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    Home > Vegan Entrees

    The Best Vegan Chili

    By Nandor Barta on 09/08/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan chili is hearty and satisfying, packed with beans and legumes, and a blend of spices that makes it rich, savory, and a burst of flavor in every bite. It is the very best vegan chili you will ever try!

    Cast iron skillet with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion. Half avocados and tortilla chips are around it.

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    This vegan chili recipe is here to prove that chili can taste hearty, satisfying, and absolutely delicious even without any animal-products.

    Chili is one of my go-to comfort foods. I love how versatile it can be. From this simple and classic vegan chili, sweet potato quinoa chili, and even this vegan white chili, there is something for everyone.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan Mexican recipes
    • The Best Vegan Chili

    ❤️ Why you’ll love it

    This vegan chili recipe is one of my all-time favorites. It is a simple, hearty, and flavor-packed chili that is perfect for a cozy night in. The combination of ingredients in this recipe creates a rich and savory chili that is truly satisfying.

    The secret ingredient in this recipe is the chocolate. It might sound unusual, but it adds a depth of flavor to the chili that is irresistible. The mix of vegetables, beans, and millet not only makes this chili super healthy but also gives it a great texture.

    Plus, the use of wine in the recipe adds a luxurious touch to the chili, making it perfect for a special dinner or when you have guests over. This recipe is a great way to enjoy all the hearty flavors of a traditional chili without any animal products.

    Cast iron skillet with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion.
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    🧾 Key ingredients

    This vegan chili is a celebration of plant-based ingredients. You can easily find all these ingredients at your local grocery store.

    Ingredients of vegan chili in small bowls like beans, corn, millet, tomato puree, chopped tomato, onion, garlic, carrot, red pepper, red wine and different spices.

    Onion, garlic, and tomatoes are the flavor base of this chili. They are the holy trinity that provides a depth of flavor that is both rich and comforting.

    Carrots, bell peppers, and celery are not only colorful additions to this recipe but also bring a wonderful variety of textures. They add a fresh, crunchy element to the chili that is truly satisfying.

    Beans and corn are the heart of this dish. They not only provide a source of protein and fiber but also add a sweet and hearty note to the chili.

    Red wine and chocolate may seem like unusual ingredients, but they are the secret to the rich, complex flavor of this chili. The red wine adds a deep, fruity undertone, while the chocolate brings a subtle, bittersweet note that balances the acidity of the tomatoes.

    Sweet smoked paprika and sriracha are the key spices in this recipe. They add a gentle heat and a smoky, sweet flavor that is characteristic of a good chili. It’s a good idea to use your favorite chili paste here.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    To make this hearty and delicious vegan chili, the most important piece of equipment you will need is a good quality large pan. I recommend using a pan with a thick bottom, as it will help distribute the heat evenly and prevent the chili from sticking and burning at the bottom.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Start by peeling and chopping the onion and garlic. These will add great flavor to your vegan chili.

    STEP 2
    Next, wash and chop the bell pepper, tomato, and celery. These fresh vegetables will give your chili a nice crunch.

    STEP 3
    Then, wash, peel, and slice the carrots. The carrots will add a hint of natural sweetness to your dish.

    STEP 4
    Now, cook the millet. Use the ratio of ½ cup of millet to 1 ½ cups of water, similar to how you would cook rice.

    Making the vegan chili

    STEP 1
    Heat olive oil in a large pan and sauté the chopped onion and garlic. This will form the flavor base of your chili.

    STEP 2
    Add the smoked paprika powder to the pan and stir for a minute. This will help activate its flavor.

    STEP 3
    Now, add the sliced carrots and the chopped tomatoes to the pan. Stir and cook for a minute.

    Cast iron skillet with chopped onion, sliced carrots, and chopped red peppers.

    STEP 4
    Add the bay leaves and the chocolate to the pan. Stir to incorporate these ingredients.

    STEP 5
    Next, add the chopped bell peppers and celery to the pan. Stir and cook for another minute.

    Cast iron skillet with chopped onion, sliced carrots, chopped tomatoes, celery, chocolate cubes, bay leaves, and chopped red peppers.

    STEP 6
    Pour in the red wine and the tomato sauce. Bring the mixture to a boil.

    Cast iron skillet with chopped veggies in a thick red tomato sauce.

    STEP 7
    Season the chili with ground basil, oregano, parsley, salt, and pepper. These will add depth of flavor to your dish.

    Cast iron skillet with chopped veggies in a thick red tomato sauce topped with 4 heaps of spices.

    STEP 8
    Let the chili cook until all the vegetables are tender. This should take about 15 minutes.

    Cast iron skillet with chunky tomato sauce topped with red kidney beans, white beans, sweet corn, and cooked millet.

    STEP 9
    Finally, add the canned beans, corn, and the cooked millet to the pan. These ingredients just need to be reheated.

    STEP 10
    Add sriracha to the chili for a spicy kick. Check the seasoning again and adjust the salt and pepper to your liking. Your vegan chili is now ready to be served.

    Cast iron skillet with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion. A wooden spatula is placed in the middle.

    💡 Expert tip

    The key to this vegan chili is the preparation of your vegetables. Chop them evenly to ensure they cook at the same rate, and follow the order in the recipe. The carrots need the most time, followed by the bell pepper and celery. Adding the ingredients in this order will result in perfectly tender vegetables and a delicious, well-balanced chili.

    🔄 Variations

    Try using quinoa or bulgur instead of millet. These grains will add a slightly different texture and flavor to your chili.

    You can also consider adding tofu crumbles like in our plant-based chorizo instead of millet. It will give your chili a unique texture and boost the protein content.

    If you are a fan of a meatier texture in your chili, consider using TVP instead of millet. It will provide a chewy, satisfying texture while keeping the recipe completely vegan.

    A black bowl with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion. Leftovers are in a cast iron skillet next to it.

    🥣 Serving ideas

    This vegan chili is a versatile dish that can be served in a variety of ways. I love to top it with a dollop of vegan sour cream or some diced avocado for a creamy, refreshing twist.

    You can also sprinkle it with some vegan shredded cheese, vegan bacon bits, chopped cilantro, spring onion, or scallions for added flavor and texture. Squeeze a bit of lime juice over the top for a tangy kick.

    It also pairs perfectly with a side of tortilla chips or crackers. Serve it with a side of tortilla chips or crackers for a crunchy, satisfying meal. You can also serve it over tortilla chips with some vegan nacho cheese sauce or creamy vegan queso dip for a delicious, Mexican-inspired appetizer.

    If you’re in the mood for a hearty, comforting meal, consider serving this chili on top of a soft tortilla wrap with some rice, vegan sour cream, guacamole, and shredded vegan cheese. You can also serve it in a flaky bread bowl or as a topping for a loaded baked potato.

    A black bowl with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion. Leftovers are in a cast iron skillet next to it.

    ❄️ Storing tips

    This vegan chili recipe is one of those dishes that actually tastes even better the next day, making it a perfect meal prep option. The flavors have time to meld and intensify, resulting in a more delicious dish every time you reheat it.

    To store the leftovers, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days without compromising the flavor or texture.

    You can also freeze it. Place the chili in a freezer-safe container. It can be frozen for up to 2-3 months. When you are ready to eat it, allow it to thaw overnight in the refrigerator before reheating.

    To reheat the chili, you can do so on the stovetop or in the microwave. If it seems too thick, you can add a bit of water or vegetable broth to reach your desired consistency.

    A black bowl with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion. Leftovers are in a cast iron skillet next to it.

    🤔 FAQs

    What kind of beans are good for chili?

    The most popular beans for chili are black beans, red kidney beans, and white cannellini beans. However, you can also use pinto beans or chickpeas, depending on your preference.

    Do I have to use red wine?

    No, you do not have to use red wine. It adds a depth of flavor to the chili, but if you prefer not to use it, you can simply omit it.

    Why is chocolate used in this chili recipe?

    Chocolate adds a rich, deep flavor to the chili. It is a common ingredient in traditional Mexican chili recipes and helps to balance out the acidity of the tomatoes.

    What is the purpose of adding millet to the chili?

    Adding millet to the chili is a great way to make it heartier and more filling. It is a nutritious whole grain that adds a nice texture to the chili.

    More vegan Mexican recipes

    • A red enameled Dutch oven with a light brown chili with white beans, shredded mushrooms, corn, topped with green chili slices, shredded cheese and nacho chip pieces. Avocado, and other toppings are around it.
      Vegan White Chili
    • In a small white bowl orange cubes, dark brown beans, small white, yellow seeds with 3 slices of green avocado on top.
      Quinoa Sweet Potato Chili
    • A ligth brown ceramic dish with colorful ingredients like black beans, corn, rice, melted cheese, bell pepper strips, chopped avocado, chopped green herbs.
      Meaty Vegan Mexican Rice Casserole
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      Vegan TVP Taco Meat

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    Cast iron skillet with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion.

    The Best Vegan Chili

    Nandor Barta
    This vegan chili is hearty and satisfying, packed with beans and legumes, and a blend of spices that makes it rich, savory, and a burst of flavor in every bite. It is the very best vegan chili you will ever try!
    4.5 from 50 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Servings 6 people
    Calories 250kcal

    Equipment

    • our Cast-iron Skillet by UnoCasa

    Ingredients
     
     

    • 1 Onion
    • 3-4 cloves Garlic
    • 2 Tomatoes (medium)
    • 2 Carrots
    • 1 Bell pepper
    • 1 Celery
    • 2.5 cup Sieved tomato puree aka Tomato sauce
    • 2 cup Beans (black, red and white mixed)
    • 1 cup Corn
    • ½ cup Millet dry
    • ⅓ cup Red wine
    • 2 cube Chocolate
    • ½ tsp Sweet smoked paprika powder
    • 2 Bay leaves
    • ½ tsp Basil
    • ½ tsp Oregano
    • ½ tsp Parsley
    • ½ tsp Sriracha (or any other chili paste)
    • Salt and Pepper to taste
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    Instructions
     

    Prepare the ingredients

    • Peel and chop onion and garlic. Wash and chop bell pepper, tomato, and celery. Wash, peel, and slice carrots. We used canned beans and corn, so there are nothing to do there.
    • Cook millet as you cook rice (½ cup of millet – 1 ½ cups of water).

    Making vegan chili

    • Take a large pan and cook the chopped onion and garlic in olive oil.
    • Add smoked paprika powder and stir for a minute to activate its flavor.
    • Add the sliced carrots and the chopped tomatoes. Stir and cook for a minute.
    • Add the bay leaves and the chocolate and stir again.
    • Next up are the chopped bell peppers and celery. Stir and cook for another minute.
    • Add the red wine and the tomato sauce now and bring to a boil.
    • Season it with ground basil, oregano, parsley, salt, and pepper. And cook the chili until all vegetables are tender. It will take approx. 15 minutes.
    • Add canned beans, corn, and cooked millet at the very end, as they don’t need to be cooked, just reheated.
    • Add the sriracha. Check the seasoning again. Add more salt and pepper to your taste. Now, you’re done!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Try to chop the vegetables evenly. We added carrots first, as they need the most time to be cooked, bell pepper and celery, and finally the canned beans and corn.
    • Always keep it on medium heat and stir to ensure the tomato sauce is not sticking to the bottom. Or use a good non-stick frying pan. You can also make this chili recipe in a stockpot for batch cooking.
    • Depending on how hot and spicy you prefer your chili, you can go from mild chili powder to sriracha chili paste or to freshly chopped raw chili peppers.
    • It will last in the fridge for 3-4 days without any problem. 

    Video

    Nutrition

    Nutrition Facts
    The Best Vegan Chili
    Amount Per Serving (1 serving without topping)
    Calories 250 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 0.3g
    Sodium 60mg3%
    Potassium 1087mg31%
    Carbohydrates 49g16%
    Fiber 11g46%
    Sugar 11g12%
    Protein 11g22%
    Vitamin A 5152IU103%
    Vitamin C 48mg58%
    Calcium 65mg7%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    17.5K shares

    Reader Interactions

    Comments

      4.50 from 50 votes (40 ratings without comment)

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    1. Bethany Chance

      September 21, 2023 at 8:16 pm

      5 stars
      I didn’t have all the ingredients, but needed a millet recipe. Even minus the bell pepper and celery, it was outstanding. I did add some mushrooms, just because. Thank you!

      Reply
      • Nandor

        September 22, 2023 at 8:37 am

        Hi Bethany, I am so glad you liked the recipe. Thanks your for trying it.

        Reply
    2. D Smith

      July 13, 2023 at 11:04 am

      I was looking for some millet recipes to add to my repertoire and I am a huge fan of chili so I could not pass this one when i saw it. This is a nice recipe and I can’t wait to try it. From the ingredient list alone it sounds pretty good, although I must admit that the chocolate was an interesting surprise. I’m not a huge fan but I still might try it just to see the difference whenever I may have some around. However, I would add cumin seed (or ground cumin) to this recipe. Cumin is a mandatory ingredient whenever I make chili so I was also surprised to not see it listed here. All said, thanks for the recipe! All the best!

      Reply
      • Bethany Chance

        September 21, 2023 at 8:18 pm

        5 stars
        I forgot in my comment to say that I, too, added cumin. This is such a flavorful recipe. I also add some of the spices in the broth ( I cook the millet in beef stock, since I’m not vegan) and it really brings the millet up a notch.

        Reply
    3. Jolice

      December 31, 2021 at 11:47 pm

      5 stars
      I’m a vegan and I made this chill, about 3 times….it’s that good !! I uses grated tempeh and ground Beyond Burger. I made a big batch and freeze it. Sorry I never leave a comment, before. 🙈

      Reply
    4. Amy

      December 16, 2021 at 7:53 pm

      5 stars
      Yup, truly the best chili ever!! I used cocoa powder instead of cubes, 1 can great northern beans & 1 can black beans, and used 1 TBS of chili powder instead of Sriracha, but it was still absolutely delish! Thanks so much!

      Reply
    5. Grace

      August 30, 2021 at 6:58 pm

      What can you substitute the wine for?

      Reply
      • My Pure Plants

        August 31, 2021 at 7:14 am

        You can skip it or add 100% grape juice.

        Reply
    6. Mary Dalia

      August 28, 2021 at 3:15 pm

      5 stars
      I have done this chili like 4 times and now is my 5th! I make it to my sister and her family who are vegan and they love it also! Thanks

      Reply
      • My Pure Plants

        August 29, 2021 at 1:49 pm

        We are so happy to this recipe became a family favorite. Thank you so much for sharing it with us.

        Reply
    7. Cindy

      December 06, 2020 at 9:03 pm

      I’m curious to what kind of chocolate you use?

      Reply
      • My Pure Plants

        December 06, 2020 at 9:12 pm

        Dark chocolate. We usually use the one with at least 60-70% chocolate content.

        Reply
        • Cindy

          December 07, 2020 at 1:40 am

          Thank you

    8. Trace

      November 12, 2020 at 3:06 pm

      1/3 cup Red wine 1 dl

      I may just be having a duhr moment, but…Can you clarify the above ingredient? What kind of red wine, regular wine or vinegar wine? Also what’s 1 dL ?

      Thanks!

      Reply
      • My Pure Plants

        November 12, 2020 at 7:26 pm

        We usually use dry red wine standard quality. Not vinegar wine, drinking wine. 1 dl is an approx. of 1/3 cup to show metrics for those who need it.

        Reply
    9. Gina Cuneo

      October 03, 2020 at 1:48 pm

      5 stars
      Love this! In lieu of millet, I switched it with a “chopped meat” product I make with ground walnuts. The flavors were incredible and I love the touch of red wine and chocolate.

      Reply
      • My Pure Plants

        October 03, 2020 at 4:25 pm

        Hi Gina, that sounds amazing. We are so happy you loved our recipe.

        Reply
    10. Estelle

      September 09, 2019 at 12:48 pm

      This looks delicious(looks like Amy’s canned chili!!!) and the ingredients are sooo different! Looking forward to trying it.

      Reply
      • My Pure Plants

        September 09, 2019 at 12:52 pm

        Be sure to let us know how you like it.

        Reply
    11. Megan Ellam

      September 09, 2019 at 11:52 am

      5 stars
      I just love beans and love how you have created this delicious humble bowl of goodness. Thanks for the inspiration.

      Reply
      • My Pure Plants

        September 09, 2019 at 12:51 pm

        A humble bowl of goodness – That’s absolutely fitting. 🙂

        Reply
    12. Jessica Formicola

      September 09, 2019 at 11:38 am

      5 stars
      This is the perfect chili to share with friends on a cold fall day! It looks delicious and I can’t wait to try it!

      Reply
      • My Pure Plants

        September 09, 2019 at 11:40 am

        Thank you, Be sure to let us know how you and your friends like it.

        Reply
    13. Cathy

      September 09, 2019 at 11:08 am

      5 stars
      I actually prefer chili without any meat so this recipe is right up my alley! It looks so tasty and loaded, I cannot wait to make it! Tell your husband on my behalf, amazing job with this chili!

      Reply
      • My Pure Plants

        September 09, 2019 at 11:20 am

        Thank you for your kind words. I will let him know.

        Reply
    14. Jacqueline Debono

      September 09, 2019 at 9:36 am

      5 stars
      I’ve never tried a vegan chili but this looks so tempting. I love the addition of chocolate. I’ve used it in traditional meat chili and it really does add an interesting flavour!

      Reply
      • My Pure Plants

        September 09, 2019 at 11:20 am

        It does, doesn’t it? Chocolate turns it up a notch.

        Reply

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