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Vegan Chili Recipe

This Easy Vegan Chili Recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices. It’s a crowd pleaser that is guaranteed to be a hit with vegan, vegetarian, and meat eaters alike.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 325 kcal
Course: Soup
Cuisine: Mexican

Ingredients

For The Walnut Mixture:
  • ½ cup walnuts
  • ½ ounce dried shiitake mushrooms
For The Vegan Chili:
  • 2 tablespoons olive oil
  • 2 large onions chopped (about 2 cups)
  • 3 stalks of celery chopped
  • 2 jalapeños seeded and chopped
  • 1 tablespoon ground cumin
  • ¼ cup chili powder
  • 3 tablespoons tomato paste
  • 6 cloves of garlic minced
  • 1 28- oz can diced tomatoes with juices
  • 1 can 15 oz. low sodium black beans, drained and rinsed
  • 1 can 15 oz. Cannellini beans, drained and rinsed
  • 6 cups of vegetable stock or water
  • 3 tablespoons soy sauce use tamari for gluten free option
  • ¾ cup medium coarse bulgur *
  • ½ cup cilantro roughly chopped - plus more as garnish
Optional Garnishes:
  • 1 ripe avocado cut into small pieces
  • 1 radish sliced thinly (watermelon radish if you can find)
  • ¼ cup whole kernel corn
  • 1 lime cut into wedges

Instructions

    Cup of Yum
  1. Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
  2. To make the Vegan Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.
  3. Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.
  4. Add in diced tomatoes, black beans, Cannellini beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
  5. Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.
  6. Stir in the cilantro right before serving.
  7. Ladle into bowls and top it off with the garnishes.

Notes

  • While I highly recommend using bulgur (and think that a quick trip to the store is worth it), you can use a cup of uncooked quinoa in place of bulgur, especially if you are after a
  • . The end result will not be as chewy, but it will still be a delicious vegan chili.
  • Like in any other chili or stew recipe, this no-meat chili recipe is better on the next day. So feel free to make it a day ahead. On the next day, it might be thicker than you like. If so, it is okay to add in 1/4- 1/2 cup of water or vegetable broth as you are warming it up.
  • The recipe below serves 6 people. If you have leftovers, you can bring the chili to room temperature, place it in an airtight container, and freeze it for up to two months. Let it defrost in the fridge a day before you are planning to serve it.
  • Pre-heat the oven to 300 F degrees.
  • Place 2 dried ancho chiles and 2 dried New Mexican chiles on a baking sheet and toast until fragrant, 8-10 minutes. Transfer them onto a plate, let cool for 5 minutes, then remove stems and seeds.
  • Working in batches, grind them in a spice grinder and transfer to a bowl to use in your vegan bean chili later on.
  • If you are new to cooking with bulgur and not sure about the types of bulgur wheat, be sure to check out my post on Bulgur Wheat.
  • Use quinoa instead of bulgur: While I highly recommend using bulgur (and think that a quick trip to the store is worth it), you can use a cup of uncooked quinoa in place of bulgur, especially if you are after a vegan gluten free chili recipe. The end result will not be as chewy, but it will still be a delicious vegan chili.
  • It is better on the next day: Like in any other chili or stew recipe, this no-meat chili recipe is better on the next day. So feel free to make it a day ahead. On the next day, it might be thicker than you like. If so, it is okay to add in 1/4- 1/2 cup of water or vegetable broth as you are warming it up.
  • It freezes beautifully: The recipe below serves 6 people. If you have leftovers, you can bring the chili to room temperature, place it in an airtight container, and freeze it for up to two months. Let it defrost in the fridge a day before you are planning to serve it.

  • Want to make your own chili powder for this recipe? Here is how to make it:

    Pre-heat the oven to 300 F degrees. Place 2 dried ancho chiles and 2 dried New Mexican chiles on a baking sheet and toast until fragrant, 8-10 minutes. Transfer them onto a plate, let cool for 5 minutes, then remove stems and seeds. Working in batches, grind them in a spice grinder and transfer to a bowl to use in your vegan bean chili later on.

  • Pre-heat the oven to 300 F degrees.
  • Place 2 dried ancho chiles and 2 dried New Mexican chiles on a baking sheet and toast until fragrant, 8-10 minutes. Transfer them onto a plate, let cool for 5 minutes, then remove stems and seeds.
  • Working in batches, grind them in a spice grinder and transfer to a bowl to use in your vegan bean chili later on.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 39g (13%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 2g (10%) Sodium 946mg (39%) Potassium 988mg (28%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 3410IU (68%) Vitamin C 32mg (36%) Calcium 126mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 39g 13%
Protein 9g 18%
Fat 19g 29%
Saturated Fat 2g 10%
Sodium 946mg 39%
Potassium 988mg 21%
Fiber 13g 52%
Sugar 8g 16%
Vitamin A 3410IU 68%
Vitamin C 32mg 36%
Calcium 126mg 13%
Iron 5mg 28%

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