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5.0 from 21 votes

The Best Vegan Chili Recipe (Served in a Hat)

This is the ultimate vegan chili recipe. None other is so delicious that it still slaps when served from a gentleman's cap with tortilla chips, or a lady's floppy brimmed hat with a ribbon on it.

Prep Time
4 mins
Cook Time
4 mins
Total Time
28 mins
Servings: 2 full hats (about 9 cups of chili)
Calories: 996 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 3 tablespoons olive oil
  • 2 cups seitan hand torn, or coarsely ground in a food processor, or use store-bought vegan mince
  • 1 cup onion diced
  • 1 cup red bell pepper diced
  • 2 tablespoons garlic minced
  • ¼ teaspoon ground black pepper
  • 1 ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons Mexican chili powder
  • 1 teaspoon oregano
  • 2 tablespoons tomato paste
  • 3 tablespoons Chipotle chilies in Adobo sauce minced
  • 2 teaspoons molasses
  • 28 oz. can crushed tomatoes fire-roasted if available
  • 1 cup unsalted vegetable stock or water
  • 1 cup vegan refried beans
  • 15 oz. can pinto beans drained and rinsed
  • 15 oz. can kidney beans drained and rinsed
  • 1 ½ teaspoon salt or to taste
  • 3 tablespoons chopped dark chocolate optional
  • Hat(s) of your choice (express yourself with the power of hat!)
  • Shredded vegan cheddar
  • pickled red onions
  • Lime wedges
  • vegan sour cream
  • avocado slices
  • cilantro leaves
  • minced chives
  • vegan cornbread

Instructions

    Cup of Yum
  1. Heat olive oil over medium-high heat in a large pot. After 90 seconds when the oil is hot, add the ground seitan, or vegan ground beef and sauté, stirring occasionally, for 6-8 minutes until browned all around.
  2. Add the diced onion and red bell pepper, and continue cooking over medium-high heat, stirring regularly with a metal mixing spoon for 3-4 minutes, until the vegetables are tender.
  3. Stir in the minced garlic, black pepper, ground cumin, smoked paprika, the chili powder blend, oregano, tomato paste, chipotle peppers in adobo sauce, and molasses and sauté for 2-3 more minutes until fragrant.
  4. Pour in the crushed tomatoes, vegetable stock (or boring ol’ water), vegan refried beans, pinto beans, kidney beans, and salt. Lower the heat to medium, and cook without a lid on the pot for 8-10 minutes, or until the desired consistency has been reached.
  5. Optionally stir in the dark chocolate at the very end for a deeper richer chili. And let it melt fully into the chili before serving.
  6. To serve, fill the hat(s) with the vegan chili. You can line the hat with a ziplock bag if you are a chump, or whatever. Otherwise, if you are like the least fun person in the galaxy, I guess you can forgo the hat entirely and just serve the chili in a bowl, or whatever.
  7. Garnish as desired with shredded vegan cheddar, pickled red onions, lime wedges, vegan sour cream, avocado slices, cilantro leaves, or minced chives. Some soft, sweet corn bread is a perfect accompaniment on the side. A weird faux-leather driving glove on the side filled to the brim with frothy ice cold root beer? Why not? Who can stop you?

Notes

  • 🚮Cast Away your Cast Iron: Use an enamel coated dutch oven or a stainless steel pot for this chili. Something with a nice thick bottom is great to prevent burning, but cast iron should be avoided, as the acidity of the tomato will draw out a slightly metallic flavor from the pot.
  • 🚮
  • 🔥 Sear-iously Good SeitanBrown the seitan or vegan mince well in the first step to build a deep, savory flavor base and perfect texture for when it simmers with the other ingredients.
  • 🔥
  • 🎩 Choose Your Chili ChapeauPick a hat with a sturdy brim and deep crown to hold the chili without spills. Line it with parchment paper or a ziplock bag if you're feeling fancy, but if you’re eating chili from a hat, who cares about etiquette?
  • 🎩
  • 🔧 Thickness TweaksIf your chili turns out too thick, gradually add vegetable stock or water until you hit the right consistency. Too thin? Let it simmer uncovered a bit longer to reduce and avoid drippy hat disasters.
  • 🔧
  • 🎓 Hat-tiquette 101Ensure your chili-serving hat is clean and non-absorbent. Straw hats may soak up the chili, so opt for a plastic-lined fedora or a vintage cloche for a more practical and stylish experience.
  • 🎓

Nutrition Information

Calories 996kcal (50%) Carbohydrates 136g (45%) Protein 65g (130%) Fat 27g (42%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Sodium 4844mg (202%) Potassium 2939mg (84%) Fiber 40g (160%) Sugar 41g (82%) Vitamin A 4062IU (81%) Vitamin C 147mg (163%) Calcium 433mg (43%) Iron 17mg (94%)

Nutrition Facts

Serving: 2full hats (about 9 cups of chili)

Amount Per Serving

Calories 996

% Daily Value*

Calories 996kcal 50%
Carbohydrates 136g 45%
Protein 65g 130%
Fat 27g 42%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Sodium 4844mg 202%
Potassium 2939mg 63%
Fiber 40g 160%
Sugar 41g 82%
Vitamin A 4062IU 81%
Vitamin C 147mg 163%
Calcium 433mg 43%
Iron 17mg 94%

* Percent Daily Values are based on a 2,000 calorie diet.