A bowl of Rocky Mountain Vegan Chili to recharge
Cold mountain evenings and après ski inspired this Rocky Mountain Vegan Chili. Colorado is made for fall and winter adventures such as hiking through gold aspens, skiing fresh powder, or simply walking a crisp city street with a warm scarf. A big pot of chili is my favorite way to end an active day: hearty, wholesome, and the kind of meal that somehow tastes even better after it rests.
This version is fully plant-based and generously stocked with vegetables and beans. Whether you’re trekking a trail, watching football, or thawing out after the slopes, this is the kind of bowl that refuels and comforts all at once.
Topping & Serving Ideas
Keep it simple with avocado, lime, cilantro, and scallions. Spoon over brown rice or quinoa, tuck into baked potatoes, or serve with warm cornbread. Add a dollop of vegan sour cream or a sprinkle of vegan cheese (or dairy sour cream and cheese for vegetarians).
Make it a Chili Bar (Self-Serve)
For casual entertaining nights or game day, set up a build-your-own chili bar so everyone can make their perfect bowl. Keep the chili warm in a crockpot/slow cooker or a Dutch oven set to low, then line up small bowls of toppings and sides:
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Fresh & bright: avocado cubes, lime wedges, chopped cilantro, sliced scallions, diced red onion, thinly sliced radishes
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Crunch & texture: tortilla chips, cornbread croutons, toasted pepitas, shredded cabbage
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Creamy: coconut yogurt or cashew crema (veg); sour cream or Greek yogurt (veg, not vegan)
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Cheesy: dairy-free cheddar or jack (veg/vegan); classic cheddar or Monterey Jack (veg, not vegan)
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Heat: pickled jalapeños, Tabasco, or chili crisp
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Sides/bases: brown rice or quinoa, baked potatoes, warm cornbread, or even corn chips for scooping
Pro tip if you’re entertaining: set the table in “flow”—base → chili → toppings → sauces → sides—so the line moves smoothly. Little place cards help everyone spot dairy-free or vegan options at a glance.
Slow Cooker (Crockpot) Option
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Sauté first: On the stovetop, quickly sauté your onion, pepper, mushrooms, and garlic in olive oil; bloom the spices until fragrant.
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Transfer & cook: Add everything to the slow cooker (beans, tomatoes, seasonings, liquids).
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Low: 6–8 hours • High: 3–4 hours
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Finish: Mash a ladleful of chili and stir back in for body. Taste, adjust salt, and add a squeeze of lime if you like it bright.
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Serve: Keep on Warm for your chili bar setup and refresh toppings as needed.
This keeps your hands free, your kitchen cozy, and your guests happy—exactly the kind of hospitality a pot of chili was made for.
🌿Why it’s nourishing
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Plant protein + fiber: Beans, mushrooms, and veggies keep you satisfied and support steady energy.
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Heart-friendly fats: Olive oil instead of animal fat.
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Antioxidants in every spoonful: Tomatoes, peppers, garlic, onions, paprika, and cumin bring color and protective compounds.
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Naturally dairy-free & gluten-free friendly: Easy to keep vegan; simple GF thickening swaps if needed.
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Make-ahead magic: Flavors deepen on day two (perfect for busy weeks and freezer meals).
Make-ahead & storage
Chili is one of those gifts that keeps on giving. Refrigerate for 4–5 days or freeze up to 3 months. Reheat gently with a splash of water to loosen, and the flavors sing even louder on day two.
Rocky Mountain Vegan Chili
Ingredients
- 2 tablespoons olive oil
- 1 small–medium onion chopped (about 1 cup)
- 1 red bell pepper seeded and chopped (about 1 cup)
- ½ jalapeño seeded and minced (optional, for heat)
- 6 fresh mushrooms about 4 oz, halved and sliced
- 2 cloves garlic minced
- 1 medium carrot diced small
- 1½ teaspoons ground cumin
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon mixed dried herbs oregano, thyme, parsley—or whatever you have
- 1 teaspoon ground black pepper
- 1 14.5-oz can crushed fire-roasted tomatoes (regular tomatoes are fine)
- 2 27-oz cans black beans, red beans, or a mix—drained and rinsed, (or use 3–4 standard 15-oz cans; see Notes)
- 2 bay leaves
- 1 teaspoon brown sugar or coconut sugar
- ¼ –½ cup red wine optional but lovely
- 1½ cups water
- Salt to taste
Toppings (choose your adventure):
- Vegan: avocado lime wedges, sliced scallions, chopped cilantro, coconut yogurt or cashew crema, dairy-free cheddar.
- Vegetarian: sour cream or Monterey Jack.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, red bell pepper, and jalapeño (if using). Cook 4–5 minutes until softened.
- Stir in the mushrooms; cook 3–4 minutes until they release some moisture and pick up a little color. Add the garlic; cook 30 seconds.
- Sprinkle in cumin, chili powder, smoked paprika, dried herbs, and black pepper. Stir 30–60 seconds until fragrant.
- Add the carrot, crushed tomatoes, beans, bay leaves, brown sugar, red wine, and water. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer 30 minutes (or longer) to thicken and meld flavors, stirring occasionally.
- Ladle out about 1½ cups of chili, making sure to remove any bay leaves, and mash with a potato masher (or blend briefly). Return the mash to the pot and stir; it gives body without flour.
- Remove the bay leaves. Season with salt to taste. Ladle into warm bowls and add your favorite toppings.
Notes
Fridge: 4–5 days in an airtight container. Freezer: Up to 3 months. Thaw overnight and reheat gently on the stovetop. Notes on using dried beans If cooking from dried, use about 2½ cups dried beans (black, red, or a mix). Soak overnight. Drain, then add to the pot with tomatoes, wine (if using), water, and bay leaves. Add extra water to fully cover the beans and simmer 1½–2 hours, adding water as needed, until tender. Salt toward the end so the skins stay soft.
Nutrition
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