This Hearty Vegan Chili is hearty, meaty, healthy, full of protein and is oil-free and low-fat! It has chewy buckwheat, red kidney beans and chickpeas for the ultimate texture and lots of spice for a great depth of flavor. Served with Lemon Cream Sauce and chopped poblano peppers for the perfect vegan chili ever!
HEARTY VEGAN CHILI
Growing up in Texas, chili was a big part of our meals. We love deeply flavored chili. Hearty chili. If you serve me chili, it had better have a good amount of the most important ingredient=chili powder! 1 or 2 teaspoons of chili powder does not taste anything like true chili to me. My Dad made the best chili ever. I mean, ever. But it was, of course, full of meat and it cooked on the stove about 6 hours minimum. It was his own recipe and it was fantastic.
Now, these days, I refuse to spend 6 hours on a recipe, haha. Shoot, even 1 hour is pushing it. But I still need my chili to have a great texture and flavor. I don’t want it watery and I need that kick of heat.
For this hearty oil-free vegan chili, I took inspiration from another type of chili I ate a lot of. Those 2 alarm chili kits. Have you ever had those? Oh my gosh, they are SO easy and so delicious and they add a LOT of chili powder. Those kits were straight-forward with very few ingredients, just how I like it.
So, my recipe is very similar to one of those, but of course without the meat. Instead of meat, I used buckwheat for a wonderful, chewy and meaty texture. It is amazing! I also used chickpeas and kidney beans for variety. You can use any beans you like. I made the very first version when I whipped this up using 2 cans of chickpeas and just found it was too many chickpeas, so doing half chickpeas and half kidney beans was perfection to me.
That mixed with the buckwheat gave incredible texture and you won’t miss the meat, I promise!
HOW TO MAKE VEGAN CHILI
First, you will need to gather these 8 ingredients (+salt/pepper/water):
- 2 cans of your preferred chili beans (I used chickpeas and red kidney beans and felt those worked best for texture)
- raw buckwheat groats
- onion
- garlic
- chili powder (and cayenne for extra heat)
- cumin
- smoked paprika
- tomato sauce
- maple syrup or agave (optional, but recommended)
To a small bowl, add the chili powder, cumin, smoked paprika, salt and pepper and cayenne (if using) and whisk well. Set aside.
Add 1/4 cup water to a large pot over medium heat and bring to a simmer. Add the onions and cook for 5 minutes. Add the garlic and cook another couple of minutes, stirring often to make sure the garlic doesn’t burn.
Add the bowl of pre-mixed spices and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.
Add the 2 1/2 cups water, tomato sauce, maple syrup (if using) and beans and stir well. Turn the heat to high and bring to a boil. The chili will be very watery at this stage, but don’t worry, it will be thickened nicely after 30 minutes of cooking. Once boiling, cover and lower the heat to medium-low and cook for 10 minutes to soften the beans.
Stir in the buckwheat and bring back to a boil. Once boiling, cover and reduce the heat to low and cook for about 20 minutes, stirring occasionally until the chili thickens beautifully and the buckwheat is tender. It should be thickened like in the photos, but still with some liquid.
Taste and add any more salt if needed. I found 3/4 teaspoon to be absolutely perfect. Add cayenne pepper if more heat is desired. Top with desired toppings.
TOPPINGS FOR CHILI
The toppings are endless for this vegan oil-free chili, but my favorites for both taste and texture are the following:
No chili is complete without my Vegan Lemon Cream Sauce. This is the most popular sauce on my blog. Readers LOVE this sauce and it makes the perfect compliment to spicy chili and acts as a sour cream. Although, in my humble opinion, it tastes way better than sour cream! The sauce has been so popular with readers, that it is also in my Cookbook.
- fresh chopped red onion
- fresh chopped cilantro or parsley
- green onions
- chopped poblano pepper. O.M.G. This was a game changer topping for me. Especially if you can find a good, spicy one, it provided a lovely crunch and kick of heat, without being too spicy. Not to mention, the flavor of poblano peppers is so good! Definitely recommended
That Lemon Cream Sauce swirled into the chili is next level delicious.
MORE VEGAN CHILI RECIPES READERS LOVE!
- 30 Minute Vegan Mexican Chili
- Vegan Pumpkin Chipotle Chili
- Pumpkin Red Lentil Chili
- Low-Fat Chili Cheese Fries
- Sweet Potatoes with Chickpea Chili
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Hearty Vegan Chili (Oil-free)
Ingredients
- 1 cup (160g) finely diced red onion
- 1 tablespoon (15g) minced garlic (5 large cloves)
- 4 tablespoons salt-free standard American chili powder (I use and recommend my homemade blend)
- 1 1/4 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon fine salt & 1/4 teaspoon black pepper
- Optional: 1/8 teaspoon ground cayenne pepper
- 2 1/2 cups water
- 1 1/4 cups (300g) salt-free tomato sauce
- 1 tablespoon pure maple syrup or agave
- 1 teaspoon liquid smoke
- two 15oz cans of beans of choice, drained & rinsed (I used 1 can chickpeas and 1 can red kidney beans and felt those worked best for texture)
- 1/2 cup (90g) uncooked white quinoa for high protein OR 2/3 cup (120g) raw buckwheat groats for a more meaty texture
Optional Toppings
- chopped fresh poblano pepper (so delicious on top!)
- Lemon Cream Sauce (the perfect balance to the spiciness)
- fresh cilantro
- red onion
Instructions
- To a small bowl, add the chili powder, cumin, smoked paprika, salt and pepper and cayenne (if using) and whisk well. Set aside.
- Add 1/4 cup water to a large pot over medium heat and bring to a simmer. Add the onions and cook for 5 minutes. Add the garlic and cook another couple of minutes, stirring often to make sure the garlic doesn't burn.
- Add the bowl of pre-mixed spices and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.
- Add the 2 1/2 cups water, tomato sauce, maple syrup (if using) and beans and stir well.
- Turn the heat to high and bring to a boil. The chili will be very watery at this stage, but don't worry, it will be thickened nicely after 30 minutes of cooking.
- Once boiling, cover and lower the heat to medium-low and cook for 10 minutes to soften the beans.
- Stir in the buckwheat and bring back to a boil. Once boiling, cover and reduce the heat to low and cook for about 20 minutes, stirring occasionally until the chili thickens beautifully and the buckwheat is tender. It should be thickened like in the photos, but still with some liquid.
- Taste and add any more salt if needed. I found 3/4 teaspoon to be absolutely perfect. Add cayenne pepper if more heat is desired. Top with desired toppings.
I just made this and it was SO delicous! Perfect to have during the colder months. I had it with some cooked brown rice. Thanks for this recipe!!
That is amazing to hear Kat, thank you!
Brandi, I cannot find Buckwheat Groats anywhere in my small town and want to make your delicious chili for the weekend. What would you recommend I substitute?
You could try bulgar or wheat berries I guess? Another reader cooked bulgar first and then added. Not gluten-free though if that’s a concern. Of course, I don’t know how these will compare to the meatiness of the buckwheat though so I can’t vouch personally for it. Buckwheat groats can also be found online at Amazon or other stores.
I love this Chili but could it be possible that you meant 4 teaspoons of Chili powder instead of tablespoons? I put in only 2 tablespoons and am dying here 🔥🔥🔥
Hi! 4 tablespoons is correct! Chili powder isn’t all that spicy, but more warming. A lot of chili powder is common in classic chilis, especially in Texas, which is where I’m from. Are you sure you used a standard American chili powder and not a habanero type chili powder?
This one is a hit for entire family! This is by far the best vegan chili I have ever had! Definitely a keeper! Thanks for sharing!
Woohoo, love to hear that Lana, thank you!!
I just discovered your recipes and am HOOKED! My husband and I are recent WFPB converts and we’re working to transition our 2 younger kids (ages 14 and 7) to the WFPB lifestyle. They LOVED this chili!! At dinner, my 7 year old announced “not only does this taste like its got meat in it, but it tastes better than chili with meat.” SCORE!!! The lemon cream sauce was AMAZING and the chopped poblano added the perfect crunch. I did have to substitute bulger for the buckwheat groats (local grocery didnt have groats), but it was still awesome. Can’t wait to try it with the buckwheat! The kids have officially placed this meal our weekly family dinner menu.
Such an amazing feedback Erin, thank you so much for sharing!!
This is by far the best chili I’ve made, and the very first vegan recipe I’ve made!
Woohoo, love love hearing that Abby!!
Brandi this was excellent! I am going to make a double batch tomorrow. Thank you so much!
So glad you enjoyed it so much, April, thank you!
Can you share with us the brand of chili powder you use? Thanks. Rob
Hi Rob! I like the McCormick brand as well as the Sprouts brands.
This looks great, Brandi! Quick question…do you think I could sub bulgar for the buckwheat groats?
Thanks! Laura
Hi Laura! I think they cook about the same time and have a similar consistency, so you could definitely try it! I’ve not tried it personally, but I believe another reader did.
Love this chili. Andrew who is a picky eater , finish all his plate and seconds too. I did it with bulgur because I do not have enough buckwheat and the store is 20 minutes drive! I cooked the bulgur and added. Delicious.
So happy to hear that Ruth!
OMG! This chili is phenomenal!!! Despite so few ingredients, it was SO full of flavor…especially with the addition of your Lemon Cream Sauce! Because I’ve become quite the wuss to super spicy things (and I wanted Willow to be able to eat some of this), I only used a tablespoon of chili powder…I hope we can still be friends 😉 I loved the chickpea-kidney bean combo and the buckwheat provided such a meatiness to it! Never in a million years would I have thought to add buckwheat to my chili – and use buckwheat A LOT! Ha!! Willow enjoyed making this with me and we all loved it. My only complaint would be that it didn’t make more! Next time I’ll double the recipe so we can have leftovers for a few days! Josh and I topped ours with fresh cilantro and your lemon cream sauce…and the three of us also had some roasted potato wedges served up on the side. Such a comforting meal and I look forward to making it more this autumn and winter!
Yay, so very happy it was loved Mandy!! Thank you my friend for making it! Haha, you are so funny, of course we can still be friends! The roasted potato wedges sound delicious and that is so funny because the first time I tested this recipe I put roasted sweet potatoes on mine, ha! Thank you so much girl! xx
Made this recipe for lunch today. It is excellent, especially with the lemon pepper sauce. Because my husband and I don’t seem to be able to handle spicy so well anymore, I only used two tablespoons of chili powder. It was still pretty spicy, so next time I will cut that down to maybe one and a half. Also, next time I will add sweet potato cubes, probably corn, and maybe red pepper…. just because. 😉 I highly recommend this recipe.
I’m so glad you enjoyed it Valerie! Thank you for making it!
We’re anxious to make this, but our small town grocery stores don’t seem to carry buckwheat groats. We’ve looked online, and as we try to buy organic, we’re wondering if certain brands/types are better than others. There’s a big price difference between Bob’s Red Mill and some of the other organic brands. Thoughts?
Thank you for your great recipes and book! We’re constantly buying it for friends.
Hi Karen, thank you so much! I’m not sure if brands vary or not. I’ve only used Bob’s red mill raw buckwheat groats, but I’d imagine as long as they are buckwheat groats, a brand shouldn’t matter much.
Thank you Christina! Oh yes, that is my all-time favorite cornbread truly ever! I’m so glad you and your roommate love it too! Haha, this one tastes a lot different than the one in the book since it’s more focused on the alarm chili kits, simple classic chili flavor but definitely my new favorite chili. I love love the buckwheat in it, total game-changer!
Wow this literally has my mouth watering. I don’t know if this can top your Secret Ingredient Three Bean Chili from your cookbook but I think I am going to have to find out. I am making this the first chance I get. I am seriously floored here and blown away by this recipe. I can’t wait to have this in my belly. I am going to have to make it with the sweet potato corn bread from your cookbook. Me and my roommate still dream about that cornbread all the time. Haha.
HOORAY!! I finally found a dish my husband loves so much he’ll let me sub it once in awhile for his weekly request of your Cocoa Chili! Now don’t get me wrong, I love your Cocoa Chili too, but every week?! He RAVED about this chili! In fact, his first question was, “Why the heck do I taste meat?” (He still can’t get over the groats adding such a fabulous texture:) and ended by exclaiming, “That was mighty tasty! Mighty tasty!” 😀 The lemon sauce really complimented the heartiness of this dish, and my daughter requested your cornbread the next time we eat it. This is a winner, Brandi! Even for this wimpy Irish gal who can’t handle a lot of heat and who usually doesn’t like chickpeas. Truly delicious!
Yay! This is the best to hear Colleen! I’m thrilled that your husband loved it so much!! Isn’t it amazing what buckwheat does? I’m so obsessed with it now! Thank you for the wonderful feedback!
This was a great weeknight dinner! The only change I made was swapping black beans for the kidney beans since my roommate is anti-kidney bean. 😉 The buckwheat adds great texture.
So happy to hear that Minna, yay!
Thank you, that looks delicious. One question, could you also use roasted buckwheat (Kasha), since that is what I have?
Yes, I think that’d be delicious!
I just finished making this. Eating it for breakfast😊😊as I write this.
Yes the lemon cream must be served on top. It just compliments it perfectly!!
Only changes I made were wheat berries instead of the buckwheat groats since thats what I had in the cupboard and since i am eating this for breakfast you can tell I did not want to wait to go the grocery store😍
Its just the best. The chili is very flavorful on its own but even better with the lemon cashew cream. Highly recommend!!
I’m so happy you loved it so much, yay!!
Hi there! Wondering if you knew how many people this recipe serves? Can’t seem to see it mentioned. Thanks!
Hi! It serves 3-4 people depending on how large the serving is.
Made this for dinner tonight. It was so delicious…and so nutritious. One of my favorite recipes on your blog. The only bummer is there won’t be leftovers tomorrow; we’re finishing it off tonight!
This sounds AMAZING! I have soooo missed chili with my dietary restrictions! I can eat EVERYTHING in the ingredient list. BLESSYOU BLESSYOU BLESSYOU!!! You make my meals fun again!
Uh oh. Have you tried this using the Instant Pot? I’ve been using my IP for so many years that I don’t know if I can cook on the stovetop anymore!
I don’t own an instant pot, but as you’ll see in the directions, it’s extremely easy to make this recipe!
Same here! Not sure I know how to cook on my stovetop anymore! Such a waste of time standing and stirring. LOL
You aren’t standing there and stirring it. You add the veggies, cook, then add the remaining ingredients and add the lid and let it cook. It’s an incredibly easy recipe. It’s not a time consuming recipe or hard in the least. All my recipes are focused on quick and easy. Even with an Instsnt pot you still have to sauté and stir the veggies.
I’ve only made this in the instant pot. I follow the sauté method, then I put the instant pot to low pressure(this avoids the burn icon to go on) and I manual pressure cook it for 10 minutes and all it to naturally release its pressure.
Glad it worked great in the instant pot!
Oh! This looks and sounds wonderful. You’ve just solved my “what’s for supper problem”. Thank you 🙂
Oh yay, enjoy Eve!
CAN’T WAIT to try this!!! But oops – the link to the lemon cream sauce takes me to Oil-Free Zuchini Fritters!
That’s correct, the lemon cream sauce is on the same recipe card as the fritters!
Got it – thank you!