This vegan chili recipe makes a hearty, comforting, plant-based meal that is perfect for cooler temperatures.
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Heads up: If you prefer not to use a meat substitute, you may like these other chili recipes better:
- Instant Pot vegetarian chili (vegan)
- Sweet potato black bean chili (vegan)
- BEST Classic beef chili recipe
- Instant Pot turkey chili
- Stovetop turkey chili
Which vegan meat to use in chili
This is the only recipe I have done with a meat substitute of any kind, and it was a fun experiment. If you prefer not to use it, please refer to the alternative recipe links above.😉👌🏻
The verdict: What vegan meat is best in chili? I experimented with several different types of meat substitute in this recipe. After making this many times, I recommend the Impossible brand beef substitute (not sponsored) for best taste.
You can use any beef substitute you like. In fact, these photos were taken with Trader Joe’s beef-less crumbles. It was okay, but strictly based on taste, our family prefers Impossible.
How to make vegan chili
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this vegan chili recipe, you will need the following ingredients:
- Impossible beef substitute (or beef substitute of choice – TJ’s meatless crumbles pictured here)
- onion
- bell pepper
- garlic
- chili powder
- cumin
- coriander
- real maple syrup
- salt and pepper
- hot sauce
- red wine (may substitute veg broth/ stock or even water)
- canned kidney beans
- canned diced tomatoes
- canned green chilis
- ketchup
Making vegan chili
Spray the pot with cooking spray, if desired, and brown the Impossible beef substitute over medium heat for a few minutes until crumbly (about 5 minutes).
Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce, and bring to a boil.
Reduce heat and simmer over low heat for at least 30 minutes, partially covered. We usually simmer ours for about 1.5 hours, partially covered (I just tilt the lid to leave a slight gap), stirring frequently.
If the liquids evaporate too much, and it starts looking dry, add a splash of vegetable broth.
Serve and enjoy!
Storage and leftovers
Store leftovers in a covered container.
How long is vegan chili good in the fridge? About 3 to 5 days is a safe bet. As always, use common sense and good judgement. If something looks or smells funky, don’t eat it.
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Vegan Chili
This vegan chili recipe makes a hearty, comforting, plant-based meal that is perfect for cooler temperatures.
Ingredients
- cooking spray or oil of choice. If you use a non stick pot, no oil is needed.
- 1 package Impossible beef substitute (or beef substitute of choice – see notes for recipe modifications)
- 1 yellow onion – medium, diced
- 1 bell pepper – diced, red or green
- 3 cloves garlic – finely minced
- 1 Tablespoons chili powder
- 2/3 Tablespoon cumin
- 1 teaspoons ground coriander
- 1/2 tablespoon real maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoons hot sauce
- 1/3 cup red wine (may substitute veg broth stock or even water)
- 2 cans kidney beans undrained, 14.5 ounces
- 1 can diced tomatoes undrained, 14.5 ounces
- 1 can can green chilis undrained, 4 ounces
- 1/4 cup organic ketchup
Instructions
STOVETOP
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Spray the pot with cooking spray, if desired, and brown the Impossible beef substitute over medium heat for a few minutes until crumbly (about 5 minutes).
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Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
-
Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
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Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce, and bring to a boil.
-
Reduce heat and simmer over low heat for at least 30 minutes, partially covered (I just tilt the lid to leave a slight gap), stirring frequently. We usually let ours simmer about 1.5 hours.
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If the liquids evaporate too much, and it starts looking too dry, add a splash of vegetable broth. Serve and enjoy!
Recipe Notes
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Note: if you wish to use beefless crumbles, such as Gardein or Trader Joe’s, skip the browning process. Then add the crumbles when you add the beans, broth and tomatoes.
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