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.

🧾 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

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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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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!

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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.