If a warm, comforting bowl of chili is your thing, look no further than this exquisitely delicious and super easy vegan Irish Chili. The chili has tons of flavor from simple spices and a glug of Guinness. Meatless beef and two kinds of beans add lots of variety and texture, as do diced tomatoes, onions, celery and potatoes. If you’ve read this blog for any length of time you know I love Ireland and I love Irish food. I’ve shared so many vegan Irish recipes or Irish inspired recipes with you, from my classic vegan Irish Stew to vegan Colcannon, vegan Guinness Pie, vegan Chocolate Whiskey Cake, vegan Irish Soda Bread, vegan Cabbage, Leek and Potato Tart and so many more. This vegan Irish Chili is a wonderful addition to that tasty list. It is full of flavor, meaty, filling–and good for you. You can please anyone with this dish, vegan or omnivore or somewhere in between.
Why you’ll love this vegan Irish Chili recipe
It’s so delicious. The spices, veggies and beans add so much texture and flavor to this recipe, and the Guinness deepens all those lovely flavors with a hint of its bitterness. It’s easy to make. This is a one-pot recipe (although there’s an optional trick I will show you to make this chili even thicker that would require a blender). Aside from chopping the veggies the only prep work needed is to open a few cans. It is healthy. There are 22 grams of protein in each 364-calorie serving, and 13 grams of fiber. It’s everyone-friendly. The chili is soy-free, nut-free and gluten-free. If you are eating low-carb, I’ll suggest tweaks below to make this appropriate for your diet.
How to make vegan Irish Chili
Heat vegetable oil in a large Dutch oven or saute pan. Add the meatless beef and saute over medium heat until lightly browned, about five minutes. Add the onions, celery and garlic along with a dash of salt and ground black pepper. Mix. Saute until the onion is softened.
Add the potatoes to the pot followed by the spices–chili powder, paprika, ground cumin, ground coriander, and cayenne, if using. Add the oregano. Mix well.
Here’s an optional step you can add for more texture in the chili and to make it deliciously thick. Place half the black beans in a blender with ½ cup vegetable or mushroom stock. If you use my homemade mushroom stock, which I shared last week, add the mushrooms you used to make the stock as well. Blend into a smooth puree. Next add the puree along with the remaining black beans and the pinto beans to the pot. If you didn’t make the puree just add the beans and vegetable stock to the pot. Mix.
Finally stir in the canned diced tomatoes with all juices and the Guinness into the chili. Mix well, bring to a boil, then cover and cook over medium heat for 10 minutes. Remove the lid and continue cooking the chili for five more minutes. Check salt before turning off heat.
What to serve with vegan Irish Chili
Serve the chili topped with shards of vegan cheddar cheese. You can serve the chili by itself or on top of cooked brown or white rice. Or serve it with a chunk of crusty French bread on the side.
Storage and freezing instructions
As a rule of thumb chili always tastes best the next day when the ingredients and flavors have had a chance to meld together. So this is a great dish to make ahead and reheat before serving, although it’ll still be very delicious the day you make it. Leftovers will keep nicely in the fridge for up to four days. For longer term storage freeze in airtight containers for up to three months. Thaw and reheat.
More cozy vegan chili recipes
Recipe card
Check to get new recipe updates by email.
