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Bowl of ultimate vegan chili garnished with herbs and spices.

Ultimate Vegan Chili

A comforting and hearty vegan chili recipe that is packed with flavor and nutrients, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium yellow onion Provides a sweet aromatic base.
  • 1 tablespoon oil (optional) For sautéing; can substitute with water or veggie stock.
  • 1 medium green pepper Adds a crisp texture; can swap with other bell peppers.
  • 1 medium red/orange/yellow pepper Contributes sweetness and color.
  • 4-6 cloves garlic, finely chopped For essential flavor boost.
  • 2 stalks celery, diced Adds crunch; can be omitted.
Canned Ingredients
  • 1 can (398 ml) fire-roasted diced tomatoes Brings a smoky depth; regular canned diced tomatoes work too.
Liquids & Flavor Enhancers
  • 1 and 3/4 cups water Helps achieve the desired consistency.
  • 1 tablespoon Better Than Bouillon Vegetarian No Beef Soup Base Enhances flavor; vegetable broth can substitute.
Spices
  • 3 tablespoons chili powder The heart of the chili; adjust to spice preference.
  • 1 tablespoon ground cumin Adds warmth.
  • 1 teaspoon Ancho chili powder Adds a smoky depth.
  • 1/4 teaspoon onion powder Enhances the onion flavor.
  • 1/4 teaspoon granulated garlic For an extra garlic kick.
  • 1 tablespoon sugar or maple syrup Counters acidity in tomatoes.
  • 1 teaspoon yellow mustard Adds a tangy twist.
Beans
  • 2 cans (540 ml) pinto beans, rinsed and drained Serves as the plant-based protein source.
  • 1 can (540 ml) red kidney beans, rinsed and drained Keeps the texture hearty.

Method
 

Preparation
  1. Heat a 5-6 quart Dutch Oven or heavy-bottomed pot on medium heat, then add the oil (or water or veggie stock), diced onion, and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
  2. Add in the garlic, peppers, and celery, and cook for 5-7 minutes until the veggies soften, stirring a few times.
  3. Add the remaining ingredients to the pot and stir. Bring the chili to a boil, then reduce the heat to a simmer and cover for 25 minutes. Stir once or twice during cooking.
  4. After 25 minutes, uncover the chili, and for a creamier texture, take one ladle full of chili and blend it until smooth. Return it back to the pot, stir, and serve.

Notes

For extra richness, allow the chili to sit for an hour, as it often tastes better the next day. Top with avocado for creaminess and a fresh element.