High Protein Vegan Chili Recipe

A white bowl filled with high protein vegan chili topped with dairy free shredded cheese, sour cream, and cilantro, placed on a pink cloth napkin.

This high protein vegan chili is thick, rich, and unapologetically hearty. The mix of beans, tomatoes, and smoky spices hits that meaty texture without trying too hard, and it’s even better the next day when all those flavors have had time to mingle and deepen.

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Prep Time 5

Cook Time 35

Total Time 40

Course Main Course

Servings Servings

Calories 608

Protein 33

Ingredients

US Customary - Metric

4 tablespoons olive oil
2 onions - diced
8 cloves garlic - minced
3 tablespoons chili powder - omit or add extra paprika to avoid heat
6 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
4 tablespoons tomato paste
4 cans diced tomatoes - 56oz
2 tablespoons cocoa powder
4 cups vegetable broth - or water with 4 vegetable stock cubes
2 can black beans - drained and rinsed (30 oz)
4 cans kidney beans - drained and rinsed (60 oz)
2 cans black eyed peas - drained and rinsed, or pinto beans (30 oz)
1 teaspoon salt - more or less to taste (depending on your vegetable broth)
ground black pepper - to taste

To garnish:

squeeze fresh lime juice
plain vegan yogurt - greek yogurt, or sour cream
vegan cheese grated - or cheese of choice
cilantro - chopped
tortilla chips

Instructions

Begin by heating the oil in a large pot on the stove over medium heat.
4 tablespoons olive oil
When the oil is hot, add the onion and sauté for 5 minutes, followed by the garlic for 2 more minutes.
2 onions, 8 cloves garlic
Add the spices and tomato paste, stir well and cook for 1-2 minutes, until fragrant.
3 tablespoons chili powder, 6 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 4 tablespoons tomato paste
Add the diced tomatoes, cocoa powder, and vegetable broth, and stir until the cocoa powder is dissolved.
4 cans diced tomatoes, 2 tablespoons cocoa powder, 4 cups vegetable broth
Add the beans and salt, increase the heat, and bring it to a boil.
2 can black beans, 4 cans kidney beans, 2 cans black eyed peas, 1 teaspoon salt
Reduce the heat and simmer for 20 minutes.
Adjust the seasoning and serve with your favorite toppings like a squeeze of fresh lime, cilantro, vegan cheese, plain vegan yogurt, and tortilla chips.
ground black pepper, squeeze fresh lime juice, plain vegan yogurt, vegan cheese grated, cilantro, tortilla chips

Notes

Spice level: Adjust the chili powder or paprika to suit your heat tolerance. You can also toss in jalapeños or chipotle for an extra kick.
Flavor enhancer: A splash of tamari or soy sauce at the end adds umami depth.
Texture control: If you like it thicker, simmer uncovered for a few extra minutes. For a looser consistency, add a splash of vegetable broth.
Protein boost: Stir in crumbled extra-firm tofu or TVP for an even meatier texture and extra plant protein.
Next-day magic: This chili always tastes even better after sitting overnight - the flavors deepen and the texture thickens perfectly.

Storage instructions

Refrigerator: Store leftovers in an airtight container and keep in the fridge for up to 5 days.
Freezer: Freeze in single portions or family-size containers for up to 3 months. Let it cool completely before freezing.
Reheat: Warm it on the stovetop over medium heat or in the microwave until hot, adding a splash of broth if it’s too thick.
Meal prep bonus: It holds up beautifully for weekly lunches - the flavor just keeps improving.

Nutritional Information