With just a few simple steps and minimal prep work, you can have a steaming bowl of flavorful chili on the table in under an hour.
Equipment | Single Burner |
Difficulty | Very Easy |
So hearty you won't even miss the meat! With this vegan chili recipe, you're not just enjoying a delicious meal—you're nourishing your body and embracing a healthier lifestyle.
This recipe has very little labor involved and also makes tasty leftovers.
Honestly, without the beer this tastes almost exactly like the chili my mom made growing up. There's something inherently comforting about a big bowl of steaming chili.
My mom used to always make it with half pinto beans and half kidney beans.
Gather your ingredients. Heat a soup pot over medium heat. Meanwhile, mince the onion.
Add the 4 Tbs of oil and heat until glossy, then add the onion. Cook, stirring occasionally, until it begins to turn translucent, about 4-5 minutes. Meanwhile measure 2 tsp chili powder, 2 tsp cumin, 1 1/2 tsp garlic powder, 1 1/2 sweet paprika, 1 tsp cayenne, 1/4 tsp smoked paprika, and 1/2 tsp cocoa powder (optional) into a small bowl.
Add the 2 cups of vegan ground beef and cook, stirring occasionally, until most of the oil is absorbed, about 2-3 minutes.
If you are using my ground beef recipe add 1/2 cup of water and 2 Tbs of soy sauce now, cooking until most of the liquid is absorbed, about 3-4 minutes.
Add the small bowl of spices, and stir until evenly distributed and fragrant. About 30-45 seconds.
Add the 3 1/2 cups beans (or two 14.5 oz cans) drained, 1 14.5 oz can of diced tomatoes, 1 bottle or can of a light beer or an extra 1 1/2 cup vegetable broth, 1 cup vegetable broth, and 3 oz tomato paste. Stir until combined.
Bring to a boil, then cover and lower heat. Let simmer for 30 minutes. Stir every few minutes, being sure to scrape the bottom of the pan so nothing sticks and burns.
Taste and season with salt and pepper as necessary. Enjoy!
How can I serve this?
Lots of things are nice to top chili! Such as:
sour cream
french fried onions
tomatoes
green onions
diced tomatoes
cheese
etc.
There are also several things that are lovely on the side. Here are some suggestions:
crackers
cornbread
chips
bread
rice (which is also a cheap way to stretch the chili further)
etc.
Finally, there are plenty of things you can use leftover chili. Need some ideas?
nacho bowls
as taco filling
frito pie
chili dogs
chili burgers
loaded fries
loaded tots
as the topping for enchiladas
etc.
Storage.
This chili is good in the fridge for up to a week. It is even better the second day after the spices have had time to fully marry. This recipe also packs really nicely for lunch.