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Indulge in the fiery goodness of our Spicy Vegan Chili--A bold and hearty dish that's a flavor explosion in every spoonful. Packed with aromatic spices and a medley of beans, it's the perfect comfort food with a kick.
In search of a comforting, meatless meal, ideal for a cozy weeknight dinner like Meatless Mondays? My one-pot Spicy Vegan Chili recipe is here to deliver. Picture a hearty protein-packed combination of kidney beans, black beans, pinto beans, and quinoa, all nestled in a juicy, flavorful tomato base, harmoniously infused with a blend of aromatic herbs and a medley of tantalizing spices-- this vegetarian chili packs a punch with a fiery kick of heat that will warm you from the inside out.Plus enjoy customizable toppings that let you make it just the way you like it. Non-Spicy, Slow-cooker + Make Ahead Option!
What Makes This THE BEST Spicy Vegan Chili?
I've been itching to sprinkle some chili magic onto Orchids + Sweet Tea, and lo and behold, it's finally here--Spicy Vegan Chili! I wanted to make sure it's a chili that's so delicious that everyone, vegan or not, will fall in love with it. And guys--- Get ready to dig into the absolute best vegan or vegetarian chili you'll ever have! No exaggeration.
Lately, all I've been craving is comfort food, and this vegetarian chili recipe is my absolute favorite. The best part is, it tastes even better the next day, so you can savor it for days to come. It's hearty, protein-packed, and pairs perfectly with some warm, freshly baked cornbread or a slice of this mouthwatering Vegan Brioche Bread, or for my non-vegan folks, it goes AMAZING with this Homemade Texas Toast Garlic Bread. Trust me, it's the ultimate comfort food experience! Be sure to see this beauty (and other recipes) come to life via IG Reels for a nice visual! Learn How To Make BBQ Pinto Beans from scratch!
This Spicy Vegan Chili is the epitome of family-friendly comfort food. It's as easy as can be, and you can make it uniquely yours by adding your favorite toppings or toning down the spiciness to your liking. It's an ideal choice for everyone at the table and can be on the table in just 45 minutes. Even meat eaters love this chili! Plus, there's a make-ahead option for all my fellow busy souls out there! And don't forget, leftovers taste even better the next day.
While the ingredients in this vegan chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery, and garlic. Plus, we throw in everything, including beans and quinoa, for that added plant-based protein punch, and let it all simmer to absolute perfection. Then, the fun part begins as we add all your favorite toppings!
Spicy Vegan Chilli Ingredients
Here's everything you need to whip up the best vegan chili. Feel free to mix and match with different beans if you don't have all three varieties in your pantry.
Extra virgin olive oil: Provides a rich and savory base.
Red onion :(You can also use yellow or white) Adds a sweet, aromatic flavor to the chili.
Garlic cloves: Who doesn't love that flavorful kick?
Crushed or diced tomatoes: Offer a hearty, tomatoey base for the chili.
Beans: I use canned organic, red kidney beans, black beans + pinto beans be sure to drain and rinse before use! They bring a creamy texture and pack a punch of plant-based protein!
Tomato sauce: Enhances the tomato flavor and creates a thicker consistency
Vegetable stock: Provides a savory, flavorful liquid for the chili.
Tomato paste: Intensifies the tomato flavor and thickens the chili.
Celery stalks: They add such a good flavor!
Carrots: Bring sweetness and a hearty, satisfying bite.
Uncooked quinoa (red or multi-color): Adds nutty flavor, protein, and a pleasant, slightly crunchy texture.
Spices: Chili powder, cumin, smoked paprika, garlic powder + cayenne pepper-- Infuses a robust, smoky, and slightly spicy kick. Feel free to adjust and customize to your liking!
Red pepper flakes (optional): Offers a spicy heat for those who prefer it.
Pure maple syrup: Sweetens and balances the flavors with a touch of maple goodness.
Sea salt: Enhances and balances all the flavors in the chili.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHILLI!
What You’ll Love Most About This Spicy Vegan Chilli
It’s super easy to make.
Completely customizable--Top it with your favorite ingredients.
Hearty & filling--Perfect for family meals or gatherings.
Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop! There's even a slow-cooker option!
Perfect for all eaters + loaded with protein!
Makes for a great weeknight meal---completely dairy-free + vegan!
Tips For Making Good Vegan Chilli Every Time:
Now, if you're intimidated by making vegetarian chili or are concerned that it won't turn out as delicious as classic chili-- no worries. In my experience with making many different types of soups/stews/chilis and watching the adults around me make a TON (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good chili, including hearty Spicy Vegan Chili:
Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
Begin by sautéing a flavorful aromatic base of onions, garlic, and other aromatic vegetables. This initial step lays the groundwork for a deeply flavorful chili.
Bean variety, don't limit yourself to a single bean type. Experiment with various beans like black beans, kidney beans, pinto beans, or even lentils. Different beans provide diverse textures and taste profiles, elevating the complexity of your chili.
Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
Let it simmer!! While you might be tempted to cook your chili on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
Striking a perfect balance between crushed or diced tomatoes and tomato paste is essential. This equilibrium ensures a luscious, thick consistency in your chili while maintaining a delightful tomato essence.
To thicken (if needed), always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.
Spicy Vegan Chili Topping Ideas
Here are some ideas if you absolutely love piling on the toppings for your vegan chili
Sliced jalapeños for an extra spicy flavor and kick.
Anything else you LOVE on chili that you want to add feel free!
Can I Make This Vegan Chilli NON-SPICY?
Absolutely-- if you're not a fan of spice or if you're preparing this vegetarian chili for little ones who prefer milder flavors, don't worry—I've got you covered. You can easily adjust or omit the spicy ingredients like cayenne pepper, red pepper flakes, and chili powder to make it perfect for everyone at the table.
What To Serve With Spicy Vegan Chili?
You know, I absolutely love this vegan chili recipe all by itself, but there's something about pairing it with a few of my personal favorites that just makes it even better. So, here are a few things I enjoy having with it-
I love the convenience of using canned beans, especially during weeknights when time is limited. But if you have more time or would like to use dried beans, no worries!
Simply soak your beans overnight covered in water to help cut down on the cook time. For a quicker soak time, simply add your beans to water in a pot, bring to a boil, remove from heat and cover the pot to let the beans rest in the water for at least 1 hour.
This chili is the gift that keeps on giving – it stays scrumptious in the fridge for days. Simply reheat a bowl, and you're good to go! Want to mix things up? Use it as a hearty, protein-rich topping for nachos, baked potatoes, or oven-baked fries. And don't forget the fun factor – stuff your tacos or quesadillas with this tasty chili. The possibilities are endless!
Spicy Vegan Chili Q + A's
How to store this vegan chili recipe?
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness.
Can I make this vegan chili in a slow cooker?
Yes! To make this vegan chili in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies, quinoa, and beans are tender and cooked through.
Can I make this vegan chili ahead of time?
Absolutely! This vegan chili recipe can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before reheating on the stovetop to serve.
Can I use different beans in my vegan chili, or do I have to stick to the suggested ones?
You have complete freedom to mix and match beans in your chili. Experiment with your favorites for unique textures and flavors.
Is there a way to make vegan chili without beans for those who don't like them?
Absolutely! You can replace the beans with plant-based protein sources like textured vegetable protein (TVP), plant-based meat, beyond beef or lentils.
More Comforting Meatless Recipes to Try Next!
Once you've mastered this Spicy Vegan Chili add these other delicious + warming recipes to your list next:
In search of a comforting, meatless meal, ideal for a cozy weeknight dinner like Meatless Mondays? My Spicy Vegan Chili is here to deliver. Picture a hearty protein-packed combination of kidney beans, black beans, pinto beans, and quinoa, all nestled in a juicy, flavorful tomato base, harmoniously infused with a blend of aromatic herbs and a medley of tantalizing spices-- this chili packs a punch with a fiery kick of heat that will warm you from the inside out. Non-Spicy + Make Ahead Option!
In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the tomato paste, sliced celery, carrots, canned tomatoes, red kidney beans, pinto beans, and black beans, stirring and sautéing for 1-2 minutes. Add in the the chili powder, cumin, red pepper flakes, smoked paprika, garlic powder, cayenne pepper, and salt, stirring to combine.
Add in the quinoa, veggie stock/broth, tomato sauce, and maple syrup, stirring everything together until combined.
LET EVERYTHING SIMMER:
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.
Remove from heat and serve immediately into prepared bowl(s), and top with dairy-free yogurt, sour cream, chopped fresh parsley, dice avocados, and/or dairy-free cheddar cheese, if desired.
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SLOW COOKER OPTION: To make this chili in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies, quinoa, and beans are tender and cooked through.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.