Vegan Chili Recipe

Prep

Finely dice the yellow onion, carrot, celery, and red bell pepper. Mince the garlic and jalapeño (if using). Drain and rinse the canned beans and corn; set aside.

Sauté vegetables

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. Once shimmering, add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes. Add the diced red bell pepper and minced jalapeño and cook 2–3 more minutes.

Add garlic

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it brown.

Bloom the spices

Lower the heat slightly and add the chili powder, ground cumin, smoked paprika, dried oregano, unsweetened cocoa powder, brown sugar, red pepper flakes, black pepper, and 1 teaspoon of the salt to the pot. Stir constantly for about 1 minute so the spices toast and become fragrant. This deepens the chili flavor.

Add tomato paste

Add the tomato paste and cook, stirring, for 1–2 minutes to remove the raw tomato edge. The paste should darken slightly and start to stick to the pan a bit — this intensifies the flavor.

Deglaze and combine

Pour in about 1/2 cup of the vegetable broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Add the crushed tomatoes, the remaining vegetable broth, drained kidney beans, drained black beans, and the corn. Stir to combine.

Add bay leaf and remaining salt

Tuck the bay leaf into the chili and add the remaining 1 teaspoon of salt (if you prefer less sodium, start with 1 tsp total and adjust later). Bring the mixture up to a gentle simmer.

Simmer

Reduce heat to low so the chili maintains a gentle simmer. Partially cover the pot and simmer for 35–45 minutes, stirring occasionally. The chili should thicken and flavors will meld. If the chili becomes too thick, add up to 1/2 cup more vegetable broth.

Adjust texture

For a thicker chili with more body, use a potato masher or the back of a large spoon to mash about 1 to 1 1/2 cups of the beans against the side of the pot, then stir. This releases starch and naturally thickens the chili.

Finish seasoning

Remove the bay leaf. Stir in the soy sauce/tamari and fresh lime juice. Taste and adjust seasoning: add more salt, black pepper, or a pinch of sugar if needed to balance acidity. If you want more heat, add a pinch more red pepper flakes or diced jalapeño.

Serve

Ladle the chili into bowls and garnish with chopped fresh cilantro, sliced green onions, avocado slices, and a dollop of vegan sour cream if using. Serve with tortilla chips or crusty bread on the side.

Leftovers: Cool and store in an airtight container in the refrigerator for up to 4 days or freeze in portions for up to 3 months. Reheat gently on the stove with a splash of broth if needed.