This vegan chili is the ultimate plant-based comfort foodN hearty, flavorful, and perfect for warming you up on a chilly day. Packed with protein-rich beans, smoky spices, and an irresistible depth of flavor, it’s a meal that satisfies everyone, whether you’re vegan or just looking for a meatless dinner idea.
We first whipped up this Vegan Chili? for a weekend potluck with friends, and let’s just say it was gone before the night ended. The secret? Layers of bold spices, a touch of cocoa for richness, and just the right amount of heat.
It’s become a go-to for cozy dinners, meal prep, and even Meatless Mondays. Trust us, this is the kind of crowd-pleasing recipe you’ll come back to again and again.
Quick Look at What’s Inside
Nutrition Benefits
This hearty vegan chili isn’t just comforting, it’s packed with nutrients to fuel your body.
- Beans are the stars of this dish, providing plant-based protein, fiber, and essential minerals like iron and magnesium. They help keep you full and energized.
- Tomatoes are rich in lycopene, an antioxidant linked to heart health and reduced inflammation.
- Spices like cumin, chili powder, and smoked paprika are loaded with antioxidants, which can support your immune system.
- A touch of cocoa powder not only adds depth but also brings a dose of flavonoids, which may support heart health.
This chili is a balanced, nutrient-packed meal that’s as wholesome as it is delicious.
Ingredients
Here’s everything you’ll need to create this rich, plant-based chili. Feel free to check your pantry—it’s likely you already have most of these staples on hand.
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 6 garlic cloves, finely chopped
- 2 jalapeños, diced (remove membranes for less heat)
- 2 tablespoons tomato paste
- 4 tablespoons homemade chili powder or store-bought ancho chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons smoked paprika
- 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram)
- 2 cups vegetable broth
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (15-ounce) can navy beans (or other small white beans), drained and rinsed
- 2 tablespoons cocoa powder (Dutch process preferred)
- 2 bay leaves
- 1 ½ tablespoons tamari or soy sauce (or vegan Worcestershire sauce)
- 2 chipotle peppers in adobo, chopped + 1 tablespoon adobo sauce
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand (with juices)
- 1 ½ teaspoons kosher salt, plus more to taste
- Freshly cracked black pepper
- 1 tablespoon pure maple syrup, plus more if needed
- 1 to 1 ½ tablespoons freshly squeezed lime juice
- 1 teaspoon red vinegar (or apple cider vinegar)
- 3 tablespoons masa harina (optional, for thickening)
- 1 cup cilantro leaves and tender stems, chopped
Optional toppings:
Vegan sour cream, diced avocado, sliced scallions, shredded vegan cheese, or quick-pickled red onions.
Step-by-Step Instructions
Making this incredible vegan chili is easier than you think! Follow these steps for a perfectly hearty, flavorful result.
1. Sauté the aromatics
Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and a few pinches of salt.
Cook, stirring often, until the onion is golden brown, about 10 minutes. If needed, add a splash of water to prevent burning.
2. Build the flavor base
Add the garlic, jalapeños, and tomato paste. Cook for 2-3 minutes, stirring frequently, until the tomato paste deepens in color. Stir in the chili powder, cumin, smoked paprika, and oregano, cooking for 30 seconds to toast the spices.
3. Deglaze with red vinegar
Pour in the red vinegar, scraping up any browned bits from the bottom of the pot. Simmer for 3-4 minutes, or until the vinegar reduces and becomes jammy.
4. Combine the main ingredients
Add the vegetable broth, beans, cocoa powder, bay leaves, tamari, chopped chipotle peppers and adobo sauce, crushed tomatoes with juices, salt, black pepper, and maple syrup. Stir well to combine.
5. Simmer low and slow
Bring the chili to a boil, then reduce the heat to low. Simmer gently for 1 ½ to 2 hours, stirring every 10 minutes, until the chili is thick and velvety, and the flavors are deeply melded.
6. Finish with fresh flavors
Remove and discard the bay leaves. Stir in the masa harina, if using, and simmer for 3 minutes to thicken. Add the lime juice, vinegar, and chopped cilantro. Taste and adjust with more lime juice, maple syrup, or salt as needed.
7. Serve and enjoy
Ladle the chili into bowls and add your favorite toppings like vegan sour cream, avocado, or pickled onions. Serve with tortilla chips or cornbread for a complete meal.
Simply Nourished Life’s Cooking Tips
- For a milder chili, remove the seeds and membranes from the jalapeños, or use just one. You can also reduce the amount of chipotle peppers and adobo sauce.
- No red vinegar on hand? Substitute with an additional ¾ cup vegetable broth and a splash of balsamic vinegar for depth.
- For a gluten-free version, ensure your masa harina and tamari are certified gluten-free.
Variations, Leftovers & Storage
This Vegan Chili recipe is incredibly versatile and perfect for meal prep.
- Ingredient swaps: Swap navy beans for black beans or kidney beans. For a lower-carb option, skip the masa harina.
- Storage: Store leftover chili in an airtight container in the fridge for up to 5 days.
- Freezing: This chili freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. Reheat on the stovetop or microwave before serving.
- Leftover ideas: Use the chili as a filling for burritos or serve it over baked sweet potatoes for a fun twist.
Nutrition Facts
Here’s a quick breakdown of the nutrition per serving (approximate):
- Calories: 280
- Protein: 12g
- Carbohydrates: 40g
- Fiber: 12g
- Fat: 7g
- Sodium: 650mg
Frequently Asked Questions
How can I make this chili less spicy?
For a milder chili, use just one jalapeño with seeds and membranes removed. Reduce the chipotle peppers to one and use less adobo sauce.
Can I make this chili in advance?
Yes! This chili tastes even better the next day as the flavors continue to develop. Store it in the fridge and reheat before serving.
What can I substitute for masa harina?
If you don’t have masa harina, you can thicken the chili with a cornstarch slurry or skip it altogether the chili will still be hearty and delicious.
One pot, endless flavor—try this vegan chili tonight!
This vegan chili is everything you want in a comforting, plant-based meal rich, flavorful, and packed with nutrients. Whether it’s for a weeknight dinner, meal prep, or a crowd-pleasing potluck dish, this recipe is sure to impress.
We’d love to hear how your chili turns out! Share your creations with us on Instagram or Pinterest and tag Simply Nourished Life. Don’t forget to check out our other plant-based dinner recipes for more inspiration.
Vegan Chili
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 6 garlic cloves finely chopped
- 2 jalapeños diced (remove membranes for less heat)
- 2 tablespoons tomato paste
- 4 tablespoons homemade chili powder or store-bought ancho chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons smoked paprika
- 1 tablespoon Mexican oregano or 2 teaspoons regular oregano or marjoram
- 2 cups vegetable broth
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can navy beans (or other small white beans), drained and rinsed
- 2 tablespoons cocoa powder Dutch process preferred
- 2 bay leaves
- 1 ½ tablespoons tamari or soy sauce or vegan Worcestershire sauce
- 2 chipotle peppers in adobo chopped + 1 tablespoon adobo sauce
- 1 28-ounce can whole peeled tomatoes, crushed by hand (with juices)
- 1 ½ teaspoons kosher salt plus more to taste
- Freshly cracked black pepper
- 1 tablespoon pure maple syrup plus more if needed
- 1 to 1 ½ tablespoons freshly squeezed lime juice
- 1 teaspoon red vinegar or apple cider vinegar
- 3 tablespoons masa harina optional, for thickening
- 1 cup cilantro leaves and tender stems chopped
Optional toppings:
- Vegan sour cream diced avocado, sliced scallions, shredded vegan cheese, or quick-pickled red onions.
Instructions
Sauté the aromatics
- Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and a few pinches of salt.
- Cook, stirring often, until the onion is golden brown, about 10 minutes. If needed, add a splash of water to prevent burning.
Build the flavor base
- Add the garlic, jalapeños, and tomato paste. Cook for 2-3 minutes, stirring frequently, until the tomato paste deepens in color. Stir in the chili powder, cumin, smoked paprika, and oregano, cooking for 30 seconds to toast the spices.
Deglaze with red vinegar
- Pour in the red vinegar, scraping up any browned bits from the bottom of the pot. Simmer for 3-4 minutes, or until the vinegar reduces and becomes jammy.
Combine the main ingredients
- Add the vegetable broth, beans, cocoa powder, bay leaves, tamari, chopped chipotle peppers and adobo sauce, crushed tomatoes with juices, salt, black pepper, and maple syrup. Stir well to combine.
Simmer low and slow
- Bring the chili to a boil, then reduce the heat to low. Simmer gently for 1 ½ to 2 hours, stirring every 10 minutes, until the chili is thick and velvety, and the flavors are deeply melded.
Finish with fresh flavors
- Remove and discard the bay leaves. Stir in the masa harina, if using, and simmer for 3 minutes to thicken. Add the lime juice, vinegar, and chopped cilantro. Taste and adjust with more lime juice, maple syrup, or salt as needed.
Serve and enjoy
- Ladle the chili into bowls and add your favorite toppings like vegan sour cream, avocado, or pickled onions. Serve with tortilla chips or cornbread for a complete meal.