This hearty vegan chili recipe is packed with delicious flavours and great nutrition! It’s gluten free and soy free which makes this recipe ideal for serving to larger groups and is a fantastic vegan potluck idea.
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Preparing Vegan Chili: Stove Top vs Slow Cooker
The directions provided in the recipe card are for a stove top vegan chili that takes about 25 minutes to cook! Yes, this recipe comes together is a short amount of time (although you do need to factor in time to chop the vegetables).
While we sometimes want a quicker meal, using a slow cooker has advantages as well.
This recipe can easily be made in a slow cooker. You can either sauté the veggies in a pan then add them to the slow cooker with everything else (this will increase the flavour of the chili) or simply dump everything into the slow cooker, set it and forget it!
It takes about 3 hours on high, or 6 hours on low in my slow cooker. I use a programmable crockpot very similar to this one.
I love using my slow cooker to make chili on the weekend to create a delicious meal with minimal work.
How Spicy is this Vegan Chili?
The spice level of this recipe largely depends on the type of chili powder you use.
Where I live, chili powder is actually a blend of different spices. While it packs a bit of heat, it’s not overwhelming.
In other countries, chili powder may be pure chili peppers that are dried and ground. This would make for an extremely spicy chili. So, take a look at the chili powder you use before making this recipe.
If it’s a blend of spices, go with the amounts below. If it’s pure chili pepper, I would cut the amount by at least 60% (down to about 2 tsp) or more, if you don’t like it spicy.
I also include cayenne pepper in this recipe. This is completely optional and you can add it to your taste. I’m a bit of a wimp when it comes to spicy food so I don’t use this, but my husband will add some to his portion.
Making Gluten Free Chili
Most chili recipes are naturally gluten free as chili doesn’t often contain any wheat, rye or barley.
However, if you have a need to strictly avoid gluten, ensuring your spices are gluten-free may be an important step.
Spices and herbs on their own are naturally gluten-free but may be processed in a facility that also processes gluten-containing ingredients. Additionally, some companies add ingredients to spices that may contain gluten (or be contaminated with gluten).
It’s best to double check with the company if you have any concerns.
How to Serve Vegan Chili
There are countless ways to serve your hearty vegan chili. Some of my favourites are:
- Topped with vegan sour cream and sliced green onion
- With a side of corn chips
- Topped with avocado and extra cilantro
- Over a baked potato
- With creamy vegan cheese sauce poured over the top
- Melting vegan cheese shreds into the chili
- As vegan chili cheese fries
Or, any combo of the options above!
What do you top your chili with? Let me know in the comments below and don’t forget to tag @lettucevegout when you make this recipe and share on social media!!
- Cutting Board
- Can Opener
- Large pot
- 1 medium onion diced (about 1 C)
- 4 cloves garlic minced
- 7-8 large button mushrooms chopped (about 2 C)
- 1 large green bell pepper chopped (about 1 ½ C)
- 2 tbsp oil (olive oil or avocado oil)
- 1 29 oz can kidney beans
- 1 19 oz can lentils
- 1 28 oz can diced tomato
- 1 5 oz can tomato paste (150 mL or about ¼ C)
- 1 tsp salt
- 3 tsp ground cumin
- 6 tsp chili powder
- 5 tbsp nutritional yeast
- 4 tsp paprika
- ½ tsp black pepper
- 2 tsp sugar (or sweetener of your choice)
- Cayenne pepper to taste (optional)
- 2 C corn kernels (I use frozen)
- ½ C cilantro chopped
- Green onion to serve
- Avocado to serve
- Dice the onion, bell pepper and mushrooms. Place them into a large pot on medium heat with the oil. Cook for 5 minutes or until the vegetables are wilted down and starting to brown. Add the garlic and cook for another 3 minutes.
- Next add in the remaining ingredients except the corn and cilantro. Turn down the heat to low and let simmer for 10-20 minutes.
- Add the corn and cilantro and cook for another minute or until the corn is heated through.
- Serve topped with green onion and avocado.
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This is an updated post: Original post date March 2017.