Can I make this chilli completely oil-free?

Yes, the olive oil is optional. You can toast the onions and mushrooms in a dry pan over medium-high heat, stirring frequently, until they begin to release their moisture and soften. This takes slightly longer but produces a delicious oil-free version. The rest of the recipe remains the same

How do I adjust the spice level?

The recipe is customisable depending on your heat tolerance. If you prefer less heat, omit the chipotle peppers and use less jalapeño brine, or skip fresh jalapeño garnish. For more spice, add the full amount of chipotle peppers and top with extra sliced fresh jalapeños. You can also adjust the chilli powder to your taste

What can I serve with this vegan chilli?

This chilli pairs wonderfully with cornbread, rice, baked potatoes, or crusty bread. For a Mexican-inspired meal, serve in crispy tortilla bowls or alongside nachos with guacamole and salsa. It's also hearty enough to enjoy on its own with your choice of toppings

Can I prepare this ahead or freeze it?

Yes, this chilli actually improves in flavour when made a day ahead, allowing the spices to meld. Store in an airtight container in the fridge for up to 5 days. It also freezes excellently for up to 3 months. Thaw in the fridge overnight and reheat gently on the hob or in the slow cooker, adding a splash of vegetable stock if needed

Incredibly Meaty Vegan Chili

by Derek Sarno

Vegetarian

Published 9 May 2026Original video

This Incredibly Meaty Vegan Chilli is a compassionate take on a classic comfort dish, using finely minced cremini mushrooms to create a rich, meaty texture alongside three varieties of beans and aromatic spices. The combination of smoked paprika, chipotle peppers, and cumin builds layers of smoky, complex flavour that satisfy even the most dedicated meat-lovers. Slow cooker cooking allows all the ingredients to meld beautifully, creating a deeply flavourful chilli that's naturally vegan, gluten-free, and packed with plant-based protein. Serve topped with vegan cheese, fresh cilantro, and jalapeños for a vibrant, customisable meal that works for weeknight dinners or casual entertaining

Video thumbnail: Incredibly Meaty Vegan Chili

Watch: Incredibly Meaty Vegan Chili

Original recipe video — click to play

Original video by Derek Sarno6k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

Main vegetables

225 g cremini mushrooms (Baby Bella), roughly chopped
Will be finely minced in food processor before cooking
½ onion yellow onion, diced
1 medium zucchini
, diced
1 medium yellow squash, diced

Beans

425 g black beans, canned, drained and rinsed
425 g pinto beans, canned, drained and rinsed
425 g kidney beans, canned, drained and rinsed

Base

795 g crushed tomatoes, canned
375 ml vegetable stock
Reduced from 500ml for slow cooker cooking

Spices & aromatics

15 ml olive oil(optional)
For browning; optional if you prefer oil-free
2 peppers chipotle peppers in adobo sauce, minced(optional)
Optional; adjust to taste for heat level
15 ml cumin
15 ml chilli powder
10 ml smoked paprika
8 cloves garlic cloves
, thinly sliced
30 ml pickled jalapeño brine
Juice from a jar of pickled jalapeños

Seasoning

to taste salt
to taste black pepper

Garnish & toppings

2 tbsp green onions
, thinly sliced
Add in final 10 minutes or serve as garnish
1 pepper fresh jalapeño, thinly sliced
Add as garnish just before serving
¼ bunch fresh cilantro
, chopped
Add in final 10 minutes or serve as garnish
to taste vegan cheese shreds
Sprinkle on top at the table
to taste vegan sour cream
Serve on the side or dollop on top

Method

1
Roughly chop the cremini mushrooms into chunks. This helps create a more consistent fine mince when using the food processor.
~5 mins
2
Transfer the chopped mushrooms to a food processor. Pulse and shake the food processor to mix the mushrooms around, rather than running it continuously, until they are finely minced. Set aside.
~5 mins
Tip: Pulsing helps achieve a more even, meaty texture
3
Heat a frying pan or large pot over medium-high heat. Add the olive oil, then add the diced onion and cook until softened, about 3–4 minutes.
~5 mins
Tip: This browning step develops deeper flavour
4
Add the minced mushrooms to the pan and cook, stirring occasionally, for 5–7 minutes until they release their moisture and begin to brown slightly.
~7 mins
Tip: This step reduces raw mushroom taste and concentrates flavour
5
Stir in the garlic, cumin, chilli powder, and smoked paprika. If using chipotle peppers, mince them and add now. Cook for 1 minute until fragrant.
~2 mins
6
Add the pickled jalapeño brine and stir well. Then transfer the entire mixture to your slow cooker.
~2 mins
7
To the slow cooker, add the diced zucchini, diced yellow squash, drained black beans, drained pinto beans, drained kidney beans, crushed tomatoes, and vegetable stock. Stir well to combine.
~3 mins
8
Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring occasionally if possible.
~6 hrs
Tip: The chilli can also be kept warm on a low setting for serving
9
Taste and adjust seasoning with salt and black pepper as needed.
~2 mins
10
Stir in the fresh cilantro and green onions in the final 10 minutes of cooking, or add them fresh as garnish just before serving.
~2 mins
Tip: Fresh herbs are best added at the end to preserve their bright flavour
11
Ladle into bowls and top with sliced fresh jalapeño, vegan cheese shreds, vegan sour cream, and additional cilantro as desired.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, the olive oil is optional. You can toast the onions and mushrooms in a dry pan over medium-high heat, stirring frequently, until they begin to release their moisture and soften. This takes slightly longer but produces a delicious oil-free version. The rest of the recipe remains the same

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