clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Vegan Pinto Bean Chili

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


Who doesn’t love a comforting, hearty bowl of chili? This vegan chili recipe is packed with pinto beans, poblano peppers, potatoes and plenty of warming spices.



  • 2 tbsp neutral oil
  • 1 yellow onion (1 1/2 cups), diced
  • 4 large cloves garlic, minced
  • 2 medium poblano peppers, roasted
  • 1 1/2 cups celery
  • 5 cups sliced, mixed mushrooms (we used shiitake and baby portobello)
  • 2 cups diced red potatoes
  • 4 cups vegetable broth
  • 3 tbsp tomato paste
  • 2 tbsp white wine vinegar 
  • 2 tbsp maple syrup
  • 1 ½  tbsp low sodium Tamari or soy sauce
  • 1 ½  tbsp unsweetened cacao powder
  • 1 tbsp ancho pepper powder (or chili powder)
  • 2 tsp kosher salt
  • 2 tsp dried Mexican oregano
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp cinnamon
  • 1 tsp cumin
  • 2 cans pinto beans, drained and rinsed
  • 1/3 cup freshly chopped cilantro


  1. Preheat oven to 400˚F.  
  2. Lightly oil and salt poblano peppers and place on a sheet pan. Roast for 12-14 minutes, turning over halfway through cooking. Remove from the oven and set on a cutting board.  Let cool for about 5 minutes. 
  3. Grab a fork to hold the pepper in place and use a paring knife to gently pull the skin away from the poblano (or use your hands if it’s cool enough). Slice in half lengthwise and use a spoon to remove seeds and inner membrane. Dice peppers and set aside.
  4. Preheat a dutch oven or soup pot over medium heat with 2 tbsp of oil. Add onion and sauté for 5-6 minutes.  
  5. Add crushed garlic, chopped poblano pepper, and celery. Stir well and cook for an additional 4-5 minutes.  
  6. Add mushrooms, stir and let cook for 7-8 minutes until they start to reduce. 
  7. Add potatoes, broth, tomato paste, white wine vinegar, maple syrup, tamari, cacao, ancho chili powder, salt, oregano, smoked paprika, cinnamon, and cumin. Bring to a boil, then lower heat and simmer for 20 minutes.  
  8. Stir in pinto beans and cilantro and simmer for an additional 10-15 minutes. Check potatoes to make sure they are fork tender.
  9. Top with cheese, sour cream, avocado, chopped green onions, and corn or tortilla chips. 

  • Category: Dinner
  • Method: Stovetop

Keywords: vegan pinto bean chili