How to make a Customizable Vegan Chili

Last Updated on August 23, 2026

It is simple to learn How to make a customizable Vegan Chili.

There really is not a lot of ingredients in a true chili.

Some say chili isn’t more than just meat and peppers.

No beans, tomatoes, or onions.

But for a vegan this is not an option.

Although you can add a meat alternative as the meat.

But why not add extra filling fiber and protein to help satisfy your hunger?

The alternative proteins that can be added are the many varieties of beans such as chickpeas, pinto, or a great northern bean.

You can also add extra or different seasonal vegetables every time you make it.

Such as different varieties of sweet or spicy peppers, eggplant, squash, or even sweet potatoes.

There really is no limit to the different vegetables that would compliment this chili.

And because this is so customizable you can make this chili different every time you make it for the family.

Make sure to save those left overs!

The chili is also great as a salsa, use it everywhere that you use a good salsa.

Ingredients for the chili

• Fresh Mushrooms – Mushrooms give the chili a slight earthy flavor and meaty texture. In this recipe I have used portabella or button mushrooms, but try the different varieties of mushrooms to find your favorite. This does not have to be a fresh mushroom, canned mushrooms, or frozen mushrooms will work just as well.
• Onion – This can be a fresh onion or powdered. I love using fresh onions because they compliment fresh mushrooms when they are sauteed together, bringing out a rich flavor.
• Minced Garlic – This garlic can also be fresh, minced, or powdered. But again fresh or even minced will compliment the onion and mushrooms in this chili much better than a powder.
• Oil – I have used olive or avocado oil to saute the vegetables, but any oil will work just as well.
• Beans – In this chili I used kidney and black beans. Try different beans to change it up, such as chickpeas, pinto, or a great northern bean.
• Tomatoes – This can be a canned tomato or fresh tomatoes. I personally like to use a canned tomato and add extra fresh tomatoes when I make my chili.
• Corn – Corn adds just a touch of sweetness, color, and texture to the chili.
• Olives – In this chili, you will find green and black olives. This is optional, but olives add a salty and mild flavor to the chili.
• Tomato Sauce – With this chili I have used a tomato sauce or a pasta sauce. This helps to thin down the chili so that you can add crackers or dunk your toast in to it.
• Real Maple Syrup – This is added to the chili to cut the acidity of the tomatoes, balance the flavors, and create a richer taste.
• Seasonings – Salt, pepper, and chili powder are added to this chili for extra flavor. I have on occasion replaced the chili powder with a smoked paprika, and added red pepper flakes. I have also added a sriracha to this chili to give it a little extra kick.

How to make a Customizable Vegan Chili

Clean and chop the mushrooms, onions, and any other fresh vegetables you would like to add to the chili.

In a medium sized stock pot, add the oil and saute the mushrooms and the onion and garlic together for about 7 to 10 minutes, or until desired tenderness.

Drain and rinse the kidney and black beans, add to the pot with the sauteed vegetables.

Continue by adding all the remaining ingredients to the pot.

Cook the chili at a medium high heat and bring to a boil.

Once the chili is to a boil, turn down the heat to a medium/low heat and simmer for about 10 minutes.

After 10 minutes, remove from heat.

Serve the chili with aioli, sour cream, fresh avocados, saltines, tortilla chips, or add to a bed of rice.

What to do with your chili left overs?

My family loves to enjoy the chili as a dip for chips or bread.

You can also add this chili to your nachos, try the left overs in my No Bake Loaded Vegan Nachos.

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