10 Hearty Vegan Chili Recipes for a Cozy Dinner

Chili, oh chili! Is there anything more comforting on a chilly evening? (See what I did there? 😉)

I’m about to rock your vegan world with 10 mouthwatering chili recipes that’ll make you forget all about the meat-filled versions of your past. Trust me, I’ve spent YEARS perfecting these bad boys, and they’re so good, even your carnivore friends will be begging for seconds.

We’ve got everything from classic bean-based chilies to unique twists that’ll make your taste buds dance. And the best part? They’re all 100% plant-based and packed with flavor.

I’ve teamed up with some of the best vegan chefs in the biz to bring you these recipes, so you know they’re legit. Whether you’re a spice fiend or prefer things on the milder side, there’s something here for everyone.

Ready to dive into a world of hearty, satisfying, and oh-so-cozy vegan chili? Let’s get cookin’!

Three Bean Chili

Who says you need meat for a hearty chili? This classic three bean chili is the stuff of legends, I tell ya.

You’ll need kidney beans, black beans, and pinto beans as your protein-packed base. Throw in some diced tomatoes, onions, and bell peppers for that classic chili flavor.

Don’t forget the secret ingredient: a touch of cocoa powder. Trust me, it adds a depth of flavor that’ll make your taste buds do a happy dance.

Simmer everything together with your favorite chili spices (I’m talking cumin, chili powder, and smoked paprika), and voila! You’ve got yourself a bowl of comfort that’ll warm you from the inside out.

Pro tip: Top it with some vegan sour cream and avocado slices for the ultimate chili experience.

I once served this to my meat-loving uncle, and he honest-to-goodness asked for the recipe. Victory!

Sweet Potato and Black Bean Chili

Okay, let’s get a little fancy pants with this next one. Sweet potato in chili? You bet your bottom dollar!

The sweetness of the potatoes pairs perfectly with the earthiness of black beans. It’s like a flavor party in your mouth, and everyone’s invited.

Start by sautéing onions and garlic, then add in your diced sweet potatoes and black beans. Throw in some fire-roasted tomatoes for a smoky kick, and season with chili powder, cumin, and a pinch of cinnamon (trust me on this one).

Let it all simmer until the sweet potatoes are tender and the flavors have melded into chili perfection.

I like to top this one with some chopped cilantro and a squeeze of lime. It’s like a little fiesta in every bite!

Lentil and Mushroom Chili

For all you texture lovers out there, this one’s for you. The lentils give it that classic chili “meatiness,” while the mushrooms add a delicious umami flavor.

Start by sautéing some onions, garlic, and your favorite mushrooms (I’m partial to a mix of cremini and shiitake). Add in your lentils, diced tomatoes, and veggie broth.

Season with chili powder, smoked paprika, and a dash of liquid smoke for that extra oomph. Let it simmer until the lentils are tender and your kitchen smells like heaven.

This chili is so hearty, it’ll stick to your ribs (in a good way, of course). I once ate three bowls in one sitting and had zero regrets.

White Bean and Corn Chili

Who says chili has to be red? This white bean and corn chili is a refreshing twist on the classic.

You’ll need cannellini beans, corn kernels, and diced green chilies for that Southwestern flair. Sauté some onions and garlic, then throw everything in the pot with some veggie broth.

Season with cumin, oregano, and a touch of lime juice for brightness. Let it simmer until the flavors meld and the beans are creamy.

This chili is perfect for those days when you want something a little lighter but still comforting. It’s like a warm hug in a bowl.

I like to serve this one with some crushed tortilla chips on top for a satisfying crunch. It’s so good, you might just forget about red chili altogether (but let’s not get carried away).

Quinoa and Red Lentil Chili

Get ready for a protein powerhouse, folks! This quinoa and red lentil chili is so nutritious, you’ll practically feel your muscles growing as you eat it.

Start by sautéing onions, garlic, and bell peppers. Add in your quinoa and red lentils, along with diced tomatoes and veggie broth.

Season with chili powder, cumin, and a pinch of coriander for a flavor explosion. Let it all simmer until the quinoa and lentils are tender and have soaked up all that delicious flavor.

This chili is perfect for meal prep. It actually gets better after a day or two in the fridge. It’s like the Benjamin Button of chilis – aging backwards and getting more delicious with time.

Top it with some sliced green onions and a dollop of vegan yogurt. Your taste buds (and your muscles) will thank you.

Butternut Squash and Chickpea Chili

Fall flavors, anyone? This butternut squash and chickpea chili is like autumn in a bowl.

Roast some cubed butternut squash until it’s caramelized and delicious. In a pot, sauté onions and garlic, then add in your chickpeas, diced tomatoes, and the roasted squash.

Season with chili powder, cinnamon, and a touch of nutmeg. Let it all simmer together until the flavors meld and your kitchen smells like a pumpkin spice latte (but way better).

This chili is so cozy, it’s like wrapping yourself in a warm blanket on a crisp fall day. I once made this for a potluck, and it was gone before I could even get seconds. Lesson learned: always make extra!

Jackfruit Chili

Get ready for a mind-blowing experience, my friends. This jackfruit chili is so meaty, you’ll be double-checking the ingredients list.

Start by shredding your canned jackfruit (young, in brine, not the sweet kind!). Sauté it with onions and garlic until it starts to look like pulled pork.

Add in your beans of choice (I like a mix of kidney and black), diced tomatoes, and veggie broth. Season with plenty of chili powder, cumin, and smoked paprika.

Let it all simmer until the jackfruit is tender and has absorbed all those delicious flavors. The texture is so meat-like, it’s almost scary (in a good way).

I once served this to my carnivore brother, and he was halfway through his second bowl before he realized it wasn’t meat. Score one for the vegans!

Tempeh and Bell Pepper Chili

Tempeh lovers, rejoice! This chili is about to become your new obsession.

Crumble up some tempeh and sauté it with onions and a rainbow of bell peppers. Add in your favorite beans, diced tomatoes, and a splash of veggie broth.

Season with chili powder, cumin, and a dash of cayenne if you’re feeling spicy. Let it all simmer until the tempeh has absorbed the flavors and the peppers are tender.

The tempeh gives this chili a fantastic texture and a nutty flavor that’ll have you coming back for more. It’s like a party in your mouth, and everyone’s invited!

I like to top this one with some vegan cheese and jalapeños. It’s so good, you might just shed a tear of joy.

Cauliflower and Walnut Chili

Okay, I know what you’re thinking. Cauliflower in chili? Just bear with me on this one.

Pulse some cauliflower and walnuts in a food processor until they’re crumbly. Sauté this mixture with onions and garlic until it’s golden and fragrant.

Add in your beans, diced tomatoes, and veggie broth. Season with plenty of chili powder, cumin, and a touch of coriander.

Let it all simmer until the cauliflower is tender and has absorbed all those delicious flavors. The texture is surprisingly meaty, and the walnuts add a lovely richness.

This chili is so good, it might just convert some cauliflower haters. I’ve seen it happen, folks. It’s like a vegan miracle!

Pumpkin and Black Bean Chili

Last but certainly not least, let’s end with a seasonal favorite that’ll knock your socks off.

Start by sautéing onions and garlic, then add in your black beans, diced tomatoes, and a hefty scoop of pumpkin puree. Yes, you heard that right – pumpkin!

Season with chili powder, cumin, and a pinch of allspice for that warm, autumnal flavor. Let it all simmer until the flavors have melded into pumpkin-y, chili perfection.

The pumpkin adds a creamy texture and a subtle sweetness that pairs perfectly with the spices. It’s like fall decided to give you a big, warm hug.

I like to top this one with some pepitas (pumpkin seeds) for a satisfying crunch. It’s so good, you might just want to eat it all year round (and who says you can’t?).

There you have it, folks! Ten mouthwatering vegan chili recipes that’ll make you forget all about meat. From classic bean chilies to unique twists like jackfruit and cauliflower, there’s something here for everyone.

So, what are you waiting for? Grab your biggest pot, crank up the stove, and get ready to chili out (sorry, I couldn’t resist one last pun). Your taste buds are about to embark on a flavor adventure they won’t soon forget.

Now, if you’ll excuse me, all this chili talk has made me hungry. I’m off to whip up a batch of my own. Happy cooking, chili lovers!