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Bowl of timeless vegan chili garnished with fresh herbs and spices

Classic Vegan Chili

A hearty and comforting dish that brings warmth and flavor to any table, perfect for everyone regardless of dietary preferences.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chili base
  • 1 tablespoon olive oil For a luscious, golden base.
  • 1 piece yellow onion, diced Brings sweetness and a comforting aroma.
  • 4 cloves garlic, minced Adds a delightful, pungent punch.
  • 1 pound vegan ground beef A protein-packed component that mimics the texture of traditional chili.
  • 1 8-ounce can tomato paste Intensifies the tomato flavor and binds the chili.
  • 2 tablespoons chili powder Infuses the dish with a warm, spicy kick.
  • 2 teaspoons ground cumin Gives depth and a hint of earthiness.
  • 1 teaspoon sugar Balances the spices with a touch of sweetness.
  • 1/2 teaspoon ground black pepper Adds a subtle heat.
  • 1/2 teaspoon salt Enhances the overall flavor.
  • 1/4 teaspoon ground cayenne pepper Offers a fiery bite.
  • 1 14.5-ounce can diced tomatoes, with juice Provides juiciness and texture.
  • 2 cups vegan beef broth (or vegetable broth) A rich liquid base for depth of flavor.
  • 1 15-ounce can kidney beans, drained and rinsed For creaminess and heartiness.
  • 1 15-ounce can pinto beans, drained and rinsed Adds additional texture and protein.
For serving (optional toppings)
  • to taste vegan sour cream A creamy finish that cools the spice.
  • to taste vegan shredded cheddar cheese Melts into the chili for added richness.
  • to taste sliced green onions A fresh crunch that brightens the dish.

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil. Once hot, toss in the diced onion. Cook for 7-10 minutes, stirring frequently, until the onion becomes lightly browned and fragrant.
  2. Introduce minced garlic to the pot and cook for an additional 1-2 minutes, allowing the aromatic essence to fill your kitchen.
  3. Add the vegan ground beef into the pot. With a wooden spoon, break it apart into small pieces, cooking for about 5-7 minutes until it is browned throughout.
Cooking
  1. Add the tomato paste, chili powder, cumin, sugar, black pepper, salt, and cayenne pepper to the mixture. Stir well and cook for another minute for the spices to bloom.
  2. Pour in the vegetable broth, diced tomatoes (with their juices), kidney beans, and pinto beans. Stir well and bring the chili to a boil over high heat.
  3. Turn the heat down to low and let the chili simmer, uncovered, for about 15 minutes.
Serving
  1. Once done, serve the chili hot, topped with vegan sour cream, shredded cheddar cheese, and sliced green onions for a fresh finish.

Notes

For an extra kick, try adding a dash of hot sauce or additional cayenne pepper at the end. If you prefer a thicker chili, let it simmer a bit longer to reduce the liquid. You can customize this recipe by adding your favorite vegetables, such as bell peppers or zucchini, for added nutrients.