This vegan chili recipe is a meatless version of the weeknight classic that packs a wealth of comfort and flavor. In place of the usual ground meat, a plethora of beans steps in to provide bulk, making the soup seem just as hearty as the original. You can use three cans of any bean of your choice here: chickpeas, kidney beans, white beans, black beans, pinto beans—the world is your oyster.
And to make up for the beefy, braised flavors that meat provides, cocoa powder (an ingredient commonly used in chili con carne) provides bittersweet depth. Mingling with bell peppers, chipotle chiles (three or four, depending on how far you want to push the spiciness), and smoky-bright paprika, the lot creates a stick-to-your-ribs chili that packs a punch. Top your bowl with anything your heart desires: sliced onion, shredded vegan cheese, vegan sour cream, jalapeño slices, cilantro, cornbread, and tortilla chips would all make welcomed additions. You can stash any leftovers in an airtight container; it only gets better the next day.
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
Preparation
Step 1
Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 medium yellow onions, finely chopped, and 1 medium red bell pepper, ribs and seeds removed, finely chopped, and cook, stirring often with a heatproof rubber spatula or wooden spoon, until vegetables are very soft and deep golden and bottom of pot is starting to brown in spots, 10–15 minutes.
Step 2
Add 8 garlic cloves, finely chopped, 3–4 canned chipotle chiles (depending on your heat preference), finely chopped, 2 Tbsp. chili powder, 2 Tbsp. Dutch-process cocoa powder, 2 Tbsp. smoked paprika, and 2 tsp. ground cumin and cook, stirring constantly, until spices are very fragrant, about 30 seconds. (It’s okay if bottom of pot starts to darken slightly.)
Step 3
Add three 15.5-oz. cans beans (such as chickpeas, kidney, white, black, and/or pinto), rinsed, one 28-oz. can crushed tomatoes, 1 Tbsp. plus 1 tsp. light brown sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 5 cups water to pot and bring to a simmer. Reduce heat to medium-low heat and cook, stirring often to prevent bottom from burning, until chili thickens slightly, 40–55 minutes. Using a potato masher, gently smash some beans to thicken soup further (leave most whole for texture). Taste chili and season with more salt if needed.
Step 4
Ladle chili into bowls and top with thinly sliced white onion and coarsely grated or crumbled vegan cheese if desired.
Do Ahead: Chili can be made 1 day ahead. Let cool; transfer to an airtight container and chill.
