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Bowl of hearty vegan chili topped with fresh herbs and served with bread.

Classic Vegan Chili

A hearty and delicious plant-based chili that is perfect for any occasion, brimming with bold flavors and nutritious ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 275
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil A rich, versatile oil that adds depth.
  • 1 medium yellow onion, diced Sweet and aromatic, lays a flavorful foundation.
  • 4 cloves garlic, minced Adds an irresistible savoriness.
  • 1 pound vegan ground beef Mimics the texture of traditional meat.
  • 1 8-ounce can tomato paste Thick and rich, gives the chili a luscious body.
Spices
  • 2 tablespoons chili powder Brings warmth and zest.
  • 2 teaspoons ground cumin Enhances the overall flavor profile.
  • 1 teaspoon sugar Balances the heat.
  • 1/2 teaspoon ground black pepper Adds a nice kick.
  • 1/2 teaspoon salt Essential for flavor.
  • 1/4 teaspoon ground cayenne pepper For an extra dash of heat.
Liquid and Beans
  • 1 14.5-ounce can diced tomatoes, with juice Provides freshness and acidity.
  • 2 cups vegan beef broth (or vegetable broth) Binds the ingredients together.
  • 1 15-ounce can kidney beans, drained and rinsed Contributes to the chili's texture.
  • 1 15-ounce can pinto beans, drained and rinsed Enhances flavor and nutrition.
Toppings
  • to taste vegan sour cream Elevates the final dish.
  • to taste vegan shredded cheddar cheese Completes the chili.
  • to taste sliced green onions Adds a delightful crunch.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 7-10 minutes, stirring frequently, until lightly browned.
  2. Sauté the minced garlic for 1-2 minutes until aromatic.
Cooking
  1. Incorporate the vegan ground beef, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned.
  2. Stir in the tomato paste, chili powder, ground cumin, sugar, black pepper, salt, and cayenne pepper. Cook for 1 minute.
  3. Mix in the vegan beef broth, diced tomatoes, kidney beans, and pinto beans. Combine everything well.
  4. Bring to a boil, then lower the heat to a simmer.
  5. Let simmer uncovered for 15 minutes, stirring occasionally.
Serving
  1. Serve hot, garnished with vegan sour cream, vegan shredded cheddar, and sliced green onions.

Notes

Chili often tastes better the next day as the flavors meld. You can adjust the spice levels and add other vegetables for nutrition.