Last Updated on July 20, 2023

This vegan chili is based off my dad’s famous chili recipe. Seriously, he makes the best chili!

Now, I know everyone thinks their dad makes the best chili, but I’m just going to unequivocally say that my dad’s is definitely up there. And you know why? I don’t even like chili!

the best vegan chili

I have nightmares of my grandma making me eat an entire bowl of canned chili, and I could not stand the stuff. This happened more than once and scarred all future chili interactions.

I was never a rebellious child, but if it were chili night at church — I was probably going to be sick. Chili night at home, definitely hanging out with my friends. Chili day at the caf? PB&J from home.

the crockpot vegetarian chili that changed everything:

I avoided all chili until a few years ago. My dad invited me over to his place for my birthday dinner. My dad’s a pretty good cook, and it’s always nice to see him, so I met up with him, and what was he serving?? Chili.

ON MY BIRTHDAY.

Didn’t he know how passionately I felt about disliking chili?? I mentally raced through all of my previous chili interactions and braced myself to HATE the stuff, but then magic happened.

The sky parted, the heavens shone down their glory — THIS WAS CHILI.

It was perfect. Tangy, acidic, toothsome, and just the right amount of spicy that covers your whole tongue. I ate the whole bowl and asked for seconds.

I even brought a tupperware container home of the stuff and begged him to send me his recipe.

He did, and now I’m going to share the best crockpot vegetarian chili recipe to exist. You can make this recipe as a stovetop chili as well!

Now, this recipe wasn’t a vegetarian recipe, but it’s been adapted and the flavors are still bangin’. Plus, this hearty recipe is going to keep you full and satisfied for hours.

If you tend to eat vegetarian or vegan food and feel hungry about an hour after you eat, this recipe is going to keep you satiated all night long. My husband who’s not into ‘vegetarian food’ RAVES about this recipe, so you know it’s a winner.

All right, let’s get into it.

why you’ll love vegetarian chili in the slow cooker

• All of the flavors of traditional chili without any of the meat or dairy
• Adjustable spice level for your ideal flavor profile every time
• Easy vegan chili recipe can be made in the slow cooker or on the stovetop

cook your chili to taste

We’re big intuitive cookers in my family, and this vegetarian chili is no different.

We’re always tasting to make sure that each component is balanced. It’s vital to taste your food as you go!

So, please remember to taste your food. Both my dad and I do this to taste. This recipe is cannon, but we tend to riff off of it each time, and it always turns out delicious.

For instance, last time, I didn’t have any chipotle peppers in adobo sauce, but I did have some dried chipotle peppers and used those instead. So taste your food, use your best judgment, and your vegetarian chili will be delicious!

easy vegan chili

This easy vegan chili recipe makes 8-10 servings. It’s perfect for a crowd, but it also freezes incredibly well! Be sure to check out my blog post on how to freeze in mason jars for more information.

If you want to add a meat substitute like impossible ground beef, be sure to check out my notes section below for best practices.

Now, I’ve included the instructions for making this vegetarian chili in the crockpot and on the stovetop. I’ve done it both ways, and it’s turned out delicious every time!

famous vegan chili ingredients

• (2) 14 oz cans of tomatoes — I prefer fire roasted if you can get them with chilis
• 1 small can tomato paste
• 2 Chipotle peppers in Adobo sauce
• 1-2 TBSP Adobo sauce
• Heaping cup of fresh pico de gallo
• 1 small can green hatch chilis
• 3-5 fresh mild chilis: 1-2 Anaheim, 1 Poblano, 1-2 Jalapeños, whatever is fresh and isn’t too hot.  (A lot of chilis go into this and begin to compound the heat level).
• 2-3 rehydrated dried ancho chilis
• 1 large onion — diced
• 1 each yellow, orange or red, and green bell pepper — diced
• 6 cups of cooked beans — I like kidney, navy, pinto, and black (approx. 4 cans)
• (1) 12 oz lager beer
• 2 TBSP olive oil
• 1 TBSP chili powder 
• 1 TBSP ancho chili powder
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 TBSP smoked paprika
• 1 TBSP Montreal Steak Seasoning
• Salt and Pepper to taste

crockpot chili instructions:

step 1: saute onion

Heat 1 TBSP olive oil in a skillet (preferably cast iron) until almost smoking. Dice and sauté the onion in the oil until it becomes translucent and begins to caramelize.

step 2: combine and simmer

Combine everything in a slow cooker or crock pot.  Simmer your vegetarian chili in the slow cooker on low for a minimum of 4 hours.  Personally, I prefer to prepare chili a day before so all the spices really have time to blend together.

Be sure to taste your crockpot vegetarian chili throughout the cooking process and adjust your seasoning as you go. You don’t want to end up with a chili that’s too spicy or too dull when it’s too late to fix it!

step 3: season and serve

Salt and pepper to taste. Serve warm and enjoy! Allow your vegan chili to cool completely before freezing or refrigerating.

stovetop chili instructions:

step 1: saute onions

Heat 1 TBSP olive oil in a large pot like a Dutch oven.

Dice and sauté the onion in the oil until they become translucent and begin to caramelize.

step 2: combine ingredients

Add in all your diced peppers and sauté until they start to soften.

Sprinkle in all your spices and wait until fragrant.

Pour in all of your canned products and bring the mixture to a simmer.

step 3: simmer and serve

Once simmering, add in the beer.

Cover your pot and let it slowly simmer for an hour.

Top with desired toppings. Serve warm and enjoy! Allow your stovetop chili to cool completely before freezing or refrigerating.

NOTES:

Taste the chili throughout the cooking time. Don’t be afraid to add cumin, chili powder, salt, and garlic — be generous with your seasonings!   

step 4 (for both stovetop and crockpot chili): top it up!

A few of my favorite toppings include tortilla chips, diced avocado, fresh cilantro, miyoko’s cheddar or pepper jack, and even forager’s cashew yogurt as sour cream. I also like to add extra Tapatio, but that’s just me.

There are so many different toppings you can use, and it’s going to be absolutely delicious either way.

faqs

how long does vegetarian chili last in the fridge?

Your leftover chili will last for 3-4 days in the refrigerator, and can last up to 2-3 months in the freezer! The best part is — just like anything else — this chili tastes even better the next day after everything has had time to stew together.

how do i add a meat substitute?

If you want to add a meat substitute like the Impossible Ground Beef, cook it separately. Whether you make your vegetarian chili in the slow cooker or on the stovetop, you want to add the meat crumbles at the very end. They won’t hold up well after being simmered or cooked on low for a few hours.

I’d love to know if you make this recipe and enjoy it! Please tag me on Instagram. I’d love to see it.