This vegan chili convinced my dad to go meatless once a week

My dad runs on ritual and red chile.

He grew up stirring pots in our family’s corner taquería, tasting with the same wooden spoon my abuela used. Beans were for burritos. Chili was for beef.

Then I served him this pot—smoky, brick-red, with a deep, slow heat that blooms like a campfire at dusk. He took one bite, paused, and said, “M’ija, if this is meatless…we can do Mondays.”

That’s the story. Now here’s the how.

Why this chili changed his mind

It layers flavor like a carnitas pan. We bloom spices in oil. We brown tomato paste until it’s brick-red and sweet. We stir in a splash of coffee and a square of dark chocolate for the same roasty, bitter backbone you get from seared meat.

It nails texture. Mushrooms and walnuts chop into “crumbles,” so every spoonful has nooks for sauce to cling to. Beans bring the creamy chew.

It respects heat. A base of ancho for warmth, chipotle for smoke, and a finishing dash of fresh jalapeño keeps the heat present but polite.

The bigger why: health, climate, community

Health: your heart loves legumes

A large, 30-year study from Harvard found that eating more plant protein than animal protein was linked with 19% lower risk of cardiovascular disease and 27% lower risk of coronary heart disease, especially when plants replaced red and processed meat. The sweet spot they observed was pushing your plate toward a 1:2 plant-to-animal protein ratio or better.

Beans also give you the two-for-one most Americans miss: protein and fiber in the same bite. One cup of cooked black beans packs about 16g protein and 15g fiber. Meanwhile, most of us fall far short on fiber—around 95% of Americans don’t hit the daily recommendation. A hearty bowl of chili moves that needle.

Climate: small swaps, real impact

Food choices add up. Producing a kilogram of beef emits roughly 60 kg of CO₂e, while peas/legumes are near ~1 kg. That gap is massive—and it’s exactly why one meatless meal a week matters.

If you like structure, Meatless Monday is a simple way to build the habit for your household or workplace.

Community: cooking as a bridge

Chili is crowd food. It scales for a block party, holds warm for a game night, and feeds picky eaters with a toppings bar. A pot invites conversation—and sometimes a new tradition.

Maya’s smoky one‑pot weeknight chili

Time: 60–70 minutes (25 active)
Serves: 6–8
Good to know: vegan, gluten-free with masa, nut-free option

Ingredients

Umami & spice base

• 3 tbsp neutral oil (avocado or canola) 
• 1 large yellow onion, diced 
• 1 red bell pepper, diced 
• 8 oz cremini or portobello mushrooms, finely chopped 
• 3 cloves garlic, minced 
• 2 tbsp tomato paste 
• 2 tsp ground cumin 
• 2 tsp smoked paprika 
• 1 tsp dried Mexican oregano 
• 1–2 tbsp chili powder (choose ancho-forward) 
• 1–2 chipotles in adobo, minced, plus 1–2 tsp adobo sauce (optional but glorious)

The body

• 2 (14.5-oz) cans fire-roasted diced tomatoes 
• 2 cups vegetable stock (or water) 
• 2 tbsp soy sauce or tamari (or 1 tbsp white miso whisked into warm stock) 
• 1 tsp cocoa powder or 1 square dark chocolate 
• ¼ cup strong brewed coffee (or 1 tbsp instant espresso + ¼ cup water) 
• 2 (15-oz) cans beans, rinsed and drained—black, pinto, or kidney (or ~3 cups home-cooked) 
• ½ cup walnuts, very finely chopped or quick oats (nut-free), for “crumble” 
• 1 tbsp masa harina or crushed corn chips, to thicken (optional) 
• 1 tsp apple cider vinegar or a squeeze of lime, to finish 
• Salt & black pepper to taste

Toppings (choose your adventure)

• Chopped cilantro, sliced scallions 
• Diced red onion or quick-pickled onions 
• Avocado, lime wedges 
• Vegan sour cream or plain plant yogurt 
• Hot sauce, extra jalapeño 
• Warm tortillas or cornbread on the side

Steps

1. Build the base. Heat oil over medium in a Dutch oven. Add onion and bell pepper with a pinch of salt; cook until glossy and soft, ~5–7 minutes. 
2. Brown for depth. Stir in mushrooms; cook until they release liquid and edges start to brown, ~6–8 minutes. Add garlic; cook for 30 seconds. 
3. Bloom and brick. Push veg to the edges. In the center, add tomato paste; let it sizzle and darken 1–2 minutes. Sprinkle in cumin, paprika, oregano, and chili powder; stir to coat everything until fragrant, 30–60 seconds. 
4. Make it “meaty.” Add walnuts (or oats) and chipotle. Stir for 1 minute. 
5. Deglaze & simmer. Add tomatoes, stock, soy/tamari (or miso), cocoa, and coffee. Bring to a simmer, then add beans. Reduce heat to low; simmer 25–30 minutes, uncovered, stirring now and then. 
6. Finish. If you like it thicker, sprinkle in masa and simmer for 3–5 minutes. Off heat, brighten with vinegar or lime. Taste and adjust salt, pepper, and heat.

Serve with toppings and something warm to scoop.

Step-by-step game plan (so dinner feels easy)

• Morning (1 min): Put chipotles in a small container and the spice mix in another. 
• Before you cook (5 min): Brew extra coffee or save the last bit from the pot. 
• Cooking (25 active / 35 passive): Chop → sauté → bloom → simmer. 
• Hold & reheat: Chili is even better the next day. It keeps 5 days in the fridge, 3 months in the freezer.

Smart, sustainable shopping swaps

• Beans: Dry is cheapest and low-waste; cook a pound on Sunday and freeze in 1½‑cup portions. No time? Choose low-sodium canned and rinse well. 
• Tomatoes: Fire-roasted add instant depth. Cans are easy to recycle in most cities. 
• Spices: Buy from the bulk bins so you can smell freshness and avoid stale jars. 
• Miso or tamari: A spoon or splash adds umami without meat. 
• Masa harina: Thickens and adds tortilla aroma—an abuela-approved trick that uses what’s already in your pantry. 
• Coffee & cocoa: Tiny amounts, big roasted notes; you’ll never taste them as “coffee” or “chocolate,” just depth.

Make it yours (variations worth trying)

• Chili Colorado vibe: Blend 2 soaked dried anchos with a ladle of hot stock; stir in at Step 5. 
• Chunky veg: Add diced sweet potato with the tomatoes for sweetness and body. 
• High-protein boost: Stir in a cup of cooked lentils at the end. 
• Heat levels: Swap chipotle for a pinch of cayenne, or finish with minced jalapeño for fresher heat. 
• Allergy notes: Use oats instead of walnuts to keep it nut-free; choose gluten-free tamari and thicken with masa.

Zero-waste moves

• Stock from scraps: Freeze onion skins, carrot peels, celery ends; simmer when you have a bagful. 
• Tortilla rescue: Stale corn tortillas? Toast, crush, and use instead of masa. 
• Leftovers, reinvented: 
  • Chili mac: Toss with pasta and a splash of starchy cooking water. 
  • Stuffed sweet potatoes: Pile on roasted halves; finish with scallions. 
  • Chilaquiles-ish brunch: Simmer with salsa, fold in tortilla chips, top with avocado and cilantro.

Troubleshooting like a pro

• Too thin? Simmer longer uncovered or add a teaspoon of masa at a time. 
• Too bitter? A tiny pinch of sugar or extra splash of lime balances it. 
• Too salty? Add an unsalted potato chunk while simmering, then remove; or dilute with stock and rebalance spices. 
• Flat flavor? You likely need salt + acid. Add both in small doses and taste. 

The upshot—and the invite

This chili won over the most meat-loving guy I know because it tastes like home: smoke, slow heat, and the kind of depth you usually get from a long-simmered stew.

If your family is curious—or skeptical—start with a Monday. Set out a toppings bar and make it a ritual.

Your heart, the planet, and your people all get something good out of the pot.