The Best Vegan Classic Chili Recipe | Kathy's Vegan Kitchen

Start by dicing 1 large white or yellow onion and mincing 4 cloves of garlic.

In a large pot, add the diced onion and minced garlic and sauté until the onion starts to break down.

Chop 3 ribs of celery and add to the pot, stirring to combine.

Chop 2 jalapeno peppers (removing seeds) and add them to the pot. If you don't like spice, use only 1 or omit.

Add 1 chopped Anaheim chili pepper (seeds removed) to the pot.

Chop 3 carrots and add them to the mixture, stirring well.

Dice 1 large sweet potato (skin on) and add it to the pot, ensuring all vegetables are in similar sized pieces.

Chop 1 red bell pepper and 1 zucchini (or summer squash) and add them to the pot, stirring to combine.

Add the seasonings: 2 tablespoons chili powder, 2 tablespoons cumin, 1.5 teaspoons smoked paprika, 1 teaspoon garlic powder, 1.5 teaspoons dried basil, 1 teaspoon salt, and 0.5 teaspoon pepper. Stir well.

Pour in 0.25 cup of vegan Worcestershire sauce and stir to combine.

Add 1 can (15 oz) of fire roasted tomatoes and 1 container (26 oz) of finely chopped tomatoes to the pot.

Add 12 oz of tomato paste (using two 6 oz cans) and stir everything together.

Add 3 cans of dark red kidney beans and mix well.

Pour in 4 cups of low sodium vegetable broth and stir to combine.

Add 12 oz of beer (IPA) to the mixture, stirring well. If you prefer not to use beer, it can be omitted.

Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot.

Cook for 30 minutes, stirring occasionally, until the sweet potatoes are soft.

Serve the chili in bowls or cups, optionally topping with raw tomatoes, jalapenos, cilantro, vegan cheese, or vegan sour cream.

Equipment Needed

Spice Level:

Dietary