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Overhead shot of Irish chili in dutch oven.
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5 from 8 votes

Vegan Irish Chili

This vegan Irish Chili has tons of flavor from simple spices and a glug of Guinness. Meatless beef and two kinds of beans add lots of variety and texture, as do diced tomatoes, onions, celery and potatoes. Serve this for a delicious St. Patrick's Day lunch or dinner and you'll have everyone eating out of your hand! The recipe is soy-free and nut-free and it can be tweaked for gluten-free and low-carb diets.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Irish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Irish Chili
Servings: 8 servings
Calories: 364kcal



  • 1 teaspoon vegetable oil
  • 16 oz Beyond Beef (or use any other meatless beef. See notes)
  • 1 large onion (finely diced)
  • 3 stalks celery (finely diced)
  • 4 cloves garlic (minced or crushed)
  • 2 heaping tablespoons chili powder or seasoning
  • 1 tablespoon paprika (for color, optional)
  • 1 teaspoon cayenne (for more heat, optional)
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano
  • 1 pound potatoes (Cut in a ½-inch dice. Use yellow or red potatoes or a combination. I used purple potatoes as well)
  • 14 oz pinto beans (1 can. Drain before using.)
  • 14 oz black beans (1 can. Drain before using)
  • ½ cup vegetable stock or mushroom stock (If using my homemade mushroom stock reserve the mushrooms)
  • 28 oz diced tomatoes (canned, with juices)
  • 1 cup Guinness draught stout (You can add an entire 11.2 oz bottle if you prefer more Guinness flavor but I find 1 cup is exactly right. Use Guinness blonde for a milder flavor.)
  • Salt and ground black pepper to taste
  • 4 scallions (chopped, optional, for garnish)


  • Heat vegetable oil in a large Dutch oven or saute pan. Add the meatless beef and saute over medium heat until lightly browned, about five minutes.
  • Add the onions, celery and garlic along with a dash of salt and ground black pepper. Mix. Saute until the onion is softened.
  • Add the potatoes to the pot followed by the spices--chili powder, paprika, ground cumin, ground coriander, and cayenne, if using. Add the oregano. Mix well.
  • Optional step for more texture in the chili: Place half the black beans in a blender with ½ cup vegetable or mushroom stock. If you use my homemade mushroom stock, which I shared last week, add the mushrooms you used to make the stock as well. Blend into a smooth puree.
  • Add the bean puree along with the remaining black beans and the pinto beans to the pot. If you didn't make the puree just add the two cans of beans (drained) and vegetable stock to the pot. Mix.
  • Finally stir in the canned diced tomatoes with all juices and the Guinness into the chili. Mix well, bring to a boil, then cover and cook over medium heat for 10 minutes. Remove the lid and continue cooking the chili for five more minutes.
  • Check salt before turning off heat.
  • Garnish with scallions.


  • To tweak this recipe for a low-carb diet, leave out the potatoes and pinto beans. Use just the black beans. This will bring down net carbs in the recipe to 17 grams. Or you can cut out all beans, which will further reduce net carbs to just 9 grams.
  • For more Guinness flavor in the recipe use an entire 11.2 oz bottle. Use Guinness blonde for a milder flavor. Or if you can't find Guinness use any Irish or other stout. Guinness is not gluten-free so for gluten-free diets replace with a gf beer.
  • You can use any brand of meatless meat or crumbles in this recipe. The quantities these are sold in vary (Beyond is sold in 16 oz packs and Impossible is sold in 12 oz packs, for instance), but don't worry too much about it. If you're using Impossible, just use the 12 oz package--you don't have to open another package to make up for the 4 oz difference). If you are soy-free or gluten-free pay attention to the labels.
  • Serve the chili topped with shards of vegan cheddar cheese.
  • You can serve the chili by itself or on top of cooked brown or white rice.
  • Or serve it with a chunk of crusty French bread on the side.
  • As a rule of thumb chili always tastes best the next day when the ingredients and flavors have had a chance to meld together. So this is a great dish to make ahead and reheat before serving, although it'll still be very delicious the day you make it.
  • Leftovers will keep nicely in the fridge for up to four days.
  • For longer term storage freeze in airtight containers for up to three months. Thaw and reheat.


Calories: 364kcal | Carbohydrates: 47g | Protein: 22g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 954mg | Fiber: 13g | Sugar: 4g | Vitamin A: 918IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 5mg