The Best Vegan Chili

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This vegan chili is healthy, hearty, and so, so good! It’s easy to make, and is gluten free.

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I love chili, especially during those cold fall and winter months! It’s deliciously warming and filling.

This vegan chili recipe is by far my favorite. It is so flavorful and “meaty” that my meat-loving fiance absolutely loves it. Even better, my two kids have no problem cleaning their bowls when we have this for dinner!

I use riced cauliflower and chopped walnuts to create a healthy, meat-like texture. Add spices, bell pepper, tomatoes and beans, and you have the best vegan chili, hands down!

This vegan chili is:

• gluten free
• easy to make
• hearty
• loaded with vegetables, protein and fiber
• meat-eater and kid approved

What toppings are good to put on vegan chili?

At the end of the day, you can top your vegan chili with whatever you want. Some things that I like to put on it are:

• (vegan) cheese
• (vegan) sour cream
• avocado
• green onions
• cilantro
• jalapeños
• Tabasco

What are different serving options for vegan chili?

I’m from Hawai’i, and we normally eat chili with rice and a side of mac (macaroni salad). This will always be my favorite way to eat it.

Other suggestions are:

• with cornbread
• with crackers
• as a chili dog, served over a (vegan) hotdog
• as a topping for french fries
• as a topping for nachos
• as a filling for a quesadilla

Does this vegan chili freeze well?

Yes, this vegan chili freezes very well! Make a double batch and freeze some for later. I like to freeze it flat in a reusable freezer bag like the one pictured below. It’s eco-friendly and saves a ton of space in the freezer!

Can I omit the walnuts in this recipe?

This recipe uses cauliflower and walnuts to create the “meaty” texture. If you are allergic to nuts or just don’t like them, you can omit them.

How do you make vegan chili?

Ingredients:

• 1 tablespoon of olive oil
• 1 small onion, diced
• 1 bell pepper (red, orange or yellow), diced
• 2 1/2 cups of cauliflower, riced
• 1/2 cup of walnuts, finely chopped
• 2 cans of beans, rinsed and drained (15.5 oz cans, mix and match black beans, red beans, kidney beans, pinto beans, etc.)
• 1 can of tomato sauce (15 oz)
• 1 can of diced tomatoes (14.5 oz)
• 1 cup of water
• 4 teaspoons of chili powder
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 teaspoon of cumin
• 3 tablespoons of brown sugar
• 1/4 teaspoon of liquid smoke
• 2 tablespoons of soy sauce (omit or use tamari or gluten free soy sauce, if you’re allergic to gluten free)
• salt to taste

Step 1: Add the cauliflower to a food processor and pulse it until it forms small pieces that resemble ground meat. Set it aside.

Step 2: Repeat the same steps with the walnuts.

Step 3: Heat the oil in a large pot over medium heat. Add the onion and bell pepper, and cook for 3-5 minutes, until the onion is translucent. Add the spices and salt, and cook for another 1-2 minutes, until the spices become fragrant. Make sure to stir it often to keep the spices from burning.

Step 3: Add the rest of the ingredients and bring it to a boil. Reduce the heat and simmer for 30 minutes.

Step 4: Spoon your chili into a bowl, add your favorite toppings, and enjoy!

Try these other delicious vegan recipes!

• Vegan Tortilla Soup
• Vegan Corn Chowder
• Vegan Sweet Corn Fritters
• Vegan Southwestern Salad with Creamy Chili-Lime Dressing

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