Vegan Chili

Bowls of chili topped with avocado and red onion, with buns beside.

A hearty, satisfying meal, this vegan chili is packed with meaty mushrooms, pinto beans, and smoky spices. It's simple to make and delicious.

Course Main Course, Mains, Pantry Recipes, Soups and Stews

Cuisine American, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 239kcal

Author Alexandra Daum

Ingredients

1 tablespoon oil
1 medium onion finely diced (red or white)
300 grams (10.5 oz.) mushrooms finely chopped
3 cloves garlic minced
1 teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon dried oregano
½ teaspoon hot pepper flakes to taste
50 ml (¼ cup) dry red wine
400 grams (13.5 oz.) canned diced tomatoes
400 grams (2 ¼ cups) pinto beans drained and rinsed (2 cans)
200 ml (¾ cup) water fill the tomato can halfway
1 teaspoon sea salt to taste
1 teaspoon black pepper to taste

Instructions

Heat a large pot over low-medium heat. Once hot, add the oil, onion, and mushrooms. Cook for about 15 minutes, stirring occasionally. The onions will be translucent and the mushrooms reduced significantly in sized and lightly browned.
1 tablespoon oil, 1 medium onion, 300 grams (10.5 oz.) mushrooms
Stir in the garlic and cook for another 3-4 minutes. Add the spices and stir.
3 cloves garlic, 1 teaspoon sweet paprika, ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon dried oregano, ½ teaspoon hot pepper flakes
Pour the wine into the pot and stir well to lift and bits that have stuck to the bottom of the pot. Let this cook off for a minute.
50 ml (¼ cup) dry red wine
Stir in the tomatoes, beans, water or broth, salt, and pepper. Cover and increase the heat to bring the chili to a low boil, then reduce the heat to simmer, covered, for 30 minutes.
400 grams (13.5 oz.) canned diced tomatoes, 400 grams (2 ¼ cups) pinto beans, 200 ml (¾ cup) water, 1 teaspoon sea salt, 1 teaspoon black pepper
Taste the chili and adjust seasoning as needed. Serve hot with any toppings you'd like. Pictured is avocado and pickled red onion.

Notes

You can use vegetable broth in place of water but it doesn't add anything to the flavour here - just fuss for no reason (and rinsing is a good way to get the last tomato bits out of the jar).

Storage: keep in a sealed container in the refrigerator for up to five days. Reheat as usual.

Freezing: transfer fully cooled chili to an airtight container and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Nutrition