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Hearty Vegan Chili (High Protein & Easy to Make) Recipe

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4.1 from 59 reviews

A hearty and protein-packed vegan chili recipe featuring vegan ground beef and a blend of rich spices, perfect for a comforting and flavorful meal. This easy-to-make chili simmers slowly to develop depth and is great for a satisfying plant-based dinner.

Ingredients

Main Ingredients

  • 16 ounces Vegan Ground Beef (or substitute with ground tofu)
  • 1 Medium Onion, diced
  • 4 cloves Garlic, minced
  • 28 ounces Canned Whole Tomatoes, hand crushed
  • 30 ounces Canned Kidney Beans (can substitute Pinto Beans or Black Beans), drained and rinsed
  • 2 cups Vegan Beef-less Broth (or Vegetable Broth)
  • 3 tablespoons Tomato Paste
  • 2 Bay Leaves
  • 2 tablespoons Neutral high heat Oil (like Olive Oil or Avocado Oil)
  • 2 Chipotle Peppers in Adobo Sauce, chopped
  • 2 tablespoons Cacao Powder
  • 2 dashes Liquid Smoke (or to taste)
  • 2 teaspoons Chili Powder
  • 2 teaspoons Cumin Powder
  • 1 teaspoon Smoked Paprika
  • 1 pinch Salt (or more, to taste)
  • 1 pinch Pepper (or more, to taste)

Instructions

  1. Brown the vegan ground: In a large pot over medium heat, cook the vegan ground beef substitute until nicely browned, about 4-6 minutes. Remove from the pot and set aside to keep warm.
  2. Sauté onions: In the same pot, add the oil and heat over medium. Add the diced onions and sauté for 3-5 minutes until translucent and soft, stirring occasionally.
  3. Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for a few minutes until the tomato paste darkens slightly and becomes fragrant.
  4. Add spices and other ingredients: Mix in the chili powder, cumin powder, smoked paprika, cacao powder, salt, and pepper thoroughly. Then add the drained and rinsed beans, chopped chipotle peppers, crushed tomatoes, bay leaves, the cooked vegan ground, and a few dashes of liquid smoke.
  5. Simmer the chili: Pour in the broth to cover the ingredients completely. Stir everything well and reduce the heat to medium-low. Simmer uncovered for 30-40 minutes, stirring occasionally, until the chili thickens to your preferred consistency and flavors meld.
  6. Final touches and serving: Remove the bay leaves. Taste and adjust seasoning with more salt or pepper if needed. Serve hot with optional toppings like vegan sour cream, sliced green onions, vegan cheese shreds, and a side of tortilla chips or cornbread.

Notes

  • You can substitute the vegan ground beef with ground tofu or other plant-based crumbles if preferred.
  • Adjust the number of chipotle peppers based on your spice tolerance.
  • Leftover chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
  • For added texture, consider topping with avocado or fresh cilantro.
  • The cacao powder adds depth and smoky richness—don't skip it.

Find it online: https://recipethrive.com/hearty-vegan-chili-high-protein-and-easy-to-make-recipe/