Vegan Chili Recipe
This vegan chili recipe is hearty and flavorful, perfect for anyone looking for a meat-free meal. Packed with beans, vegetables, and spices, it’s a comforting and satisfying dish that’s sure to please vegetarians and meat-eaters alike.
Whether you’re cooking for a family dinner, a cozy night in, or a healthy meal prep for the week, this vegan chili is not only delicious but also nourishing, making it a wonderful addition to your recipe collection.
Christopher and I love to have chili regularly, not only because it’s delicious with and without meat but because that means we can have cornbread or corn muffins, too.
One of the things I love about this vegetarian chili recipe is how good it tastes. You won’t miss having beef in the dish if you are a meat eater.
It’s chunky, full-flavored, and very satisfying. Perfect on these chilly (or chili) winter days! Hehe.
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Helpful tips
- Depth of flavor: Start with a solid foundation of aromatics like onions, garlic, and bell peppers. Sautéing these ingredients until soft and fragrant sets the stage for a richly flavored chili.
- Beans: Even though I use only kidney beans in this recipe, you can mix different types of beans with the kidney beans. That includes black beans and pinto beans. This adds variety in texture and taste and ensures good protein content.
- Diced tomatoes: Adding diced tomatoes keeps with the chunky texture. And it helps to develop a deeper, more robust flavor.
- Spices are key: Don’t hold back on spices. Ground cumin, chili powder, and chipotle powder add warmth and depth. Adjust the quantities to suit your taste preference. You can also add cayenne pepper powder, smoked paprika, and coriander, but I like it as is.
- Umami flavor: To add a meaty umami flavor to your vegan chili, consider using soy sauce, vegan Worcestershire sauce, or a bit of cocoa powder.
- Slow cooking: Let your chili simmer for at least 40 minutes. Slow cooking helps to meld the flavors together beautifully.
- Freshness with toppings: Garnish with fresh toppings like avocado slices, chopped cilantro, diced tomatoes, or a squeeze of lime juice to add freshness and balance the rich flavors.
- Experiment with veggies: Add vegetables like carrots, celery, or zucchini for additional nutrition and flavor layers.
- Adjust the heat: Tailor the spiciness to your liking. Use sliced or diced fresh jalapeños, red pepper flakes, or even a dash of adobo sauce to control the heat level.
- Leftovers and storage: You can store any leftovers in an airtight container in the fridge for up to a week. It also freezes well, so you can place it in an airtight container and in the freezer for up to three months.
How to make this vegan chili recipe
Pre-step
Get a large Dutch oven or stockpot.
Step one
Gather the ingredients – onions, red bell pepper, sliced portobello mushrooms, diced tomatoes, black olives, and kidney beans.
Step two
Chop the vegetables in chunks because you want a nice chew sensation – or what I call a bite..
Step three
Heat the Dutch oven on medium heat, and once that has heated up, add two tablespoons of olive oil.
Step four
Once the oil has heated up (or shimmers), add the onion and bell pepper and sauté them for 8 – 10 minutes.
Step five
Add the sliced mushrooms, two teaspoons of garlic paste, or 2 cloves of garlic, and crushed. Continue sautéing them for 2 minutes.
Step six
Add the diced tomatoes, chili powder, cumin, chipotle powder, dried oregano, basil, salt, and pepper. Lower the heat under the pan and simmer it for 30 minutes.
Step seven
Add the kidney beans and olives and continue simmering the chili for another 10 minutes.
DING! ⏲
Ladle the chili in a few crocks and get corn muffins and tortilla chips.
It’s chunky and so good!
Dive right in! I’m going to.
Other popular comfort food recipes
I hope you enjoyed this vegan chili recipe! It is super delicious, thick, and chunky. Christopher likes his with a dollop of sour cream on top. I like it plain with a few sprinkles of cheese.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love to hear your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 2 medium onions (cut in chunks)
- 1 red bell pepper (cut in chunks)
- 10 ounces sliced portobello mushrooms
- 2 teaspoons garlic paste (or 2 cloves of garlic, crushed)
- 56 ounce cans diced tomatoes
- 2 tablespoons chili powder (or more if you love spice)
- 1 tablespoon cumin powder
- 1 tablespoon oregano (dried)
- 1 tablespoon basil (dried)
- 1/4 teaspoon chipotle powder
- .75 teaspoon salt
- 15 ounces red kidney beans drained
- 15 ounces medium black olives drained
Instructions
Make it!
- Heat a big pot or Dutch oven on medium. Once that heats up, add olive oil.2 tablespoons olive oil
- Once that heats up, add onions and red bell pepper and sauté for 8 – 10 minutes. The vegetables should be almost completely cooked – onions should be translucent, and peppers should be softened.2 medium onions, 1 red bell pepper
- Add mushrooms and garlic paste (or garlic cloves) and sauté for 2 minutes.10 ounces sliced portobello mushrooms, 2 teaspoons garlic paste
- Add diced tomatoes, chili powder, cumin, oregano, basil, chipotle powder, and salt.56 ounce cans diced tomatoes, 2 tablespoons chili powder, 1 tablespoon cumin powder, 1 tablespoon oregano, 1 tablespoon basil, 1/4 teaspoon chipotle powder, .75 teaspoon salt
- Lower heat to a simmer and cook for 30 minutes.
- Add the kidney beans and black olives, and simmer for ten more minutes.15 ounces red kidney beans, 15 ounces medium black olives
- Ladle some in a bowl or crock.
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
Helpful tips
- Depth of flavor: Start with a solid foundation of aromatics like onions, garlic, and bell peppers. Sautéing these ingredients until soft and fragrant sets the stage for a richly flavored chili.
- Beans: Even though I use only kidney beans in this recipe, you can mix different types of beans with the kidney beans. That includes black beans and pinto beans. This adds variety in texture and taste and ensures good protein content.
- Diced tomatoes: Adding diced tomatoes keeps with the chunky texture. And it helps to develop a deeper, more robust flavor.
- Spices are key: Don’t hold back on spices. Ground cumin, chili powder, and chipotle powder add warmth and depth. Adjust the quantities to suit your taste preference. You can also add cayenne pepper powder, smoked paprika, and coriander, but I like it as is.
- Umami flavor: To add a meaty umami flavor to your vegan chili, consider using soy sauce, vegan Worcestershire sauce, or a bit of cocoa powder.
- Slow cooking: Let your chili simmer for at least 40 minutes. Slow cooking helps to meld the flavors together beautifully.
- Freshness with toppings: Garnish with fresh toppings like avocado slices, chopped cilantro, diced tomatoes, or a squeeze of lime juice to add freshness and balance the rich flavors.
- Experiment with veggies: Add vegetables like carrots, celery, or zucchini for additional nutrition and flavor layers.
- Adjust the heat: Tailor the spiciness to your liking. Use sliced or diced fresh jalapeños, red pepper flakes, or even a dash of adobo sauce to control the heat level.
- Leftovers and storage: You can store any leftovers in an airtight container in the fridge for up to a week. It also freezes well, so you can place it in an airtight container and in the freezer for up to three months.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
We are chili-a-holics too! (Is that even a word?? If not it should be!) Your friend’s chili looks delicious, and so healthy! I am glad you were able to share with us 🙂
Thank you Sandi! And yes, we should coin that phrase!
I also can’t ever remember a time that I’ve made cornbread unless it’s to go with a pot of chili. As kids, we would slather them in butter while they were still hot, and sometimes also honey. I love a good pot of chili and yours sets itself apart with its nice hearty chunks of mushrooms – great idea! I can’t wait to try it!
Thanks so much Jenni! Hubby still slathers his with butter and honey!! 🙂
I am partial to a big bowl of chilli and I love that this is vegetarian! Looks and sounds delicious!
Thanks so much Carrie! I appreciate it!
This chili looks so good! I want a big bowl of it for breakfast!
Hehe, Amy! I’m a creature of habit and I’ve never had non-breakfast foods (at least breakfast foods in my mind) for breakfast. Hubby would but not me! But lunch? Let me at it! Thanks for your comment!
This recipe looks so hearty for these cold days we have been having. I have never tried olives in my chili before. Good idea. I will give this recipe a whirl.
Thanks Scarlet! I was dubious with the olives before I tried this recipe many years ago!
Hey Elaine! This vegetarian chili looks awesome and a nice treat from the traditional meat chilis. I need to make some of this!
Thank you so much Matt!
Chili of any variety is always a winner here. The perfect comfort food. Love making a huge batch to tucking some away in the freezer for later.
Gloria, thank you. I too love to freeze it for another time. And it freezes so nicely!
i love chili in all shapes and forms…and vegetarian ones sounds really good and comforting!
Thank you Dixya! 🙂
A few years ago I introduced Meatless Monday (and often many other days of the week) and this is exactly the kind of recipes my family loves on these occasions!
Thanks so much Amelie!! It’s hearty and you won’t even miss the meat. Thank you for commenting!
That chili looks perfect! Nice and chunky! I’m with you, I don’t have cornbread unless it’s with chili, either! I know I’m thick but I get the “fig” comment from Mom! 🙂
Hehe Beth! Thank you! Cornbread is the best with chili!
I love that its vegetarian,Saw this on Instagram the other day and loved it too.
This chili looks so warming and delicious! I wish I had a bowl right now!
Thanks Rachel! 🙂
A big bowl of hearty chili is always good for the soul and this vegetarian recipe looks so great. I agree that corn bread with chili is definitely called for.
This does indeed sound fantastic! I’m a meat lover but having vegetarian every once in awhile is right up my ally!! Love the addition of red pepper!!
I was just thinking about making vegetarian chili last week, but never made it…) I love your recipe + it is so simple! Will save it and make it)
I love that you put olives in your chili. I have never, ever thought to do this, but my toddler and I are both huge black olive fans. Can’t wait to give it a try!
I usually load up my chili with ground beef and bison, but this recipe has reminded me that it can be perfectly filling and amazing sans meat!
Lovely recipe. It’s funny I’ve got a vegetarian chilli on the stove as I type this and I’m still thinking “got get some more chilli on the menu!” This sounds amazing!
Hehe. Thanks Debs!! I appreciate it.
Been eating this recipe for YEARS! And don’t see myself slowing down any time soon. Love this chili.
Thanks Christopher! 😉