Plant Power: Bangin' Vegan Chili

(Trust me, you won’t miss the meat.)

This recipe came to life during the period when my daughters were vegan, and I was determined to make something that would make everyone happy, including the skeptics who believe chili should always include meat. I wanted to create something that was completely free of artificial meat or anything processed, a dish that relied only on pure ingredients and layers of real flavor. What began as an experiment turned into one of those recipes that keeps finding its way back into rotation, even now that the house is no longer strictly plant-based.

Jump to recipe. Jump to wine pairing.

It is hearty, rich, and full of flavor. The kind of bowl that makes you pause halfway through and think, Wait, this is vegan?  The secret is layering textures and flavors from earthy beans, vegetables, red wine, cocoa, and lime. The ingredient list may look long, but once everything is in the pot, it practically cooks itself. When it is done, you will have something deeply satisfying, bold, balanced, and a little unexpected, much like the road that led to it.

Most Bangin' Vegan Chili Ever

serves 6 to 8

Ingredients:

• 2 Tbs. olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 (15.5 oz) can black beans, drained and rinsed

• 1 (15.5 oz) can pinto beans, drained and rinsed

• 1 (15.5 oz) can small white beans, drained and rinsed

• 1 (15.5 oz) can chickpeas, drained and pulsed until crumbly

• 1 red bell pepper, seeded and chopped

• 2 jalapeños, seeded and chopped

• 1 (28 oz) can plum tomatoes, pulsed in a blender

• 2 Tbs. tomato paste

• 1 cup dry red wine

• 1 cup low-sodium vegetable broth

• 2 Tbs. chili powder

• 1 Tbs. cumin

• 2 tsp. oregano

• 2 tsp. cocoa powder

• pinch of cayenne pepper

• 1 lime, juice and zest

• salt and pepper to taste

• ½ bunch cilantro, chopped

• 2 scallions, sliced

Instructions:

1. Heat olive oil in a large pot and sauté the onion until slightly wilted.

2. Add garlic, celery, carrots, bell pepper, and jalapeños and cook another 5–10 minutes until softened.

3. Stir in the remaining ingredients, except cilantro and scallions, and bring to a boil. Lower the heat and let it simmer for about an hour.

4. Adjust seasoning, then stir in the cilantro and scallions just before serving.

   
   

The Wine Pairing

This chili deserves a wine with depth and sincerity, something that carries warmth and energy without trying to steal the spotlight. I recommend Envínate “Albahra,” Almansa for this dish because it is one of those rare wines that feels alive in the glass, crafted by a small collective of four friends who set out to rediscover forgotten vineyards across Spain and let the land speak for itself.

Envínate means “wine yourself,” an invitation to connect directly with what is in the bottle. The group farms organically, harvests by hand, ferments with native yeasts, and bottles with little to no manipulation. Their goal is purity and honesty rather than perfection, and the result is wines that taste like a reflection of place rather than process.

Albahra comes from the Almansa region in southeastern Spain, within the province of Albacete in Castilla-La Mancha (south of Madrid). The vineyards sit between seven hundred and one thousand meters above sea level, where warm sunny days meet cool nights that preserve freshness and balance. The soils are pale and chalky with a high concentration of limestone, which gives the wine its mineral backbone and subtle tension. This is an area often associated with power and heat, yet Envínate manages to draw something unexpectedly graceful from it.

The wine is a blend of Garnacha Tintorera and Moravia Agria, two native varieties that balance each other beautifully. Garnacha Tintorera, also known as Alicante Bouschet, is one of the few red grapes with pigment in both its skin and flesh, which gives Albahra its deep ruby color and a sense of structure even without heavy oak. It brings dark fruit, soft spice, and a touch of earth. The Moravia Agria, a rare and ancient variety, contributes brightness and lift with its natural acidity and floral notes. Together they create harmony, with ripe cherry and pomegranate layered with hints of dried herbs, cocoa, and crushed stone.

The grapes are fermented separately in concrete and used French barrels with native yeasts, and then aged for about eight months on the fine lees. The wine is bottled without fining or filtration, preserving its texture and integrity. Alcohol stays around thirteen percent, which makes it a gentle companion to the chili’s warmth and spice rather than a rival to it.

In the glass, it opens with aromas of red fruit, subtle smoke, and wild herbs, and finishes with a whisper of minerality. It feels unforced, genuine, and quietly confident. Each sip plays off the layers of tomato, cocoa, and lime in the chili, creating a pairing that feels more like a conversation than a contrast.

If you cannot find Envínate Albahra, look for Celler Comunica “La Pua” from Montsant or Viña Zorzal Garnacha from Navarra. Both come from small, family-run producers who share a similar respect for the vineyard and make wines with energy, balance, and heart.

A Final Note

Whether you are cooking for vegans, carnivores, or anyone in between, this chili is proof that great food does not need to fit into a category. It is about flavor, comfort, and connection, and perhaps a glass of Spanish red that reminds you that authenticity is always the most satisfying ingredient of all.