These 100% plant-based vegan chili recipes are surely crowd pleasers!
Noah, 2023 First Place winner (alongside his friend Bella) and Sreeja, 2024 First place winner of the Vegan Chili Cook-Off at the Cincy VegFest share what makes their chili special on Local 12 as they gear up for the 2025 Cincy VegFest at Burnet Woods.
Noah’s Vegan Chili
Ingredients:
2 cups diced bell pepper (red, yellow, green)
1 cup diced yellow onion
8 oz Pumfu Chorizo Sausage Crumble (or sub with additional beans or vegan “meat”)
16 oz. navy beans
16 oz. pinto beans (or bean of choice)
2 16 oz tomato sauce (whole canned tomatoes blended)
1 Tbsp. chili powder
1 Tbsp. garlic powder
1.5 Tbsp. onion powder
1.5 Tbsp. nutritional yeast
2 tsp. cinnamon
1 tsp. black pepper
¼ tsp. pink salt
½ tsp. smoked paprika
¼ cup Braggs Liquid Aminos
¼ cup maple syrup
1 cup water or vegetable broth
Optional adds:
¼ tsp. nutmeg
¼ tsp. garam masala
½ Tbsp. blackstrap molasses
Procedure: Souse (immerse in liquid) the peppers and onions in the water over medium heat
2-3 minutes, then add sausage, for 2-3 minutes. Add spices and rest of ingredients. Stir and simmer over low heat till done, adjust for flavor and consistency!
Equipment: Medium stock pot or deep skillet, Chef knife, cutting board, measuring spoons, cup, large spoon, and spatula.
NOTE: Noah shares two things that make his chili special: 1, Pumfu Chorizo and 2, Cooking over a campfire. Noah cooked his 2025 entered chili with his school, Trout Lily Montessori over a campfire in the woods. Liquid smoke or smoked paprika is a good alternative to cooking over a campfire. He is also grateful to Chef Mark Stroud for sharing with him expert chili cooking tips.
Sreeja’s Vegan Chili
Ingredients:
2 Tbsp oil (sesame oil used in cook-off recipe)
1 large red onion, finely chopped
4–5 garlic cloves, minced
1-inch ginger, grated
2 tomatoes, finely chopped or pureed
1 green bell pepper, chopped
1 red bell pepper, chopped
Other veggies optional (diced carrot diced, chopped zucchini, chopped celery, sweet corn, or green peas– make all veggies together approximately 1 cup)
1 cup cooked rajma (kidney beans), 1/2 cup cooked pinto bean and ¼ cup of black bean (Soak all 3 beans together overnight and following morning wash it once and and pressure cooked for 3-4 whistles with 4 cups of water and 1 spoon of rock salt). Always keep the water quantity double of the bean volume.
1.5 -2 cups of water or bean cooked broth
Spices:
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. red chili powder (adjust to taste)
1/2 tsp. garam masala
1 tsp. chole masala (either store brought or make it at home with ingredients listed: 2 Tbsp. coriander seeds, 1 Tbsp. cumin seeds, 1 Tbsp. fennel seeds, 1 tsp. black peppercorns, 2-3 cloves, 2-3 green cardamom, 1-inch cinnamon stick, 1 bay leaf, 1 small piece of mace)
Dry roast all spices in medium heat until the aroma rises up, cool and grind – this can be stored in air tight container
Salt, to taste
Fresh cilantro, chopped, for garnish
Instructions
- Sauté the base:
Heat oil in a large pot or deep pan, add cumin seeds and let them splutter.
Add onions and sauté until golden.
Add garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant. - Build the flavor:
Add chopped tomatoes and tomato paste. Cook until soft and oil starts to separate.
Stir in turmeric, coriander powder, red chili powder, garam masala, chole masala (if using), and salt. - Add veggies and legumes:
Add vegies and mix well. Leave the pan with lid for 2-3 minutes
Add cooked beans, pour in water or bean broth and stir and bring to a boil. - Simmer:
Reduce heat to low. Cover and simmer for 25–30 minutes until the veggies are tender and the flavors meld.
Stir occasionally and adjust seasoning as needed. - Finish:
Add lemon/lime juice and freshly ground black pepper.
Garnish with fresh cilantro.
Other option is to top it with diced avocado - For creamy option:
Add lemon/lime juice and freshly ground black pepper.
Stir fry one red bell pepper on a dry pan until some blisters appear on the skin. Cool it and grind with soaked cashews (soak 15-20 cashews in hot water for 15 minutes). This is the option of colorful dressing.
