Vegan Chili

A great vegan chili recipe is perfect for any time of year and any kind of eater—with the right mix of beans, chiles, veggies, and spices (and a bit of hearty grain to bulk up everything ), you’ll end up with a dish that even the most dedicated meat eaters will be thrilled with. This version is also quick and easy thanks to a base of canned beans, diced tomatoes, and tomato sauce (not jarred pasta sauce). The result is thick and hearty; if you prefer your chili a bit soupier, you can add a touch of vegetable broth or water. Top each serving with fresh herbs and a sprinkling of vegan cheese or a vegan sour cream substitute if you like. A batch of vegan cornbread muffins for dunking or some tortilla chips to scoop up everything works well to round out the meal.

While this recipe is designed to be made on a stovetop, it also works well in a slow cooker for a hands-off approach or Instant Pot to cut down on the cook time for busy weeknights. Like most soups and stews, this easy vegan chili freezes well and is even better if you make it ahead and reheat it the next day.

Because this recipe includes bulgur, it’s not gluten-free. If you want to accommodate a broader range of dietary preferences, you can swap the bulgur for quinoa or even some finely chopped sweet potato. You could also swap the beans for other types, like white beans or pinto beans, if you prefer them. If you’d like to start with dried beans, soak 1⅓ cups dried beans overnight, then drain and add to the pot after the garlic, along with 4 cups water. Bring to a boil and cook about 1 hour, topping off with more water as needed to keep the beans submerged. Add bulgur and remaining ingredients and cook until beans are tender, about 1 hour more.

This recipe was excerpted from ‘The Vermont Farm Table Cookbook’ by Tracey Medeiros. Buy the full book on Amazon.