The Best Vegan Chili Recipe You’ll Ever Make

There’s something magical about a pot of chili simmering on the stove—the way the spices fill the kitchen, the rich aroma that makes everyone ask, “Is it ready yet?” I’ve tried countless vegetarian chili recipes over the years, and most left me disappointed. Too watery. Too bland. Just… meh. But this? This vegan chili recipe is the one I keep coming back to—a rich, velvety, cowboy-worthy pot of comfort that even meat-lovers devour.

The secret? Toasting whole dried chilies for a homemade spice blend that blows store-bought chili powder out of the water. And trust me, once you try it, there’s no going back. Let’s make chili that’s anything but average.

At a Glance

• Serves: 6
• Prep time: 20 minutes
• Cook time: 1.5 hours
• Total time: 1 hour 50 minutes

Ingredients

Homemade Chili Powder

• 2 dried ancho chilies (seeds removed)
• 2 dried guajillo chilies (seeds removed)
• 1 dried arbol chili (seeds removed; adjust for spice)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp smoked paprika
• 1 tsp Mexican oregano
• ½ tsp cinnamon

Main Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, finely chopped
• 2 tbsp tomato paste
• 1 tbsp soy sauce (or coconut aminos)
• 1 tsp cocoa powder
• 2 cans (15 oz each) pinto beans, drained
• 1 can (15 oz) navy beans, drained
• 1 can (28 oz) whole peeled tomatoes, hand-crushed
• 2 chipotle peppers in adobo sauce + 1 tbsp sauce
• 1 tbsp maple syrup
• 3 cups vegetable broth
• 1 tsp balsamic vinegar
• 1 tbsp masa harina (optional, for thickening)

Finishing Touches

• Juice of 1 lime
• 1 tbsp red wine vinegar
• ½ cup chopped cilantro
• Salt & black pepper to taste

Toppings (Optional)

• Vegan sour cream
• Diced avocado
• Pickled onions

Method

1. Make the chili powder: Tear open the dried chilies, remove the seeds (they’re bitter!), and toast them in a dry pan for 1 minute per side until fragrant. Add the cumin and coriander seeds, toast another minute, then let everything cool. Grind it all with the smoked paprika, oregano, and cinnamon. This is your flavor secret weapon.
2. Heat the olive oil in a large pot over medium. Add the onion and a pinch of salt, and cook for 10 minutes—no cheating. You want them golden and sweet. Stir in the garlic, jalapeño, and tomato paste, and cook for 2-3 minutes until the paste darkens.
3. Sprinkle in your homemade chili powder, 1 tsp cumin, and 1 tsp smoked paprika. Stir for just 30 seconds—you’ll smell the spices waking up!
4. Pour in the vegetable broth and balsamic vinegar, scraping up any stuck bits. Add the beans, crushed tomatoes, chipotles, soy sauce, cocoa powder, and maple syrup. Bring to a boil, then reduce to the gentlest simmer.
5. Let it bubble uncovered for 1.5 hours, stirring occasionally. If using masa harina, mix it with a little water and stir it in during the last 15 minutes for extra thickness.
6. Turn off the heat. Stir in the lime juice, red wine vinegar, and cilantro. Taste and adjust—maybe more maple syrup if it’s too spicy, or salt if it needs a boost.
7. Ladle into bowls and pile on toppings. (The pickled onions? Non-negotiable.)

Pro Tips

• Chili powder hack: Can’t find dried chilies? Use 3 tbsp store-bought chili powder + ½ tsp cinnamon, but homemade is worth the effort.
• Bean swap: Kidney beans work if you prefer them, but pintos give the best texture.
• Spice control: Remove the jalapeño seeds for mild heat, or add an extra arbol chili for fire.
• Freezer-friendly: Double the batch and freeze portions for lazy dinners.
• Patience pays: Let the chili rest overnight—the flavors deepen dramatically.

Vegan & Allergy-Friendly Alternatives

• Soy-free: Use coconut aminos instead of soy sauce.
• Oil-free: Sauté the onions in ¼ cup water or vegetable broth.
• Gluten-free: Ensure your soy sauce and vegetable broth are certified GF.

Nutrition Facts (per serving)

• Calories: ~320
• Protein: 12g
• Fat: 6g
• Carbohydrates: 55g
• Fiber: 15g
• Sugar: 10g
• Sodium: ~600mg

Values are approximate and may vary based on ingredients used.