A Bowl of Rocky Mountain Vegan Chili – Good by Mountain or Sea
While cold mountain evenings and après ski first inspired this Rocky Mountain Vegan Chili, it’s just as tasty by the sea and everywhere in between.
This recipe was born during my years living in Colorado, where winter days often ended with frozen toes, wind-burned cheeks, and the quiet relief of stepping back inside. There’s something about being outdoors in real cold, hiking through snow, skiing fresh powder, or simply walking through town on a chilly day that makes you crave real food. Not anything elaborate, just something warm, steady, and nourishing.
A pot of chili became one of my family’s favorite ways to end those days. It would simmer quietly on the stove, filling the kitchen with the scent of garlic, cumin, and tomatoes. Like most chili, it only improves with time, as the flavors settle and deepen overnight, so I would make a pot the evening before a ski day.
I live by the sea now, in a very different landscape, but I still find myself returning to this recipe when the weather cools or when I want something hearty, spicy, and warm.
This version is fully plant-based and generously loaded with beans, vegetables, and spices. It’s substantial without being heavy, and it provides the kind of steady energy that lasts.
Why I Return to This Recipe
It can be made ahead. It feeds a group with little effort. It freezes well. And it’s endlessly adaptable depending on what you have on hand.
It’s also one of those dishes that tastes even better the next day. I often find myself reheating a bowl for lunch, or even spooning it into an omelet the following morning for a savory breakfast.
Topping and Serving Ideas
Keep it simple with:
- sliced avocado
- fresh cilantro
- lime wedges
- chopped scallions
- Tabasco
Or serve it:
- over brown rice or quinoa
- spooned into baked potatoes or sweet potatoes
- alongside warm cornbread
For added richness, top with vegan sour cream, cashew crema, or traditional sour cream if you prefer.
If You’re Feeding a Group
Chili naturally lends itself to casual gatherings.
Keep the pot warm on low heat and offer toppings so everyone can build their own bowl. It’s easy, flexible, and creates a relaxed atmosphere around the table.
Why It’s Nourishing
This chili is built from ingredients that provide lasting nourishment:
- Beans provide plant-based protein and fiber, supporting stable energy and gut health.
- Mushrooms contain compounds that support immune function while adding savory depth.
- Tomatoes, peppers, garlic, and onions provide antioxidants that help protect cells and reduce inflammation.
- Carrots and celery provide fiber and plant nutrients that support digestion and overall health.
- Olive oil offers heart-supportive fats, long associated with metabolic and cardiovascular health.
- Herbs and spices such as cumin and paprika support digestion while adding warmth and complexity.
Together, they create a meal that satisfies while also supporting long-term health.
Make Ahead and Storage
Chili improves with time, making it ideal to prepare in advance.
Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
Reheat gently, adding a small splash of water if needed.
I came up with this chili recipe in the Colorado mountains many years ago, and I still make it here in Portugal by the sea. It remains one of those recipes I return to again and again – it’s hearty, delicious, and nutritious.
Rocky Mountain Vegan Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium-large onion chopped (about 1 ½ cups)
- 1 red bell pepper seeded and chopped (about 1 cup)
- ½ jalapeño seeded and minced (optional, for heat)
- 6 -8 fresh mushrooms about 6-8 oz, halved and sliced
- 3 -4 cloves garlic minced
- 1 medium carrot diced small
- 2 teaspoons ground cumin
- 2 -3 tablespoonschili powder
- 2 teaspoons smoked paprika
- 1½ teaspoon mixed dried herbs oregano, thyme, parsley—or whatever you have
- ½ 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 tasty
- 1½ cups water
- Salt to taste
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.
Nutrition
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