This Ultimate Vegan Chili recipe is a hearty, flavorful dish packed with plant-based protein from seitan, and rich in savory spices like chili powder, smoked paprika, and chipotle peppers. Perfect for vegan, gluten-free, or plant-based diets, this chili is both filling and nutritious. Made with mushrooms, onions, and a blend of spices, it’s simmered to perfection with dark beer (stout recommended) and a hint of Tabasco for added heat. Whether you’re craving a vegan comfort food or need a hearty meal, this chili is perfect for cozy dinners or meal prep. Serve with dairy-free sour cream, cilantro, and jalapeños for the ultimate topping experience. Make this chili today for a spicy and smoky dish everyone will love!

Ingredients:
- 4 tablespoons neutral oil (such as canola or light olive oil, divided)
- 20 ounces ground seitan
- 16 ounces baby bella mushrooms, halved
- 2 ½ medium onions, chopped
- 4 cloves garlic, minced
- 16 oz can tomato paste
- 2 tablespoons dried oregano
- 3 tablespoons chili powder
- ½ bottle dark beer (stout recommended)
- 1 cup not-beef broth or water
- 1 teaspoon ground chile pequín or cayenne pepper
- ½ tablespoon sweet paprika
- 1 tablespoon Tabasco sauce
- ½ teaspoon ground cumin
- 2 tablespoons whole chipotle peppers
- 2 tablespoons masa harina or cornmeal
- 1 chopped white onion, for serving
- 1 jalapeño, fresh or pickled, for serving
- 1 bunch cilantro, chopped, for serving
Instructions:
- Heat 2 tablespoons of oil in a 6-quart pot over high heat. Add the ground seitan and sauté until slightly browned, about 5-7 minutes. Remove the seitan with a slotted spoon and set aside.
- Add 1 tablespoon of oil to the same pot, then sauté the mushrooms until browned, about 5 minutes. Remove with a slotted spoon and set aside.
- Heat the remaining tablespoon of oil and add the chopped onions and garlic. Sauté until lightly browned, about 5 minutes.
- Return the browned seitan to the pot. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot with a wooden spoon, until the tomato paste becomes caramelized, about 12 minutes.
- Add the oregano, chili powder, chile pequín (or cayenne pepper), paprika, Tabasco sauce, and cumin. Stir and cook for 1 minute to allow the spices to bloom.
- Pour in the broth (or water), beer, mushrooms, and chipotle peppers. Bring the mixture to a boil.
- Reduce the heat to medium-low and let it simmer for about 2 hours, stirring occasionally to prevent sticking.
- Stir in the masa harina and season with salt to taste. Continue simmering for about 5 more minutes, stirring occasionally until the chili thickens.
- Serve with chopped white onion, fresh or pickled jalapeños, and cilantro for garnish.
Why You’ll Love This Recipe
This Ultimate Vegan Chili is a bold and hearty dish that packs rich, smoky, and spicy flavors in every bite. It combines the meaty texture of ground seitan with a variety of spices, beer, and chipotle peppers, creating a satisfying and deeply flavorful chili. The addition of masa harina gives it a thick, creamy texture, making it perfect for a cozy meal. Whether you’re following a vegan or plant-based diet, this chili is sure to become a crowd favorite.

Tips
- Brown the tomato paste: Allowing the tomato paste to caramelize in the pot before adding other ingredients will deepen the flavor of the chili.
- Spice levels: Adjust the cayenne pepper, chipotle peppers, and Tabasco sauce based on your desired spice level. For a milder version, omit the cayenne pepper or reduce the Tabasco.
- Consistency: If the chili is too thick after simmering, you can thin it with additional broth or water. If you prefer a thicker consistency, cook it longer.
- Masa harina: If you don’t have masa harina, cornmeal is a suitable substitute to help thicken the chili.
Variations and Substitutions
- Beans: You can add your favorite beans, like kidney or black beans, for extra protein and texture.
- Vegetables: Add more vegetables like bell peppers, zucchini, or carrots to increase the nutrition and flavor.
- Beer: While dark stout beer adds depth, you can substitute it with vegetable broth for a non-alcoholic version.
- Seitan alternatives: If you don’t have seitan, tempeh or tofu can also be used for a plant-based protein.
FAQs
Can I make this chili ahead of time? Yes, this chili improves in flavor when made in advance. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
Can I use a different oil? Yes, any neutral oil like sunflower, grapeseed, or canola oil works well in this recipe. Olive oil can also be used, but it may impart a stronger flavor.
How do I adjust the spiciness? If you prefer a milder chili, reduce the amount of cayenne pepper, Tabasco sauce, or chipotle peppers. For a spicier kick, feel free to increase the amount of these ingredients.
Serving
Serve your Ultimate Vegan Chili with a variety of toppings like chopped white onions, fresh jalapeños, and cilantro. For a complete meal, pair it with vegan cornbread, rice, or tortilla chips for dipping.
Suggestions
- Taco Night: Use the chili as a filling for tacos or burritos with your favorite toppings like avocado, vegan cheese, and lettuce.
- Chili Bowl: Create a hearty chili bowl by serving it over rice, quinoa, or even sweet potatoes for added texture and flavor.
- Meal Prep: This chili is perfect for meal prepping. Make a big batch and store in individual portions for easy lunches or dinners throughout the week.
Ultimate Vegan Chili
8
servings5
minutes2
hours30
minutesIngredients
4 tablespoons neutral oil (such as canola or light olive oil, divided)
20 ounces ground seitan
16 ounces baby bella mushrooms, halved
2 ½ medium onions, chopped
4 cloves garlic, minced
16 oz can tomato paste
2 tablespoons dried oregano
3 tablespoons chili powder
½ bottle dark beer (stout recommended)
1 cup not-beef broth or water
1 teaspoon ground chile pequín or cayenne pepper
½ tablespoon sweet paprika
1 tablespoon Tabasco sauce
½ teaspoon ground cumin
2 tablespoons whole chipotle peppers
2 tablespoons masa harina or cornmeal
1 chopped white onion, for serving
1 jalapeño, fresh or pickled, for serving
1 bunch cilantro, chopped, for serving
Directions
- Heat 2 tablespoons of oil in a 6-quart pot over high heat. Add the ground seitan and sauté until slightly browned, about 5-7 minutes. Remove the seitan with a slotted spoon and set aside.
- Add 1 tablespoon of oil to the same pot, then sauté the mushrooms until browned, about 5 minutes. Remove with a slotted spoon and set aside.
- Heat the remaining tablespoon of oil and add the chopped onions and garlic. Sauté until lightly browned, about 5 minutes.
- Return the browned seitan to the pot. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot with a wooden spoon, until the tomato paste becomes caramelized, about 12 minutes.
- Add the oregano, chili powder, chile pequín (or cayenne pepper), paprika, Tabasco sauce, and cumin. Stir and cook for 1 minute to allow the spices to bloom.
- Pour in the broth (or water), beer, mushrooms, and chipotle peppers. Bring the mixture to a boil.
- Reduce the heat to medium-low and let it simmer for about 2 hours, stirring occasionally to prevent sticking.
- Stir in the masa harina and season with salt to taste. Continue simmering for about 5 more minutes, stirring occasionally until the chili thickens.
- Serve with chopped white onion, fresh or pickled jalapeños, and cilantro for garnish.

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