Ultimate Homemade Vegan Chili

Looking for a cozy, hearty dish that’s as satisfying as it is easy to make? Ultimate Homemade Chili has you covered! This quick and flavorful recipe combines the rich, smoky taste of soy chorizo with fire-roasted tomatoes and hearty beans. It’s a vegan-friendly, protein-packed bowl of comfort that you can whip up in just over 20 minutes.

Whether you’re meal-prepping for the week, feeding a crowd, or just craving something warm and spicy, this chili is your answer. Plus, the customization options are endless! You can tweak the ingredients or top it off with your favorite garnishes for a dish that feels uniquely yours.

Why You’ll Love Ultimate Homemade Chili

• Quick & Easy: Prep and cook in under 30 minutes. Perfect for busy weeknights!
• Vegan & Protein-Packed: A satisfying meal that’s meat-free but still rich in protein and fiber.
• Flavor Bomb: Soy chorizo and spices create a robust, smoky, and slightly spicy flavor.
• Customizable: Add your favorite toppings like vegan cheese, sour cream, or tortilla chips.
• Meal-Prep Friendly: Makes great leftovers that taste even better the next day.

What You Need to Make Ultimate Homemade Chili

To make this chili, you’ll need basics like canned beans, fire-roasted tomatoes, and spices like cumin and ancho chili powder. Soy chorizo adds a savory, smoky depth, and a splash of hot sauce can bring extra heat if you’re into spicy flavors.

How To Make Ultimate Homemade Chili

1. Sauté Aromatics: Heat avocado oil in a soup pot over medium heat. Add chopped onion and minced garlic, and cook for 3–5 minutes until fragrant and translucent.
2. Add Soy Chorizo & Spices: Stir in soy chorizo, breaking it up into smaller pieces as it cooks. Mix in the coriander, cumin, ancho chili powder, and granulated onion.
3. Add Liquid & Beans: Pour in water, fire-roasted diced tomatoes with their juices, black beans, and pinto beans. Stir in stoneground mustard and hot sauce (if using).
4. Simmer & Thicken: Bring the chili to a gentle simmer and cook for 10–15 minutes. Stir occasionally and adjust the consistency by adding water if needed.
5. Serve: Ladle the chili into bowls and serve hot. Garnish with your favorite toppings for an extra punch of flavor!

Commonly Asked Questions

Can I replace soy chorizo with something else?

Yes, you can use additional beans or cooked lentils instead. Keep in mind that soy chorizo is heavily seasoned, so double the spices and add 1/2 teaspoon of salt if you’re substituting it.

How spicy is this chili?

The chili has a mild to medium spice level, depending on the soy chorizo and chili powder used. You can add hot sauce or chili flakes to increase the heat.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 4 days.

Can I freeze the leftovers?

Yes, this chili freezes beautifully! Portion it into freezer-safe containers and store for up to 3 months. Thaw and reheat for a quick meal.

What toppings work best with this chili?

Some great options include pickled red onions, chopped cilantro, scallions, shredded vegan cheese, vegan sour cream, crackers, and tortilla chips.

Ultimate Homemade Vegan Chili

Make the Ultimate Homemade Vegan Chili in just 22 minutes! This vegan, protein-packed recipe features smoky soy chorizo, hearty beans, and customizable toppings for a quick and delicious meal

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Ingredients

  

• ▢ 1 teaspoon avocado oil or your preferred neutral-flavored cooking oil
• ▢ 1/2 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 12-ounce package soy chorizo, removed from plastic casing
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon ancho chili powder
• ▢ 1 teaspoon granulated onion
• ▢ 1 1/2 cups water plus more if needed
• ▢ 1 14.5 ounce can fire roasted diced tomatoes with juices
• ▢ 1 15-ounce can black beans, drained and rinsed
• ▢ 1 15-ounce can pinto beans, drained and rinsed
• ▢ 1/2 teaspoon stoneground mustard
• ▢ 1 teaspoon hot sauce optional

Instructions

 

• Put the oil in a soup pot over medium heat. Add the onion and garlic, and sauté for 3 to 5 minutes, until fragrant and translucent.
• Add the soy chorizo and cook a couple more minutes. Add the ground coriander, ground cumin, ancho chili powder, and granulated onion to the pot and combine.
• Add the water, fire roasted diced tomatoes with juices, black beans, pinto beans, stoneground mustard, and hot sauce (if using).
• Bring the chili to a simmer. Cook for 10 to 15 minutes, allowing the flavors to meld and the chili to thicken. (If the chili gets too thick, add more water to thin it out to your preferred consistency.)
• Ladle the chili into bowls and serve.

Notes

I like to use Trader Joe’s soy chorizo. It’s sold in the refrigerated section and packaged in a long plastic tube. Be sure to remove it from its plastic casing before using. While this chili is delicious on its own, you can take the fun up a notch by adding your choice of toppings like pickled red onions, scallions, shredded vegan cheddar cheese, vegan sour cream, chopped cilantro, crackers, and/or tortilla chips.

Vary it: Soy chorizo can be replaced with another can of beans in a different variety or cooked brown lentils. Soy chorizo is highly seasoned. If you’re replacing the highly seasoned soy chorizo with canned beans or cooked lentils, double the amount of ground coriander, cumin, and ancho chili powder. Soy chorizo is also salty enough that additional salt isn’t required. However, if you replace it with beans or lentils, add 1/2 teaspoon of salt or to taste.

Recipe featured in Living Vegan for Dummies, 2nd Edition by Cadry Nelson, John Wiley & Sons, Inc, 2024

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Credit: Reprinted with permission from Living Vegan For Dummioes by Cadry Nelson.