Are you looking for a delicious vegan chili recipe that is full of flavor and easy to make? Look no further! This oil-free, whole-foods plant-based meatless chili recipe is guaranteed to surprise and delight your guests at the next family gathering or potluck (large crowd pleaser).
It has all the traditional flavors that make chili great without any animal products - just pure veggies, beans, spices and herbs crafted into a tasty bowl of goodness.
Not only is this healthy vegan chili incredibly satisfying; it's also surprisingly quick and easy to make! So get ready for a hearty experience with this delicious vegan chili dish!
This vegan chili sin carne was inspired by my pizza soup recipe and my other white chili recipe. It also pairs well with Nacho Cheese Sauce, Queso Sauce, vegan cornbread.
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Ingredients
You do not need a lot of unusual ingredients for this vegetarian chili recipe, most of them are pantry staples.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Bulgur or couscous
- yellow Onion
- Garlic cloves
- Cocoa powder, unsweetened
- Molasses
- Red and green bell peppers
- Tomato paste
- Diced tomatoes canned
- Red Kidney beans, canned
- Black beans, canned
- Corn, canned
- Vegetable stock
- Cayenne pepper
- Paprika Powder
- Chili Powder
- Sea salt and black pepper
- Oregano, dried
- Tabasco or other spicy sauce or fresh jalapeños
- Cumin
- Dried coriander
- Celery powder
- Lime Juice (opt)
Favorite Toppings
I love to top my bowl of chili with some of these delicious toppings:
- Sliced or diced avocado
- Tortilla chips
- Vegan cheese, grated
- Vegan sour cream
- Coconut milk
- Lime slices
- Tortilla crispy baked in the oven
- Roasted Sweet Potatoes
Instructions
First brown the diced onions and chopped garlic cloves vigorously on medium heat. For this I always give a splash of water to the onions. Now you can add the remaining ingredients and stir well. Simmer on low heat for about 15-20 minutes until the bulgur or the alternative is cooked.
This plant-based chili is made easily yin a slow cooker. Just sauté the onions and garlic first to get all the flavor, and add the other ingredients afterward. Let it cook for about 3-6 hours. And you got yourself a hearty vegan chili that has a lot of healthy ingredients in it.
Substitution
- Bulgur: I think the bulgur adds a meaty texture to this veggie chili. To prepare a gluten-free version of chili, simply use buckwheat groats, millet or quinoa. Couscous is also suitable as a Bulgur alternative. Couscous is made from durum wheat semolina like pasta. It is a flour granule cooked in some water. Couscous is usually steamed and not cooked and cooked in 5 minutes. Freekeh is perfect as a minced meat substitute or bulgur substitute, just to replace the bulgur 1:1.
- Beans: Use your favorite beans here. I love a variety of beans and use different kinds for my plant-based protein.
Variation
Here are some best vegan chili recipes. Change it up and it will never get boring!
- Lentil Chili: Add some lentils you can add red lentils, or the "normal" lentils you get at the grocery store.
- Creamy: Add some coconut milk or cashew cream to make a creamy version of this good chili recipe.
- Fall Style: For a perfect cozy meal, add some pumpkin squash or and sweet potato.
Equipment
To make this hearty chili you will need a large pot like a 4qt (4l), a cutting board, chef knife and a cooking spoon.
Storage
What can you do with chili leftovers?
In the fridge, the vegan chili lasts about 4-5 days in an airtight container.
Can you freeze chili?
Chili is even great for freezing and thus as a meal prep. The recipe below is designed for about 6-8 people. So if you have leftovers, let the chili cool to room temperature and then freeze it in portions in airtight containers. That's how the chili lasts for 3-4 months. To defrost, simply remove the chili from the freezer the night before and let it thaw on the countertop.
Uses of leftover chili:
- Topping for nachos, fried potatoes, fries
- Filling for quesadillas, burritos, taquitos, tacos.
Tips
- You can adjust the amount of beans as you like. You can still add white beans or just kidney beans.
- Take the beans you just like, e.g. white beans, pinto beans and others
- If you like chili thicker, then just use less broth. Depending on whether you use Bulgur or couscous, you need more or less liquid. Bulgur is more absorbent than couscous.
- The chili tastes best when it has stood overnight. If it is too thick the next day, just add a little more vegetable broth.
FAQ
Do you love a thick chili? Chili gets thicker through the bulgur, couscous, or you just let it cook a bit longer until it's thickened. You can also thicken with cornstarch, but it won’t be necessary. Let it cook a little longer, accordingly.
Cocoa powder and molasses are not just baking ingredients for cookies, biscuits and other pastries. Thanks to these ingredients, you get a vegan chili full of flavor. These ingredients do not dominate in the stew. But they highlight the other flavors.
Bulgur is a whole groat wheat that is cooked like rice in about 15 minutes. Just follow the instructions of the package. Bulgur is an important ingredient to mimic the texture of minced meat in stews.
You are welcome to boil the bulgur and freeze it. You can use bulgur for other dishes where you would normally use minced meat like taco, stews, sauces.
Bulgur is very good at absorbing the taste of dishes and is therefore very suitable as a ground meat substitute.
Unfortunately, you do not see any bulgur in the pictures, but couscous, because unfortunately I did not find any bulgur in my area and my supply went out.
We do not use oil or added sugar. The chili mainly consists of bulgur, beans, corn, tomatoes. In my opinion, it is a healthy dish full of nutrients such as vitamins A, C, folic acid, iron and calcium. However, I am not a nutritionist and these are just my assessments.
📖 Recipe
Vegan Chili Recipe
Ingredients
- 1 cups 225g Bulgur or 1 cup (150g) couscous
- 1 onion
- 3 cloves of garlic
- 1 tablespoon cocoa powder unsweetened
- 0.5 tablespoon molasses
- 2 bell peppers red and green
- 4 tablespoon tomato paste
- 2 cans diced tomatoes each about 400g
- 1 can kidney beans (480g)
- 1 can corn (200g)
- 1 can black beans
- 2-3 cups 500-750 ml broth
- ¼ teaspoon cayenne pepper
- 2 teaspoon paprika powder
- ½ -1 teaspoon chili powder
- sea salt and pepper
- 1 ½ teaspoon dried oregano
Instructions
- First brown the diced onions and chopped garlic cloves vigorously. For this I always give a splash of water to the onions.
- Now you can add the remaining ingredients and stir well. Simmer on low heat for about 15-20 minutes until the bulgur or the alternative is cooked.
Anonymous says
BEST EVER , the only recipe you will ever need for authentic, home-style, comforting chili ever again. SERIOUSLY!!! Tastes just like original ! I didn't have onion but used onion powder and also sauteed three stalks of celery and three carrot sticks on hand at the beginning-- turned out great. Super easy and only took about 10 or less to put together. Cocoa powder and molasses were unexpected but glad I followed the recipe! Added great depth of flavor! AWESOME!!! Will make again!
Jasmin says
Thank you for this amazing feedback. I am really happy you liked it.