Vegan Chili

Healthy, cozy comfort foods belong in our weekly meal rotation, and this vibrant chili delivers plenty of plant-based goodness. With a special blend of seasonings, it hits all the savory notes we expect in a meat-based version, except the protein comes from two different types of beans. Consider vegan chili a great option for meatless Monday or simply treat yourself when you’re in the mood for the tastiest dinner.

The beans and vegetables in this recipe can easily be swapped for your favorites, especially when garden and farmers’ market options are plentiful. Backyard peppers and squash become so abundant at a certain point in summer that you’ll be happy to have a recipe for showcasing homegrown goodness. As the months progress, consider adding winter squash and other seasonal options or continue to make this version with market staples.

Toppings are essential to a bowl of chili so plan for these as well – at least a spoonful of guacamole and some freshly squeezed lime. Keep the meal plant-based by adding vegan cheddar, sour cream, and other condiments or use dairy versions if you’re in the mood for a vegetarian option. The versatility and flavor of this recipe are what have made this my house chili for so many years!

Ingredients

Seasoning Blend

1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ancho chile powder (up to 2 teaspoons for spicier chili)
½ teaspoon chipotle chile powder (up to 1 teaspoon for spicier chili)
½ teaspoon paprika

Chili

2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
Kosher salt
2 medium zucchini or yellow squash, or one of each, chopped
¼ cup tomato paste
3 cloves garlic, minced
1 batch seasoning blend
1, 15-ounce can unsalted crushed tomatoes
1, 14.5-ounce can diced fire-roasted tomatoes
2 teaspoons apple cider vinegar
2 cups water
1, 15-ounce cans black beans, rinsed and drained
1, 15-ounce can pinto beans, rinsed and drained

How to Make the Seasoning Blend

Seasoning blends labeled as chili powder generally contain garlic powder, onion powder, and various kinds of ground chiles. I prefer to make my own blend of ground chiles to control flavor and heat while opting for fresh garlic and onion in this recipe. The cocoa powder in my blend adds savoriness but will not make your dish taste like chocolate. In fact, the combination of cocoa and chile pepper is an ancient one that works beautifully in modern recipes. [Check out this chile hot chocolate, if the combination interests you.]

For the seasoning blend, combine cocoa powder, cumin, oregano, ancho chile powder, chipotle chile powder, and paprika in a small bowl and set aside. A spicier version can be made by following the recommended amounts as listed above. If you enjoy the cocoa powder, over time, you might even add a touch more as I sometimes do.

How to Make the Vegan Chili

Most of the work to make this chili involves chopping all the vegetables. We will cook them in stages to ensure they have the best consistency, and the timed steps are listed below.

Heat olive oil in a dutch oven or deep pot over medium heat. Add chopped onion and bell pepper, sprinkle with kosher salt, and cook for 4 minutes. 

Reduce heat to medium-low, add chopped zucchini, sprinkle with salt, and cook an additional 6 minutes.

Add tomato paste, garlic, and seasoning blend and cook for 2 minutes.

Add crushed tomatoes, fire-roasted tomatoes, apple cider vinegar, and 2 cups water and bring to a boil.

Add beans (make sure they are drained and rinsed) to the chili, lower heat, and simmer for about 20 to 25 minutes (or until the chili reaches your preferred consistency), stirring occasionally.  Add salt as needed to season.

Allow chili to cool slightly, ladle into bowls, and top as desired.

How to Store Leftover Chili

Leftover chili can be stored in the refrigerator if eating soon or frozen for later enjoyment. If freezing, store in individual portions to make reheating easier. Some of my favorite ways to enjoy leftover chili include as a baked potato topping, on nachos, and over homemade sweet potato fries.

Enjoy a spicy blood orange mocktail with your chili, and finish the meal with a vegan dessert such as this nectarine sorbet when stone fruit is in season. For another vegan recipe to add to your weekly rotation, try this roasted carrot soup.