Chili (Vegan)

Introduction

This vegan chili delivers deep savory flavor from a base of three bean varieties, tomato paste, and molasses, building complexity over a 30-minute simmer. You control the heat level with fresh jalapeños and optional chili garlic sauce, and the bell peppers stay crunchy because they go in at the end. It serves 8 and tastes even better the next day.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 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 the chili powder with a mix of chili powder and smoked paprika (use 7 ml chili powder and 3 ml smoked paprika). This adds a subtle smokiness that rounds out the molasses sweetness.

Extra umami: Stir in 15 ml tomato paste instead of 10 ml, and add 1 can (15 oz) of diced tomatoes in addition to the fresh tomato. This deepens the savory backbone without changing the cooking time.

White bean base: Swap the kidney beans and black beans for an extra can of navy beans and one can of cannellini beans. The result is milder and slightly creamier.

Lower heat version: Use 1 jalapeño instead of 2, omit the chili garlic sauce, and let the molasses and tomato paste carry the flavor. Perfect if you’re cooking for mixed heat preferences.

Thicker, stew-like texture: After adding the bell peppers, mash some of the beans against the side of the pot with the back of a spoon to release starch. This breaks up a quarter of the beans and thickens the chili without changing ingredients.

Tips for Success

Rinse your canned beans thoroughly before adding them. This removes excess sodium and starch, giving you cleaner flavor and better texture control.

Don’t skip the 30-minute simmer. The molasses, tomato paste, and spices need time to meld; rushing this step leaves the chili tasting flat and one-dimensional.

Add the bell peppers last. If you put them in earlier, they lose their structure and become mushy. A minute or two of simmering keeps them crunchy and bright.

Taste and season in stages. After adding the beans, taste again before the long simmer and once more before serving. Salt and spice levels shift as the liquid reduces, so adjust incrementally.

Use the uncovered pot trick for thickness. If your chili looks too soupy after 30 minutes, remove the lid and let it simmer uncovered for another 10–15 minutes. The surface area lets water evaporate without overcooking the beans.

Storage and Reheating

Store the chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months in a freezer-safe container or zip-top bag; leave 1 inch of headspace to allow for expansion.

Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water if the chili has thickened too much. Alternatively, reheat in the microwave in a covered bowl, stirring halfway through. Allow about 5 minutes on the stovetop or 3–4 minutes in the microwave for a single serving.

The chili often tastes better on the second or third day as the flavors continue to develop, so don’t hesitate to make it ahead.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the onions and garlic in a skillet first, then transfer everything (except the bell peppers) to a slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Add the bell peppers in the last 10 minutes and proceed with the recipe.

What if I don’t have molasses?

Use an equal amount of brown sugar, honey, or even maple syrup. Molasses gives a deeper, slightly mineral sweetness, but these alternatives work and won’t drastically change the result.

How do I adjust the spice level?

More heat: increase the jalapeños or add chili garlic sauce to taste at the end. Less heat: use fewer jalapeños and omit the optional sauce. You can also balance heat with sweetness by adjusting the molasses slightly.

Can I use dried beans instead of canned?

Yes, but soak and cook dried beans separately first until tender (about 2 hours total), then add them at the same point in the recipe. Using canned beans saves significant time without sacrificing flavor.