No exaggeration, this is the best vegan or vegetarian chili you will ever try. Thanks to a few key techniques, this baby has layers of complex flavors and an incredible velvety texture.ย
Most vegan chili recipes have you take so many shortcuts that you end up with a bowl of bean soup dressed up with some chili powder. But if youโre willing to follow the steps in this recipe, youโll be rewarded with an authentic bean chili unlike any other.
In this post:
1. 5 Secrets for the best vegan chili
2. Step-by-step instructions
3. How to make homemade chili powder
4. Tips for making this chili
5. Frequently Asked Questions
6. Video Walkthrough
![bowl of vegan chili with sour cream and cilantro](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-edited-photos-6-of-8-scaled.jpg)
5 Secrets to Incredible Vegan Chili
1. Start with real chile peppers.
You might be tempted to use store-bought chili powder when making chili, but here’s why that’s a mistake (except in limited circumstances…more on that below!). Whole dried chile peppers, which are used to make homemade chili powder, add so much complexity in taste, the kind you can never achieve with store-bought chili powder.
Many dried chile peppers carry notes of fruit, berries, chocolate, coffee, and/or raisins, adding layers of rich flavors. And when you layer homemade chili powder with fresh jalapeรฑos and canned chipotle peppers, you get layer upon layer of complementary warming flavors: smoky, fruity, grassy, all in one bowl of chili.
If you don’t want to take my word for it, listen to what professional chefs say:
โA bowl of chili starts with chiles.โ
Texas-born chef Ben Berryhill for Fine Cooking
“The best thing you can do to up your chili game is to leave those jars of pre-ground chili powder on the shelf. Starting your chili with real, honest-to-goodness whole dried chilies will save you money, while adding layer upon layer of complex flavor that you never thought was possible.”
J. Kenji Lรณpez-Alt for Serious Eats
“I think a lot of people really aren’t aware of how much natural sugar exists in [dried chile] peppers…it’s almost like having dried fruit in your dishes. So definitely [using dried chile peppers] is a much better way to make this dish than with chili powder ’cause you won’t get that sweetness in a chili powder.”
Rick Martinez for Bon Appetit
Plus, it only takes about 10-15 minutes to make chili powder, and it will stay fresh for 6 months. Which means you can make a killer chili whenever the mood strikes.
Note: Instructions for my homemade chili powder are in the second recipe card at the bottom of this post. While I think it’s worth making your own chili powder, I have tested this particular recipe with store-bought chili powder and it’s still great (because this recipe uses many other “secrets”/techniques to amp up the flavors).
If using pre-made chili powder, I recommend ancho chili powder (made from just ground ancho chile peppers). It’s more flavorful than the standard chili powder, which is a blend of seasonings.
![homemade chili powder in a glass jar](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-powder-in-jar-1-of-1-scaled.jpg)
2. Toast the spices
There are two reasons you should always toast your ground spices rather than just plopping them into liquid.
First, many spices are bitter when uncooked (taste a pinch of ground cumin or oregano, and you’ll know what I mean). As a result, your final dish ends up with bitter notes.
Two, when you toast spices first (in a bit of oil, usually after or along with the aromatics), you draw out their essential oils. This heightens the spice’s true flavor, so that you actually taste a hint of cumin or oregano in your final dish.
Takeaway: Always toast your ground spices (e.g., chili powder, cumin, oregano) before adding the liquid (e.g., vegetable broth) to draw out their flavor. The toasting will happen quickly, in about 30 seconds.
3. Boost the umami
Traditional chili has a ton of natural rich savory flavor from the meat. To add savory notes to vegetarian chili, it’s necessary to add in a little extra umami. In this chili, I do that in three ways.
First, cook tomato paste for a few minutes. This caramelizes it and unleashes the natural umami found in tomatoes, especially a concentrated form of tomato.
Second, add soy sauce, which lends a potent form of plant-based umami and saltiness that salt alone can’t bring.
Third, use whole peeled canned tomatoes and crush them by hand (they have more pure tomato flavor and no additives, compared to pre-diced or pre-crushed tomatoes).
Note: If you have vegan Worcestershire sauce on hand, it would be a great sub for the soy sauce.
4. Add some richness and body
Classic chili recipes are very rich, but many of the vegetarian chili recipes I tried online were more loose, like soup. To ensure my chili is very rich, I rely on a few ingredients.
First, red wine, which intensifies all the aromatics, spices, and chili peppers in a way that vegetable broth alone cannot. Also, it adds to the rich body of the chili (you’ll notice as the wine deglazes, the mixture becomes SO jammy). While beer is more traditional in chili, every time I’ve made chili with beer, it ends up too bitter for my taste.
Second, cocoa powder. It sounds funky, but lots of chili recipes actually add a small amount of dark chocolate or cocoa powder. Chocolate not only adds depth of flavor but also accentuates the fruitiness of the dried chili peppers.
Third, instead of using only pinto beans, I add in one can of navy beans. Since they’re so small, they partially disintegrate during simmering, which naturally thickens the chili.
Finally, masa harina, AKA Mexican corn flour. When stirred in at the end, it thickens the chili even more, gives it a velvety texture, and a nice subtle corn flavor. This chili recipe is already quite thick, so I’d say this ingredient is optional.
Takeaway: Chili should be rich both in taste and texture. Red wine, cocoa powder, and masa harina all contribute to that.
5. Slow simmering is key for texture and flavor
Many chili recipes (including a few of my old recipes!) tell you to simmer for just 30 minutes. You can get a good chili this way (if the other tips are followed), but chili is designed to be a slow-simmered dish.
This is because the flavors of chili always improve with a long, slow simmer. Slow simmering also contributes to a thicker, more unctuous consistency, so that every bite has the same flavor and texture (check out that velvety texture in the photo below!).
Takeaway: Gently simmer this chili for 1 1/2 hours (or up to 2 hours) for maximal flavor and the most luxurious texture.
![velvety, rich vegan chili in a dutch oven on linen tablecloth](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-17-of-17-scaled.jpg)
Step-by-step instructions
Gather your ingredients!
![flatlay of ingredients for vegan chili](https://rainbowplantlife.com/wp-content/uploads/2021/11/horizontal-ingredient-flatlay-with-text-9.png)
Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the onions with a pinch of salt. Cook until nicely golden brown, about 10 minutes.
Add the garlic, jalapeรฑos, and tomato paste. Cook for 2-3 minutes, or until the tomato paste darkens.
![onions cooking in a dutch oven](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-2-of-17-1200x1200.jpg)
![golden brown onions sauteing in a dutch oven](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-3-of-17-1200x1200.jpg)
![garlic, tomato paste, and jalapenos sitting on top of browned onions in a dutch oven](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-4-of-17-1200x1200.jpg)
![tomato paste stirred into onions in a dutch oven](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-5-of-17-1200x1200.jpg)
Add the chili powder, cumin, smoked paprika, and Mexican oregano and stir vigorously for 30 seconds (for homemade chili powder, see the next section)
Deglaze the pot with the red wine, scraping up the browned bits.
Add the vegetable broth, and scrape up any additional browned bits. Add the pinto beans, navy beans, chipotle peppers in adobo, bay leaves, salt & pepper, cocoa powder, maple syrup, and soy sauce. Crush the tomatoes and add in.
![chili powder and spices added to aromatics](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-6-of-17-1200x1200.jpg)
![deglazing pot with red wine](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-7-of-17-1200x1200.jpg)
![pinto beans, cocoa powder, chipotle peppers and bay leaves added to chili](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-9-of-17-1200x1200.jpg)
![tomatoes, pinto beans, cocoa powder, chipotle peppers and bay leaves added to chili](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-10-of-17-1200x1200.jpg)
Bring the chili to a boil, then reduce to a gentle simmer. Simmer for 1 1/2 hours, stirring every 10 minutes, until thick and velvety.
Stir in the masa harina, if using, and simmer for 3 minutes, until further thickened.
![vegan bean chili about to simmer](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-11-of-17-1200x1200.jpg)
![chili simmering](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-simmering-1-of-1-1200x1200.jpg)
![masa harina sitting on top of chili](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-with-masa-harina-1-of-1-1200x1200.jpg)
![spoon of thick vegan chili in pot](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-photos-13-of-17-1200x1200.jpg)
Add the cilantro, lime juice, and vinegar. Taste, adding more maple syrup or lime juice as needed. Season with salt and pepper.
![](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-step-vertical-3-1-of-1-1200x1500.jpg)
How to make homemade chili powder
I highly recommend making your own chili powder. It might seem daunting, but I promise it’s actually quite simple. If you’re unable to do this, substitute with store-bought ancho powder and check out the notes in the recipe card.
Where can I buy dried chili peppers?
You can find a variety of dried chile peppers at Mexican grocery stores, some standard grocery stores such as ALDI, as well as online. If buying online, I recommend the chili peppers from the brand Ole Rico. They are super fresh and have a much softer texture (an indicator of freshness) than other dried peppers I’ve tried. They also sell a three-pack of the exact variety of chili peppers I use in my chili powder! (affiliate link).
How to select dried chile peppers for chili powder
For complex yet balanced flavors, I use three different chile peppers. Check out the graphic below for the flavor profile, heat level, and substitutes for each chile pepper.
![guajillo peppers, ancho peppers, and chile de arbols on wooden cutting board with labels and descriptions](https://rainbowplantlife.com/wp-content/uploads/2021/11/horizontal-ingredient-flatlay-with-text-11.png)
Tip: You can tailor the spiciness with the amount of chile de arbols you add. Omit entirely for a mild chili powder (same heat level as a store-bought chili powder). Add 2 peppers for a moderate heat, or up to 5 peppers for a spicy, spicy(!) heat.
Tips for working with chile peppers
First, open up the peppers to remove the seeds and membranes (they’re bitter). I find it’s easiest to gently tear open the peppers with my hands, but some people use kitchen shears. Be sure to wash your hands afterwards (or wear food-safe gloves if you have sensitive skin).
Second, toast the peppers. It releases their natural oils and reinvigorates them, giving the chili powder (and final chili) more complex flavors. We tested this recipe with untoasted chile peppers and it was good, but lacked some of the warm depth of flavor and tasted overall lighter and less complex.
When toasting the peppers, watch them closely and cook very briefly, maybe 1 minute per side. If they blacken or scorch, they get bitter. Small peppers, like chile de arbol, don’t need much time–maybe 20-30 seconds per side.
Allow the chilies to cool before grinding them. You’ll need a spice grinder (affiliate link), a high-powered blender like a Vitamix, or a food processor. Grind the peppers with the toasted whole spices until pulverized. Add in your pre-ground spices, blend again, and that’s it!
![bowl of vegetarian chili on green surface with cilantro and scallions](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-edited-photos-4-of-8-scaled.jpg)
Tips for making this recipe
Balance the flavors:
A great chili should have “a rich, complex chile flavor that combines sweet, bitter, hot, fresh, and fruity elements in balance.”
J. Kenji Lรณpez-Alt, Serious Eats
The reason I add maple syrup to my chili is that it sweetness balances both the spiciness and bitterness inherent in chile peppers. I finish the chili with lime juice and vinegar because sour flavors also mellow bitter tastes; they also enhance the umami found in soy sauce and tomatoes.
It’s critical to taste the chili after it’s simmered to see what flavors it needs more or less of. If you use a store-bought ancho chili powder, for instance, your chili might be slightly less bitter. So you won’t need as much less lime juice or maple syrup to balance it out.
Chili always tastes better the next day.
When chili rests overnight, the chili powder and spices have a chance to meld with the other flavors so you end up with a chili that has more harmonious flavors.
Adjust the heat to your tolerance.
As y’all probably know, I like my food very spicy. Here’s what I add to my chili, but this will be too spicy for most folks: 2 jalapeรฑos (with membranes); 2 chipotle peppers in adobo + 1 tablespoon adobo sauce; and for the homemade chili powder, I add ~ 3 chile de arbol peppers.
If you don’t love spicy food as much as I do, here are different ways to scale back on the heat.
Jalapeรฑos: use one pepper and remove the the membranes (I wouldn’t omit the jalapeรฑos entirely).
Chipotle peppers in adobo: use just 1 chipotle pepper and 1 teaspoon adobo sauce.
Homemade chili powder: omit the spicy chile de arbol peppers (or use just 1 to 2 of them).
![vegan chili on green surface with cilantro and pickled onions](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-edited-photos-3-of-8-scaled.jpg)
Frequently Asked Questions
Sure! I prefer a bean-based chili without any faux meat, but adding vegan ground meat is a great option if you want to add a more traditional meaty texture or taste. We tested this recipe with Impossible Meat’s plant-based ground burger.
Option 1: Cook the onions until lightly browned, about 6 minutes. Add in your vegan ground meat and break it up with a wooden spoon. Cook until itโs starting to brown, 8 to 10 minutes, adding a splash of water as needed to deglaze. Proceed with the rest of the recipe.
Option 2: Brown the vegan ground meat in a separate pan, then add it to the chili when you add the beans.
The alcohol does cook off, but if you don’t drink any alcohol, you can try replacing the red wine with 1/2 cup (120 mL) of red grape juice (no added sugar variety).
Or just deglaze with more vegetable broth. I’d suggest the best vegetable broth you can find. Imagine Organic is my favorite for store-bought veggie broth (rich and flavorful). For more deeply savory notes, you can try these “vegan chicken” or “vegan beef” broth powders (they are quite salty, so use less than the jar calls for) (affiliate links).
Your chili will have less complexity and body without the red wine, but it will still be good if you omit it!
With your favorite toppings, obviously! The toppings you choose help bring more balance to the final dish. For instance, vegan sour cream (I like Kite Hill or Tofutti brands) and avocado are great for cooling down the heat. Extra lime wedges and pickled onions bring a nice tanginess (find my recipe in the recipe card below). Cilantro and scallions offer a fresh contrast. Tortilla chips, obviously, add a nice crunch!
If you like adding a vegan cheese to your chili but don’t love store-bought shredded vegan cheese, a spoon of this Vegan Queso stirred in would be really good!
To stretch this chili further, serve it alongside warm corn tortillas (char the tortillas by placing them directly over a gas burner for ~20 seconds per side). Or, scoop over a bed of rice.
It’s also INCREDIBLE with my homemade cornbread, which adds the perfect slight sweetness to this chili.
In a glass jar in a dark place, like your pantry. When stored this way, it’ll stay good for 6 months!
Simply store in an airtight container in the fridge for 5 to 6 days. You can reheat on the stove (my preference) or microwave.
And yes, chili freezes great for 3-4 months. I prefer to freeze it individual-sized portions (it defrosts much more quickly). These Souper Cubes in 1-cup or 2-cup portions are great for that (affiliate link)!
There is really very little to no fat in this recipe besides the oil. I actually tried this recipe with half the amount of oil and it was less rich and harmonious in flavors. That’s because fat is an excellent carrier of flavor! The oil also enables the onions to get nicely golden brown and allows the full depth of flavor to be released from the spices.
I understand that some of my readers are oil-free, so if you must skip it, please stir some vegan sour cream or cashew cream in before serving!
![bowl of vegetarian chili on green backgrop with pickled onions and sour cream](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-edited-photos-7-of-8-scaled.jpg)
Watch! How to make vegan chili
That’s all you need to know about making this incredible vegan chili! If you love this recipe, please rate and review it below!
![](https://rainbowplantlife.com/wp-content/uploads/2024/06/pic-big-vegan-flavor-single-post-249x300.jpg)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Chili
![bowl of vegan chili with sour cream, cilantro and pickled onions](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-edited-photos-8-of-8-500x500.jpg)
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 6 garlic cloves, chopped finely
- 2 jalapenos, diced (remove membranes for less heat)
- 2 tablespoons tomato paste
- 4 tablespoons homemade chili powder (recipe below), or store-bought ancho chili powder*
- 1 tablespoon ground cumin
- 1 ยฝ teaspoons smoked paprika
- 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram)**
- 3/4 cup (180 mL) dry red wine, such as Malbec, Syrah or Pinot Noir
- 2 cups (480 mL) vegetable broth
- 2 (15-ounce/425g) cans of pinto beans, drained and rinsed
- 1 (15-ounce/425g) can of navy beans (or other small white beans), drained and rinsed
- 2 tablespoons cocoa powder (I prefer Dutch process cocoa powder)
- 2 bay leaves
- 1 ยฝ tablespoons tamari or soy sauce if you have vegan Worcestershire sauce, you can use that
- 2 chipotle peppers in adobo, chop the peppers + measure out 1 tablespoon adobo sauce**
- 1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand (include juices)
- 1 ยฝ teaspoons kosher salt plus more as needed
- Freshly cracked black pepper to taste
- 1 tablespoon pure maple syrup, plus more to finish as needed***
- 1 to 1 1/2 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar (or apple cider vinegar)
- 3 tablespoons masa harina (Mexican corn flour) (optional)
- 1 cup (12g) cilantro leaves and tender stems, chopped
Toppings of choice
- Vegan sour cream or diced avocado
- Sliced scallions or chopped cilantro
- Shredded vegan cheese or Vegan Queso
- Quick Pickled Red Onions****
Instructions
- Read all the instructions and notes before getting started, especially about moderating the spiciness level.
- Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and once itโs shimmering, add the onions and season with a few pinches of salt. Stir frequently and cook the onions until nicely golden brown, stirring occasionally, about 10 minutes. If they start to burn around the edges, stir more frequently and/or add a splash of water.
- Add the garlic, jalapeรฑos, and tomato paste, and cook for 2-3 minutes, stirring very frequently, until tomato paste is darker in color. If it starts to dry out, add a splash of water and scrape up any browned bits.
- Stir in the chili powder, cumin, paprika, and oregano and stir vigorously for 30 seconds.
- Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer rapidly for 3 to 4 minutes, or until the smell of alcohol has cooked off and it's jammy.
- Pour in the vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, soy sauce, chopped chipotle peppers + adobo sauce, hand-crushed tomatoes + their juices, salt, black pepper to taste, and 1 tablespoon maple syrup. Stir well.
- Bring the chili to a boil over high heat, then reduce to a gentle simmer (this is lowest heat on my small burner). Take care to not boil or too rapidly simmer the chili, as it will break down the beans too much. Cook, stirring every 10 minutes, until thick and velvety and the flavors have melded together, about 1 1/2 hours (or up to 2 hours). Discard the bay leaf.
- Stir in the masa harina, if using. Simmer for 3 minutes, until the texture has further thickened.
- Stir in 1 tablespoon lime juice, the vinegar, and cilantro. Taste and add more lime juice as needed for tanginess and add up to 1 more tablespoon maple syrup for sweetness to balance any bitterness. Season with salt and pepper, as needed.
- Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc.
Notes
- Very thinly slice 1 medium red onion. Add to a large mason jar.ย
- Mix together freshly boiled water (3/4 cup or 180 mL) with 1/2 cup (120 mL) apple cider vinegar or distilled white vinegar. Add in 1 tablespoon organic cane sugar or maple syrup, stir until dissolved.ย
- Pour the hot liquid over the onions. Cool to room temperature, at least 30 minutes.ย
- You can serve now, but I prefer to refrigerate them for a more developed flavor
![](https://rainbowplantlife.com/wp-content/uploads/2024/06/pic-big-vegan-flavor-single-post-249x300.jpg)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Homemade Chili Powder
![bowl of vegan chili with sour cream, cilantro and pickled onions](https://rainbowplantlife.com/wp-content/uploads/2021/11/chili-edited-photos-8-of-8-500x500.jpg)
Ingredients
- 4 ancho peppers*
- 4 guajillo peppers*
- 2 to 5 chiles de arbol**
- 2 tablespoons cumin seeds
- 1/2 tablespoon coriander seeds optional
- 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram)
- 2 teaspoons garlic powder or granulated garlic
- 2 teaspoons onion powder or granulated onion
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
Instructions
- Using your fingers, remove the stem from each chili pepper and gently tear the peppers apart. You can use kitchen shears, but using your hands is easier. Be sure to wash your hands after handling the peppers, or wear food safe gloves if your skin is sensitive.
- Once the peppers are open, loosen all of the seeds and any membranes, or scrape them out. This is necessary to minimize bitterness.
- Heat a cast iron skillet or other heavy, dark pan over medium heat, but don't heat for too long. Add the larger chilies (anchos and guajillos) in a single layer without overlap. Toast just until fragrant, about 1 minute, maybe 1 1/2 minutes, then flip and toast for 30-60 seconds. Smaller peppers like chile de arbol need 30 to 45 seconds, so I toast those separately.***Take care not to scorch them or they will taste bitter. Remove and allow to cool completely. Take off the heat and allow to cool.
- Add the cumin and coriander seeds to the hot pan. Toast until very fragrant, about 45 to 60 seconds, shaking the pan or stirring frequently to prevent burning, until toasty and aromatic. Remove and allow to cool.
- Once cool, add the chile peppers and toasted whole spices to a spice grinder or high powered blender. If using a small spice grinder, tear up the chilies with your hands into smaller pieces and do this in two batches. Blend until the peppers and spices are pulverized.
- Add the ground spices (oregano, garlic powder, onion powder, paprika, and cinnamon). Blend until a fine powder has formed. Allow the powder to settle before removing the lid.
- Store in an airtight container in a cool, dry place for up to 6 months. Makes 12 tablespoons, enough for 3 batches of this chili recipe.
Notes
Hi. I am a diabetic who did best on the keto diet compared to being on medication and trying to keep carbs low. I would love to add more veggies in my diet. I have been watching and experimenting with your recipes, mainly the tofu based ones and they all turned out great. Thank you ! I was thinking of substituting the beans in the recipe with black soy beans and crumbled tofu to keep the carbs down. I am not sure how much of each to add. Would appreciate any advise if possible. Thanks ahead
Hi Geetha, we’re glad youโre enjoying all the recipes so far! If youโd like to substitute, Iโd use the same amount of beans but replace them with black soy beans, and 1 block of super firm tofu. I recommend shredding the tofu with a cheese grater, as I think this would be best texture wise in the chili.
This vegan chili is the Bomb! I LOVED IT! So did my hubby. And my brother in law really liked it too (he’s not even close to being vegan, LOL), that’s says a lot about this recipe. The depth of flavor is amazing! I’m going to make the DIY chili powder for the next batch. I also added a piece of ‘Kombu’ while cooking to reduce the gaseous emissions ๐จ Works like a charm.
Hi Karen, weโre thrilled to hear everyone enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This is the third time I made this chili and we love it. Most ingredients I stock anyway so it’s hardly any trouble on a rainy free day like today. I vary with the chilis, we like it spicy but probably baby mouth to you anyway ;)
I love your videos and your recipes.
We appreciate your feedback and support, Maaike. Thank you for leaving such a lovely review!
Would it be possible to make this with dried beans (pre-soaked)? Would I need to adjust the cooking time?
This was the best chili I have ever eaten! My whole family loved it. Even my dad (a big meat-eater) liked it so much that he said that we could throw out all our other chili recipes. I think making the homemade chili powder was definitely the key (and pretty simple), although it did add a fair amount of prep time. I also ended up using 2 cans of white kidney beans and 1 can of black beans instead of what was called for since they were all I could find. Thank you for yet another amazing recipe!
Hi Nisha and team. I have ancho, guajillo, and des arbols chillies at home and was wondering how much of each I should use in place of the whole chillies for the homemade chillie powder? Thanks for your help!
Hi Catherine, we’d love to help you with this! You have the fresh peppers or the dried peppers? The dried versions are what are used in the chili powder recipe. Let us know
Hey, I have some of the chilli powder from this recipe, if I want to use it in your Mexican black bean recipe should I leave out the seasonings or still add them? And how many tablespoons should I use? ๐
Hi John, yes, you can use the chili powder, use 2.5 teaspoons. No need to add other spices.
I made this chili for my church’s chili cook off. All the other contestants included meat. I expected to win the booby prize but won second place! I substituted sweet yellow peppers for the peppers and only added half the chili powder since I don’t really like hot stuff. Still had the zingy chili vibe. I am making it today for the third time. Definitely a keeper! Thanks!
Your review made our day, Joe! Thank you for taking the time to share your thoughts and for trying out the recipe.
I made this about a month ago and I just started thinking about how incredible it was and how I want to make it again and that it really warrants a rave review. Iโve always been stubborn about my chili- โI donโt need a recipe; itโs chiliโ. But then I got in my head knowing I was hosting my in-laws and decided to follow a recipe so if it didnโt turn out, I could blame the recipe and not my cooking. It did more than turn out- it was absolutely delicious. So much so in fact that my notoriously light-eater of a father-in-law went back for a second bowl. Thatโs the highest praise. I will now only use this recipe for all chilis going forward; anything I was doing before this was amateur in comparison.
Your review made our day, Kim! We loved reading it. Thank you for taking the time to share your thoughts and for trying out the recipe. :)
For the homemade chili powder recipe, how much of each chile type powder (Ancho, Guajillo, Arbol) would you use?
This chili is incredible! I’ve always been on the fence about chili, but after making this recipe a few times with home cooked beans, I will definitely be adding this to my regular rotation. I love it hot with crusty bread, or cold on chips with vegan queso drizzled on top.
Hi Nat, Thank you so much for such a fantastic review! Appreciate you taking the time!
Hi Pam, on the second recipe card of the blog post it gives measurements for how many of each pepper are required! Enjoy the chili!
Out of this world! I love it hot, but have a younger one that is still learning to love heat. Reduced to 1 jalapeno and used 1 T of the adobo sauce, no chipotle peppers. Also added a can of lentils and some honey Aleppo pepper. Easy and quick to put together. Bonus, had all ingredients on hand, so easy on the wallet too! We are all crazy about it! Thank you for creating and sharing!
Thanks for sharing your experience with us, Britton! Lovely to hear the chili is a household favorite.
This chili is so good it has become a staple of mine. And I ALWAYS make it with your cornbread *chef’s kiss*
Your positive feedback is the best reward for our hard work. Thank you, Leander! The cornbread recipe is a go-to for me as well!
Sooo yummy
Debbie, So glad to hear you loved this recipe!
Oh man I was excited to try this out, and admittedly I have baby baby baby baby mouth….I should have heeded caution on the spice level. Any thoughts on bringing down the heat?
Hi Abbey, sorry to hear it turned out too spicy for you. In step 1 of the recipe card it lets you know to “Read all the instructions and notes before getting started, especially about moderating the spiciness level.”
You can find the tips for moderating the spice level in the tips section.
I’m not vegan, but I’m mostly vegetarian. I find myself eating vegan a lot more these days, so when this video popped up on YouTube last week, I was intrigued. I decided to give it a try last night, and it was absolutely delicious. I usually avoid vegetarian/vegan chili because most of the time, it’s just not good. This one, though, has an amazing complexity and depth of flavorโand a fiery heat!. I used some of my own homemade chili powder that I had on-hand, but next time I will definitely try it with your recipe. I also want to try this with dried beans from scratch, which I think will just take it over the top. I’m going to be making this one *a lot*. Thank you!
Weโre so happy that the chili turned out well for you, Jeff. Thank you for taking the time to leave a comment and for trying out the recipe!
Sorry; way too many ingredients, some of them hard to find. It looks delicious, but too time consuming even with canned beans. Since I have to rate it, I’ll give it four stars for looks.
Delicious and good for freezing!
Thanks for the lovely feedback, Esther!
Good, but not great. I made this for a family get together on a rainy day. Although it was good, it wasn’t remarkable to any of us. I followed the directions exactly, and being that this was for kids I followed the tips on lowering the spice and it was still too spicy for some. Although it was good, it was a lot of time for the outcome so don’t think I will make it again. However I paired it with the RPL cornbread recipe and that was amazing!
Hi Ash, we’re sorry to hear you didn’t enjoy the chili as much as you expected to. We appreciate your feedback nonetheless.
Seriously the best chili I have ever had!
We’re over the moon to hear you enjoyed the recipe, Jen. Thanks for your kind words!
Wow!!! I have been making different versions of vegan chili for years, this one is by far the most unique and perfectly embodies the chili flavor. I made a few substitutions due to dietary restrictions or not having ingredients and it still came out stellar. Subs as follows
-Used vegetable broth and a splash of apple cider vinegar instead of wine
-Someone in our house doesnโt do chocolate so did not use any cocoa powder but did add a small amount of carob powder
-Omitted oregano
-Used 16 oz diced tomatoes not 28 oz
-I like my food 3/10 spicy so I used one large jalapeรฑo, de seeded and one chipotle pepper. The heat was perfect.
Iโm sure it would have been even more delicious if I had followed everything to a T but I encourage people to play with substitutions if you need because it will still turn out delicious!!
Thank you for your lovely comment, Christine! It makes us happy to know that you enjoyed the recipe.