Introducing the best damn vegan chili! I truly mean it, this chili is smoky, packed with tons of flavor, umami and all spices you could ever want.
It’s the quintessential chili recipe, made vegan! Best of all, this recipe comes together in just one pot with no additional dishes needed.
Made with three different types of beans and flavorful roma tomatoes, this classic vegan chili is layered with different peppers, umami rich spice and herbs that make this the perfect comforting dinner for a cozy day.
As I said, the best vegan chili EVER!
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Easy Vegan Chili Ingredients
Here’s your grocery list of what you’ll need!
I know it may look like a lot of ingredients, but don’t be overwhelmed. These all get mixed together in the same pot!
- Pinto beans
- Navy beans
- Black beans
- Canned tomatoes — I highly recommend getting San Marzano canned tomatoes
- Olive oil
- White onion — you can also use red onion as well
- Garlic cloves
- Green jalapeno pepper
- Tomato paste
- Chili powder
- Cumin powder
- Smoked paprika
- Dried oregano
- Soy sauce
- Miso paste
- Date syrup — this is optional, but is does add another layer of flavor to the chili
- Cocoa powder — trust me on this!
- Lemon juice
- Cilantro — for garnish
- Salt and Pepper — duh!
How to Make Vegan Chili
This vegan chili recipe may look intimidating with a longggg list of ingredients, but it couldn’t be easier to whip up.
Seriously, just dump all of the ingredients into one post, fry them for a bit and then let the chili simmer away for 1 hour.
- Add the olive oil, chopped onions, minced garlic, jalapeno pepper, tomato paste, chili powder, cumin powder, smoked paprika, oregano, soy sauce, miso paste, date syrup and cocoa powder into a large soup pot.
- Turn the stove on medium-high heat and let the onion, garlic and spices fry together for 4-5 minutes. Make sure to give the spices an occasional stir. Once the spices begin to stick to the bottom of the pot, pour in the 2 cups of water to deglaze the pot, giving the spices and water a good stir.
- Add in pinto beans, navy beans, black beans and canned tomatoes and stir to combine with the spices.
- Turn the what down to medium-low and cover the pot with a lid. Let the chili simmer away for at least 1 hour, ideally 2 hours. Make sure to stir the chili every 20 minutes to ensure that all of the ingredients are cooking evenly.
- Once the hour is up, add in the salt, chopped cilantro and lemon juice and stir to combine. Adjust the seasoning and salt to taste and enjoy.
- I love serving this chili with a dollop of vegan yogurt, extra cilantro and nutritional yeast on top!
How to Meal Prep This Chili
Ok, my favorite part about this chili is that it’s the PERFECT dish to meal prep. It makes a large serving, so you can easily have this lunch or dinner for a couple of days.
And if you get bored of this, you can freeze the chili and reheat it a few weeks later when you’re in a pinch of dinner!
If you’re storing this chili to eat for the next couple of days, just keep it in the same pot and store it in the fridge.
To freeze the chili, I recommend portioning out the chili into small ziploc bags. This will make it easier to reheat again.
Even More Comforting Recipes
Looking for even more recipes like this easy vegan chili? Here are three of my favorite comfort vegan dishes to make for dinner!
Made This Recipe?
Please leave a review below and don’t forget to snap and picture and tag me on Instagram or TikTok at @munchingwithmariyah — I love seeing your photos!
The Best Vegan Chili
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 people 1x
- Category: Main Course
- Cuisine: American
Description
Introducing the best damn vegan chili! I truly mean it, this chili is smoky, packed with tons of flavor, umami and all spices you could ever want.
Ingredients
- 3 tbsp Olive oil
- 1 medium White onion, roughly diced
- 4 medium Garlic cloves, minced
- 1 medium Jalapeno pepper, minced
- 2 tbsp Tomato paste
- 3 tbsp Chili powder
- 2 tbsp Cocoa powder
- 1 tbsp Cumin powder
- 1 tbsp dried Oregano
- 1 tbsp Soy sauce
- 1 tbsp Date syrup
- 1 tbsp Kosher Salt
- 1 tsp Smoked paprika
- 1 tsp Miso paste
- 2 cups Water
- 1 can Pinto beans, drained and rinsed ((15 oz can))
- 1 can Navy beans, drained and rinsed ((15 oz can))
- 1 can Black beans, drained and rinsed ((15 oz can))
- 1 can San Marzano Tomatoes, blended ((28 oz can))
- 2 Bay leaves
- ½ cup Cilantro, chopped
- 3 tbsp Lemon juice
Instructions
- Add the olive oil, chopped onions, minced garlic, jalapeno pepper, tomato paste, chili powder, cocoa powder, cumin powder, oregano, soy sauce, date syrup, salt, smoked paprika and miso paste into a large soup pot.
- Turn the stove on medium-high heat and let the onion, garlic and spices fry together for 4-5 minutes. Make sure to give the spices an occasional stir. Once the spices begin to stick to the bottom of the pot, pour in the 2 cups of water to deglaze the pot, giving the spices and water a good stir.
- Add in pinto beans, navy beans, black beans, canned tomatoes and bay leaves and stir to combine with the spices. Turn the heat down to medium-low and cover the pot with a lid.
- Let the chili simmer away for at least 1 hour, ideally 2 hours. Make sure to stir the chili every 20 minutes to ensure that all of the ingredients are cooking evenly.
- Once the hour is up, remove the bay leaves, add in the salt, chopped cilantro and lemon juice and stir to combine. Adjust the seasoning and salt to taste.
- I love serving this chili with a dollop of vegan yogurt, extra cilantro and nutritional yeast on top!
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