I grew up helping my dad make his “famous” chili for special occasions like Christmas Eve and New Year’s Eve. If there was a holiday party going down you can be sure his chili was the main event (often paired with his “famous” Caesar salad and garlic bread – his 3 staple recipes that we ate time and time again). A love of chili is definitely in my blood and rarely does a winter go by when I don’t make a couple batches of it. Of course, my versions are free of animal products, but I can promise you they are just as tasty as the originals (you can also find my version of Caesar salad in my cookbook, by the way).
I have a couple chili recipes on the blog already, but this one is my favourite by far. I see recipes as works in progress; I’m always tweaking and improving the flavour and the method each time I make them. A recipe is never the final word even if it feels that way at the time. Isn’t that what makes cooking fun? I think so. Plus, it gives me a chance to try and improve upon the last batch of photos!
This time I served the chili with a homemade vegan sour cream and now I can’t believe that I’ve been eating my chili without it for all this time. It’s like a creamy ribbon of heaven dispersed throughout the bowl, taking a bit of edge off the spices. Where have you been all my life?
I’m always asked about recipes that freeze well and chili is definitely one of them to prepare in bulk and freeze. It’s also packed with protein and fibre so you really don’t need to serve it with much else if you don’t have time. Sometimes just a crusty roll or crackers will do. It’s a meal that leaves you feeling satisfied for hours and hours.
If you are like us and caught in winter’s wrath yet again this week (nooooooo!), I hope this dish brings you the comfort it’s brought us during this snow storm. Stay warm!
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My Favourite Vegan Chili
Yield
8 small servings
Prep time
Cook time
Total time
Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of my Cashew Sour Cream for the ultimate chili experience.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cups (280 g) diced sweet onion (about 1 medium/large)
- 2 tablespoons minced garlic (about 4 large cloves)
- 2 medium jalapeños (80 g), seeded (if desired) and finely chopped
- 1 cup (115 g) finely chopped celery (about 2 large stalks)*
- 1 large red bell pepper, seeded and diced**
- 1 (28-ounce/796 mL) can diced tomatoes, with juices
- 1 cup (250 mL) low-sodium vegetable broth
- 6 tablespoons (90 mL) tomato paste
- 1 (14-ounce/398 mL) can kidney beans, drained and rinsed
- 1 (14-ounce/398 mL) can pinto or navy beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 to 3/4 teaspoon fine grain sea salt, to taste
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 teaspoon hot sauce (optional)
Toppings:
- Cashew Sour Cream
- Chopped green onions
- Fresh cilantro, chopped
Directions
- In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
- Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
- Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
- Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
- Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
- Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.
Tip:
- * I recommend finely chopping the celery so it cooks faster.
- ** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!
- A few of my go-to jarred or canned bean and tomato products are as follows: For canned beans I buy Eden Organics, for canned diced tomatoes I buy Ontario Natural Food Co-op, and for tomato paste I try to buy it in a glass jar whenever possible (Bioitalia is one brand I use). I try to buy glass jars for tomato sauces and pureés too.
Nutrition Information
(click to expand)
That looks so yummy! Is one cup of vegetable broth really enough? Just wondering – don’t want to screw up my first attempt at this! :)
We made this for dinner tonight, complete with the vegan sour cream and we made some vegan cornbread from another blog to have on the side. It was absolutely beautiful and DELICIOUS! Thank you so much for sharing this wonderful recipe!
I cooked this today and it was thee best chili I’ve ever had :)
Hi,
I am really enjoying all of your recipes in an effort to eat more healthy things. I tried the cashew cream and fear I have done it wrong. It isn’t very crreamy, but rather gritty. Could someone help me figure out what I did wrong? Thank you!
Hi Reanna, Some blenders wont get the cashew cream super smooth unfortunately. I use a Vitamix and it works great for sauces. I would suggest adding a bit more liquid and seeing if that helps?
I’m making this right now:) Is there a reason you use canned beans? I’m cooking beans and wonder if there is a big difference.
My daughter is allergic to cashews. Is it possible to make this with another nut? Say, almonds?
Thanks for the chili recipe. Can’t wait to try it out.
Jen
This has been my favourite recipe on ohsheglows for ages now (a tough pick!) and tonight I added a few drops of liquid smoke to the recipe as it was simmering- SUCH a good decision! Definitely upped the comfort factor on a chilly winter night :)
Made this last night and it was AMAZING! Decided to make this the morning of, which gave me plenty of time to soak the cashews. In the evening I didn’t feel like turning on the oven so I toasted the walnuts in the pan before I sautéed the peppers and onions. The nuts were a beautiful golden colour and sent a wonderful aroma through the kitchen. Served the tacos with Fresh is Best Salsa. Omgosh, so GOOD! My guests devoured them. Thank you for sharing this wonderful recipe. I’m not even a vegetarian and I loved them.
oops…in my exuberance, I posted the comment to another recipe. My bad. I was referring to the Ultimate Green Taco Wraps.
Thanks!
I just made this the other day, and while it was healthy, good, and filling, it wasn’t great. I think it’s because the cumin and/or the chili powder overpowered a majority of the other flavors. I couldn’t taste any of the subtlety. The cashew “sour cream” was so good when I sampled it alone! I was shocked how tasty it was! But I couldn’t taste it at all with the chili. I think next time I’ll use half of those two spices and see if it helps.
I agree about the cumin. It was a cumin punch to the face. I think maybe 1/4 of what it calls for and I might have been able to taste the rest of the ingredients. Lesson learned though. Wouldn’t have known without trying it.
Just made this in preparation for a get-together I’m having tomorrow, and the spoonful I tasted was great! I used one spicy pepper, though, and boy – what a kick!
Note: The chili didn’t thicken as much as I wanted it to though… even after an hour on the stove, so I added some corn starch.
Im in the process of cooking this right now sour cream and all! Plus I found a vegan cornbread recipe. I had a question though. Can I just boil the cashews for 10 min prior to making the sour cream? I did a vegan fettuccine sauce the other night that said it was ok to boil the cashews if u didnt leave them im water over night. Thank you!
This was so simple and SO delicious, Angela! Along with some gluten free corn muffins, it made a perfect autumn equinox dinner last night (and a great first day of fall lunch today). Thank you! And huge congratulations on your beautiful new family member. :)
Oh my Gosh, I made the sour cream today, and it’s a killer. Better than the real one! Thank you, Angela!
Hi Angela! Made this last night and I have to say I was SO impressed. It is a chilli deserving of being anyone’s favourite! I made it pretty much the same but threw in a couple of extra shakes cumin, cayenne and chilli and omitted hot sauce. Mouthwateringly Flavoursome! Not at all bland which seems to sometimes happen to my curries/chillis.
Will remember to garnish next time instead of eating from the pot.
I just made the chili and love it. Thanks for the recipe. I added meatless beef crumbles and placed the chile on top of spaghetti squash. Wow! Do you ever use morning star products or similar brands?
This sour cream is delicious!!! I’m newly vegan, and your website has been amazing to help with the transition (from vegetarian). I’ve made about 10 of your recipes in 2 weeks. I have made this sour cream at least 3 times, and it’s went on your lentil walnut tacos and holiday soup. Also, congratulations on the birth of Adriana!! She’s beautiful! I’m a first time mommy myself. My son, Colt, is 3 1/2 months old.
Oooh, I love chilli! But since going vegan earlier this year I haven’t had sour cream and I’ve missed it. Tried blending up my soaked cashews this morning, but I can’t seem to get it super smooth. :( any tips?
So I made the sour cream and it is yummy, but still seems powdery and nutty/sweet. I soaked the cashews for about 20 hours in the fridge. Was that too long? Maybe this would be good as a white bean sour cream? any suggestions?
OMG!!! THIS IS ABSOLUTELY AMAZING. Seriously, the chili is so great and makes the absolute best left overs :) and that sour cream?? UNREAL!
I have made this for both vegans and non-vegans and everyone cannot get enough. My grandpa is even using the sour cream in place of mayo!!
What a great recipe-you are amazing! Just ordered the cookbook and I cannot wait!!!