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30-Minute Hearty Vegan Chili

4.92 from 12 reader reviews
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
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Ingredients

Spice Blend

  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper, optional

Vegan Chili

  • 1 tablespoon avocado oil
  • 1 medium yellow onion, small dice
  • 2 vegan sausages, chopped
  • spice blend, see above
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 15oz can red kidney beans, drained & rinsed
  • 1 15oz can black beans, drained & rinsed
  • sea salt and ground black pepper, to taste
  • 1 28oz can fire roasted diced tomatoes
  • 1 cup vegetable stock, plus extra
  • 1 tablespoon Tamari
  • 1 tablespoon brown sugar
  • ½ teaspoon apple cider vinegar

Garnishes

Instructions

  • Make the spice blend. In a small bowl, stir together the ancho chili powder, ground cumin, chipotle chili powder, oregano, cocoa powder, smoked paprika, ground coriander, and cayenne pepper. Set aside.
  • Start the chili. Set a heavy-bottomed pot (like a Dutch oven) over medium heat. Once hot, pour in the oil and swirl it around. Add the onion and chopped veggie sausages. Stir and cook this mixture until the onions are very soft and the veggie sausage bits are starting to brown, about 5 minutes. I recommend breaking up the pieces of veggie sausage with your spoon.
  • Once the sausages have stopped letting off liquid, add the spice blend and garlic and stir for about 1 minute. Add the tomato paste and cook it out, stirring constantly, for another full minute.
  • Add the kidney and black beans, and then season with salt and pepper. Add the fire-roasted diced tomatoes, and 1 cup of vegetable stock. Stir, scraping up all browned bits on the bottom of the pot. Bring this mixture to a boil and then lower to a simmer. Let the chili simmer uncovered for about 20 minutes.
  • To the chili, add the Tamari, brown sugar, and apple cider vinegar, and stir. Give the chili a taste and adjust seasoning as necessary (more salt, pepper, Tamari, vinegar etc). Add more vegetable stock at this point if the chili is too thick for your liking.
  • Serve the chili hot with garnishes of your choice.

Recipe Notes

  • I know that using plant-based sausage seems a bit weird as the vegan meat replacement of choice considering that vegan “ground beef” options exist. But! I think the texture and flavour of veggie sausages works better in chili. They have more spices and that unctuous texture is undeniable when chopped up and simmered.
  • My favourite veggie sausages for this recipe: Beyond Meat or Gardein’s brats.
  • The simmering time is short on this one, but of course the flavour will get better if you make it ahead of time and let it “marinate” before re-heating and serving.
  • I would omit the cayenne if you're sensitive to hot spice!
This hearty and meaty vegan chili only needs 30 minutes of cooking time on the stove. Loaded with spices, and deep flavour from Tamari and fire-roasted tomatoes, this vegan dinner is sure to satisfy all types of eaters.