This may in fact just be the Best Damn Vegan Chili you've ever tried.
Seriously, I'm not one to brag but.....this Chili recipe has placed TWICE now in various Chili Cookoffs. I'm not kidding, and it did not only come in 2nd place (against 9 other NON-Vegan entries mind you)...... it happened in TEXAS!

Now I lived in the great state of Texas for 5 years, and it was there that I discovered that CHILI was one of the 4 basic food groups. Meat, onions, peppers? Yeah, THAT chili.
And something else I learned, is that Texas chili is something you don't mess with. Noodles are definitely NOT allowed, let alone carrots or celery or any other weird ingredients.
Imagine my horror one day when I found a popular vegan chili recipe that included amongst other things, dates! I know right? Dates!?
So in order to preserve what is right and true in the world, allow me to introduce you to what Texas Style Vegan Chili is SUPPOSED to be.
Best Damn Vegan Chili Ever

"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better."
Lyndon B. Johnson, 36th President of the United States
I know..... you're asking how you can have Texas Chili without the meat? Well, believe it or not, this recipe holds up just fine without any.
Because first and foremost, Texas chili is all about that spice. That magical blend of spices and peppers that gives chili that distinctive flavor we all know and love.
But If you do insist on some kind of chewy goodness in your chili, then it's about finding a substitute that works.
There are LOTS of meat alternatives, but just remember this chile will stand up on its own just fine....
Here are just a few ideas.....
- An extra can of beans (pinto, kidney, or black)
- Seitan
- Bulgur
- Portobella Mushrooms
- My Cauliflower Taco Crumbles
- Butler Soy Curls
- Any of the new burger crumble products in the store
Whatever you use, prepare your onions, bell peppers, and garlic first...
Once your veggies are nice and translucent, then add in your meat substitute and cook until heated through, mixing well.
Then add the tomatoes, tomato sauce, broth, beans, and spices. You can adjust the amount of jalapeño to your own individual taste, basically making this as spicy as you wish.
The Masa Harina is a trick I learned to help thicken the chili. Nobody likes runny chili - right? Just sprinkle a little on top of the chili and then stir it in. It also adds just a hint of corn tamale flavor - perfect for Texas Chili.
After everything comes to a nice slow boil, turn down the heat and let it simmer as long as you can stand it. At least 15 minutes to half an hour - but the longer the better. And although I haven't tried it - you could probably just plop all these ingredients in a slow cooker for the day.
Talk about easy.
I never get tired of good Vegan Chili and THIS my friends, is as good as it gets....



Best Damn Vegan Chili Ever
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 16 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
What Texas Style Vegan Chili is SUPPOSED to be. Thick, rich. and spicy. This may in fact just be the best damn vegan chili you've ever had!
Ingredients
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3-4 cloves minced garlic
- 1 splash vegetable broth (for sautéing)
- 8oz your choice of meat substitutes (OR)
- ½ cup bulgur, uncooked
- 8oz can tomato sauce
- 15oz can fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup refried beans
- ¼ cup McCormick's chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- 15oz can pinto beans (drained & rinsed))
- 15oz can kidney beans (not drained)
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 Tbs pickled jalapeños (optional)
- 1-2 Tbs masa harina (optional as a thickener)
Instructions
- Chop onions and peppers into a large soup pot or dutch oven
- Saute in a little veggie broth until translucent and softened.
- Add minced garlic and saute for an additional 30 seconds until fragrant
- Add any kind of meat substitute (if using) or dry, uncooked bulgur and continue to stir for a few minutes until heated through
- Add tomatoes, tomato sauce, and remaining broth
- Add in spices and stir until mixed well
- Add all the beans and jalapeños and stir
- Sprinkle up to 1-2 Tbs of the Masa on top if you think it needs thickening. The masa adds a slight 'corn tortilla' or 'tamale' flavor to the chili.
- Give the chili one more good stir and bring it to a slow boil.
- Reduce heat, cover, and simmer for 15 to 30 minutes.
Notes
Like This Recipe? Tips & Donations Are Always Appreciated!
Original recipe posted November 28, 2014
Keywords: best damn vegan chili
David Faris
Just want you to know that I have in fact plopped all of these ingredients in a slow cooker on low for 6 hours and it rocks.
★★★★★
Dave
This chili is amazing. Would have never known it was vegan if I had not cooked it myself. I made it with Impossible Beef and it had a very rich, hearty texture and delicious chili flavor. Great recipe!!
★★★★★
Eli
Haven't tried the recipe yet, but going to make it for dinner tonight.
What I wanted to suggest was, you should update the recipe to say chili powder spice mix, or chili powder blend, because those of us who don't live in the US and can't find or don't have "McCormick" brand, might end up using actual chili powder, which is to say, ground up dried hot chilis.
If I hadn't read all of the comments, I wouldn't have realized there was a difference, and may have made the same mistake.
For those who don't live in the US, you can find American style chili spice blend recipes online. Minimalist Baker has a "chili powder" recipe that looks rather good, and there are many other simpler ones online.
MaryAnne C-G
Thanks Chuck, I did make your chili and it was great! My husband loved it too. One comment - I used a small white sweet potato and about 1/4 cup of pure pumpkin that I had leftover to thicken the chili. Worked very well.
★★★★★
Laurie
Would it be a super bummer to make this with roasted bell peppers that I roast myself in an air fryer? I have an autoimmune reaction to bell pepper skins, which I peel off when I roast them. What do you think? The texture would be different, but the flavor would still be there maybe?
Sam
WOW I just made this for dinner and it is REALLY good. I've been vegan/vegetarian on and off for the past twelve years and great recipes like this make it a lot easier for me to stick with a fully plant based diet. Thank you for sharing!
★★★★★
Elizabeth
Hi there, this looks great; I'm excited to try it as the subzero temperatures set in! Will regular flour work to thicken it up at the end?
Chuck Underwood
It might be thick enough without it - I like Masa because it adds corn flavor.
Sandy
i just made this Chuck and im eating it now. this is absolutely the best chili ive ever had. thank you for sharing your recipe.
★★★★★
Wendy Cliggott
This was SO delicious! My tweaks: I added in a zucchini that I needed to use up as well as frozen corn. I skipped the cauliflower and seitan but used a good amount of chopped up mushrooms and an extra can of beans. I skipped the chipotle chili powder but added in a dash of cayenne. Because I did not have the Masa Tamale Flour, I used rice flour and it thickened beautifully. Thank you for this wonderful recipe.
★★★★★
Steven Gaulke
I've made a lot of vegan chili, and this is - by far - the best! 1/4 cup chili powder seems like a lot, but it is so good. I use seitan for the meat, and chop it into small chunks. I've also used bulgar wheat. Thanks Chuck and I can't wait to try your cauliflower tacos!
Emma Lancaster
Great recipe! Will definitely make this again!
★★★★★
BRADFORD MERRITT
Must confess I am a hard-core Tx chili, beef eater, and was somewhat skeptical at first. Have a vegan niece who I sometimes cook for encouraged me to try this. Heated it just a bit, but otherwise as written. She was thrilled! Thank you. I, and my other carnivore family members, even enjoyed the leftovers without adding meat! Very nice. I’ll have to work through your site for other ideas. Thanks again
Denise
Not sure how this recipe only has 15 votes for five stars? There should be at least one hundred based on all the positive feedback! Been plant based for eighteen months and needed a new chili recipe to freshen up our fall and winter menu rotation. This one struck me because of the refried beans which I thought was genius. Wow. The whole family raved. My fifteen year old son, who hates chili, finished his bowl. Used a package of Trader Joe meat crumbled and served with Loving it Vegan's cornbread, which was also a winner, but look forward to making it with bulgur or quinoa sometime,
★★★★★
Dominique Watts
Making this for the second time in a month, so that should explain what i think about it. This will be a new staple to share with omnivore folks in my circle. thank you for sharing this recipe with the world, so we can help folks see that vegan food can be delicious!
★★★★★
Alexis Miears
This is the best damn chili recipe ever, using it again this year. Thank you!
★★★★★