Smoky Vegan Chili

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This chili is packed with deep flavor from chipotle peppers, fire-roasted tomatoes, cocoa powder, and plenty of spices, creating a complex, meaty taste without any actual meat.

INGREDIENTS

Base & Aromatics

  • 2 tbsp Olive Oil
  • 1 large Red Onion, diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (14.5 oz) can Fire-Roasted Diced Tomatoes, undrained
  • 1 (15 oz) can Tomato Sauce
  • 1/2 cup Frozen or Canned Corn (drained)
  • 1 cup Vegetable Broth

Spices & Flavor

  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika (adds depth)
  • 1/2 tsp Cocoa Powder (or dark chocolate, for richness)
  • 1/4 tsp Cayenne Pepper (adjust to desired heat)
  • 1 small Chipotle Pepper in Adobo Sauce, minced (optional, for intense smoke/heat)
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper

Optional Meat Substitute 

  • Beyond Meat Beyond Beef Plant-Based Ground 12 oz or Beyond Meat Beyond Meatballs Italian Style Plant-Based Meatballs 12 ct, 10 oz

Optional Garnish

  • Vegan Shredded Cheese
  • Sliced Avocado
  • Fresh Cilantro, chopped
  • Vegan Sour Cream

INSTRUCTIONS

STEP 1: SAUTÉ AROMATICS

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for 8-10 minutes until the vegetables are very soft.  (If adding a meat substitute, remove veggies from the pot, brown meat substitute in a tablespoon of oil - breaking it apart as it browns, return the veggies, and then continue with the remaining steps.)
  2. Add Garlic & Spices: Stir in the minced garlic, chili powder, cumin, oregano, smoked paprika, cocoa powder, cayenne pepper, and minced chipotle pepper (if using). Cook for 1-2 minutes until the spices are very fragrant.

STEP 2: SIMMER

  1. Add Liquids & Beans: Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir to scrape up any browned bits from the bottom of the pot.
  2. Add Beans & Corn: Stir in the black beans, kidney beans, and corn.
  3. Simmer: Bring the chili to a boil, then immediately reduce the heat to a low simmer. Cover and let the chili cook for at least 30 minutes (up to 1 hour for deeper flavor), stirring occasionally.

STEP 3: FINISH

  1. Season: Stir in the salt and black pepper. Taste and adjust seasonings - you may add more salt, cumin, or a dash of vinegar/lime juice for acidity.
  2. Serve: Ladle the hot chili into bowls and top with your favorite vegan garnishes. Enjoy!

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