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!

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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.
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❤️ 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.
🧾 Key ingredients
This vegan chili is a celebration of plant-based ingredients. You can easily find all these ingredients at your local grocery store.
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.
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.
STEP 6
Pour in the red wine and the tomato sauce. Bring the mixture to a boil.
STEP 7
Season the chili with ground basil, oregano, parsley, salt, and pepper. These will add depth of flavor to your dish.
STEP 8
Let the chili cook until all the vegetables are tender. This should take about 15 minutes.
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.
💡 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.
🥣 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.
❄️ 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.
🤔 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
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The Best Vegan Chili
Equipment
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
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!
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.
Bethany Chance
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!
Nandor
Hi Bethany, I am so glad you liked the recipe. Thanks your for trying it.
D Smith
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!
Bethany Chance
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.
Jolice
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. 🙈
Amy
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!
Grace
What can you substitute the wine for?
My Pure Plants
You can skip it or add 100% grape juice.
Mary Dalia
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
My Pure Plants
We are so happy to this recipe became a family favorite. Thank you so much for sharing it with us.
Cindy
I’m curious to what kind of chocolate you use?
My Pure Plants
Dark chocolate. We usually use the one with at least 60-70% chocolate content.
Cindy
Thank you
Trace
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!
My Pure Plants
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.
Gina Cuneo
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.
My Pure Plants
Hi Gina, that sounds amazing. We are so happy you loved our recipe.
Estelle
This looks delicious(looks like Amy’s canned chili!!!) and the ingredients are sooo different! Looking forward to trying it.
My Pure Plants
Be sure to let us know how you like it.
Megan Ellam
I just love beans and love how you have created this delicious humble bowl of goodness. Thanks for the inspiration.
My Pure Plants
A humble bowl of goodness – That’s absolutely fitting. 🙂
Jessica Formicola
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!
My Pure Plants
Thank you, Be sure to let us know how you and your friends like it.
Cathy
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!
My Pure Plants
Thank you for your kind words. I will let him know.
Jacqueline Debono
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!
My Pure Plants
It does, doesn’t it? Chocolate turns it up a notch.