Vegan Chili Recipe (Vegetarian)
When it comes to creating and sharing vegan recipes I used to always think about it from a meat-eaters standpoint. Would a meat-eater be able to tell that this was a vegan recipe? I guess it is mostly because I am married to a man who wouldn’t consider it a meal if there was no meat on his plate…enter my vegan chili recipe.

Though I am happy to say that after 8 years of marriage and eating all my vegan recipes, he is now easily pleased with dishes that are made mostly made with vegetables as much as the meaty ones. If you were to ever meet him and ask him about his favorite vegan dish, I bet he would start raving about this cauliflower risotto.
However, even though my husband has been happily cooperating, my process of creating vegan recipes and thinking of them as a comparable alternative to their animal-protein based ones hasn’t changed until recently.
A few weeks ago I met a couple who has been observing a vegan diet for over 20 years. Prior to the switch, they were both regular consumers of animal products and grew up in families that they referred to as, “Big Meat Eaters.”

I was excited to chat with them, not only because it was my first time meeting someone who has been a vegan for such a long time, but also because it was great to hear a perspective different than my own.
After talking several hours on the subject, one thing became clear: They were not trying to compensate for the lack of meat when they were cooking for themselves. Rather, they were after rich flavors with filling and healthy ingredients.
With this newfound thinking, I started thinking about this Vegan Chili Recipe. If you think about it, what dish is a better example of building flavors one onto another than a big pot of chili?
During the course of 3 weeks, I tried several meatless chili recipes and decided that the version I am sharing here is the best one. To understand why, I want to talk more about the anatomy of this vegan bean chili recipe made from scratch.

The Anatomy of Vegan Chili Recipe – Vegan Chili Ingredients
I know what you are thinking, what anatomy is she talking about?
Well, I am talking about the structure of how the flavors and textures are built to end up with what I personally think of the best vegan chili recipe ever.
Though before I continue, I want to give credit where it is due. Throughout my search for the best vegan chili, I tried several recipes from several websites and cookbooks and finally landed in this version that is heavily adapted from the cookbook, Vegan for Everybody (affiliate link) by America’s Test Kitchen.
I did make quite a bit of changes to the original recipe, mostly to the cooking technique to make it faster, but in general, I based this recipe on the ingredients that they used.

The Umami Flavors
Whether you are a vegan or a meat-eater, when it comes to chili, I think we can all agree that the depth of flavor that umami-rich ingredients provide is indispensable.
In my version of healthy vegan chili recipe, I used umami-rich ingredients like tomato paste, soy sauce, diced tomatoes, and dried shiitake mushrooms. Using these ingredients helped me replicate the texture of ground beef by creating (for the lack of a better word) my own vegan ground beef mixture.
This was my first time using dried mushrooms in my cooking. At first, I thought it would be difficult to find them, but later when I went to the supermarket, I was told that people use them often. It was quite surprising to find out that they actually had a section with several kinds of dried mushrooms.
Quick Note on Dried Shiitake Mushrooms: If you look at the recipe below, you’ll see that I listed ½ ounce dried mushrooms. Here in the US, dried mushrooms are sold in 1-ounce packets so it is more accurate to list them as ounces than in cups. If you get one of those packets, simply use half of the packet.
Here, I also want to note that the mushroom taste in the overall recipe is very minimal. This was ideal for us as my husband hates mushrooms and I knew that he wouldn’t eat a big bowl of mushroom chili with no meat.

Texture and Flavor:
In terms of texture and flavor profiles, this simple vegan chili recipe is not much different than your usual meat chili.
For deep flavor, in addition to the umami-rich ingredients I mentioned above, I used onions, celery, and garlic to start the recipe off.
For additional creaminess and additional earthy flavors, I used Cannelini and black beans (pinto beans or red kidney beans would also work). Though you can mix and match with any beans you have on hand. I used canned beans (one of each kind) as I wanted to be able to make this dish under one hour.
For added texture, I used medium-coarse bulgur wheat. Having grown up in Turkey, bulgur was a staple in our house (you can read more about it here in Mom’s Bulgur Pilaf post). If you have never cooked bulgur, please know that it is not much different than cooking quinoa or rice.
While I know that some of you might think of Vegan Chili with Bulgur to be an unusual combo, I assure you that the added texture of bulgur wheat brings this veggie chili recipe together.
Nowadays, you can easily find it in health food stores (like Whole Foods). They usually have a bulk food section where you can easily get just the amount you want. If you can’t find it in your market, then this brand of bulgur (affiliate link) is the one I recommend.
Though I have to mention, when shopping for bulgur don’t confuse it with cracked wheat, which has a much longer cook time and will not work in this recipe.

Spices & Heat:
In terms of spices, I relied on ground cumin and chili powder. They are both classic ingredients in chili. I also think that they are a great shortcut to toasting your own anchos and New Mexican chiles in the oven, let them cool, and then grinding them in a spice grinder. Though if you have time feel free to make your own chili powder.
Here is how to make your own chili powder (as I learned from the folks at America’s Test Kitchen)
- Pre-heat the oven to 300 F degrees.
- Place 2 dried ancho chiles and 2 dried New Mexican chiles on a baking sheet and toast until fragrant, 8-10 minutes. Transfer them onto a plate, let cool for 5 minutes, then remove stems and seeds.
- Working in batches, grind them in a spice grinder and transfer to a bowl to use in your vegan bean chili later on.
To add some heat, I used jalapeños. If you are serving your no-meat chili to kids, you might want to take the seeds off or use bell peppers instead. But if you are a lover of spicy hot flavors of jalapeños, feel free to add them in with the seeds.

Vegan Chili Toppings for Color and Additional Flavors:
I don’t know about you, but when it comes to chili my favorite part is the toppings. This is where I feel most creative. They not only add a nice freshness but also a pop of color to an otherwise bland looking bowl of brown soup.
In my version of vegan vegetable chili here, I opted for chopped red onion, sliced avocados, fresh corn, chopped cilantro, and thinly sliced radishes.
With that being said, I recently (after I photographed this recipe) had chili at a friend’s house and she served it with Kalamata olives and pumpkin seeds. I know it sounds weird to top off chili with those two ingredients, but I cannot recommend trying it enough. The saltiness that comes from olives mixed in with crunchy pumpkin seeds was an unlikely, but superb addition to the chili.

How To Make Vegan Chili from scratch
The process of making this easy vegan chili bean recipe has 3 folds.
First, you process walnuts and shiitake mushrooms in a food processor until finely ground. Set them aside. We will use them later.
Second, you sauté the onion, celery, and jalapeños until they are translucent. Then add in the spices, tomato paste, and garlic and cook for a minute or so.
Third, add in the diced tomatoes, black beans, kidney beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture. Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes.
Finally, ladle it into bowls and top each bowl with your toppings.
From start to finish (including preparation of ingredients), the whole process takes between 45-60 minutes.
How To Thicken Vegetarian Chili
I am sure you already guessed it, but the thickening agents in this chili are bulgur and time. As in any other thick chili recipe, the longer it simmers on the stovetop the thicker it will become.
When I am making chili, I sometimes use cornmeal, but if you follow the recipe below I don’t think that you will need to add in any other thickening agent.
A Few Helpful Tips For The Best Vegan Bulgur Chili
- It is better on the next day: Like in any other chili or stew recipe, this no-meat chili recipe is better on the next day. So feel free to make it a day ahead. On the next day, it might be thicker than you like. If so, it is okay to add in 1/4- 1/2 cup of water as you are warming it up.
- It freezes beautifully: The recipe below serves 6-8 people. If you have leftovers, you can bring the chili to room temperature, place it in an airtight container, and freeze up to a month. Let it defrost in the fridge a day before you are planning to serve it.
- Use quinoa instead of bulgur: While I highly recommend using bulgur (and think that a quick trip to the store is worth it), you can use a cup of quinoa in place of bulgur. To be honest, I haven’t tried making this recipe with quinoa, but I am assuming that while it wouldn’t have the same bulky texture and look, it would still fill you up. Plus, it would be a great alternative if you need a vegan gluten free chili recipe.
If you are after a vegetarian chili recipe made with quinoa, I highly recommend giving this quinoa chili recipe a try. - Need another fun homemade vegan chili idea? Try this Spicy Vegan Chocolate Chili made with sweet potatoes and cocoa powder. I know it sounds weird to make chili with those ingredients, but believe me it works and it is SO good.
- Don’t mind turning into a vegetarian chili? If I have it on hand, I sometimes serve this with cotija cheese or crumbled queso fresco as well.
- Vegan Chili Calories: The below recipe serves 6 people generously. Excluding the toppings, it is 581 calories per serving.
Other Healthy Chili Recipes You Might Like
Other Mexican Inspired Recipes You Might Also Like:
- Mexican Stuffed Peppers Recipe
- Corn Tortilla Recipe
- Mexican Quinoa Recipe
- Mexican Corn Salad
- Mexican Street Corn Pasta Salad Recipe
Other Vegan Soups Recipes You Might Like
Vegan Chili
Ingredients
For The Walnut Mixture:
- ½ cup walnuts
- ½ ounce dried shiitake mushrooms
For The Vegan Chili:
- 2 tablespoons olive oil
- 2 large onions chopped (about 2 cups)
- 3 stalks of celery chopped
- 2 jalapeños seeded and chopped
- 1 tablespoon ground cumin
- ¼ cup chili powder
- 3 tablespoons tomato paste
- 6 cloves of garlic minced
- 1 28- oz can diced tomatoes with juices
- 1 can 15 oz. low sodium black beans, drained and rinsed
- 1 can 15 oz. Cannellini beans, drained and rinsed
- 6 cups of vegetable stock or water
- 3 tablespoons soy sauce
- ¾ cup medium coarse bulgur
- ½ cup cilantro roughly chopped - plus more as garnish
Optional Garnishes:
- 1 ripe avocado cut into small pieces
- 1 radish sliced thinly (watermelon radish if you can find)
- ¼ cup whole kernel corn
- 1 lime cut into wedges
Instructions
- Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
- To make the Vegan Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.
- Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.
- Add in diced tomatoes, black beans, Cannellini beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
- Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.
- Stir in the cilantro right before serving.
- Ladle into bowls and top it off with the garnishes.
Video
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsThis recipe has been adapted (with changes to the original recipe) from the cookbook, Vegan For Everyone from The Ultimate Vegan Chili Recipe.
This recipe was originally shared in January 2019. It has been updated with the additional helpful information in July 2020. No changes made to the original recipe.
Darly Spacy
This is looking INSANELY good!! I can’t wait to try the recipe. Thanks for all the super helpful process photos and tips!
Aysegul Sanford
I am thrilled to hear that you found it helpful. Thanks for stopping by.
Melissa
This is the best chilli I have ever made ans had! Thank you so much! The vulgar addition is amazing!
Aysegul Sanford
YES!!! So happy to hear that. Thanks for letting me know Melissa.
Nancy Wenzel
This is one of the best chili recipes I have ever made! Even my carnivore husband thought it was delicious. Thank you so much for an easy, but outstanding meal!
Aysegul Sanford
Nancy! This is music to my ears. Thank you. My carnivore husband thinks the same way. Sooo happy to hear that you liked it. Cheers!
Traci | Vanilla And Bean
I loved reading about your conversation with your friends. Indeed, eating vegan and vegetarian foods isn’t about depravation. When I went vegetarian almost 18 years ago, I discovered a whole new world of vegetables, herbs, grains, spices, flavors and textures. There’s so much to to explore! I love how you included ground dried mushrooms as a flavor builder. A huge umami boost! Delicious work Ayse!
Aysegul Sanford
Ohh this coming from you is music to my ears. You are right, the world of veggies and umami flavors in an exciting one for sure.
Thanks for stopping by my friend.
Melissa
This chili lived up to its name, so good!
Aysegul Sanford
Glad to hear that you liked it Melissa.
Liz
Oh, boy, the layers of flavor in this chili make it unforgettable! Absolutely delicious!
Aysegul Sanford
So happy to hear that you liked it Liz. it is a favorite in our house for sure.
Sommer
A chili recipe that everyone can enjoy! Love serving this to my family and friends!
Aysegul Sanford
I feel the same way. So glad to hear that you liked it. Thanks for stopping by Sommer.
Jamie
So cozy and I love all of the veggies!
Aysegul Sanford
Thanks Jamie.
Toni
I really love how comforting this is! Really delish!
Aysegul Sanford
I am so glad that you liked it Toni. Thanks for letting me know.
Charlotte
Loved this bowl of comfort for dinner!
Aysegul Sanford
So happy to hear that. Thanks Charlotte.
Brenda
I love how you used walnuts and mushrooms in this chili!
Aysegul Sanford
I know, right? They are a great way to add in some umami flavors. Thanks Brenda.
Becky
I’m so excited to finally find a vegan chili that our entire family LOVES!
Aysegul Sanford
YAY! So happy to hear that Becky. Thanks for stopping by.
gail yagci
I went vegan due to health issues and follow an alkaline diet. So excited when I saw this and tried tonight with my family. I substituted couscous instead of bulgur. I also used great white beans and black eyed peas because that is what I had at home. Hands down a great recipe and it is another vegan recipe that I will make again! Thank you so much
Aysegul Sanford
Hi Gail,
This is music to my ears. I love the idea of using couscous. I’ll be sure to give it a try next time I make it.
So happy to hear that it worked for you.
Thank you SO much for coming back, leaving a comment, and taking the time to rate the recipe.
I really appreciate it.
Best,
Aysegul
Ksnyder
I’m so excited to make this. Question, should I roast the walnuts first or just use raw walnuts placed directly into food processor?
Aysegul Sanford
Hi Kim,
So happy to hear that you are excited. It is good.
If it was any other recipe I would say yes to roasting the walnuts, but for this one, I wouldn’t recommend it. The purpose of adding walnuts in this vegan chili is to give it a little bit of additional texture and umami flavors. When cooked with the other ingredients you don’t even know that there were walnuts in there so I wouldn’t spend extra time to roast them.
Still, if you decide to do it, it won’t taste bad.
I hope this helps. Please do not hesitate if I can help in any other way.
Cheers!
Jude
Hi, what could I use instead of bulgar wheat? I’d like to make a grain free version to lower the carbs, and also am coeliac so the bulgar wheat is a no go.
Aysegul Sanford
H Jude,
I understand. You can add in a cup of quinoa or some cauliflower rice (basically cauliflower florets processed into smaller pieces in a food processor).
I have not tried making this particular recipe with either of these ingredients, but I have used them in other similar recipes and they worked well.
I hope this helps.
Cheers!
sam watson
Absolutely amazing! Completely delicous, even my meat eating doesn’t like vegetables 21 year old son liked it. The bulgur wheat adds great texture and makes it taste like a traditional chilli. I added Clogin Liquid Smoke which gives it a nice hickory smoke taste.
Aysegul Sanford
Oh this is music to my ears Sam. Thank you so much for your feedback.
I love the idea of adding liquid smoke. I need to try it next time I make it.
Cheers!
Jennifer
Great texture and flavor! Redeemed vegan chili for my husband… I’m going to make it for a chili cook off!
Aysegul Sanford
So happy to hear that you liked it Jennifer. Cheers!
Sonja
I agree!! Best vegan chili recipe. There is so much umami. And the process is really simple. A little bit of chopping but otherwise not much hands on work. And thank you for using generous amounts of spices. I usually add twice what most recipes call for. But I thought your measurements were perfect.
Aysegul Sanford
So happy to hear that you liked it Sonja. I agree with you, this recipe has so much umami. I guess, it is mostly thanks to the mushrooms, soy sauce, and walnuts.
Thanks so much for coming back and leaving a review.
Cheers!
Ice
Sheila
How much quinoa would you use? Would it need to be cooked first?
Aysegul Sanford
Hi Sheila,
I would use 1/2 cup uncooked quinoa. Though I highly recommend giving it a good rinse before adding it into the mixture. And I would it at the same time I did with bulgur.
I hope this helps. Let me know if I can help in any other way.
Cheers!
Liv Toepfer
I’m making this now & super excited! Am I reading this correctly – 1/4 cup chili powder? Just wanting to make sure I don’t over do it / seems like a lot!
Thanks!!
Liv
Aysegul Sanford
Hi Liv,
Yes, it is correct.
This recipe makes a big pot of chili that will serve 6-8 people so 1/4 cup of chili powder is just enough. 🙂
I hope you enjoy it. Please let me know if you have any other questions.
Best,
Aysegul
Stephanie
Say in what part of recipe you say cannelloni beans in another part it is kidney beans? Which should I have used? 🙂
Aysegul Sanford
Hi Stephanie,
You can use them interchangeably. Whichever you have on hand. They both work very well in this recipe.
Nikolai
Hi! Any recommendations for adapting this recipe to cook in an Instant Pot?
Aysegul Sanford
I am currently working on it Nikolai. I will post it as soon as I perfect it.
Hannah
The chili is delicious, but it was so spicy we could barely eat it! Any tips?
Aysegul Sanford
Hey Hannah,
Interesting. Here are a few things I would do:
1. Make sure that you take the seeds out of the jalapenos before chopping them.
2. Use less cumin, perhaps 1 teaspoon instead of 1 tablespoon.
3. Use less chili powder. Perhaps, 3-4 tablespoons instead of 1/4 cup.
I hope these ideas help. Please let me know if I can answer any other questions.
ARdy
I used only two small spoons of chili and I thought it was already too much. So just add the amount of chili you can handle and I did not put Jalapenos cause we have not got those but just a kind of small bell pepper.
Christina
Great vegan chili. The bulgur, walnuts, and mushrooms really bring this to another level. I made this for a party and everyone raved over how they didn’t even know it was a non-meat chili. A bit spicy, so if you’re shy on spice then definitely reduce the amount of chili powder! Overall, great recipe, I’ll be trying more from this site.
Aysegul Sanford
Hi Christina,
Thanks so much for your input. So happy to hear that you liked it.
David
I was attending a gathering hosted by a vegan. I settled on making vegan chili and began my search for a recipe. This one stood out for the walnut/mushroom mixture making up the umami and the bulgar wheat making up the texture. Only the host was vegan, but everyone that tried it loved it. One said he if he hadn’t known it was vegan he would have figured it was regular chili. I made it again today.. I do have a question regarding the mushrooms. Would dried morel mushrooms work in place of shiitake in this recipe? I grew up eating morels and they seem like they would complement the recipe well.
Aysegul Sanford
Hi David,
I am thrilled to hear that you and your friends liked this vegan chili recipe.
I have never tried this vegan chili recipe with dried morel mushrooms, but I doubt that it would be much different.
I would appreciate it if you try it and share it with us.
Thanks for coming by and taking the time to leave a review.
Cheers!
Kingsley
Might sound stupid but do you actually put vegan mince in this or is it just a soup?
Aysegul Sanford
Hi Kingsley,
I am not sure what you mean when you say “vegan mince”. If you are referring to a meat substitute, this recipe uses walnuts and mushrooms to mimic the flavors of the meat.
I guess you can call it a soup as well.
I hope this helps.
Lori
Excellent! I didn’t have bulgur and used quinoa. I used extra tomato paste to thicken the mixture. this is really the best vegan/vegetarian chili I have ever had. I might even say better than most meat-based chilli found in most restaurants. Planning on making this regularly. Thank you!
Aysegul Sanford
Hello Lori,
This makes me so happy. I am thrilled to hear that you liked it.
I too sometimes make it with quinoa and love that version as well.
Thank you so much for coming by and taking the time to leave a comment. It is much appreciated.
Cheers!
Aysegul
Ann anders
I am a meat eater and I will probably never make chili with meat again. This recipe is the best, awesome, delicious!!!! I couldn’t stop eating it! Thank you!
Aysegul Sanford
This is music to my ears Ann. My meat-eating husband thinks so as well. 🙂
Thanks for coming by and taking the time to leave a comment.
Cheers!
Tom
Best chili ever! Many thanks from The Netherlands.
Aysegul Sanford
YAY! This makes me so happy to hear Tom. Thanks for coming by and taking the time to leave a review.
Cheers!