This is a classic chili that I have, more or less, been making since at least 2015 and probably for a few years before that. It is one of the first recipes I added to my original incarnation of this recipe website. I’ve made updates and changes over time, but I think this recipe is nearly perfect for a hearty, spicy, flavorful and straightforward vegan chili.
It works well with dry beans cooked before adding to the chili. That said, this is one meal where canned beans aren’t so different that I would strongly recommend against them. You can use canned beans.
This recipe has two default bean types: kidney and black beans. You can also substitute or add pinto beans or other beans that hold their shape in soups / stews.
This is best served with jalapeño cornbread muffins.
Classic Vegan Chili
Ingredients
Beans
- ½ lb dry black beans
- ½ lb dry kidney beans
- bean spices kombu, garlic, onion, red pepper flakes, peppercorn
Chili
- 2 tbsp olive oil
- 2 medium yellow onions chopped
- 2 stalks celery small chopped
- 2 Anaheim peppers chopped
- 2 jalapeños diced
- 2 green bell peppers chopped
- 4 cloves garlic minced or crushed
- 2 tbsp tomato paste
- 2 tbsp chipotle peppers in adobo chopped with sauce
- 1 tbsp dried oregano
- ½ tbsp cumin
- 1 tbsp smoked paprika
- 2 tsp salt estimate, to taste
- 28 oz crushed tomatoes
Instructions
Beans
- First, make the beans. I won't describe any directions here because the hope is that this is a meal you can make when you are already making either black or kidney beans for another meal, and you can just make a bit extra and save them to make chili. Suffice it to say, make the beans.½ lb dry black beans, ½ lb dry kidney beans, bean spices
Chili
- As the beans are cooking (if necessary), prep the remaining ingredients according to the directions above.
- Warm a large Dutch oven over medium. Add 2 tbsp olive oil. Then add the chopped onions and celery cook for about 10 minutes until fully softened and starting to get some good color.2 tbsp olive oil, 2 medium yellow onions, 2 stalks celery
- Next, add the three types of fresh peppers and cook until fragrant and softened. Then add the garlic, tomato paste, chipotle peppers in adobo. Also add the oregano, cumin and smoked paprika. Add at least 1 tsp salt. Stir well until everything is well combined and crackling.2 Anaheim peppers, 2 jalapeños, 2 green bell peppers, 4 cloves garlic, 2 tbsp tomato paste, 2 tbsp chipotle peppers in adobo, 1 tbsp dried oregano, ½ tbsp cumin, 1 tbsp smoked paprika, 2 tsp salt
- Add the crushed tomatoes and stir well. Then add the beans. Stir well and simmer for at least 30 minutes. Taste for salt and pepper and add more as needed. Continue simmering for up to another hour.28 oz crushed tomatoes