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Hearty Vegan Chili (Oil-Free & Full of Flavor)

Hearty Vegan Chili in a rustic bowl with toppings
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This Hearty Vegan Chili is meaty, protein-rich, oil-free, and full of flavor. Made with buckwheat, kidney beans, chickpeas, and bold spices, it’s a filling and nourishing dinner perfect for cozy nights. Top it with lemon cream sauce and poblano peppers for the ultimate chili experience.

Ingredients

Scale
  • 1 cup (160g) finely diced red onion
  • 1 tablespoon (15g) minced garlic (about 5 large cloves)
  • 4 tablespoons salt-free chili powder (homemade recommended)
  • 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 15 oz cans beans of choice, drained and rinsed (e.g., 1 can chickpeas, 1 can red kidney beans)
  • 1/2 cup (90g) uncooked white quinoa or 2/3 cup (120g) raw buckwheat groats

Optional toppings:

  • Chopped fresh poblano pepper
  • Lemon Cream Sauce
  • Fresh cilantro
  • Red onion

Instructions

1. To a small bowl, add the chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Whisk well and set aside.

2. Add 1/4 cup water to a large pot over medium heat and bring to a simmer. Add the diced onions and cook for 5 minutes.

3. Add the garlic and cook another 2 minutes, stirring often to prevent burning.

4. Add the mixed spices to the pot and stir for about 30 seconds to toast the spices and absorb moisture.

5. Add the remaining 2 1/4 cups water, tomato sauce, maple syrup (if using), liquid smoke, and drained beans. Stir well.

6. Turn the heat to high and bring the chili to a boil. It will be very watery at first.

7. Once boiling, cover and reduce heat to medium-low. Cook for 10 minutes to soften the beans.

8. Stir in the quinoa or buckwheat, then bring back to a boil. Once boiling, cover and reduce heat to low.

9. Cook for about 20 minutes, stirring occasionally, until the chili is thickened and the buckwheat is tender.

10. Taste and adjust salt or add cayenne for more heat. Serve with desired toppings.

Notes

For a more “meaty” texture, use buckwheat groats. For higher protein, use quinoa.

Lemon cream sauce balances the spice beautifully—don’t skip it!

This chili stores well in the fridge up to 5 days and freezes great for meal prep.

To keep it 100% oil-free, be sure your tomato sauce and toppings contain no added oils.

Find it online: https://cookingwithramsay.com/hearty-vegan-chili/