Need a cozy, one-pot goodness that’s as nourishing as it is delicious? This Vegan Chilli is your go-to bowl of plant-based bliss! Protein-rich beans, rainbow veggies, and bold, smoky spices give this recipe a soul-soothing meal you’ll be reaching for again and again.
Whether you’re planning for the week, feeding a starving horde, or simply need something comforting and nourishing, this chilli’s got it all: it’s gluten-free, dairy-free, as cheap as chips, and bursting with flavour. And the icing on the cake? It’s done in under 45 minutes and better still the next day! So get your go-to pot fired up—let’s turn ordinary ingredients into magic
⭐ Quick Overview:
• Prep Time: 10 minutes
• Cook Time: 1 hour 50 minutes
•_Total Time: 2 hour
Ingredients
Aromatics & Flavor Base:
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, chopped
• 3 tbsp chili paste
Spices:
• 3 tbsp homemade chili powder (see below)
• 2 tsp smoked cumin
• 1 tsp ground smoked paprika
• 1 tsp Mexican oregano (or regular)
Liquids:
• ½ cup dry red wine
• 3 cups vegetable broth
Beans & Vegetables:
• 2 cans pinto beans, drained
• 1 can navy beans, drained
• 1–2 canned chipotle peppers in adobo, chopped
• 1 (28 oz) can whole peeled tomatoes, crushed by hand
Boosters:
• 1 tbsp cocoa powder
• 1 tbsp maple syrup
• 1 tbsp soy sauce (or vegan Worcestershire)
• 2 bay leaves
Optional Thickeners:
• 2 tbsp masa harina (optional for richness)
Finishing Touches:
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• Handful of fresh cilantro, chopped
• Salt & black pepper to taste
Instructions:
Step 1: Build the Flavor Base
1. Heat olive oil in a large Dutch oven over medium-high.
2. Add onions + pinch of salt. Sauté until golden brown (10 mins).
3. Add garlic, jalapeños, and tomato paste. Cook 2–3 mins until paste darkens.
Step 2: Toast Spices
4. Add chili powder, cumin, paprika, oregano. Toast 30 seconds or until aromatic.
Step 3: Deglaze
5. Add red wine, deglaze pot bottom thoroughly. Simmer until jammy.
Step 4: Simmer & Build
6. Add broth, beans, chipotle, cocoa, syrup, soy sauce, bay leaves, and crushed tomatoes.
7. Boil, reduce heat, and simmer gently 90 minutes, stirring every 10 minutes.
Step 5: Thicken & Finish
8. If using, stir in masa harina. Simmer for 3 more minutes.
9. Add lime juice, vinegar, cilantro. Season to taste.
Homemade Chili Powder (Highly Recommended)
You’ll Need:
• 3 dried Guajillo chiles
• 2 dried Ancho chiles
• 1–3 dried Chile de Arbol (adjust heat)
Instructions:
1. Remove stems/seeds/membranes.
2. Toast in a dry pan (1 min per side, watch closely).
3. Cool, then grind in a spice grinder or high-power blender.
4. Add toasted cumin seeds, coriander seeds, and mix with paprika/oregano.
Storage: Airtight container, 6 months.
Tips & Tricks
• Replace red wine with beer for bolder flavor and less bitterness.
• Tomato paste + soy sauce = umami bomb.
• Navy beans thicken and contribute luxurious velvety texture.
• Don’t omit the simmer! 90 minutes minimum for best flavor.
• Maple syrup + lime juice balance heat and acidity to perfection.
❓ FAQ
May I use store-bought chili powder?
Yes, but use pure ancho chili powder for best flavor (avoid generic blends).
Is this freezer-safe?
Yes. Cool thoroughly, portion, and freeze 3 months.
How spicy is it?
Medium. Avoid or cut back chile de arbol and chipotle to tone down heat.
Health Benefits of Vegan Chilli:
•Rich in Plant-Based Protein: Beans contain good amounts of protein, making them filling and contributing to muscle repair.
•Rich in Fiber: Vegetables and beans are helpful for digestion and gut health.
•Packed with Antioxidants: Peppers, tomatoes, and spices are rich in antioxidants that fight against inflammation and contribute to immunity.
•Good for the Heart: No animal fat, reduced saturated fat, and high in potassium and magnesium for healthy heart function.
• Great for Weight Control: Low calorie but satisfying—this dish avoids overeating.
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Calorie Count / Nutrition Facts
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???? Nutritional Value (per serving – ~1 cup):
• Calories: 250–300 kcal
• Protein: 12–15 grams
• Carbohydrates: 35–40 grams
• Fat: 6–8 grams
• Fiber: 10–12 grams
Note: The values may vary depending on ingredients and portion size used.
Common Mistakes to Avoid While Making Vegan Chilli
You can insert this under a subheading to direct beginners:
⚠️ Common Mistakes to Avoid:
1. Undercooking the Beans – If dry beans, cook and soak; undercooked beans go bad on texture and are hard to digest.
2. Skipping the Simmering Time – Vegan chilli develops deep flavour over time; don’t rush this step.
3. Adding Too Much Liquid – This can result in your chilli being more of a soup than a thick, dense one.
4. Overwhelming with Spices Before Simmering – Spices age over time. Add or subtract spices after simmering, not before.
5. Not Balancing the Flavors – Too acidic if made with tomatoes, adjust it by adding a pinch of sugar or a splash of plant-based milk.
