Vegan Chili

This vegan chili is hearty, smoky, and full of deep flavor. I love how the beans, mushrooms, and potatoes create a thick and satisfying base, while the spice blend brings warmth and richness to every spoonful.

Why You’ll Love This Recipe

I like this recipe because it’s comforting, wholesome, and perfect for feeding a crowd. The mushrooms give it a meaty texture, the potatoes make it extra filling, and the blend of spices layers in bold flavor. I also love how versatile it is I can adjust the heat, switch up the beans, or add extra vegetables, and it always turns out delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the chili
2 tablespoons avocado oil
1 large yellow onion, diced
1 red bell pepper, seeded and diced
1 pound mushrooms (I used a blend of cremini and white button mushrooms), diced
2 medium potatoes, diced into 1/4” pieces
5 cloves garlic, minced
2 (15 oz) cans kidney and/or pinto beans, drained and rinsed
1 (28 oz) can diced tomatoes with juice
1 small can (6 oz) tomato paste
4 cups vegetable stock

Spice Blend
1/4 cup nutritional yeast
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried chile powder, or to taste
1 teaspoon sea salt

Directions

1. I heat avocado oil in a large pot over medium heat.
2. I add the onion, bell pepper, and mushrooms, cooking for about 8 minutes until softened.
3. I stir in the potatoes and cook for another 5 minutes.
4. I add the garlic and cook for 1 more minute until fragrant.
5. I stir in the beans, diced tomatoes with juice, tomato paste, and vegetable stock.
6. I add the nutritional yeast and all of the spices, stirring well to combine.
7. I bring the chili to a boil, then reduce the heat and let it simmer for 30–35 minutes, stirring occasionally, until the potatoes are tender and the chili has thickened.
8. I taste and adjust seasoning with more salt or spice if needed before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 20 minutes of prep and 35 minutes of simmering, so in just under an hour I have a big pot of hearty chili ready to enjoy.

Variations

Sometimes I add corn, zucchini, or sweet potato for extra veggies. For a smoky kick, I stir in chipotle peppers in adobo. If I want it thicker, I mash a portion of the beans and stir them back in.

Storage/Reheating

I store leftovers in the fridge for up to 5 days. This chili also freezes beautifully for up to 2 months. To reheat, I warm it on the stove over medium heat, adding a splash of broth if it’s too thick.

FAQs

Can I make this chili in a slow cooker?

Yes, I can cook everything on low for 6–7 hours or on high for 3–4 hours.

Can I use different beans?

Yes, I sometimes use black beans, navy beans, or chickpeas.

How do I make the chili spicier?

I add extra chile powder, cayenne pepper, or diced jalapeños.

Can I make it oil-free?

Yes, I sauté the vegetables in a splash of vegetable broth instead of oil.

Can I prepare it ahead of time?

Yes, the flavor deepens as it sits, so it’s even better the next day.

What toppings go well with vegan chili?

I like avocado, vegan sour cream, cilantro, diced onions, or crushed tortilla chips.

Can I use fresh tomatoes instead of canned?

Yes, I use about 6–7 medium ripe tomatoes, chopped, though the flavor is slightly lighter.

How do I thicken the chili?

I simmer it longer with the lid off or mash some of the beans into the stew.

Can I add grains?

Yes, quinoa or bulgur work well and make it even heartier.

Is this chili gluten-free?

Yes, it’s naturally gluten-free as written.

Conclusion

This vegan chili is bold, hearty, and perfect for a cozy meal. I love how satisfying it is with beans, potatoes, and mushrooms, and with its rich spice blend, it’s a dish I can enjoy all season long.

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