Classic Vegan Chili

In the spirit of fall-inspired comfort food Janik and I decided our classic vegan chili would be a good fit for today’s post.

I have been making the vegetarian version of this recipe for as long as Janik and I have been together — a good 10 years at least — and since the only dairy-based ingredient I needed to substitute was the parmesan cheese it was remarkably easy to ‘veganize’ this dish.

I’m not a fan of tomato paste (too acidic) so this recipe leans on classic strained tomato sauce. The cumin powder yields a sweet “heat” that I can’t get enough of. What I like best about this dish is that I can put it together in under 30 minutes (I thaw my pre-cooked, frozen kidney beans early in the morning as part of the prep for this). Paired with our Harvest Bread, this hearty chili will have everyone asking for more.



1 medium carrot, coarsely chopped
1 sweet potato, coarsely chopped
1 sweet red pepper, coarsely chopped

Cilantro leaves, fresh (20 g)
1 medium onion, halved (90 g)
4 garlic cloves, peeled (15 g)
Pinch of Himalayan pink salt

Olive oil (20 g)

Soy ground round/simulated ground beef (300 g)
1 tsp chili powder
1 tsp cumin powder
Pinch of Himalayan pink salt

4 fresh off-the-vine tomatoes, quartered (490 g)

Tomato sauce (370 g)
2/3 cup corn, frozen
1/4 cup water
1 tsp vegetable bouillon powder

1.5 cups kidney beans, cooked
2 Tbsp vegan parmesan cheese
1 tsp lime juice, fresh (optional)
1 tsp Chili powder
1 tsp Cumin powder
1 tsp Brown sugar
Pinch of Himalayan pink salt


Soak dry kidney beans; then cook as directed.
Note: Soak enough dry kidney beans to yield 1.5 cups of cooked beans.


1/Place chopped carrot, sweet potato and red pepper in your Thermomix mixing bowl. Chop 10 sec/Speed 5. Using the spatula, scrape down the sides of the bowl and transfer the vegetable mixture to a separate bowl. Set aside.

Note: The vegetables will be shredded using the Speed 5 setting. If you prefer your vegetables more coarsely chopped use a lower speed for the same duration (e.g. Speed 2.5) or coarsely chop using a knife.

2/Add cilantro leaves, onion, garlic and salt to the TM bowl. Chop 5 sec/Speed 5. Using the spatula, scrape down the sides of the bowl.
3/Add olive oil. Sauté 3 mins/120C/Speed 1. Once again, scrape down the sides of the bowl.
4/Add ground round, chili powder, cumin powder and salt to the TM bowl. Cook 10 mins/100C/Speed 2.
5/Add quartered tomatoes to the TM bowl. Chop 10 sec/Speed 3.
6/Add reserved vegetables (see Step 1 above), tomato sauce, frozen corn, vegetable bouillon powder and water to the TM bowl. Cook 7 mins/100C/Speed 2.
7/Add reserved kidney beans, parmesan cheese, lime juice and remaining spices (chili powder through salt). Cook 3 mins/80C/Speed 2.

Sprinkle with parmesan cheese and serve with our Harvest Bread. (Link here)

If you’ve enjoyed our Chili recipe you may also enjoy some other fall classic comfort foods such as our Roasted Cauliflower and Cheese bake and our Roasted Tomatoes, Rice & Bean Soup.

Product Recommendations

*Yves Veggie Cuisine®Ground Round (or other protein substitute)
*Earth Island®/Follow Your Heart® Dairy-Free Parmesan
*HarvestSun® Vegetable Bouillon Powder

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.



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