic, ¼ cup nutritional yeast, 1 tablespoon smoked paprika, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried chile powder, 1 teaspoon sea salt
Add in the drained beans, diced tomatoes, tomato paste, and vegetable stock. Stir to combine everything, then cover and simmer over low heat for at least 30 minutes, stirring occasionally.
2 15 oz cans kidney and/or pinto beans, 1 28 oz can diced tomatoes with juice, 1 6 oz can tomato paste, 4 cups vegetable stock
After 30 minutes, taste, and adjust salt and chile powder if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate and serve the next day. Serve with vegan cheese, diced onions, chives, cilantro, jalapenos, lime, dairy-free sour cream, or whatever chili toppings you prefer! It’s great served with this gluten free vegan cornbread.
Store in an airtight container in the refrigerator for up to 5 days, or let it cool completely and freeze (see Notes).

Notes

To freeze

Cool the chili completely and then pour it into a zip bag to freeze. I recommend laying it on a sheet pan to freeze, and then when it's solid and flat, you can stack it into your freezer.

You can also freeze smaller portions in jars, but make sure the chili is completely cool before you do this. Chili will stay good for 6 months in the freezer.

Nutrition