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+ servings
Big pot of vegan chili

The Most Delicious Vegan Chili Ever

Author Chef Summer Storm - garden grub
This vegan chili is packed with lots of flavor and nutrition! It's made with three different beans, portobello mushrooms, and tons of veggies. This chili is very easy to make, too!
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 10 servings


  • 1 tbsp olive oil
  • 1 1/2 cups yellow onion, small diced (roughly 1 large onion)
  • 1 cup celery, small diced (roughly 3 celery stalks)
  • 1 cup green bell pepper, small diced (roughly 1 pepper)
  • 3 cups portobello mushrooms, medium diced (roughly one 8 ounce package)
  • 2 cups frozen yellow corn, thawed
  • 1 jalapeno pepper (seeds and veins removed and discarded), minced
  • 3 tbsp garlic cloves, minced
  • 3 tbsp cumin
  • 2 tbsp chili powder
  • 1 tsp dried oregano
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp + 1 tsp kosher salt
  • 1 tbsp black peppper
  • One 15.5 ounce can pinto beans, drained and rinsed off very well
  • One 15.5 ounce can light red kidney beans, drained and rinsed off very well
  • One 15.5 ounce can dark red kidney beans, drained and rinsed off very well
  • 1 1/2 cups vegetable stock
  • One 28 ounce can tomato sauce/puree
  • One 28 ounce can chopped tomatoes in sauce


  • Into a large, deep pot, over medium-high heat, add in the olive oil.
  • Once hot, toss in the diced onion, celery, and pepper. Cook for 5 minutes, stirring occasionally.
  • Add the mushrooms in and cook for another 4 minutes, stirring occasionally.
  • Add in the corn, jalapeno pepper, and garlic, and cook for another 2 minutes, stirring occasionally.
  • Combine all of the seasonings and spices into a small bowl. Dump this blend into the pot and cook for 2 minutes, stirring constantly.
  • Finally, add all of the beans, vegetable stock, and the entire cans of the tomato sauce and chopped tomatoes. Stir well.
  • Now turn the burner down to medium heat and bring the chili up to a simmer.
  • Once it begins to consistently simmer, turn the heat down to low, cover, and cook for 45 minutes. Stir occasionally, making sure to scrape the pot's bottom and edges to ensure nothing is sticking.
  • Allow the chili to cool down to room temperature before storing in containers.
Tried this recipe?Let me know how it was!