Spicy Vegan Chili

Spicy Vegan Chili

pin image for spicy vegan chili recipe

Chili is a classic American food and some would argue that it absolutely must be made out of beef. But we disagree. This spicy vegan chili uses a lot of the same ingredients as traditional chili but with textured soy instead of ground beef. It has just as much savory and spicy flavor and an almost identical texture but with much less fat. It’ll please meatlovers and vegans alike.

ingredients for spicy vegan chili

Making good chili is all about creating layers of flavor. A lot of people use canned ingredients like tomatoes, beans, and broth but if you’re going for maximum flavor and nutrition you’ll want to stick to the fresh and homemade stuff like we do. Since this is a completely plant-based chili recipe, we use vegetable broth we made using vegetable scraps. (If you want to learn how click here.)

fresh diced veggies for spicy vegan chili

We also use black beans that we cook ourselves. Beans are a great source of plant protein and are very affordable when you buy them dried and cook them yourself. And it’s super easy and cuts down on packaging waste, especially if you buy them in bulk, like we do. We make a fresh batch every week so we always have some on hand. You can also make them into this amazing bean dip for a great, healthy snack.

rehydrated texturized soy protein for spicy vegan chili

Fresh is Best

We also recommend using fresh onion, bell pepper, tomatoes, and garlic. Fresh is always best, and, once again, this cuts down on packaging waste. The dried guajillo and chipotle chilies will add another layer of great flavor. Dried chilies can usually be found in the Mexican food section of American grocery stores. These have delicious smoky, earthy flavor but they can be spicy, especially the chipotles, so you will want to adjust the amount according to your preference. If you can’t find dried chipotles, the canned variety in adobo sauce will work as well; they just aren’t as smoky.

cooking spicy vegan chili

This spicy vegan chili is hearty and delicious and would be great topped with some avocado or sour cream, if you eat dairy. We’ve even baked zucchini boats filled with it and topped with cheese and those were incredible. However you like your chili, it will be amazing with this vegan recipe.

spicy vegan chili served in two bowls

Print Recipe
Spicy Vegan Chili
A recipe for rich and spicy vegan chili made with fresh vegetables and texturized soy protein, a low-fat, healthy chili option.
spicy vegan chili served in two bowls
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
spicy vegan chili served in two bowls
Instructions
  1. Toast dried chilies in a dry frying pan over medium heat for a couple minutes until they start to soften and are very fragrant. (I love spicy food so I used 4 guajillo and 3 chipotle but you may want to use less unless you really like spice.) Then, soak the chilies in 1 cup of the vegetable broth for 15-20 minutes to rehydrate. Then, blend until smooth in a food processor or blender.
  2. Heat olive oil in a large soup pot over medium-high heat. Add diced onion and bell pepper and cook for 5 minutes. Then, add the tomatoes and garlic and cook for another 3 minutes. Add the apple cider vinegar and blended chilies and bring to a boil.
  3. Add the black beans, tomato sauce, cumin, oregano, paprika, salt, and pepper and stir. Add the remaining 2 cups vegetable broth and texturized soy and stir.
  4. Bring to a boil then reduce heat and let it simmer for about 30 minutes, stirring occasionally.
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2 Comments Add yours

  1. Miz Helen says:

    Your Spicy Vegan Chili looks fantastic, we will really enjoy it! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

    1. Thanks! We’ve definitely been enjoying the leftovers!

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