This Vegan Chili recipe is the ultimate hearty, flavorful dish perfect for those following a plant-based or gluten-free diet. Made with a combination of beans, quinoa, mushrooms, and a rich blend of spices like chili powder, cumin, and smoked paprika, this chili is a perfect comfort food for any season. The addition of dark beer (like stout) gives it a deep, savory flavor, while chipotle peppers in adobo sauce add a smoky kick.

Ingredients:
- 3 tablespoons avocado oil (or another neutral oil, divided)
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 2 tablespoons dried oregano
- 4 tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon ground cumin
- 1 6-ounce can tomato paste
- 1 cup dark beer (such as stout, see note)
- 1 14.5-ounce can roasted diced tomatoes
- 2 cups cooked quinoa
- 2 whole chipotle peppers in adobo sauce
- Salt and black pepper to taste
- 3 15-ounce cans of beans (such as kidney, pinto, or black beans, drained, see note)
- 1-2 cups bean liquid (to desired consistency)
Toppings:
- Chopped yellow onion
- Dairy-free sour cream or yogurt
- Jalapeños (fresh or pickled)
- Fresh cilantro, chopped
Equipment:
- Heavy-bottomed pot
Instructions:
- Heat 1 ½ tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and minced garlic, sautéing until softened, about 4-5 minutes.
- Add the remaining oil and chopped mushrooms, sautéing until the mushrooms have softened, about another 5 minutes.
- Stir in the dried oregano, chili powder, smoked paprika, cayenne pepper (if using), and cumin. Cook for 1-2 minutes until the spices become fragrant.
- Add the tomato paste to the pot and cook, stirring occasionally, for 4-5 minutes until it darkens and begins to caramelize at the bottom of the pot.
- Pour in the remaining ingredients, starting with 1 cup of bean liquid. Stir well. If you prefer a soupier chili, add an additional cup of bean liquid.
- Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Once the chili is done, season with salt and pepper to taste.
- Serve with your favorite toppings, such as diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, and jalapeños. Enjoy with cornbread or your preferred side.
Why You’ll Love This Recipe
This vegan chili is rich in flavor and packed with protein thanks to beans and quinoa. It’s a satisfying, hearty dish that’s perfect for chilly days or when you need a comforting, plant-based meal. With layers of smoky, spicy, and savory flavors, it will quickly become a favorite in your plant-based recipe rotation. Plus, it’s naturally gluten-free and dairy-free, making it accessible for a variety of dietary needs.

Tips
- Adjust the consistency: The amount of bean liquid can be adjusted based on whether you prefer your chili thicker or more like a soup.
- Use fresh mushrooms: For the best texture and flavor, use fresh mushrooms rather than dried.
- Spice it up: Adjust the cayenne pepper based on your spice tolerance. You can also add more chipotle peppers for an extra smoky kick.
- Make it ahead: Chili flavors often deepen and improve when allowed to sit overnight, so feel free to make this dish ahead of time for an even better meal!
Variations and Substitutions
- Beans: Feel free to swap out the beans according to your preferences. Black beans, pinto beans, or kidney beans work well in this recipe.
- Beer: If you prefer not to use beer, you can substitute it with vegetable broth or water.
- Quinoa: Swap quinoa with brown rice, farro, or even couscous for a different grain option.
- Vegetables: Add other vegetables like bell peppers, zucchini, or carrots for added nutrition and texture.
FAQs
Can I freeze this chili? Yes, this chili freezes well. Store in an airtight container in the freezer for up to 3 months. Reheat on the stove or in the microwave before serving.
Can I make this recipe without alcohol? Yes, you can skip the beer and substitute it with vegetable broth or water. The beer adds depth to the flavor, but the chili will still be delicious without it.
How can I make this chili spicier? Add more cayenne pepper, chipotle peppers, or even a diced jalapeño to increase the spice level to your preference.
Serving
Serve this vegan chili with a side of cornbread, over rice, or with tortilla chips for a crunchy contrast. Top with diced avocado, fresh cilantro, and a dollop of dairy-free sour cream for extra flavor.
Suggestions
- Meal Prep: This chili is perfect for meal prepping! Make a large batch and store individual portions in the fridge for up to 4 days or freeze for later use.
- Taco Night: Use this chili as a filling for tacos or burritos. Add your favorite toppings like shredded lettuce, diced tomatoes, or guacamole.
- Chili Fries: Serve the chili over crispy fries for a fun twist on classic chili cheese fries.
Vegan Chili
8
servings15
minutes45
minutesIngredients
3 tablespoons avocado oil (or another neutral oil, divided)
2 medium onions, chopped
4 cloves garlic, minced
8 ounces mushrooms, chopped
2 tablespoons dried oregano
4 tablespoons chili powder
1 ½ teaspoons smoked paprika
½ teaspoon cayenne pepper (optional)
1 teaspoon ground cumin
1 6-ounce can tomato paste
1 cup dark beer (such as stout, see note)
1 14.5-ounce can roasted diced tomatoes
2 cups cooked quinoa
2 whole chipotle peppers in adobo sauce
Salt and black pepper to taste
3 15-ounce cans of beans (such as kidney, pinto, or black beans, drained, see note)
1-2 cups bean liquid (to desired consistency)
Toppings:
Chopped yellow onion
Dairy-free sour cream or yogurt
Jalapeños (fresh or pickled)
Fresh cilantro, chopped
Equipment:
Heavy-bottomed pot
Directions
- Heat 1 ½ tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and minced garlic, sautéing until softened, about 4-5 minutes.
- Add the remaining oil and chopped mushrooms, sautéing until the mushrooms have softened, about another 5 minutes.
- Stir in the dried oregano, chili powder, smoked paprika, cayenne pepper (if using), and cumin. Cook for 1-2 minutes until the spices become fragrant.
- Add the tomato paste to the pot and cook, stirring occasionally, for 4-5 minutes until it darkens and begins to caramelize at the bottom of the pot.
- Pour in the remaining ingredients, starting with 1 cup of bean liquid. Stir well. If you prefer a soupier chili, add an additional cup of bean liquid.
- Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Once the chili is done, season with salt and pepper to taste.
- Serve with your favorite toppings, such as diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, and jalapeños. Enjoy with cornbread or your preferred side.

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