Recipe

Savory Vegan Chili

A cozy, weeknight-friendly vegan chili with a velvety body, deep chili flavor, and zero weird ingredients. One pot, big comfort.

By Matt Campbell

•

4.8

A bowl of silky vegan chili topped with diced avocado, cilantro, and a squeeze of lime on a wooden table

Jump to Recipe

This is the chili I make when I want comfort food that actually tastes alive. It is savory, gently smoky, and thick in that glossy, spoon-coating way that makes you go back for “just one more” bite. No meat. No dairy. No sadness.

The trick is building a strong base with onions, tomato paste, and spices, then blending a small portion of the beans and veggies to create that silky, smooth texture. You still get plenty of hearty bites, but the broth turns into a rich, velvety sauce that clings to everything like it has a plan.

A pot of vegan chili simmering on the stove with a wooden spoon stirring

Why It Works

Silky texture without dairy: Blending a portion of the chili creates a smooth, thick body that gives the impression of a longer simmer.
Big savory flavor: Tomato paste, soy sauce, and smoked paprika add depth and a “meaty” vibe without any faux meat.
Weeknight friendly: One pot, simple steps, and standard pantry staples.
Customizable heat: Keep it mild for kids or turn it up with chipotle and cayenne for grown-up bowls.

Pairs Well With

Skillet Cornbread
Roasted Sweet Potato Wedges
Lime Cilantro Rice
Crunchy Green Salad

Storage Tips

This chili gets even better after a nap in the fridge. The flavors settle in and the texture thickens up like it is showing off.

Refrigerator

Cool completely, then store in an airtight container for up to 5 days (follow your site food safety standards if different).
Reheat on the stove over medium-low, stirring often. Add a splash of water or broth if it tightens up too much.

Freezer

Freeze in portioned containers for up to 3 months (follow your site food safety standards if different).
Thaw overnight in the fridge, or warm gently from frozen in a pot with a little water to loosen.

Best leftover move

Turn it into chili mac with cooked pasta, or spoon it over baked potatoes with scallions and avocado.

Common Questions

How do you make vegan chili taste meaty without meat?

Two things: browning tomato paste (it builds deep, roasted flavor) and adding umami like soy sauce or tamari. Smoked paprika also brings that slow-cooked, hearty vibe.

What makes this chili silky and smooth?

We blend a portion of the cooked chili. The beans and veggies naturally thicken the broth into a velvety sauce, no flour or dairy needed.

Can I make it without a blender?

Yes. Use a potato masher and mash aggressively in the pot until you get a thicker, creamier base. Another easy move: scoop out about 1 cup of beans, mash them with a fork, then stir back in. It will be a little less silky, still delicious.

Is this chili spicy?

As written, it lands medium-mild if you use a standard American chili powder blend and skip the cayenne. Heat varies a lot by brand. For more heat, add chipotle in adobo or cayenne. For less, use a mild chili powder and keep the smoked paprika.

Can I use different beans?

Absolutely. Black beans, pinto beans, kidney beans, or even chickpeas work. A mix tastes best and blends up extra creamy.

How can I add more veggies?

Stir in corn, diced zucchini, or chopped spinach near the end. They all play nicely with the smoky chili base.

Is it gluten-free?

It can be. Use tamari (or a labeled gluten-free soy sauce) instead of regular soy sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven (5 to 6 quart)
Cutting board and knife
Wooden spoon or spatula
Measuring spoons
Immersion blender (preferred) or a countertop blender
Can opener

I started making this style of chili when I was trying to keep weeknight dinners simple but still restaurant-level satisfying. I wanted that glossy, rich texture you get from a long simmer, but on a normal-person timeline. The first time I blended a small scoop of the pot and poured it back in, I actually stopped and stared like, “Oh. That is the move.” Now it is my go-to for chilly nights, game days, or anytime I need a meal that tastes like I tried harder than I did.

Savory Vegan Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6 (about 8 cups)

Ingredients

2 tablespoons olive oil (or avocado oil)
1 large yellow onion, diced
1 bell pepper (red or green), diced
2 medium carrots, peeled and diced small
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons chili powder (see note in FAQ, heat varies by brand)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper, optional
1 1/2 teaspoons kosher salt, plus more to taste
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans beans (black and pinto are great), drained and rinsed
1 1/2 cups vegetable broth (plus more as needed)
2 tablespoons soy sauce or tamari (use tamari for gluten-free)
1 tablespoon maple syrup or brown sugar (optional but recommended)
1 tablespoon apple cider vinegar or fresh lime juice, to finish
Optional add-ins: 1 cup corn, 1 can diced green chiles, or 1 chipotle pepper in adobo (minced)

For serving (pick your favorites): diced avocado, chopped cilantro, sliced scallions, lime wedges, tortilla chips, vegan sour cream, or a sprinkle of nutritional yeast.

Instructions

Sauté the veggies. Heat oil in a large pot over medium heat. Add onion, bell pepper, and carrots. Cook 8 to 10 minutes, stirring, until softened and lightly golden at the edges.
Add garlic and tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 to 2 minutes, stirring constantly, until it turns darker and smells toasty. If using chipotle in adobo, add it here and cook for 30 seconds so it blooms with the paste.
Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), and salt. Stir for 30 seconds so the spices wake up in the oil.
Build the chili. Add crushed tomatoes, beans, vegetable broth, soy sauce, and maple syrup (if using). If using diced green chiles, add them now. Stir well, scraping any browned bits from the bottom.
Simmer. Bring to a gentle boil, then reduce to low and simmer uncovered for 25 to 30 minutes, stirring occasionally. If using corn, stir it in during the last 5 minutes so it stays sweet and snappy. If it gets too thick, add a splash more broth.
Make it silky. Use an immersion blender to blend about 20 to 30 percent of the chili right in the pot, leaving plenty of texture. Think 8 to 10 quick pulses, or blend just until the broth looks thicker and glossy but still chunky. If using a countertop blender, let the chili cool 5 minutes, do not fill the blender more than halfway, and vent the lid (cover with a towel). Carefully blend about 2 cups, then pour it back in.
Finish bright. Turn off heat. Stir in apple cider vinegar or lime juice. Taste and adjust salt, heat, and sweetness. This is where the flavor locks in.
Serve. Ladle into bowls and top with avocado, cilantro, scallions, and a squeeze of lime. Add chips for crunch if you are into that, highly encouraged.

Nutrition information is estimated.

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