i am not vegan but when i need to entertain them i make a good vegan chili.
2 large spanish onions
chopped garlic to taste--i use up to a full bulb
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
2 poblano peppers
5 jalapeno peppers
1 large can dark red kidney beans
1 large can light red kidney beans
1 can each of navy, pinto, black, small red, cannellini, and roman beans
1 can of sweet corn
3-4 cans whole peeled tomatoes, roughly 105 oz.
chili powder 1/3 cup, cayenne powder 2 tbsp, paprika 2 tbsp, cumin 1 tbsp, crushed red pepper 2 tbsp, salt to taste. all seasonings to taste but those are my suggestions.
sautee, in olive oil, in order: onions, garlic, peppers. core the bell peppers, personally i leave the poblanos and jalapenos and chop them whole, and throw in the seeds and the pith. the pith is the white flesh inside the pepper holding the seeds and contains the vast amount of the spicy capsaicin. throwing in the pith ensures the weakest member of the dinner party dies, thus making the pack stronger.
once everything is sauteed and a bit soft and there's lots of liquid, stir in spices one at a time. then throw in the beans, corn, and then tomatoes w/juice ofc, and bring it back to a simmer for at least a few hours but ideally like 6+. serve on basmati rice and/or with jalapeno cornbread.
that one gets rave reviews even amongst meat eaters, with meat, it's award-winning.