Go Back
Vegan-Chili-Recipe

Easy Vegan Chili Recipe You’ll Crave All Week

This rich, smoky easy vegan chili recipe is packed with flavor & easy to make! Homemade spice blend & simple ingredients. Perfect comfort food!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Lunch, Main Course
Servings 6

Ingredients
  

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)
  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.