Fall vegan chili dinner meal

Here’s another delicious Fall meal from our very own Lindsey of Cafe Johnsonia.  Today she’s got a Fall vegan chili dinner meal for you to make on a blustery Fall evening, with a side of GF cornbread.  I don’t think dinner gets better than that!  Unless you want to make the last dinner Lindsey posted, a tasty Fall dinner sausage and peppers with polenta.

chili dinner vegan

Let me guess…you’re in the mood for something warm and comforting to get you through these chilly Fall October nights? This hearty, healthy chili has just enough heat to keep you and your mouth warmed up and your belly full of goodness.  With all of this flavor, trust me, you won’t miss the meat one little bit.  Also, what’s chili without cornbread on the side?  I’ve been trying to perfect my gluten-free cornbread, and I think I’m getting there with this recipe.  It’s super soft and moist.  (Can I just say that I hate that word, but what else can I say?  It’s moist.  GAH.)

Load up your chili with garnishes like end-of-the-season tomatoes, avocados, sliced jalapeno and cilantro.  If you aren’t off dairy, then dollop on some sour cream and sprinkle with some shredded cheddar or Monterey Jack.  My non-dairy cashew sour cream is also really good on chili.  But is not pictured here today…because I didn’t think that far ahead.  I was just hungry!

There is nothing more you need to add other than a tall glass of cold, fresh-pressed apple cider.  (And maybe a few pieces of Halloween candy for dessert.)


vegan chili

Vegan Chili Dinner


  • 2 Tbsp. canola oil
  • 1 large onion, diced
  • 3-4 bell peppers, diced
  • 4 cloves garlic
  • 1/4 cup chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. ground chipotle chili powder, or a few teaspoons of puree from canned chipotles in adobo sauce
  • 1 tsp. ground coriander
  • 1 tsp. dried Mexican oregano
  • Two 14 oz. cans diced tomatoes with juice
  • One 14 oz. can tomato sauce
  • 4-5 cups cooked black beans
  • salt, to taste
  • fresh cilantro
  • diced avocado
  • fresh tomato
  • red or green onion


Heat the oil in a large stock pot.  Add the onion and cook until it starts to brown.  Add the peppers and garlic.  Cook until peppers start to soften.  Lower heat as necessary so garlic doesn’t burn.  Add the spices (except for oregano) and stir-fry until fragrant, about 2-3 minutes.  Add the tomatoes and tomato sauce.  Be sure to scrape the bottom of the pan really well and stir everything together.  Add the oregano and black beans.  Lower heat to a low simmer. Cover and let cook for at least 30 minutes, or longer for flavors to meld. Serve over cornbread with desired garnishes.

chiliGluten-Free Cornbread

  • 1 1/2 cups stone ground cornmeal
  • 1 cup gluten-free all-purpose flour mix (or all-purpose flour for non-GF)
  • 2-4 Tbsp. packed light brown sugar (use less if using sweetened non-dairy milk)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 2/3 cups non-dairy milk
  • juice of half a lemon (about 2 tsp.)
  • 2 flax eggs (2 Tbsp. ground flaxseed mixed with 6 Tbsp. water)
  • 1/4 cup canola oil

Preheat oven to 400 degrees F.  Grease an 8″ square baking dish.In a medium bowl, combine the lemon juice to the non-dairy milk and let stand for about 5 minutes.  Add the oil and flax eggs.  Whisk well.  In another bowl whisk the dry ingredients together.  Add the liquid ingredients to the dry ingredients.  Stir well.  (The batter will be fairly thick.)  Spread evenly in the prepared pan.

Bake for 30-35 minutes.  Let cool for a few minutes before serving chili.

chili dinner vegan

There you go, everything you need to know to make a tasty Fall vegan chili dinner meal. Bon Appetit!


Cafe Johnsonia   // article + photos: Lindsey Johnson of Cafe Johnsonia //



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Hello there! I'm Allison Czarnecki, founder + editor of Petit Elefant, a blog all about style on a budget for every part of your life: style / home / travel / family. I do a lot of how-to beauty + style tutorials, travel posts, easy recipes, home remodel projects, and cool DIY crafts you totally want to try. I'm super happily married (to a hot Polish immigrant) and am the mother of two kids, a daughter and son, all of whom are featured here on the regular. We live in the country but we're a little bit rock + roll. Welcome!


  1. Sescun :

    Hello, I really appreciated both recipes as I am vegetarian and a gluten-free eater, but I have a “lost-in-translation” problem with the “cornmeal” concept from the second recipe. And I really want to try this bread!
    When you say cornmeal, did you mean “polenta” (ground corn flakes, visible grains, not-yet made into flour) or maybe you refer to corn (yellow wholemeal) flour? We are more used to the second one in Spain, where I write you from.
    Hope you can clear this question up for me. Congrats for this wonderful site!!

    • Lindsey (Cafe Johnsonia) :

      Thanks for the question! Here in the states that term is a bit confusing, so I apologize that I didn’t clarify that in the recipe.

      I used the same stone ground cornmeal that I use when I make polenta. I have also used what you call corn flour–the yellow wholemeal you mentioned. Either one will work, though the cornflour will have a slightly different texture–probably a bit better than the polenta.

      I hope that helps!

      • Sescun :

        Wow, I’m so pleased for the quick response!! It’s all clear now, I think I will try first with the yellow-wholemeal flour… although I like bread with rough textures and I am sure I will love polenta-cornmeal touch… Thanks and greets from Spain!!

  2. Katarina :

    This sounds so delicious and looks great! Your pictures are beautiful!