Vegan Chili
This is a thick, deeply spiced, stick-to-your-ribs bowl of plant-based comfort food that genuinely competes with any meat version you have ever had.
Equipment
- Large heavy-bottomed pot or Dutch oven - At least 6-quart / 5.7L capacity
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Can opener
- Colander or fine-mesh strainer - For draining beans
- Ladle - For serving
- Immersion Blender - Optional, for a creamier texture
Ingredients
- 2 tablespoons olive oil - 30 ml
- 1 large yellow onion - about 1½ cups or 225g, diced
- 1 medium red bell pepper - diced
- 1 medium green bell pepper - diced
- 4 cloves garlic - minced
- 2 medium carrots - peeled and diced small
- 3 tablespoons tomato paste - 45g
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper - or more to taste
- 1 teaspoon fine sea salt - plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon soy sauce - use tamari for gluten-free
- 1 can crushed tomatoes - 28 oz or 800g
- 1 can diced tomatoes - 14.5 oz or 411g, with juices
- 2 cups vegetable broth - 480 ml
- 1 can kidney beans - 15 oz or 425g, drained and rinsed
- 1 can black beans - 15 oz or 425g, drained and rinsed
- 1 can pinto beans - 15 oz or 425g, drained and rinsed
- 1 cup frozen or canned corn kernels - 155g
- 1 teaspoon sugar - optional, to balance acidity
For Serving
- fresh cilantro - chopped
- sliced green onions
- vegan sour cream
- sliced avocado
- tortilla chips
- fresh lime juice - for serving
Instructions
- Prep all ingredients: dice onion, bell peppers, and carrots; mince garlic; drain and rinse beans; measure spices.
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and bell peppers. Cook 7-8 minutes until softened. Add garlic and cook 1-2 minutes until fragrant.
- Push vegetables aside, add tomato paste, and cook 2 minutes until darkened. Stir in all spices and toast for 60 seconds.
- Add soy sauce, crushed tomatoes, diced tomatoes with juices, vegetable broth, and sugar. Stir and scrape up any browned bits from the bottom.
- Add drained kidney beans, black beans, pinto beans, and corn. Stir to combine. Bring to a gentle boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened to your liking.
- Taste and adjust seasonings. Ladle into bowls and top with cilantro, green onions, vegan sour cream, avocado, and tortilla chips. Serve hot.
Notes
- Do not skip blooming the spices — toasting them in the tomato paste and oil for 60 seconds dramatically increases their aroma and flavor.
- Cook the tomato paste for a full 2 minutes on its own to transform it from sharp and raw-tasting to mellow and deeply savory.
- Simmer uncovered to allow liquid to reduce and the chili to thicken. Covering the pot will result in a loose, soupy texture.
- Use three different beans for varied texture: kidney beans are meaty and firm, black beans are earthy and creamy, and pinto beans help thicken the base.
- Always taste and adjust seasonings at the end — canned tomatoes and broths vary significantly in sodium and acidity.
- This chili tastes even better the next day as flavors meld overnight. Make it a day ahead if possible.
- To thicken further, use a potato masher to gently crush some beans in the pot, or stir in 1 tablespoon of masa harina at the end.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months. Leftovers reheat beautifully.
- For a smoky chipotle version, add 1-2 minced chipotle peppers in adobo sauce along with the spices.
- For a slow cooker version, complete steps 2-3 on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours.