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–+ servings
A bowl of vegan chili with a piece of cornbread

Vegan Chili

40aprons.com/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.
Prep 15 minutes
Cook 45 minutes
Recipe Makes (Approximate): 8 servings

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 ½ teaspoon smoked paprika
  • ½ 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

  • 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.
  • Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumiand stir until fragrant, about 1-2 minutes.
  • Stir in the tomato paste and cook about 4-5 minutes or until a darker red color and scorching on the bottom.
  • 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.
  • 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 Information (Approximate)

Calories: 388calProtein: 20gFat: 8gSaturated Fat: 1gSodium: 400mgPotassium: 1225mgTotal Carbs: 62gFiber: 18gSugar: 8gNet Carbs: 44gVitamin A: 2215IUVitamin C: 11.4mgCalcium: 121mgIron: 8.1mg
Recipe By: Cheryl Malik
https://40aprons.com/vegan-chili/