This hearty vegan chili recipe is based off of an old family recipe that I grew up loving and enjoying, but recently converted to plant based. Hearty, filling and healthy, this recipe will wow all your meat loving chili friends. It’s also easy to make!
When I first converted my dad’s chili recipe into this hearty vegan chili recipe, it was using some processed ground “beef” alternative and while it gave me that meaty texture I was looking for, it just gave me that “unhealthy” feeling. My main motivator for going plant based was to eat healthier, incorporate more vegetables into my diet, and to feel good! While it tasted good, it was just not what I was looking for in a recipe. The fake ground meats (especially cheaper ones) are quick to burn and come pre-cooked. Other meats like impossible and beyond are extremely expensive (and the pea protein in beyond hurts my stomach).
After visiting Vancouver for my birthday, I truly discovered how much I enjoy mushrooms. They can be done RIGHT. A lot of times growing up, I had weird, chewy, and flavourless mushrooms that really turned me off to them. They’re so crazy healthy, low calorie, and full of flavour if prepared properly. I’m so happy I gave them another chance and finally incorporated them into my chili recipe (and my amazing mushroom bolognese).
To Prepare Hearty Vegan Chili:
Before you get started, prep all your chopped ingredients so they’re ready to go. Get your spices out and ready and have your canned tomatoes and beer on standby.
Preheat a large dutch oven or heavy bottom pot over medium heat with the oil. Once the oil is hot and shimmering, add the mushrooms. They should immediately take up all the oil, so stir it well before you let them cook and reduce. They’re ready for the next step once most of the water that they released has evapourated and the mushrooms are cooking in the remaining oil.
Once the mushrooms have reduced, add the onion, garlic, bell pepper, and jalapeño. Cook, stirring occasionally, for about 5 minutes or until the vegetables have softened.
Add the chili powder, paprika, and smoked paprika. Stir well to incorporate, then let it cook for 1 minute.
Add the cans of diced tomatoes (puree 1 can before adding), water (used to rinse out tomato jars), beer, marmite, molasses, mushroom seasoning (optional), “beef” bouillon cube, salt, and pepper.
Stir well to combine and bring up to a gentle simmer. Reduce the heat to the lowest possible and cover. Cook for 2 hours.
Once the chili has cooked for 2 hours, add the drained and rinsed kidney and black beans. Stir well to combine then return the pot to a low simmer and continue to cook, covered, for an additional hour.
Serve with your desired toppings and enjoy! Freeze for up to 6 months and thaw overnight in the fridge or on the stove in a pot.
Looking for something a bit lighter? Try my Quick and Hearty Vegan Minestrone Soup.
Hearty Vegan Mushroom & Bean Vegetable Chili
Ingredients
Chili sin Carne
- 4 tbsp vegetable oil
- 12 oz mushrooms, chopped
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 jalapeño, minced (seeds and ribs removed if desired)
- 4 garlic cloves, minced
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 can/bottle of beer*, or 1.5 cups vegetable broth*
- 2 (28 oz) cans diced tomatoes
- ½ cup water, used to rinse out the diced tomato cans
- 1 tbsp marmite* **
- 1 tbsp molasses
- 1 “beef” vegetable bouillon cube*
- 1 tsp mushroom seasoning*, opt.
- 1 tsp fine sea salt, or to taste
- ½ tsp black pepper, or to taste
- 2 cups black beans
- 2 cups red kidney beans
Optional Toppings
- cheddar**
- red onion, diced
- sour cream**
- jalapeños, thinly sliced
- fresh cilantro, chopped
Directions
- Preheat the oil in a heavy bottom pot or dutch oven over medium heat until shimmering and the pot is hot. Add the mushrooms and cook for 5 minutes until they release their water and cook down. Once most of the water has evapourated, add the onions, bell pepper, jalapeño, and garlic. Cook for 5 minutes until vegetables are softened before adding the chili powder, paprika, and smoked paprika.
- Stir to combine the spices into the vegetables before adding the beer (or broth), diced tomatoes, water, marmite, molasses, mushroom seasoning (opt.), bouillon cube, salt, and pepper. Stir well to combine and bring to a simmer before reducing the heat to its lowest setting and covering with a lid. Cook for 2 hours.
- After 2 hours has elapsed, add the black beans and kidney beans. Place the lid back on and cook for an additional hour.
- Remove the lid, stir, and taste the chili for additional salt or spices.
- Serve immediately with chosen toppings or freeze for later use. Thaw overnight in the refrigerator and heat over the stove.
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