Vegan Chili Recipes Part 2: Global Twists on a Classic

From smoky Mexican-inspired bowls to Indian-spiced lentil stews, this collection of five global vegan chili recipes will take your plant-based cooking to new heights. Whether you’re looking for the best vegan chili recipes for game day or healthy vegan meals to meal prep, these dishes deliver bold flavors, protein-packed ingredients, and creative twists.

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1. Moroccan Spiced Chickpea & Lentil Chili 🇲🇦🌶️

Flavor Profile: Warm, aromatic, with a touch of sweetness

Ingredients:

• 1 cup dry green lentils
• 1 can chickpeas
• 1 tbsp ras el hanout (Moroccan spice blend)
• ½ cup dried apricots, chopped
• 1 can fire-roasted tomatoes

Method:

1. Sauté onions with ras el hanout to bloom spices
2. Add lentils, chickpeas, tomatoes, and 3 cups veggie broth
3. Stir in apricots last 10 minutes of cooking

Pro Tip: Garnish with toasted almonds and mint
Source: The Vegan Atlas by Robin Robertson

2. Thai Coconut Curry Chili 🇹🇭🥥

Flavor Profile: Creamy, spicy, with lemongrass brightness

Ingredients:

• 1 can red kidney beans
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 stalk lemongrass, bruised
• 1 cup yam cubes (or sweet potato)

Method:

1. Simmer yams in coconut milk until tender
2. Add curry paste, beans, and lemongrass
3. Cook 20 mins, remove lemongrass before serving

Hack: Serve with lime wedges and fresh cilantro
Source: Hot Thai Kitchen by Pailin Chongchitnant

3. Jamaican Jerk Black Bean Chili 🇯🇲🔥

Flavor Profile: Spicy, sweet, with allspice depth

Ingredients:

• 2 cans black beans
• 1 tbsp Jerk seasoning
• 1 Scotch bonnet pepper (optional)
• 1 cup pineapple chunks
• 1 tbsp molasses

Method:

1. Sauté onions with jerk seasoning
2. Add beans, pineapple, and molasses
3. Simmer 25 mins for bold flavor infusion

Pro Tip: Top with grilled plantain slices
Source: Caribbean Vegan by Taymer Mason

4. Korean Gochujang Chili with Tofu 🇰🇷🍚

Flavor Profile: Sweet, spicy, umami-rich

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp gochujang
• 1 can black beans
• 1 cup kimchi, chopped
• 1 tbsp toasted sesame oil

Method:

1. Pan-fry tofu until crispy
2. Simmer beans with gochujang and kimchi
3. Stir in tofu and sesame oil at the end

Hack: Serve over rice with extra kimchi
Source: Korean Vegan Cookbook by Joanne Lee Molinaro

5. Italian White Bean & Rosemary Chili 🇮🇹🍅

Flavor Profile: Herbaceous, garlicky, with tomato richness

Ingredients:

• 2 cans cannellini beans
• 1 can diced tomatoes
• 2 sprigs fresh rosemary
• 3 cloves garlic, minced
• ½ cup kalamata olives, sliced

Method:

1. Sauté garlic and rosemary in olive oil
2. Add beans, tomatoes, and olives
3. Simmer 20 mins, finish with fresh basil

Pro Tip: Drizzle with truffle oil for luxury
Source: The Mediterranean Vegan Kitchen by Donna Klein

Final Tips for Global Vegan Chili Success

✔ Adjust spice levels to taste (especially Scotch bonnet and gochujang)
✔ Pair with traditional sides (e.g., naan with Indian chili, rice with Korean)
✔ Make double batches—these healthy vegan meals freeze beautifully

Which global chili will you try first? Tag #GlobalVeganChili!

Sources:

1. The Vegan Atlas (Moroccan)
2. Hot Thai Kitchen (Thai)
3. Caribbean Vegan (Jamaican)
4. Korean Vegan Cookbook (Korean)
5. The Mediterranean Vegan Kitchen (Italian)

Want more? Check out our best vegan chili recipes Part 1 for classic takes! 🌶️🔥

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