The Best Vegan Chili Recipe

This classic vegan chili recipe is a family favorite loaded with veggies and a few unique ingredients to wow the crowd. This is the best vegan chili you will ever eat!

When my family visits from Michigan, our family gathers for a BBQ at my house. Although the whole gang is not vegan, my classic vegan chili recipe is always a hit with everyone. Despite loving my Crockpot Butternut Squash Pinto Bean Chili, Crockpot Three-Bean Mega Veggie Chili, and Vegan White Bean Chili, this classic vegan chili is just damn good. And who doesn't appreciate a classic? 

In order to fool the crew, for this classic vegan chili recipe, I use Bocca's original crumbles, as my meat. But, being sneaky, I add a bunch of veggies diced up small, so even the little ones don't know. 

What Beans to Use for Chili

Traditionally, classic chili recipes are made with dark red kidney beans. However, there are so many beans to choose from, with a variety of textures and tastes, that choosing beans is just personal. 

First, I prefer canned beans for chili. Obviously, dried beans are less expensive, but canned beans simple make better chili. Then, there is the question of which type of beans to choose when making chili. 

My personal favorite chili beans, for instance, are pinto beans. Authentic to Mexican food, pinto beans are a hearty sturdy, dense bean. Pinto beans are creamy and soft with a nutty, earthy flavor. And, in my opinion, pinto beans absorb the flavors of the spices and seasonings of the classic vegan chili  

Black beans, on the other hand,  have a more robust, heartier texture and a dense, rich flavor. They could be described as almost lightly crunchy or grainy in texture. 

Another popular bean used in classic chili recipes is red kidney beans. Kidney beans are a large, kidney-shaped bean with colored skin and a firm, white interior. Dark red kidney beans and light red kidney beans, while slightly different in color, are extremely similar in flavor, texture and nutritional value. 

Yet Great Northern Beans and Cannellini beans are also popular in chili recipes. Great Northern beans, for example, are known for their mild, nutty flavor and firm flesh. Great in soups and stews.

Cannellini beans, on the other hand, shaped like a kidney, and are often referred to as White Kidney Beans. Meatier Great Northern beans, they have a nutty, earthy flavor and tender flesh. They retain their shape and texture well, so they’re perfect to use in chili such as my Vegan White Bean Chili recipe. 

The Secret Ingredients to the Best Vegan Chili

Using your own concoction of spices, for instance, is always the game-changer with chili. Of course, if I am in a hurry, I opt for a pre-made chili seasoning packet, but if you have time, the combination of spices and flavors is what makes a great classic vegan chili recipe. 

Also, stealing one of my husband's IPA beer bottles is also a chili MUST! Because we are from Michigan, and entertaining people from Michigan, his favorite Bell's Two Hearted Beer was loaded up in the refrigerator for our guests.

So, why not add a little IPA love to the chili? This addition to the chili pot, although odd, makes for ad added flavor that is indescribable. The hop bitterness actually enhances the flavors of the peppers in the chili, while giving the chili a deep flavor. 

If you are worried about the alcohol, it cooks off, so the little ones won't get drunk on your chili. 

Next, the peppers chosen for this classic vegan chili recipe are a little different. Red Jalapenos, for instance, have a slightly different taste than a green jalapeno pepper.  

A green jalapeño has a fresh, crisp taste whereas a red jalapeño has a bit more sweetness to it. This can make a difference in recipes. In fact, Sriracha, one of my favorite hot sauces, uses red jalapeños as its base.

Anaheim Chili Peppers, for example, are crisp,  green and very mild. Not only are they used to make canned green chilies, but added to chili, they radiate freshness. 

The Best Vegan Chili Ingredients

• Yellow Onion: Yellow onions can be a little strong when eaten raw. Because they have a slightly higher starch content, they hold up well to heat; therefore, this is the ideal all-purpose onion for cooking.  
• Red Bell Pepper: Red bell peppers taste mildly sweet and earthy. They are the sweetest variety of bell peppers and are the fully mature version of the more bitter green bell peppers.
• Anaheim Chile Pepper: Anaheim chili peppers have a mild, smoky, tangy, and earthy flavor with a hint of sweetness:
• Jalapeño Peppers: Jalapeño peppers have a complex flavor profile with a grassy, vegetal taste, a hint of sweetness, and a tangy, earthy undertone
• Zucchini: Zucchini has a mild, slightly sweet, and slightly bitter flavor with a dense, spongy texture. It's often described as having a grassy taste. somewhat
• Carrots: Carrots have a unique flavor that's a combination of sweet, fruity, and sometimes bitter notes
• Celery: Celery has a unique taste that's often described as mildly earthy, slightly sweet, and a little bitter
• Vegan Worcestershire Sauce: I used Annie's Vegan Brand
• Garlic Powder: Garlic powder has a spicy, savory flavor with a full-bodied aroma. It's made from dehydrated garlic cloves that are ground into a fine, flour-like consistency.
• IPA Beer: I used a Michigan favorite, Bell's Two Hearted, but choose any vegan beer you prefer.
• POMI Chopped Tomatoes: POMI brand tomatoes do not contain any salt or sugar; they are pure tomatoes.
• Fire-Roasted Diced Tomatoes: Fire-roasted tomatoes have a sweet and smoky flavor. The charring process brings out the tomatoes' natural sweetness and gives them a distinct smokiness.
• Tomato Paste: Tomato paste tastes sweet, savory, and umami, with a rich, concentrated tomato flavor and a slightly acidic taste. It has a thick, dense texture, similar to a concentrated puree.
• Chili Powder: Chili powder is mild to moderately spicy, depending on how much cayenne pepper makes up the mixture. The aromatic and savory spices in the blend create the flavor profile known as Tex-Mex.
• Chipotle Pepper Sauce: I used Cholula chipotle pepper sauce.
• Ground Cumin: Ground cumin has a warm, earthy, and slightly nutty flavor with a hint of citrus.
• Dried Basil: Dried basil has a more subdued flavor than fresh basil, and it can taste more like mint
• Smoked Paprika: Smoked paprika has a smoky, spicy flavor with hints of sweetness, earthiness, and a slight fruitiness.
• Salt: A pinch of salt enhances the other spices in the vegan classic chili recipe.
• Black Pepper: Black pepper has a sharp, slightly spicy taste with a complex flavor profile that can include hints of citrus, pine, and earthiness
• Organic Vegetable Broth: I prefer low-sodium vegetable broth.
• Boca Crumbles: This is an optional ingredient or substitute ground mushrooms for texture.

When I make class vegan chili, I still have to add all the veggies, even if you don't see them. I'm a vegan after all. For that reason, I diced every vegetable in the chili recipe small. As a result, everyone thinks they are eating a thick, meaty chili when in reality, they are eating a rainbow of veggies. For this class vegan chili recipe, I used zucchini, carrots, onions, sweet potato, celery, peppers, and tomatoes. 

In order to reduce prep time, and get it all done quickly, I use my favorite vegetable chopper that makes every vegetable the same tiny size. 

The Best Vegan Chili Ingredient Substitutions

• White or red onion works well in chili. Red onion is more pungent in flavor than white or yellow onions.
• Use a vegan chili packet for an option to replace the seasonings in this chili recipe.
• Try dried oregano instead of basil.
• Ground mushrooms are a great alternative to meat alternatives with the same texture.
• Don't you like beer? No worries; add mushroom stock, or skip this ingredient.

Boca Crumbles Options

Since I was entertaining both vegan and non-vegan family, I chose to add Bocca Original Crumbles to my chili. This, although an option, sometimes convinces those vegan haters to join us plant-eaters. At my house, for example,  the carnivores had no idea my chili was vegan or that it was loaded with vegetables. 

As someone who is not a big fan of alternative meat, I like Bocca Original Crumbles better than other alternative meat crumbles. Bocca, for example, is completely fat-free, and it contains no oils. But, Bocca is a soy product, so if you are sensitive to soy, avoid these crumbles and choose another option. 

If you are interested in giving Bocca Crumbles a try, I buy them at Whole Foods or Sprouts market. From time to time, I also can find them at Kroger or Frys. Gardein, also a plant-based alternative meat company, carries a brand that is similar. 

Crockpot VS. Stovetop Chili

Apparently, I am an old fashioned girl who loves my crockpot. In fact, I use it all the time! And the reason I love it is that I literally throw everything in the crockpot and 4-6 hours later, dinner is served. However easy that Instant Pot is, I have yet to embrace it. Don't lose faith in me though; I own an Instant Pot. Simply put, I can't get the timing right, and I am a control freak 🙂 I like everything to be done at the same time. 

That being said, I was a former air-frier hater, and now I love it. So, don't count me out on the Instant Pot thing quite yet. 

As far as the crockpot version of classic vegan chili vs. the stovetop version, it tastes the same either way you make it. Of course, the crockpot version is easier because you throw everything in and walk away. For the stovetop version, I saute the veggies, brown the Bocca Crumbles, and then add everything and let it simmer. 

Because I was having a large group and I wanted to focus on the appetizers and another part of the main meal, I used the crockpot and walked away. You get to choose! 

And if you make it in the Instant Pot, and it's fabulous, do share on our Facebook page Vegan & Plant-Based Recipe Sharing! 

What to Serve with The Best Vegan Classic Chili

Since I hosted a large group of people, for example, I served my Baked Tater Tots and my Vegan Oil-Free Cornbread Recipe. I made two large batches of each, and I made a giant salad as well. Another idea for a great side dish with chili is Chili and Lime Roasted Red Potatoes!

If you love chili, or you just want a quick and easy crockpot recipe, try these chili recipes: 

• Vegan White Bean Chili
• Crockpot Butternut Squash Pinto Bean Chili
• Crockpot Three-Bean Mega Veggie Chili

Recipe FAQs

Tips

• When I make class vegan chili, I still have to add all the veggies, even if you don't see them. I'm a vegan after all.
• For that reason, I diced every vegetable in the chili recipe small, using the small blade on my favorite veggie chopper.
• As a result, everyone thinks they are eating a thick, meaty chili when in reality, they are eating a rainbow of veggies.
• I used zucchini, carrots, onions, sweet potato, celery, peppers, and tomatoes for this classic vegan chili recipe. 
• In order to reduce prep time, and get it all done quickly, I use my favorite vegetable chopper that makes every vegetable the same tiny size. 

If you love chili, try this classic vegan chili recipe. It is the best vegan chili you wil ever eat! l

Vegan Soups and Chili to Try This Season

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