The Best Vegan Chili

By the Gracious Vegan

This plant-based chili’s flavor runs deep, a tough challenge for vegan chili recipes. You might not taste the cocoa powder or cinnamon, but they contribute to the complexity of this flavor profile. A little tahini lends it some creaminess, and cilantro and limes add bright notes at the end. I like green lentils because they keep their shape and texture, but if you want to try brown or even red, go for it. As a bonus, this chili freezes well and makes at least 8 servings, meaning “Leftovers!,” one of my favorite words.

Makes about 11 cups (8 servings at least)

Put the following ingredients together in a Dutch oven or other large soup pot. Add about 1/4 cup water and water-sauté for 8-10 minutes, stirring every few minutes and adding additional water as needed, until the onions are transparent and soft.

• 1 large onion, diced (1.5 - 2 cups of dice)

• 1 bell pepper (any color), seeded, diced

• 3-5 cloves garlic, finely chopped

Add the following ingredients to the pot, cover, and turn the heat up to bring to a boil. Lower the heat and simmer, with the pot partially covered, for about 45 minutes, stirring occasionally, until the lentils are soft. Add more water if needed. Cook longer if desired.

• 6 cups water

• Three 15.5-ounce cans beans (mix and match any kind: kidney, black, pinto, navy, etc.), or 4.5 cups home-cooked beans

• One 14.5-ounce can regular diced, petite diced, or fire-roasted diced tomatoes

• 1.25 cup dried green lentils

• 3 Tablespoons tomato paste

• 1.5 – 2 Tablespoons chili powder

• 1 Tablespoon tahini

• 2 teaspoons Mexican (or regular) oregano

• 2 teaspoons cumin

• 1.5 teaspoons unsweetened cocoa powder

• 1.5 teaspoons smoked paprika

• 1/4 teaspoon cinnamon

• Freshly ground black pepper

• Extra spiciness: cayenne pepper, chipotle chili powder, chopped chipotles with some adobo sauce from a can, or a fresh jalapeño, seeded and diced

After the 45 minutes, stir the following ingredients into the chili, then taste for salt and spices.

• 1/4 cup chopped fresh cilantro

• Juice of one lime (about 1.5 Tablespoons)

• 1 Tablespoon soy sauce or Braggs Liquid Aminos

• 1/2 Tablespoon maple syrup

• 1/2 teaspoon salt (or to taste)

The chili is ready to serve. You can top it with one or more of these optional toppings:

• Sliced or cubed avocado, chopped cilantro leaves, chopped red or green onion, vegan sour cream or crema

The chili will last at least a week in the refrigerator and it freezes well.

Timing: About an hour

Gluten-free