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Vegan Chili. https://holycowvegan.net
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5 from 2 votes

Chipotle and Cumin Spiced Chili

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Chili
Cuisine: American
Servings: 12
Calories: 221kcal


  • 1 ½ cups dry red kidney beans, soaked overnight then pressure cooked or boiled until really tender
  • 1 package Field Roast Mexican Chipotle sausage (4 pieces) run through a food processor until it has broken down to a coarse, grainy texture, the size of TVP granules. If you can't get this brand, use around 1 pound of any vegan sausage and add 1 chipotle chili with 1 tbsp of the sauce instead
  • 1 tsp extra virgin olive oil
  • 1 large onion, minced
  • 8 cloves garlic, finely minced
  • 8 ounces of crimini or button mushrooms, minced
  • 1 large carrot, minced
  • 1 bell pepper, any color, minced
  • 1 large tomato, pureed
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp smoked paprika
  • 1 tsp dry oregano
  • 1 tsp dry rosemary
  • 1 cup fresh coriander leaves or cilantro, chopped
  • Salt to taste


  • Heat the oil. When it shimmers, add the onions and garlic.
  • Add a pinch of salt and saute on medium heat, stirring frequently, until the onion starts to just brown.
  • Add the mushrooms, sausage, cumin powder and coriander powder. Stir well and cook about five minutes, stirring at regular intervals.
  • Add the cumin and coriander powders and smoked paprika. Stir to mix. Add the tomato puree and dry herbs along with the carrots and bell peppers.
  • Add the beans and stir well, then add some water if the chili is too dry. Bring to a boil. Add coriander leaves. Cover and simmer on the lowest heat setting for 30 minutes so the vegetables are well cooked and the flavors have melded together.
  • Add salt to taste. Serve hot with some crusty bread or rice.


Calories: 221kcal | Protein: 18.2g | Fiber: 7.1g