Guinness Vegan Chili Recipe: Rich, Hearty Stovetop Chili

This really is the best vegan chili: a smoky, richly flavored stew with depth from stout, unsweetened cocoa, and a hint of coffee. Tender beans and hearty vegetables make it excellent over rice or alongside cornbread and all the toppings.

Why you’ll love it:

• A deep, earthy savory profile—this isn’t dominated by tomato; the flavors are layered and balanced.
• Highly adaptable: swap beans for TVP or vegan crumbles for a no-bean version, or choose any combination of beans you prefer.
• Thick, smoky, and complex without relying on chili powder.
• Many meat-eaters don’t miss the meat, especially when using textured soy or crumbles.
• Tested and refined over years; a reliable, crowd-pleasing recipe.
• Simple to prepare: sauté the aromatics, toast the spices briefly, then add the remaining ingredients and simmer.
• Relatively quick for a richly flavored chili—about 35–45 minutes total.
• Economical when made with beans and yields about six generous portions.

If you enjoy chili, consider pairing this with vegan white bean chili variations, jalapeño cornbread, or a dairy-free sour cream for toppings.

Ingredients and substitutions

The ingredient list may look long, but most items are spices and pantry staples. Below are ingredient notes and easy substitutions so you can adapt the recipe to what you have.

Vegetable broth: Adds savory depth. Substitute bouillon/stock cubes or use water and increase salt to taste if needed.

Beans: You need roughly 4½ cups (about 800 g) cooked beans. A mix of pinto and kidney works well. For a meatier texture, use 4½ cups of vegan crumbles or rehydrated TVP (if your TVP is already a rehydrated style use the full amount; if it’s a dry textured product that expands, follow package guidance and use about half).

Cocoa: Use unsweetened cocoa powder (not hot chocolate mix). If unavailable, about 45 g dark chocolate works—omit or reduce added sugar if the chocolate is sweet.

Olive oil: Any neutral oil (sunflower, canola) is fine if you prefer.

Cumin: Important for the chili’s flavor—avoid omitting unless you dislike cumin.

Smoked paprika: Essential for the smoky character. Do not substitute with sweet or plain paprika. If you can’t source smoked paprika, use a high-quality chili powder as a last resort.

Sugar: A small amount (about 1 teaspoon) balances the bitterness from stout and coffee—divided across servings, it’s minimal.

Ground coriander & oregano: Recommended for complexity. Omit only if you strongly dislike them.

Coffee: Half a teaspoon of instant coffee granules adds depth—important even if you don’t drink coffee.

Cayenne: Controls heat. Use 1/4 tsp for mild, 1/2 tsp for medium, and 3/4 tsp or more for a hotter chili.

Corn: Sweetcorn adds texture and sweetness; omit if you prefer and replace with an extra cup of beans.

Garlic: Adds aroma and flavor. If you lack fresh garlic, 1 1/4 tsp ground garlic can be used—add it with the tomatoes.

Crushed tomatoes: Canned crushed tomatoes are convenient. If using whole or chopped tomatoes, blend them for a smoother texture before adding.

Guinness or dark stout: Contributes a deep, roasty flavor. Substitute another dark stout (even non-alcoholic versions) as long as it’s vegan.

Bell peppers: Use any color you like. Substitute with carrots or another vegetable if preferred; adjust the bean quantity accordingly.

Onions: Aromatics like onions are important to the base flavor—try not to omit them.

How to make it

Follow these straightforward steps for a flavorful chili. There’s a condensed version in the recipe card below if you prefer a quick reference.

1. Heat 1 tablespoon oil in a large pan over medium-high heat. Chop 2 medium onions and 2 bell peppers and sauté for about five minutes until softened and the onions begin to brown.

2. Add 5 crushed garlic cloves and the spices—2 tsp cumin, 1½ tbsp smoked paprika, ½ tbsp ground coriander, and ¼–¾ tsp cayenne. Stir and toast for about one minute until fragrant.

3. Add the remaining ingredients: 1 tsp sugar, 1 tsp dried oregano, 28 oz (800 g) crushed tomatoes, 330 ml stout, ½ tsp instant coffee, 1 cup (240 ml) vegetable broth, 6 tbsp unsweetened cocoa powder, 4½ cups cooked beans, and 1 cup sweetcorn. Stir to combine.

4. Bring to a lively simmer, then reduce heat to maintain a steady simmer. Cook 25–30 minutes, stirring occasionally, until the chili thickens to your desired consistency. Reduce the heat if it thickens too quickly.

5. Taste and adjust salt and sugar if needed. Serve hot with toppings such as vegan sour cream, shredded vegan cheese, chopped spring onions, lime wedges, diced avocado, cornbread, or rice.

FAQs

📖 Recipe

Yield: 6

Best Damn Vegan Chili Recipe (with Guinness)

Smoky vegan bean chili with real depth from dark stout, unsweetened cocoa, and a touch of coffee.

Prep Time
5 minutes

Cook Time
36 minutes

Total Time
41 minutes

Ingredients

• 1 Tablespoon olive oil
• 2 medium yellow onions, chopped
• 2 bell peppers, chopped
• 5 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1½ Tablespoons smoked paprika
• ½ Tablespoon ground coriander
• ¼–¾ teaspoon cayenne pepper (to taste)
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 28 oz (800 g) canned crushed tomatoes
• 11.15 fl oz (330 ml) Guinness or other dark stout
• ½ teaspoon instant coffee granules
• 1 cup (240 ml) vegetable broth
• 6 Tablespoons unsweetened cocoa powder
• 4.5 cups cooked beans (approx. 800 g)
• 1 cup sweetcorn, canned or frozen (approx. 125 g)

Instructions

1. Heat the oil over medium-high heat in a large pot or pan. Add chopped onions and peppers and fry for about 5 minutes until softened and the onions start to brown.
2. Add crushed garlic and the spices (cumin, smoked paprika, ground coriander, and cayenne). Stir and cook for about 1 minute until fragrant.
3. Add sugar, oregano, crushed tomatoes, stout, instant coffee, vegetable broth, cocoa powder, beans, and sweetcorn. Stir to combine and bring to a lively simmer.
4. Reduce heat to maintain a steady simmer and cook 25–30 minutes, stirring occasionally, until the chili thickens to your liking.
5. Taste and adjust salt or sugar if needed. Serve hot with your favorite vegan toppings and either cornbread or rice.

Notes

Any mild oil works in place of olive oil. Adjust cayenne for desired heat: ¼ tsp mild, ½ tsp medium, ¾ tsp+ for hot. Beans may be swapped for vegan crumbles or TVP. A mix of pinto and kidney beans is recommended but any beans are fine.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving
Calories 618
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 1044mg
Carbohydrates 91g
Fiber 14g
Sugar 26g
Protein 18g