The Best Vegan Chili
Ingredients
- 3 tbspolive oil
- 1 largeyellow onion
diced
- 6garlic cloves
chopped finely
- 2jalapenos
), diced (remove membranes for less heat
- 2 tbsptomato paste
- 4 tbsphomemade chili powder
or store-bought ancho chili powder), (recipe below
- 1 tbspground cumin
- 1 ½ tspsmoked paprika
- 1 tbspmexican oregano)
(or 2 teaspoons regular oregano or marjoram
- ¾ cdry red wine
such as malbec, syrah or pinot noir
- 2 cvegetable broth
- 2cans of pinto beans
drained and rinsed
- 1can of navy beans
drained and rinsed), (or other small white beans
- 2 tbspcocoa powder )
(i prefer dutch process cocoa powder
- 2bay leaves
- 1 ½ tbsptamari or soy sauce
if you have vegan worcestershire sauce, you can use that
- 2chipotle peppers in adobo
), chop the peppers + measure out 1 tablespoon adobo sauce (see note 3
- 1can whole peeled tomatoes
), crushed by hand (include juices
- 1 ½ tspkosher salt
plus more as needed
- freshly cracked black pepper to taste
- 1 tbsppure maple syrup
), plus more to finish as needed (see note 4
- 11/2 tablespoons freshly squeezed lime juice
- 1 tspred wine vinegar)
(or apple cider vinegar
- 3 tbspmasa harina)
mexican corn flour
- 1 ccilantro leaves and tender stems
chopped
- vegan sour cream or diced avocado
- sliced scallions or chopped cilantro
- shredded vegan cheese or vegan queso
- quick pickled red onions )
(see note 5
Directions
- 1
Read all the instructions and notes before getting started, especially about moderating the spiciness level.
- 2
Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a few pinches of salt. Stir frequently and cook the onions until nicely golden brown, stirring occasionally, about 10 minutes. If they start to burn around the edges, stir more frequently and/or add a splash of water.
- 3
Add the garlic, jalapeños, and tomato paste, and cook for 2-3 minutes, stirring very frequently, until tomato paste is darker in color. If it starts to dry out, add a splash of water and scrape up any browned bits.
- 4
Stir in the chili powder, cumin, paprika, and oregano and stir vigorously for 30 seconds.
- 5
Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer rapidly for 3 to 4 minutes, or until the smell of alcohol has cooked off and it's jammy.
- 6
Pour in the vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, soy sauce, chopped chipotle peppers + adobo sauce, hand-crushed tomatoes + their juices, salt, black pepper to taste, and 1 tablespoon maple syrup. Stir well.
- 7
Bring the chili to a boil over high heat, then reduce to a gentle simmer (this is lowest heat on my small burner). Take care to not boil or too rapidly simmer the chili, as it will break down the beans too much. Cook, stirring every 10 minutes, until thick and velvety and the flavors have melded together, about 1 1/2 hours (or up to 2 hours). Discard the bay leaf.
- 8
Stir in the masa harina, if using. Simmer for 3 minutes, until the texture has further thickened.
- 9
Stir in 1 tablespoon lime juice, the vinegar, and cilantro. Taste and add more lime juice as needed for tanginess and add up to 1 more tablespoon maple syrup for sweetness to balance any bitterness. Season with salt and pepper, as needed.
- 10
Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc.
The Best Vegan Chili
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About this Recipe
Craving a deeply satisfying, plant-based meal that rivals any classic meat chili? This recipe for The Best Vegan Chili delivers an incredibly rich, velvety experience packed with complex flavors, making it the ultimate cozy dinner.
What truly sets this vegan chili apart is its commitment to flavor depth. By starting with an easy homemade chili powder (or quality store-bought ancho chili powder) and embracing a slow simmer, you unlock layers of smoky, savory goodness. Unexpected additions like cocoa powder and chipotle peppers in adobo lend an unparalleled richness and a subtle, warming heat that makes every spoonful irresistible.
Get ready for a robust chili that boasts a luxurious, velvety texture and a symphony of deep, complex flavors. The combination of pinto beans and navy beans provides a hearty bite, while the medley of spices, wine, and tomatoes creates a well-rounded profile that's both savory and subtly sweet. This generous recipe yields 6 servings, perfect for a comforting family dinner or meal prep. You'll love that this hearty dish is naturally gluten-free and nut-free, catering to various dietary needs without compromising on taste.
While the recipe calls for specific beans, feel free to swap navy beans for other small white beans you might have on hand. If you don't have Mexican oregano, regular oregano or marjoram works well as a substitute. For those who want to add extra body and thickness, masa harina is an optional addition that provides a lovely corn flavor and velvety texture. You can also adjust the heat by removing the membranes from the jalapenos or adding more chipotle peppers.
Serve this incredible vegan chili in a big bowl, perfect for a hearty dinner on a chilly evening. Load it up with your favorite toppings like vegan sour cream, diced avocado, sliced scallions, chopped fresh cilantro, shredded vegan cheese, vegan queso, or even quick pickled red onions for an extra tang.