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Easy Vegan Chili Recipe – Best Vegetarian Chili in the World 7
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5 from 1 vote

Easy Vegan Chili Recipe

This Easy Vegan Chili Recipe is full of rich tomato flavor, protein-packed beans and plenty of vegetables for a healthy and flavorful meal. Plus, you can make this vegetarian chili in an Instant Pot, in a slow cooker, or on the stove.
Course Main Course, Soup, Vegan, Vegetarian
Cuisine American, Mexican
Prep Time 22 minutes
Cook Time 38 minutes
Total Time 1 hour
Servings 6
Calories 288kcal
Author Mihaela

Equipment

Ingredients

  • 10 oz (283g) king oyster mushrooms
  • 1/2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1/2 tbsp ground cumin
  • 1 1/2 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and chopped
  • 3 garlic cloves minced
  • 4 large tomatoes diced (about 3 cups)
  • 1 1/2 cups (360ml) tomato sauce
  • 2 (15oz / 425g) cans black beans drained and rinsed
  • 1 cup (240ml) water or vegetable broth
  • 1 1/2 tsp sea salt to taste
  • 1/2 tsp ground black pepper or to taste

OPTIONAL TOPPINGS:

  • Chopped fresh cilantro, corn chips, coconut yogurt, vegan sour cream, sliced jalapeño, grilled corn

Instructions

  • Clean the mushrooms with a damp paper towel or a mushroom brush.
  • Using a fork, hold the mushroom from one end and shred it into pieces. Place the shredded mushrooms in a mixing bowl.
  • Sprinkle the mushrooms with chili powder, paprika, cumin, and a pinch of salt and pepper. Mix well to coat.
    Easy Vegan Chili Recipe – Best Vegetarian Chili in the World-2
  • Prep the remaining veggies. Chop the carrots, tomatoes and dice the onion.
  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
  • Add the mushrooms, onion, and carrots to the pot. Sauté, stirring often, until the veggies begin to soften, 5 to 7 minutes.
  • Add the garlic and sauté for 1 minute.
  • Stir in the tomatoes, tomato sauce, beans, and water or broth.
  • Bring to a boil then reduce the heat to low.
  • Cover and simmer, stirring occasionally, for about 30 minutes, or until the beans are very tender and the flavors meld.
  • Season with sea salt and pepper to taste.
  • Serve with toppings of choice.

Video

Notes

To make the best vegetarian chili in the world check out my Tips & Tricks above. Here's a brief summary:
  1. For ingredient swaps and substitutions, see Tip #1. 
  2. Tip #2 has my favorite serving suggestions for this vegan mushroom chili recipe. 
  3. See how to make vegan chili in a slow cooker at Tip #3. 
  4. See how to make the best vegetarian chili in an Instant Pot at Tip #4. 

Nutrition

Calories: 288kcal | Carbohydrates: 48g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 946mg | Potassium: 1247mg | Fiber: 17g | Sugar: 7g | Vitamin A: 5156IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 5mg