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Vegan Chili

Cheryl Malik of 40 Aprons
This cozy and comforting chili makes for great left-overs!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entrée


  • 3 tbsp avocado oil or other neutral oil divided
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 8 oz. mushrooms chopped
  • 2 tbsp dried oregano
  • 4 tbsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional
  • 1 tsp ground cumin
  • 1 6- ounce can tomato paste
  • 1 cup dark beer i.e. stout
  • 1 14.5- ounce can roasted diced tomatoes
  • 2 cups cooked quinoa
  • 2 whole chipotle peppers in adobo sauce
  • Salt and black pepper
  • 3 15- ounce cans beans i.e. kidney, pinto, or black beans, drained
  • 1-2 cups bean liquid to desired consistency


  • Chopped yellow onion
  • Dairy-free sour cream or yogurt
  • Jalapeños fresh or pickled
  • Fresh cilantro chopped


  • Add 1 1/2 tablespoons oil to a large heavy-bottomed pot over medium heat. Add onions and garlic and sauté until softened (about 4 to 5 minutes). Add remaining oil, then mushrooms. Sauté until softened (about another 5 minutes).
  • Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumin), and stir until fragrant (about 1 to 2 minutes).
  • Stir in the tomato paste and cook about 4 to 5 minutes, or until a darker red color and scorching on the bottom.
  • Pour in remaining ingredients, starting with 1 cup bean liquid, and stir. Add in an extra cup of bean liquid if you prefer a soupier chili. Bring to a boil, then reduce heat to a simmer for 30 minutes.
  • Top with diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, etc., and serve with cornbread.
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