veggie chili

This Vegan Chili from Delish.com is just as satisfying and comforting as the original. 

Vegan Chili

olive oil

bell peppers, diced

yellow onion, chopped

celery,

garlic,

chili powder

smoked paprika

cumin

oregano

kosher salt

black pepper

(12-oz) bottle Mexican beer

sweet potato,

black beans, drained and rinsed

pinto beans, drained and rinsed

tomatoes

vegetable broth

avocado, sliced

Lime wedges

scallions

This was very good.  I used a dark beer that we had.
We like to eat a veg. dish at least once a week.  I also substituted pinto beans in chili sause which I use in other dishes.

That was super easy and delicious. I used an immersion blender to blend half of it to make it a bit creamier. Also used an instant pot (20 mins) so that I could do it quickly and all in one pot. We added cheese, like and tortilla chips on top for crunch. So good!

Thanks for the wonderful recipe! My whole family enjoyed it and 3 out of 4 people aren’t vegan!

Delicious. Added a bit of cinnamon with the other spices.

This meal is now a staple in my household.

When serving this to a little one, I like to drain off much of the broth. This makes it a little easier (and less messy) for them to eat. If your family likes spice, add in a dash or two of cayenne pepper.

Big Batch Vegetarian Chili

neutral cooking oil ((like coconut or canola))

vegetables

garlic

beans

salt

frozen corn

reduced-sodium vegetable or chicken stock

lime juice

Warm the oil in a large pot over medium heat.

Add the vegetables and stir to coat. Cook, stirring frequently, until they are just starting to soften, about 10 minutes.

Stir in the garlic, tomatoes, beans, salt, cumin, and corn. Add the stock and bring to a boil.

Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through.

Stir in the lime juice. Serve warm topped with shredded cheese, sour cream, hot sauce, and/or avocado.

This easy Thai peanut salad (peanut slaw) combines fresh, crunchy veggies with a creamy, tangy, sweet, savory peanut dressing in just 10 minutes—perfect for pairing with a plant protein and enjoying as a main or side dish at picnics, potlucks, BBQs, or a mid-week meal!

Crunchy Thai Peanut Salad

peanut butter

water

garlic cloves, (minced)

ginger

soy sauce

apple cider vinegar

shredded romaine lettuce

cabbage

carrots, (grated)

cilantro

peanuts, (optional for garnish)

In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, vinegar, and sweetener, until thoroughly combined.

In a large bowl, add the romaine, cabbage, carrots, and cilantro.

Pour in the dressing and toss together. Sprinkle on the peanuts and plant-based protein, if using.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693481256/ann6ic6vnxw3bvu0pzxt.mp4

Sweet Potato Black Bean Chili that's loaded with protein, fiber, and healthy delicious veggies. A hearty vegan meal ready in 30-minutes.

Sweet Potato Black Bean Chili

onion (white, yellow, etc.), chopped

Tbsp. chili powder

Tbsp. cumin

Tbsp. smoked paprika

veggie stock

potato,

Cento San Marzano peeled tomatoes

ketchup

maple syrup (optional)

Tbsp. low-sodium soy sauce

Worcestershire (make sure it’s vegetarian)

cocoa powder

green bell pepper, diced

red bell pepper, diced

Salt

Heat a soup pot or stockpot over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you&#8217;re ready. Don&#8217;t wait and try to do it as you go. Too much stress.

When the pot is completely heated, add your onions and cook until they start to brown. Add chili powder, cumin, smoked paprika, and completely cover the onions. Let the spices and onions toast for about 10-20 seconds. Then, pour in 1/2 cup of the veggie broth and let cook until most of the veggie broth evaporates.

Add 2 cups of veggie broth and sweet potatoes to the pot. Reduce heat to medium and let the sweet potatoes simmer for about 10 minutes. You want to give the sweet potatoes time to soften up a bit.

Now add the tomatoes, beans, ketchup, maple syrup, soy sauce &amp; Worcestershire. Mix everything well and let simmer for about 5 minutes. Crush the whole peeled tomatoes by hand before adding them to the pot.

Sprinkle in the cocoa powder and stir until it dissolves.

Finally, toss in the red and green bell peppers. Stir until everything is well combined. Salt to taste. Reduce heat to low and let simmer for 20-30 minutes.

Shane &amp; Simple Easy Vegan Tofu Sour Cream or Cashew Sour Cream

Toppings (optional)

I added the cocoa! It came out great. I put this together super quick which is amazing for such delicious chili

Michael, pumped you liked it! Thanks so much for reaching out. I really appreciate it!

This was delicious! The flavours came out great. Amazing what that cocoa does... Will definitely make again and again :) We added some brown sugar too, but definitely not needed! Thanks for a really great recipe :)

Very good. I used a little too much maple syrup, next time 1 Tbls. All in all this is a winner!

Thank you, Linda! So glad you enjoyed it. Thanks for reaching out. Peace.

Julie, that is awesome! I'm pumped you liked it and thanks so much for the shout out!

I forgot to click on the 5 stars.  Absolutely 5 stars of delicious-ness.

Great recipe! Rave reviews from meat eaters,,flexitarians, junk food junkies, and plant based. It holds its spice for several days. Will definitely make again and freeze some for this winter. The only substitution I made was sorghum for the maple syrup. Just what I had on hand.

Yep, another winner!  I made a half batch since it's just hubby and me and I should've made the whole thing!  (I did accidentally double the amount of maple syrup and cut the chili powder in quarters, but it was still fantastic!)  The whole wheat beer bread sops up the sauce so beautifully, too!  
  I did make and add in the vegan soy sour cream, too, very good even though I messed up the measurements on that, too, lol!
  Shane, you have become my Julia Child!

Made a 2nd time and tweaked it a bit with the type of beans and tomatoes I had on hand, it's still awesome!  I do have a question - would this freeze well?

Shane knocks another out of the park!  This was so good I forgot to put the toppings on it!  That chocolate undertone is fabulous....ya can't quite put your finger on what it is (unless, ya know, you read the recipe) but you know it's wonderful.  It would be really easy to eat so much you'd feel the  need to repent...not that I know anything about that, mind you :).  Anyone on the fence about cooking this....do yourself a favor and go do it now.

I just made this...I would say next time, I would reduce the ketchup and maple syrup as it came out a little sweeter than I like.   But still very tasty and I am looking forward to tomorrow’s experience after the flavors marry.  As a side note, I appreciated the step by step instructions that kept my peppers crunchy yet cooked.  Another side note, I am glad I didn’t have to be anywhere...this has caused some GAS!!  😲. Any tips on reducing that would be appreciated!

You knocked it out of the park - yet again! This tastes SO GOOD! The only adjustment I made was to the paprika (I did 2 tsp paprika, 1/2 tsp smoked paprika). My husband has a lower tolerance for heat than I do, so I try to make sure he can enjoy these delicious recipes too! Thanks again for being so generous with sharing your talent with us all!

I’ve made this recipe twice now! I’m a newbie vegan and this was the first vegan recipe I cooked! I absolutely love it. I use it for frito pie and vegan chili dogs. Thank you for this great recipe!

I love the flavor! Wouldn't change a thing 😁

I have made many vegetarian chilis over the years.  This is by far the best I've ever made!  My search is over, as this is going to be my go-to from now on!  Can't wait to try it out on my meat eating family &amp; friends, I know they will love it!

It took me an hour to do it, but it was worth it!!  So hearty and delicious... a real comfort food!

Made this for the first time today as well as the Cashew Sour Cream to go with. What a delicious dinner and this was just the first day!  I'm not a fan of peppers (of any colour!), so I added frozen corn and sautéed mushrooms instead. And there's lots for tomorrow and for the freezer. Win-win! Thanks for another great recipe, Shane!

We love this recipe. When our desert temperatures hit over 100 we run to the mountains to getaway. Up here it’s Fall weather. I prepackage all the ingredients so when I’m here I can just sauté the onion and spices and dump the rest in the instant pot and walk away. Yes-We travel with our instant pot! Then this lovely chili is in the fridge for whenever we need an easy meal at a moment’s notice  or for my husband even snack on. The flavors are so delicious and I don’t out spice myself like I can do with other chili recipes. The cocoa, black beans and sweet potatoes together are a winner! Thank you!

Sir, this chili is so delicious!  I closely followed your recipe except for the adding the Worcestershire sauce, because I realized last minute I had none. I’m not sure if it made a difference because it was still amazing!  Thank you again for helping me cook great meals.

Delicious!  I made this in the IP, cooked for 12 minutes.  Excellent flavor and came together quickly.  It was too soupy for my liking and I'll decrease the amount of broth next time, but there will definitely be a next time!

Another slam dunk, Shane! Made it yesterday &amp; no cocoa powder regrets.

This chili is the best - nutritious and full of flavor. I topped it with your cashew cream, and it was delicious.  Thank you, Shane!

I made this yesterday and followed your recipe exactly, i used the brand of tomatoes you recommended and they are i bit to acidy for me, i ended up getting heartburn. and i mainly tasted the tomatoes, and not really the spices. It also didn't have quite enough beans for me. Is there something i can add to cut the acid from the tomatoes, and any suggestions on more spices to add.  I am also thinking about adding some tvp. any suggestions would be greatly appreciated. And i also wanted to say that i have made quite a few of your recipes, and they are wonderful!!!!

Shane, i tried adding the pinch of baking soda, and i added more spices, 1 more can of beans, and about 1 cup soaked textured vegetable protein and it is amazing!!! I will definitely make this again, and again!!!

I have printed out a bunch of your recipes I want to try. Tonight was the first I hope of many. I made your 5 ingredient wheat beer bread and your sweet potato black bean chili…WOW. Seriously yummy. Is it crude to admit I dunked some of the bread in the chili? 😇. Thank You …tomorrow I will be trying some more recipes

This is absolutely delicious! Thank you for providing the recipe.

It's everything you said it would be...easy to make, delicious, and now in our regular rotation!  What a great meal to have for leftovers.  It was just as great the 2nd night topped on pasta.  Love it, and I thank you for yet another winner!

Absolutely delicious- I made it last weekend.

Just made the sweet potato chili and it was wonderful. Served it to SAD diet eaters and they thought it was the best.  
Thank you for this and the many other recipes I use of yours!!

https://content.jwplatform.com/videos/ufeY9drf.mp4

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Vegan Chili

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Top 4 veggie chili recipes from across the web

The most viewed veggie chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chili

Big Batch Vegetarian Chili

Crunchy Thai Peanut Salad

Sweet Potato Black Bean Chili

The most viewed veggie chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine