“Does the Internet really need another vegan chili recipe?” I thought about this question before hitting publish on this post. At times, it can feel like every blogger is doing the same thing. However, this recipe is special to me. I’ve been making a version of this vegan chili for quite some time; it’s a fall and winter staple in my house. I wanted to share the recipe so that maybe we could enjoy a warm bowl of it at the same time, since we're currently all apart (I make it pretty much every Sunday, if you want to sync calendars). It wasn’t really a recipe until recently, when I actually noted specific amounts of each ingredient. But here it is! This is the best vegan chili, according to me, and I really hope you like it.
To be honest, there aren’t any surprising ingredients in this recipe. There’s onion, garlic, tomato, beans, and the usual chili spices. I’m completely committed to Trader Joe’s Organic Chili Seasoning Blend and am convinced it’s the best chili powder out there. If you can get your hands on some, I highly recommend it. That seasoning blend, along with Trader Joe’s Beef-less Ground Beef, make this vegan chili recipe extremely hearty, satisfying, and rich. If you don’t live near a Trader Joe’s you can use your favorite meatless ground beef.
As with most chili and soup recipes, the longer you let it simmer, the better it will taste. I always let my vegan chili simmer over a low flame, covered, for at least three hours. Just start it in the afternoon and enjoy the delicious aroma of vegan chili all day long. Of course, if you’re short on time, this vegan chili can be ready in under an hour.
Ladle the vegan chili into bowls, top with vegan sour cream or avocado (I love both) and enjoy every last bite. This chili also keeps well in the fridge for several days - I’ve even repurposed leftovers as filling for vegan enchiladas!Print
- 1 teaspoon olive oil
- ½ yellow onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 12-ounce package meatless ground beef
- 3 tablespoons chili powder
- 1½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- 1 4-ounce can of diced green chiles
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 15.5-ounce can pinto beans, drained and rinsed
- 1 15.5-ounce can black beans, drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- Vegan sour cream and/or avocado, for serving
- Warm the olive oil in a large stockpot over medium-low heat. Add the onion and garlic and sauté until soft, 3 minutes.
- Add the beefless ground to the pot and season with chili powder, cumin, paprika, cinnamon, and salt. Continue to cook, stirring frequently, for 5 minutes.
- Pour the diced green chiles, diced tomatoes, tomato sauce, pinto beans, black beans, and vegetable broth into the pot. Add the tomato paste and stir to combine.
- Turn up the heat to medium to bring the chili to a simmer. Cover, reduce the heat to low, and simmer for at least an hour. The longer you let the chili simmer, the better the flavor will be. I recommend three hours if you can manage it; longer is even better!
- Taste the chili and adjust the seasonings to your liking; I added another pinch of cinnamon.
- Ladle the chili into bowls and serve with vegan sour cream and avocado.
Nutrition info does not include vegan sour cream or avocado.