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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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