Amazing Vegan Chili

Fall is almost here, and I'm already enjoying this delicious vegan chili almost daily. The recipe makes a large pot of chili, so it's perfect for meal prep or game-day gatherings. And it's so hearty and flavorful that no one will miss the meat!

Ingredients & Substitutions

If you have questions about any of the ingredients (i.e. "why does it say vegan brown sugar?") or whether it's okay to make a substitution, then this is the section for you.

extra-virgin olive oil: For cooking vegetables; you can use any oil you prefer here.

red bell peppers: These add flavor and texture to the chili. I like red bell peppers, but you could also use another color.

onion: Any type of onion (red, yellow, sweet) will work.

garlic: For flavor.

chili powder: This is pure chili powder made with red chilies, not a blend of chili powder and other spices. If you can only get a chili powder blend, check the ingredients and adjust accordingly. Most likely, you'll want to replace the pure chili powder, cumin, and oregano with 1/4 cup of chili powder blend.

diced tomatoes: I recommend using high-quality Italian tomatoes for the best flavor. You can also use whole tomatoes and crush them by hand.

tomato paste: This adds more tomato flavor in a concentrated form.

red kidney beans and black beans: These provide most of the chunkiness of the chili, plus plenty of protein. I like this combination of beans, but you can use other beans if you prefer. Be sure to drain and rinse your beans before adding them to the chili.

vegetable broth: Adds a bit of flavor and thins out the stew. If you use a low-sodium broth, you may need to add a bit more salt later.

vegan Worcestershire sauce: This adds to the complex flavor of the chili, but be sure to look for a vegan version, since Worcestershire sauce often contains anchovies. If you're gluten-free, you can substitute with coconut aminos or tamari, or use this vegan and gluten-free Worcestershire sauce.

lime juice: This balances out the flavors of the chili with a sweet acidity. I always recommend using freshly squeezed juice, but bottled is okay if that's all you can get.

cocoa powder: If you've never added cocoa powder to your chili before, it may sound a bit weird, but it actually adds a rich umami flavor to the chili. Cacao powder works here, too. I use fair-trade cocoa powder for ethical reasons.

vegan light brown sugar: A little bit of sweetness helps to balance out bitter and sour flavors. New vegans are often shocked to find out that there is sugar that's made with animal products. If you're outside the US, this may not be an issue for you. But in the US, some white and brown sugars are processed using animal bone char. To avoid this, choose an organic brown sugar, which cannot be labeled organic if it uses bone char for processing.

salt: Add this at the end to taste. The amount of salt you'll need depends on both your tastes and the other ingredients you used (for example, whether you used low-sodium vegetable broth).

Ways to Serve Vegan Chili

Chili is an American dish, and the ways that people like to eat it are nearly as diverse as the US itself.

Many people eat chili on its own or with a few toppings. Vegan sour cream (I like Kite Hill) or shredded vegan cheddar are great toppings to balance a bit of the chili's spiciness. You could also add some cilantro, chopped green onions, or even raw onions on top. And keep a bottle of your favorite hot sauce around if you want to up the heat level.

I personally enjoy chili with the sweetness and texture of classic vegan cornbread or vegan cornbread muffins, and they're so quick and easy to whip up. I've also heard that some regions prefer to go even sweeter, pairing their chili with cinnamon rolls. Tortilla chips, crackers, and biscuits are other common chili complements.

It's common to use chili as a topping with other foods, like spaghetti, macaroni, or rice. I love chili with all kinds of potatoes, including vegan sour cream mashed potatoes, vegan potato skins, and loaded baked potatoes. You could also put it in a bread bowl or a corn tortilla. And of course, you can pair it with a vegan hot dog and bun to make a vegan chili dog.

Make-Ahead, Storage, & Reheating

This chili is a great make-ahead recipe because it tastes even better on the second day! And if you're planning a party or gathering, it's a convenient way to save time on the day of the event. Just prepare the chili a day ahead of time, let it cool, and store it in the refrigerator.

Leftovers or make-ahead chili can be stored in the refrigerator in an airtight container for 5 to 6 days. To store it for up to 3 months, freeze it in a freezer-safe container or zip-top bag. I prefer to freeze chili in single serving portions, because it defrosts quickly, and I can take just what I need.

To defrost from frozen, leave it in the refrigerator overnight (the exact time to defrost will depend on how much chili you are defrosting). Reheat it in a small saucepan over medium heat on the stove. I usually add some water when I'm reheating the chili, because it loses a bit during cooling and reheating.

Frequently Asked Questions

Is this chili recipe gluten-free? Worcestershire sauce is typically not gluten-free, however if you use a gluten-free brand like The Wizard's Vegan Worcestershire Sauce, then yes! If you can't find a vegan and gluten-free Worcestershire Sauce near you, then coconut aminos or gluten-free tamari or soy sauce would make a good substitute.

Can I speed up the cooking time? Simmering for 1 1/2 hours gives the chili time to develop and fully integrate its complex flavors, resulting in a thick and rich chili. I don't recommend trying to cook it faster.

How spicy is this chili? As written, this chili is about a medium level of spiciness. If you want to reduce the heat, you can reduce the amount of chili powder. Or, to make it even spicier, add a minced jalapeño or other pepper with the other vegetables or increase the amount of chili powder.

How can I make this chili more meaty? Green lentils or vegan ground beef would make a great addition to this chili if you prefer a meatier texture. Whichever option you want to use, you can pre-cook it according to the package instructions, then add it together with the canned tomatoes and other ingredients.

More Comforting Cold-Weather Vegan Dinners

• Creamy Carrot Pumpkin Soup

• The Ultimate Vegan Potato Soup

• Vegan Baked Ziti

• Noodle Stir-Fry with Peanut Sauce

• Cashew Chickpea Curry

• Tender Vegan Lentil Loaf

For even more ideas, check out my must-try vegan fall recipes and cozy vegan soups.