Chili (Vegan)

Introduction

This vegan chili builds deep flavor through a long simmer of beans, tomatoes, and spices, taking about 45 minutes total from chopping to bowl. The molasses adds subtle sweetness that rounds out the heat from fresh jalapeños and chili powder, while the bell peppers stay crunchy against the soft beans and sauce. It’s a forgiving weeknight dinner that improves when made ahead.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8

Ingredients

• 2 cans (30 oz) red kidney beans
• 1 can (15 oz) black beans
• 1 can (15 oz) navy beans
• 1 can corn kernels
• 1 can (6 oz) tomato paste
• 1 medium tomato, chopped (canned diced tomato works too)
• 2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)
• 1 green bell pepper, chopped
• 1 red or yellow bell pepper, chopped
• 2 medium onions, chopped
• 4 medium cloves of garlic, chopped or crushed
• 10 ml chili powder
• 1 large pinch salt (optional)
• pinch of oregano
• 10 ml olive oil (or any other kind of vegetable oil)
• 50 ml molasses
• Chili garlic sauce (optional)

Instructions

1. In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown).
2. Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.
3. Rinse the beans well and add them to the simmering vegetables. Drain the corn and add to the chili. Add the molasses.
4. Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added.
5. Let the pot simmer, covered, for at least 30 minutes-longer will distribute the flavor better. If the chili is too thick, add a little water; if it’s too thin, uncover the pot to let water evaporate.
6. Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy).
7. Serve with bread; Keeps well, perhaps even better the second day.

Variations

Smoky depth: Replace 5 ml of chili powder with smoked paprika for a deeper, campfire-like flavor without increasing heat.

Extra body: Stir in a tablespoon of tomato paste during the final minute of cooking to thicken the sauce and intensify tomato flavor.

Beans-forward: Mash one can of the kidney beans before adding to the pot; this thickens the chili naturally and creates a creamy texture that coats the spoon.

More vegetables: Add diced zucchini, mushrooms, or carrots alongside the bell peppers in the final step; they’ll soften slightly while staying distinct from the base.

Topped version: Serve with chopped cilantro, lime juice, diced red onion, or avocado; these bright elements cut through the richness of the molasses and beans.

Tips for Success

Rinse your canned beans well. This removes the starchy liquid that can make the chili cloudy and dull its flavor; drain thoroughly before adding.

Wait on the bell peppers. They’re added at the very end for a reason—if simmered with everything else, they’ll turn soft and mushy. A minute or two keeps them snappy.

Taste and adjust before the long simmer. Once you’ve added the molasses and beans, it’s harder to correct seasoning; do a quick taste after step 3 to catch any gaps in salt or spice.

Uncover the pot if your chili looks soupy after 30 minutes. Water will evaporate quickly once uncovered, so check every 5 minutes to avoid over-reducing.

Make it the day before. The flavors marry overnight and the chili reheats beautifully; let it cool completely, cover, and refrigerate.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. The chili also freezes well for up to 3 months; freeze in smaller portions for easy thawing.

Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water if it has thickened too much. Microwave works in a pinch (use 50% power, stir halfway through), but stovetop gives you better control over consistency. If frozen, thaw overnight in the fridge before reheating.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the onions, garlic, and peppers in a skillet first, then transfer to the slow cooker with all remaining ingredients and cook on low for 6–8 hours or high for 3–4 hours. Add the bell peppers in the last 15 minutes.

What if I don’t have molasses?

Use an equal amount of brown sugar or maple syrup. Both will give you the same sweetness and depth, though molasses has a slightly more complex, earthy note.

Is this actually vegan if I serve it with bread?

The chili itself is vegan. Whether the bread is depends on what you choose—many crusty loaves are vegan, but enriched breads (focaccia, brioche) often contain dairy or eggs. Check the label or choose a simple whole-grain or sourdough.

Why do you add water to the oil at the start?

The water helps distribute the heat evenly and prevents the oil from getting so hot that the onions brown too fast before softening. It’s a gentler way to start sweating vegetables.