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    Home > Vegan Entrees

    Best Vegan Chili with Beans and Millet

    By My Pure Plants on 04/30/2021 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This the best hearty, meaty and satisfying vegan chili my husband has ever made. It is loaded with whole foods like veggies, legumes, and grains. All the good stuff. Ridiculously easy and healthy, just how we like it. How about you? 

    A bowl of vegan chili topped with spring onion, shredded cheese, sour cream, tomato and tortilla chips. Another bowl in the background

    I have been raving about the Best Damn Vegan Lasagna I have ever tasted, but this Vegan Chili is a serious contender. I think I will start calling it Best Damn Vegan Chili. 🙂 I read somewhere that men don’t have a sensitive taste buds, that’s why they like everything spicer. I truly believe that is why men make awesome chefs. All of my husband recipes are just bursting with flavor like this Vegan Spaghetti Bolognese, or this Meatless Shepherd’s Pie, or this Vegan Jackfruit Stew, or this Chickpea Curry.

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    Table of Contents hide
    1. Ingredients of our Vegan Chili
    2. How to Make Vegan Chili?
    3. What to serve with vegan chili?
    4. Top tips to make Perfect Vegan Chili
    5. FAQs and Substitutions
    6. More dinner recipes
    7. Best Vegan Chili with Beans and Millet

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    Ingredients of our Vegan Chili

    Okay, so let’s talk about this vegan chili recipe. First of all, it is obviously meatless. Apart from the optional sour cream topping, it is as much a vegetarian chili as a vegan one.

    I did say that it is full of whole foods, didn’t I? My husband added 10(!) different ones:

    • vegetables: onion, garlic, tomato, bell pepper, carrot, and celery
    • legumes: red beans and white beans
    • grains: corn and millet 

    But the spices are the ones turning the above ingredients into an over-the-top delicious dinner meal. What are they?

    • red wine -> Of course, we spiked it a little bit.
    • chocolate -> Oh yes, you are reading it correctly. You can definitely taste the difference even if it is only a little bit of chocolate.
    • sriracha (chili paste) -> You need something hot to make this an authentic chili. Sure you can use chili powder or freshly cut raw chili pepper instead.
    • smoked paprika -> It is to highlight the chili flavor a little bit more.
    • basil, oregano, parsley, and bay leaves

    Do you see what I mean? This vegan chili recipe is so delish, rich and loaded. Even meat-eaters would say “That’s impressive!”

    Vegan Ground Beef for a Meatless Chili

    It is a vegan aka meatless chili which is already perfect and tasty without any ground beef substitutes. However, we also like it filling and hearty, so we added cooked millet to have some crumbs to bite on. You can use any of the below alternatives though depending on your preference, taste or diet:

    • cooked millet or quinoa or bulgur (quick note: bulgur is not a gluten-free grain)
    • marinated tofu crumbles
    • soy curls or TVP aka textured vegetable protein (we use these in our Vegan Lasagna recipe)
    • cauliflower and walnut mince (we use these in our Spaghetti Bolognese recipe)
    • lentils
    • mushroom
    • store-bought vegan ground beef

    Let us know in the comments what is your favorite!

    Two bowls of vegan chili topped with spring onion, shredded cheese, sour cream, tomato and tortilla chips.

    How to Make Vegan Chili?

    Easy-peasy. You’re done in an hour. You will cook the best vegan chili every time if you are following the below steps.

    Prepare the ingredients – step 1

    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 nothing to do there. Cook millet as you would cook rice (1 cup of millet – 3 cups of water).

    Let’s make vegan chili – step 2

    Take a large pan and cook the chopped onion and garlic in a bit of olive oil (photo #1). Add smoked paprika powder and stir for a minute to activate its flavor (photo #2). Now add the sliced carrots and the chopped tomatoes. Stir and cook for a minute (photo #3). Then, add the bay leaves and the chocolate and stir again (photo #4).

    First 4 steps of making vegan chili. It is a frying pan with onion, garlic, smoked paprika, sliced carrots, chopped tomatoes, chocolate and bay leaves

    Next up are the chopped bell peppers and celery. Stir and cook for another minute (photo #5). Add the red wine and the tomato sauce now and bring to boil (photo #6). Season it with ground basil, oregano, and parsley (photo #7). Cook the chili until all vegetables are tender. It will take approx. 15 minutes. Add canned beans and corn at the very end as they don’t need to be cooked, just re-heated (photo #8). 

    4 steps to make vegan chili. It is a frying pan with vegan chili base where tomato sauce, red wine, seasoning and beans, corns are added.

    You’re almost ready! Add the sriracha (or any other chili paste) and then the cooked millet (photo #9). Check the seasoning again. Add more salt and pepper to your taste (#photo 10). Now, you’re done!

    Last step to make vegan chili. It is a frying pan with the almost ready chili and the cooked millet.

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    What to serve with vegan chili?

    Our favorite way to eat vegan chili is either with rice as a one-pot dinner meal or we often make a vegan chili loaded soft tortilla wrap with rice, vegan sour cream, guacamole, and shredded vegan cheese.

    The following toppings also compliment this vegan chili recipe nicely: chopped avocado, hot salsa, spring onion, chives, cilantro, or lime.

    Other popular chili side dishes:

    • Biscuits
    • Cornbread
    • Tortilla chips
    • Quick Garden Salad
    • Easy Vegan Coleslaw
    • Veggie Fries
    • Cauliflower rice
    • Baked potato

    Let us know in the comments what is your favorite side dish!

    Top tips to make Perfect Vegan Chili

    • Try to chop the vegetables evenly. We added carrots first as they need the most time to be cooked, then bell pepper and celery, finally the canned beans and corn.
    • Always keep it on medium heat and stir to make sure 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.
    • You can use more beans or other veggies depending on your preference. We think this combination gives a loaded but well-balanced chili.
    • 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.

    A pan full of loaded vegan bean chili with a wooden spoon in it and a hand dips a tortilla chips in it.

    FAQs and Substitutions

    How long does vegan chili last?

    This chili recipe is perfect for batch cooking. You can easily store it in the fridge for 3-4 days without any problem.

    What other veggies I can add to this vegan chili?

    I would happily add any of the following veggies: mushroom, red lentil, eggplant, sweet potato, butternut squash, spinach, kale.

    What kind of beans is good for chili?

    The most popular beans are black beans, red kidney beans, and white cannellini beans. However, pinto beans or even chickpeas would taste delicious.

    Two bowls of vegan chili topped with spring onion, shredded cheese, sour cream, tomato and tortilla chips.

    This Vegetable Chili recipe is meat-free, dairy-free and egg-free. It is also suitable for vegan, vegetarian, nut-free and gluten-free diets. It can also be WFPB-friendly (whole foods plant-based) if you cook the onion and the garlic in water or veggie broth or directly in the tomato sauce.

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    More dinner recipes

    You can browse through our Vegan and Gluten-free Dinner Recipes or our Quick Vegan Meals collection or check out

    • Vegan Spaghetti Bolognese
    • Vegan Eggplant Meatballs Spaghetti
    • Meatless Shepherd’s Pie
    • Vegan Cabbage Lasagna
    • Vegan Cabbage Soup

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    Best Vegan Chili with Beans and Millet

    Nandor Barta
    This is the best hearty, meaty and satisfying vegan chili ever. It is loaded with whole foods like veggies, legumes, and grains. All the good stuff. Ridiculously easy and healthy. The chocolate, the red wine, and the spices make it a real show-stopper.
    4.5 from 41 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Main Course
    Servings 6 people
    Calories 251kcal

    Ingredients
      

    Vegetables, Legumes, Grains

    • 1 Onion
    • 3-4 cloves Garlic
    • 2 Tomato (medium)
    • 2 Carrots
    • 1 Bell pepper
    • 1 Celery
    • 2 ½ cup Sieved tomato puree aka Tomato sauce 350 ml
    • 2 cup Beans (black, red and white mixed) 480 g
    • 1 cup Corn 320 g
    • ½ cup Millet dry

    Spices

    • ⅓ cup Red wine 80 ml
    • 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 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 and corn at the very end as they don't need to be cooked, just re-heated.
    • You're almost ready! Add the sriracha, chili paste, powder, and cooked millet. 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. 
    Serving:
    Either serve it with rice as a one-pot dinner meal or make a vegan chili-loaded soft tortilla wrap with rice, vegan sour cream, guacamole, and shredded vegan cheese.
    Toppings:
    chopped avocado, hot salsa, spring onion, chives, cilantro, or lime.
    Sides: 
    biscuits, cornbread, tortilla chips, Easy Vegan Coleslaw, veggie fries, cauliflower rice, baked potato

    Video

    Nutrition

    Nutrition Facts
    Best Vegan Chili with Beans and Millet
    Amount Per Serving (1 g)
    Calories 251 Calories from Fat 47
    % Daily Value*
    Fat 5.2g8%
    Saturated Fat 1.2g8%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2.2g
    Sodium 702mg31%
    Potassium 840mg24%
    Carbohydrates 42g14%
    Fiber 8.9g37%
    Sugar 12.8g14%
    Protein 9.5g19%
    Vitamin A 5191IU104%
    Vitamin C 51.8mg63%
    Calcium 81.5mg8%
    Iron 3.25mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
    17.5K shares

    Reader Interactions

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    1. 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
    2. 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
    3. 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
    4. 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
    5. 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

    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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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