Plant-Based Chili Recipe

This flavorful, comforting, plant-based chili recipe will warm you from the inside out. A perfectly seasoned, hearty chili for the time of year when the frost graces the ground and sweaters and scarves become the daily norm.

In New Hampshire, we take Chili very seriously. We have annual fall chili contests that are super fun to visit. In the past few years, plant-based chilis have made a strong showing. Chili, with its complex flavors lend itself very well to a low-fat, protein-rich, nutritious, plant-based option.

This is a 100% plant-based, vegan chili recipe. Easy and quick to make, super delicious and wonderfully nutritious; a recipe worth adding to your recipe collection.

Other Plant-Based & Vegan Recipes You May Like:

• Quick and Easy Black Bean Chili
• Vegan Stuffed Peppers
• Roasted Butternut Squash Stuffed Shells
• Fall Sweet Potato Kale Coconut Curry
• Vegan Beef Stew

Why We Love this Plant-Based Chili Recipe:

• Protein-rich and nutritious
• Perfectly spiced with layered flavoring
• Hearty & Thick
• Comforting & Cozy

What is Plant-Based Chili?

Plant-Based or vegan simply means that the recipe is free of animal products.

Chili is a flavorful stew consisting of a thick sauce made of onion, garlic, tomatoes, beans, and peppers.

Traditionally Chili is made with meat, but in this 100% plant-based version, we use beans instead.

Fantastic Recipes to Serve with this Plant Based Chili:

• Vegan Cast Iron Corn Bread
• Plant Based Meatless Crumbles
• Mushroom Oat Burgers
• Homemade Whole Grain Bread
• Vegan Garlic Knots

Ingredient List for Plant-Based Chili:

olive oil
onion
red or green pepper
garlic
cumin
oregano
smoked red paprika
cayenne
chili powder
crushed tomatoes
vegetable stock (click here for vegetable stock recipe)
beans (black, pinto, kidney)
salt

Optional Ingredients: Level Up Plant-Based Chili

fresh lime juice
Better-than-Bouillon
vegan margarine
nutritional yeast flakes

Garnish Options:

Green onion
Cilantro

Key Ingredients in this Plant-Based Chili Recipe:

Beans:

• In some parts of the world, beans are considered “the poor man’s meat.” But this description does not do it justice. Beans are incredibly nutritious and packed with protein. According to Dr G.Pamplona-Rogers, M.D, beans have an equal or even greater amount of protein than animal-based foods. (1)
• Including beans in the diet is a great way to help control cholesterol. A study done in the United States showed that eating beans every day for three weeks lowered cholesterol and triglyceride levels by 10%. (2)
• Beans are high in nutrients, low in sodium, and rich in fiber – A super important ingredient to add to your diet.
• Chili is a great way to incorporate more beans into the diet.

How to Cook Beans:

Today we have the luxury of buying various types of canned beans in the grocery store, possibly the easiest way for many to incorporate beans. However, they are also easy and exceptionally affordable to cook from scratch.

Step 1:

Rinse and soak the beans overnight in plenty of water.

Step 2:

Drain and rinse the beans with cool water.

Step 3:

Cook the beans in plenty of water.

• Pressure cooker: 30-35 minutes on high pressure. Allow for the natural pressure release. Presoaking is not necessary when using a pressure cooker, but I still prefer to soak the beans.
• Stovetop: Cook for 1-2 hours, depending on the type of bean. Check for doneness by mashing the bean against the side of the pan. It should be soft.

Flavor: You can add onion, garlic, and other herbs during the cooking process.

Acidic food can prevent the beans from cooking and should be added after the beans are cooked.

How to Make this Plant-Based Chili Recipe:

Step 1:

Sauté onion in olive oil until soft.

Step 2:

Add the chopped pepper and sauté for a couple of minutes. Then, add the minced garlic, cumin, oregano, cayenne, smoked paprika, chili powder, and salt. Develop the flavor by letting the herbs cook for a couple of minutes.

Step 3:

Add the crushed tomatoes, vegetable stock, black beans, kidney beans, and pinto beans.

Step 4:

Simmer for 30 minutes, stirring occasionally.

Step 5:

Add lime juice, better-than bouillon, vegan margarine and garnish with green onion and cilantro.

Recipe Variations & Substitutions:

• Add meatless crumbles for a different texture and flavor
• Make an all-black bean chili
• Serve as a topping for baked potatoes, vegan hot dogs, or vegan burgers
• Serve with vegan homemade cornbread
• Use fresh chili pepper for a richer, spicier chili

Allergy-Friendly Options:

Gluten-free: Omit the Better-Than Bouillon
Soy-Free: Naturally soy-free
Oil-Free: Omit olive oil. Sauté onion, garlic, and seasoning in a tablespoon or two of water.
Nut-Free: Naturally nut-free

Serving Suggestions for this Plant-Based Vegan Chili Recipe:

• Garnish with sliced green onion and chopped cilantro
• Tortilla chips
• Jalapeño Slices
• Lime Wedges
• Sliced Avocado
• Plant-Based Sour Cream
• Plant-Based Cheddar Cheese
• Serve with vegan homemade cornbread

How to Store Plant Based Chili:

Fridge: Refrigerate in an airtight container for up to 5 days.
Freezer: Store in the freezer in a freezer-safe container for 3-6 months.

Special Equipment or Tools Needed:

• Large pot
• Chef’s knife and cutting board
• Optional: A pressure cooker is a great option if cooking the beans from scratch. It will cook the beans in about 30 minutes. I still find it very helpful to soak the beans in plenty of water for about 8 hours before cooking, but it is not necessary.

FAQ – Frequently Asked Questions:

What is the difference between plant-based and vegan?

• 100% plant-based and vegan both mean no animal products.
• For this website, the term plant-based means no animal products.
• But a word of caution: check the ingredient list. Some companies include animal products even when labelled plant-based. Look for the 100% plant-based or read labels.

What type of beans work best in Chili?

The most common beans used in Chili are:

• kidney beans
• pinto beans
• black beans

What type of beans is the easiest to digest?

Black beans, followed by kidney beans and white beans (1)

Can I add meatless vegan crumbles to this plant-based chili recipe?

• Yes, a meatless crumble will work well in this recipe. It will change the flavor and texture of the Chili, but it may be just what you are looking for. If you are used to meat in your Chili, you may find this to be a good option.
• Check out my meatless crumble recipe.
• Store bought meatless crumbles are also good options.

Should I avoid salt when cooking the beans?

Feel free to add salt and seasoning in the beginning of the cooking process. It will give the beans more flavor.

How can I make the Chili spicier?

• Adjust the spiciness of the Chili by adding chili powder 1/2 teaspoon at a time.
• Use fresh chili pepper instead of the chili powder.
• Serve with jalapeño slices.

Print

Resources:

1: George D. Pamplona-Rogers, M.D., Encyclopedia of Foods and Their Healing Power, Review and Herald Publishing Association, vol. II, p. 344

2: Anderson J.W., et al., Serum lipid response of hypercholesterolemic men to single and divided doses of canned beans. American Journal of Clinical Nutrition 51 (6): 1013-1019 (1990)