Easy Vegan Chili Recipe You’ll Crave All Week

This Easy Vegan Chili Recipe is the kind of meal that makes you wanna high-five yourself in the kitchen. Ever taste a chili so good it makes you wonder what cowboys talked about around the campfire? Probably this chili. Because trust me, most vegetarian chili recipes out there are basically bean soup with chili powder sprinkled in. Watery and kinda bland. But not mine! I’ve tested, tasted, and tinkered my way into creating a chili that’s thick, velvety, and loaded with deep, cozy flavors. Picture a bowl of chili that’s rich enough to scoop up with chunky bread, but still healthy enough to make you feel proud. This is the chili you’ll wanna curl up with all week long. Let me show you exactly how it’s done.

Ready to change your chili game forever? Let’s get cooking!

WHY YOU WILL LOVE THIS RECIPE

• Deep, complex flavor – homemade chili powder adds layers of richness you won’t get from the store-bought stuff.
• Velvety, hearty texture – slow simmering and mashed beans create that perfect thick, stick-to-your-spoon consistency.
• No weird fillers – no celery, no carrots, no red bell peppers trying to sneak into your chili. This isn’t soup, it’s chili.
• Totally customizable heat – dial the spice up or down depending on your mood (or your tolerance).
• Meal prep gold – tastes even better the next day, and it freezes beautifully.
• Fully plant-based – no meat, no dairy, no fuss… just bold flavor and real ingredients.

Let’s be real. This is the kind of recipe that makes people say, “Wait… this is vegan?” Yup. Every time.

INGREDIENTS FOR EASY VEGAN CHILI RECIPE

Let’s break it down. I’ve grouped everything to make your shopping (and cooking) way easier.

Pantry staples

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon soy sauce
• 1 tablespoon maple syrup (plus more to taste)
• 2 teaspoons cocoa powder
• Salt and black pepper (to taste)
• 1 tablespoon masa harina (optional)

Homemade chili powder

• 3 dried ancho chiles
• 2 dried guajillo chiles
• 1–2 dried chile de árbol (adjust for heat)
• 1 tablespoon whole cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon Mexican oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon

Fresh veggies and aromatics

• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1–2 jalapeño peppers, finely chopped (remove seeds for less heat)
• 1/4 cup chopped cilantro (plus more for garnish)

Beans, tomatoes, and broth

• 2 cans pinto beans, drained and rinsed
• 1 can navy beans, drained and rinsed
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 2 cups vegetable broth
• 2 chipotle peppers in adobo sauce (plus 1 tablespoon of the sauce)
• 2 bay leaves

Non-alcoholic flavor boosters

• 1/2 cup pomegranate juice (replacing red wine)
• 1 tablespoon red wine vinegar
• Juice of 1 lime

STEP-BY-STEP INSTRUCTIONS

Time to bring everything together! Here’s exactly how I make this chili from start to finish. Don’t rush it, and don’t skip the little steps. They matter more than you think.

• STEP 1).
  Start with the chili powder. Tear open the dried chilies and remove the seeds and membranes. Toast the chilies, cumin seeds, and coriander seeds in a dry skillet over medium heat for about one minute per side. Don’t walk away because they burn fast. Let everything cool, then grind it all up with the rest of the chili powder spices until you get a fine, fragrant blend.
• STEP 2).
  Heat the olive oil in a large pot over medium-high heat. Toss in the diced onion and a pinch of salt. Let it cook down slowly for about 10 minutes, stirring every now and then, until the onions are soft and golden brown. That caramelization is what builds deep flavor right from the start.
• STEP 3).
  Add the garlic, chopped jalapeños, and tomato paste. Stir constantly for about 2 to 3 minutes until it smells bold and tomatoey. Then sprinkle in your homemade chili powder, cumin, smoked paprika, and oregano. Stir for another 30 seconds so the spices can bloom in the oil.
• STEP 4).
  Pour in the pomegranate juice and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. That’s flavor you do not want to miss. Let the juice simmer for a minute or so until it reduces slightly.
• STEP 5).
  Now stir in the crushed tomatoes, vegetable broth, both types of beans, chipotle peppers with adobo sauce, and bay leaves. Add the soy sauce, cocoa powder, maple syrup, salt, and pepper. Bring it all to a boil, then reduce the heat to low and let it simmer gently.
• STEP 6).
  Simmer for at least 90 minutes with the lid slightly askew, stirring every 10 minutes or so. The longer it simmers, the thicker and more flavorful it becomes. If it starts to get too thick, you can add a splash of broth.
• STEP 7).
  Optional but highly recommended: stir in the masa harina during the last 10 minutes. It gives the chili a subtle corn flavor and a more luxurious texture.
• STEP 8).
  Finish by stirring in the lime juice, red wine vinegar, and chopped cilantro. Taste and adjust the seasoning. If it’s too spicy or bitter, add a touch more maple syrup. Too thick? Add a little broth. Too bland? You probably just need salt or more lime.
• STEP 9).
  Ladle into bowls and top with whatever you love. I go for avocado slices, vegan sour cream, and pickled red onions. If you made cornbread too, now’s the time to dunk it in and feel like a kitchen wizard.

You just made some of the best chili of your life. Don’t be surprised if it tastes even better tomorrow.

EXPERT COOKING TIPS

Here’s what I learned while testing (and retesting) this chili—so you don’t have to. These little tricks make a big difference.

• Make your own chili powder
  Store-bought chili powder is fine in a pinch, but making it fresh with whole dried chilies? Game changer. You get way more depth, natural sweetness, and warmth. Totally worth the extra 10 minutes.
• Don’t rush the onions
  Cooking them low and slow until they’re deep golden brown is key. That’s your flavor base right there. Four minutes won’t cut it. Give them ten. You’ll thank yourself.
• Simmer low and slow
  Seriously, don’t crank the heat. A gentle simmer for at least 90 minutes gives the beans time to break down just enough and lets all those spices mellow and blend.
• Balance is everything
  If it tastes bitter or too spicy at the end, a splash of maple syrup and a squeeze of lime work magic. Acidity and sweetness are your secret weapons.
• Use masa harina if you have it
  It thickens the chili just right and adds this cozy, subtle corn flavor that makes the whole pot feel heartier. No stress if you don’t have it, but if you do, toss it in.

RECIPE FAQ

VEGAN & ALLERGY-FRIENDLY SWAPS

Here are some super simple swaps in case you’re working around allergies or just want to switch things up:

• Soy sauce – Use coconut aminos or tamari if you’re avoiding soy or gluten.
• Chipotle in adobo – Can’t do spicy or nightshades? Try smoked paprika and a pinch of cumin for smoky depth without the heat.
• Masa harina – Swap with fine cornmeal or leave it out entirely. The chili will still be thick and hearty.
• Beans – Use black beans or chickpeas if that’s what you’ve got. Just keep the same quantity.
• Pomegranate juice – If you can’t find it, red grape juice or even a splash of unsweetened cranberry juice plus a dash of vinegar will do the trick.
• Cilantro – Not a fan? Fresh parsley adds a pop of green without the polarizing flavor.

These tweaks won’t mess with the heart of the recipe, promise. You’ll still end up with a bowl of chili that hits all the right notes.

NUTRITION BREAKDOWN

Here’s a rough estimate of the nutritional goodness you’ll get per serving (based on about 6 servings total):

• Calories: 360
• Protein: 14 grams
• Fat: 9 grams
• Carbohydrates: 55 grams
• Sugar: 10 grams
• Salt: 620 mg

Note: These values are approximate and can vary depending on the exact brands and measurements you use. But it gives you a solid ballpark.

And that’s it! This easy vegan chili recipe you’ll crave all week is the kind of meal that gets better every time you make it. Whether you’re freezing it for lazy weeknights, serving it to impress your friends, or just needing something warm and bold in your bowl, this one’s a keeper. Trust me, once you try it, it’s going straight into your regular rotation.