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vegan chili in a bowl with chips

Hearty Vegan Chili

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Dinner


This hearty vegan chili uses walnuts instead of meat for a filling, plant-based chili! It’s packed with tons of umami flavor so you won’t miss the meat!



  • ½ cup walnuts
  • 4 cloves garlic, peeled and chopped
  • 1 jalapeno, roughly chopped
  • 1 28oz can diced fire roasted tomatoes
  • 1 tablespoon soy sauce (see note)
  • 2 teaspoons olive oil
  • 1 large white onion
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can kidney beans, rinsed and drained
  • ½ cup water


  1. In a food processor or blender, pulse the walnuts until finely chopped.
  2. Add the garlic, jalapeno, tomatoes, and soy sauce to the food processor and pulse 5-10 times until chunky. It should look like a finely chopped salsa.
  3. In a large pot or dutch oven, add the olive oil and onion.
  4. Cook the onion over medium heat for 6-8 minutes until translucent.
  5. Add the tomato paste and cumin and continue to cook for 1-2 minutes.
  6. Add the tomato mixture, black beans, and kidney beans and stir to combine.
  7. Cook for 20-25 minutes over medium-low heat, stirring occasionally.
  8. If the chili gets too thick, add the water and continue to simmer.


Gluten Free Tips: If you want to keep this recipe gluten-free, be sure to use gluten free soy sauce or tamari.

Slow Cooker Directions: If you want to make this recipe in a Crockpot, follow directions in steps 1-5 then transfer the onion mixture to your slow cooker. Add the rest of the ingredients and cook on low for 5-6 hours or high for 3-4 hours.

Keywords: Vegan Chili