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A hearty bowl of vegan chili recipe, garnished with fresh cilantro and a dollop of vegan sour cream.

Best Vegan Chili Recipe: The Umami-Rich Secret for a Truly Hearty Bowl

Discover our ultimate vegan chili recipe, packed with a secret umami twist! Easy to make, incredibly satisfying, and perfect for healthy weeknight dinners or meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 jalapeño seeded and minced (optional, for heat)
For the Umami Bomb Blend:
  • 1/2 cup oil-packed sun-dried tomatoes drained and finely chopped
  • 1/4 cup tamari (or soy sauce for non-gluten-free)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes undrained
  • 1 (15 ounce) can kidney beans rinsed and drained
  • 1 (15 ounce) can black beans rinsed and drained
  • 4 cups vegetable broth
  • 1 tablespoon apple cider vinegar (optional, for brightness)

Equipment

  • Large Dutch oven
  • Heavy-bottomed pot
  • small bowl

Method
 

Phase 1: Sautéing the Aromatics
  1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and cook, stirring occasionally, until it’s beautifully softened and translucent, about 5-7 minutes.
  2. Stir in the minced garlic, diced red bell pepper, green bell pepper, and the optional minced jalapeño. Continue to sauté for another 5-7 minutes, allowing the vegetables to soften and release their sweet aromas.
Phase 2: Crafting the Umami Bomb & Blooming Spices
  1. While your vegetables are sautéing, prepare our special Umami Bomb Blend. In a small bowl, combine the finely chopped oil-packed sun-dried tomatoes and tamari. Mix them thoroughly; finely chopping the sun-dried tomatoes ensures their incredible umami flavor disperses evenly throughout the chili.
  2. Add the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper into the pot with the softened vegetables. Cook for just 1 minute, stirring constantly, until wonderfully fragrant.
Phase 3: Simmering for Flavor Perfection
  1. Pour in the crushed tomatoes, diced tomatoes (including their juice), the rinsed and drained kidney beans, black beans, and the 4 cups of vegetable broth. Add the prepared Umami Bomb Blend to the pot. Stir everything together gently to combine.
  2. Bring this glorious mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
  3. Finally, stir in the apple cider vinegar (if using). Taste and adjust seasonings as needed – perhaps a little more salt, pepper, or a pinch of cayenne.
Phase 4: Serve and Enjoy!
  1. Serve your hot, umami-rich vegan chili with your favorite toppings.

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 750mgPotassium: 1000mgFiber: 20gSugar: 12gVitamin A: 500IUVitamin C: 70mgCalcium: 80mgIron: 4mg

Notes

For the best flavor, don't rush sautéing aromatics or blooming spices. Finely chop sun-dried tomatoes for maximum umami. A longer simmer deepens flavors. Taste and adjust seasonings as you go, and a splash of apple cider vinegar at the end brightens the dish. Serve with your favorite toppings like cilantro, avocado, or dairy-free sour cream. Ideal for meal prep, it stores well in the fridge for 3-4 days or freezer for up to 3 months. Reheat gently, adding broth if needed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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