Vegan Chili Recipe

Ingredients

• 60 g (½ cup)walnuts
• 14 g (½ oz)dried shiitake mushrooms
• 30 ml (2 tablespoons)olive oil
• 2 large (about 300 g, or 2 cups chopped)onions, chopped
• 3 stalkscelery, chopped
• 2jalapeños, deseeded and chopped
• 15 ml (1 tablespoon)ground cumin
• 60 ml (¼ cup)chilli powder
• 45 ml (3 tablespoons)tomato purée
• 6 clovesgarlic, minced
• 1 × 794 g (28 oz) tindiced tomatoes, with their juice
• 1 × 425 g (15 oz) tinlow-sodium black beans, drained and rinsed
• 1 × 425 g (15 oz) tincannellini beans, drained and rinsed
• 1.4 litres (6 cups)vegetable stock or water
• 45 ml (3 tablespoons)soy sauce, or tamari for a gluten-free option
• 130 g (¾ cup)medium-coarse bulgur
• 15 g (½ cup)fresh coriander, roughly chopped, plus more to garnish
• 1ripe avocado, cut into small pieces
• 1radish, thinly sliced (watermelon radish if available)
• 40 g (¼ cup)whole-kernel corn
• 1lime, cut into wedges

Instructions

1. 1

   Grind the walnuts

   Put the walnuts and dried shiitake mushrooms in a food processor and process until finely ground, 30–45 seconds. Tip into a bowl and set aside.

2. 2

   Cook the vegetables

   Heat the olive oil in a heavy-based pan, such as a Dutch oven, over medium-high heat. Add the onion, celery and jalapeños, then cook, stirring often, until the onions begin to brown, 7–9 minutes.

3. 3

   Add the spices

   Lower the heat to medium and stir in the cumin, chilli powder, tomato purée and garlic. Cook, stirring constantly, for about 1 minute, until fragrant.

4. 4

   Combine the chilli

   Add the diced tomatoes and their juice, black beans, cannellini beans, vegetable stock, soy sauce, bulgur and ground walnut–shiitake mixture.

5. 5

   Simmer until thick

   Cover the pan and bring the mixture to the boil. Reduce the heat and simmer for 25–30 minutes, or until it thickens to your liking; it will become thicker the longer it simmers.

6. 6

   Stir in coriander

   Stir the chopped coriander into the chilli just before serving.

7. 7

   Add the toppings

   Ladle the chilli into bowls and finish with the avocado, radish, corn, lime wedges and extra coriander.

What is vegan chilli?

Chilli is a spiced, simmered stew commonly associated with Mexican and Tex-Mex cooking, though recipes vary widely. This version builds a hearty, meat-free bowl from beans, vegetables and bulgur.

Walnuts and dried shiitake mushrooms are ground together to add savoury depth and texture. Fresh coriander, avocado, radish, corn and lime bring a bright contrast at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 9g protein, 39g carbs, 19g fat.

Bulgur, beans and vegetables provide most of the carbohydrates, while olive oil, walnuts and avocado contribute much of the fat. The beans, bulgur, walnuts and shiitakes also contribute protein. Serve a bowl with extra fresh vegetables or a simple salad for a more varied plate.

Why grind the walnuts and mushrooms?

Fine pieces: Process the walnuts and dried shiitakes for 30–45 seconds, until finely ground. The small pieces disperse through the chilli instead of leaving large chunks.

Savoury base: The mixture goes into the pot with the beans and liquid, where it adds a deeper, more rounded flavour as the chilli simmers.

Build flavour before simmering

Brown the vegetables: Give the onions, celery and jalapeños 7–9 minutes over medium-high heat, stirring frequently. Letting the onions begin to brown gives the base more flavour.

Bloom the spices: Once the heat is reduced to medium, stir the cumin, chilli powder, tomato purée and garlic constantly for about 1 minute. Take care not to let the garlic catch on the bottom of the pan.

How thick should it be?

Bulgur: The bulgur cooks in the chilli and helps make the broth more substantial. Stir it in with the beans, tomatoes and stock so it cooks evenly.

Doneness: After 25 minutes, check the texture and give the mixture a stir. Simmer for up to 30 minutes, or longer if you prefer a thicker consistency; keep in mind that it will continue to thicken as it stands.

Choose your heat level

Jalapeños: Removing the seeds before chopping keeps their heat more restrained. For a milder bowl, use one pepper; for more heat, leave in some seeds.

Chilli powder: Its strength varies between blends, so add it according to the recipe and taste the finished chilli before serving. A squeeze of lime can help balance a bowl that tastes especially fiery.

Finish with fresh toppings

Fresh coriander: Stir the chopped leaves in immediately before serving to keep their flavour fresh.

To serve: Spoon on avocado, thinly sliced radish and corn, then offer lime wedges and extra coriander. The creamy avocado and sharp lime work especially well against the warm, spiced stew.

Recipe notes & tips

• Use a heavy-based pan to help the chilli heat steadily during its long simmer.
• Stir the spices constantly for their one-minute cook so the garlic does not scorch.
• Check the chilli after 25 minutes and simmer longer if you want it thicker.
• Use tamari instead of soy sauce if you need a gluten-free option.
• Cut the avocado and radish close to serving so the toppings stay fresh.
• Serve lime wedges at the table so everyone can adjust the acidity to taste.

Variations

• Adjust the heat: Use fewer jalapeños for a milder chilli or leave in some seeds for more heat.
• Swap the stock: Use water in place of vegetable stock for a simpler base.
• Choose tamari: Replace the soy sauce with tamari for a gluten-free option.
• Change the beans: Use another drained and rinsed tinned bean in place of one of the varieties.
• Add a grain: Serve the chilli over cooked rice instead of mixing in extra bulgur.
• Vary the toppings: Add a spoonful of plant-based yoghurt or extra corn alongside the listed garnishes.

Common mistakes to avoid

• Rushing the vegetables: The onions need 7–9 minutes to begin browning; keep them over medium-high heat and stir often.
• Scorching the garlic: Cook the spices and garlic over medium heat, stirring constantly for about 1 minute.
• Leaving the nuts too coarse: Process the walnuts and shiitakes for 30–45 seconds, until finely ground.
• Expecting it to thicken immediately: Bulgur and simmering build the texture gradually, so allow 25–30 minutes and check before serving.
• Adding coriander too early: Stir it in just before serving to keep its fresh flavour.
• Forgetting to drain the beans: Drain and rinse both tins before adding them to the pot.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the chilli has thickened; add fresh toppings after reheating.

Frequently asked questions