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A bowl of vegan chili with a piece of cornbread

Vegan Chili

A delicious chili that doesn't taste vegan. Rich and filling, with beans, dark beer, tomatoes, chipotle peppers, and a bit of quinoa. Perfect with cornbread! Made without soy or faux-meat products.

Course Main Course
Cuisine American
Keyword soy free, vegan chili, vegetarian chili
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 388 kcal
Author Cheryl Malik

Ingredients

  • 3 tablespoons avocado oil or other neutral oil, divided
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 8 ounces mushrooms chopped
  • 2 tablespoons dried oregano
  • 4 tablespoons chili powder
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional
  • 1 teaspoon ground cumin
  • 1 6- oz can tomato paste
  • 1 cup dark beer like stout. See Note
  • 1 14.5- ounce can roasted diced tomatoes
  • 2 cups cooked quinoa
  • 2 whole chipotle peppers in adobo sauce
  • salt and black pepper
  • 3 15- ounce cans beans like kidney, pinto, or black beans, drained. See Note
  • 1-2 cups bean liquid to desired consistency

Toppings

  • chopped yellow onion
  • dairy-free sour cream or yogurt
  • jalapenos fresh or pickled
  • fresh cilantro chopped

Equipment

Instructions

  1. Add 1 1/2 tablespoons oil to a large heavy-bottomed pot over medium heat. Add onions and garlic; sauté until softened, about 4-5 minutes. Add remaining oil then mushrooms. Sauté until softened, about another 5 minutes.
  2. Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumiand stir until fragrant, about 1-2 minutes.
  3. Stir in the tomato paste and cook about 4-5 minutes or until a darker red color and scorching on the bottom.
  4. Pour in remaining ingredients, starting with 1 cup bean liquid, and stir. Add in an extra cup of bean liquid if you prefer a soupier chili. Bring to a boil then reduce heat to a simmer and simmer 30 minutes.
  5. Top with diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, etc., and serve with cornbread.

Recipe Notes

I like to use 2 cans dark kidney beans and 1 can light kidney beans.

Instead of canned beans, you can also use 4 1/2 cups cooked dried beans.

If you prefer not to use beer in this chili, swap the beer out for 1 cup veggie broth or more bean liquid.

Keeps in an airtight container in the fridge up to 5 days.

Nutrition Facts
Vegan Chili
Amount Per Serving
Calories 388 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 400mg17%
Potassium 1225mg35%
Carbohydrates 62g21%
Fiber 18g75%
Sugar 8g9%
Protein 20g40%
Vitamin A 2215IU44%
Vitamin C 11.4mg14%
Calcium 121mg12%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.