The Best Vegan Chili Recipe
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
40 mins
-
Additional Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
8 servings
-
Calories
360 kcal
-
Course
Main Course
-
Cuisine
American
The Best Vegan Chili Recipe
Description
The Best Vegan Chili Recipe balances a combination of toasted walnuts ground into coarse crumbs with a pureed mix of jalapeño, garlic, soy sauce, and fire-roasted tomatoes. Sautéed onions are cooked with chili powder, mushroom powder, cumin, and oregano to build the base flavor. Adding the pureed vegetable mixture, remaining tomatoes, beans, bulgur, and optional bouillon along with water results in a thick, hearty chili.
The chili integrates smoky and savory elements from the mushroom powder and fire-roasted tomatoes alongside the warmth of chili powder and cumin. Bulgur adds body and a slight chew, complementing the softness of the beans. Heat levels can be controlled by removing or keeping jalapeño seeds. The final stew is simmered until thick and flavorful.
This chili can be served as a warming main dish for vegan meals or gatherings. Its rich, layered flavor and texture make it a satisfying plant-based alternative to traditional chili. Leftovers store well refrigerated up to five days and freeze up to two months.
The recipe notes suggest substituting dried New Mexican and Ancho chilies for chili powder by toasting and blending them for a milder heat. Shiitake mushroom powder is recommended for umami but can be replaced with homemade mushroom powder if desired.
Ingredients
- ½ cup walnut halves
- 2 large jalapeño remove seeds for mild chili, or include them for extra heat, stems removed
- 5 or 6 medium cloves garlic peeled
- ¼ cup soy sauce or tamari for GF
- 1 (28 oz) can crushed tomatoes preferably fire-roasted, divided
- 2 Tablespoons neutral cooking oil omit for oil-free and use water or broth to sauté onion, generic cooking oil
- 2 medium onion yellow, finely chopped
- ½ teaspoon salt sea salt
- 4 Tablespoons chili powder the spice blend, not pure chile; see Note 1 for homemade, mild
- 2 ½ Tablespoons shiitake mushroom powder see Note 2
- 1 Tablespoon cumin ground
- 1 Tablespoon oregano dried
- 6 cups water or use 4 cups veg broth + 2 cups water and omit bouillon below, divided
- 2 teaspoons vegetable bouillon base Better than Bouillon "No Beef" Base, optional
- 3 (15 oz) cans beans I like 2 cans black beans and 1 pinto, rinsed and drained, of choice
- 1 teaspoon sea salt or other salt to taste, Maldon smoked, optional
- ⅔ cup bulgur or TVP or quinoa (½ cup) for GF, dry
Instructions
- Preheat a large soup pot over medium-low heat. Toast the walnuts for about 5 minutes, stirring frequently. Transfer to a large food processor and pulse until the texture of coarse crumbs. Transfer to a bowl and set aside.
- Add the jalapeños, garlic, soy sauce, and ½ cup of the tomatoes to the food processor. Blend until pureed, about 30 seconds. Set aside.
- Use a towel to wipe out the soup pot and remove any walnut fragments. Add the oil and place over medium heat. Once hot, saute the onions, stirring occasionally, for 8 to 10 minutes or until translucent. Season with ½ teaspoon fine sea salt.
- Reduce heat to medium-low, stir in the chili powder, mushroom powder, cumin, and oregano. Cook for 1 minute, stirring frequently. Add the pureed mixture from the food processor, and cook for about 2 minutes, stirring frequently.
- If using bouillon, dissolve in ½ cup water. Add this plus the remaining 5 ½ cups water, tomatoes, beans, and smoked salt to the pot. Bring to a boil.
- Stir in the bulgur and ground walnuts. Reduce heat and simmer for 20 minutes, stirring occasionally. Let stand 5 minutes, then serve.
Notes
- This chili uses toasted walnuts ground into crumbs for texture and richness.
- Adjust the heat by including or removing jalapeño seeds according to preference.
- Mushroom powder adds umami; powdered dried mushrooms can be prepared at home as a substitute.
- Store leftovers refrigerated for up to 5 days or freeze chili for up to 2 months.
- Substitute chili powder with toasted, powdered dried New Mexican and Ancho chiles for milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 1800mg | 75% |
| Potassium | 26mg | 1% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 28mg | 31% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
