Vegan Chili


Vegan Chili
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This can be highly modified to your preferences. Play around with the types of peppers used, the beans, meat substitutes, etc.
Servings Prep Time
10people 1 hour
Cook Time Passive Time
4hours 3hours
Servings Prep Time
10people 1 hour
Cook Time Passive Time
4hours 3hours
Vegan Chili
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This can be highly modified to your preferences. Play around with the types of peppers used, the beans, meat substitutes, etc.
Servings Prep Time
10people 1 hour
Cook Time Passive Time
4hours 3hours
Servings Prep Time
10people 1 hour
Cook Time Passive Time
4hours 3hours
Ingredients
  • 2lbs Dried BeansPinto, Kidney, etc.
  • 3Leaves Bay Leaves
  • 2tbsp olive oil
  • 12oz Vegan ChorizoTofurky, Soyrizo
  • Dried or Fresh Chile PeppersTo Taste!
  • 8Oz Tomato Paste1 small can
  • 56oz Canned Tomato2 28-oz cans
  • 6cloves Garlic (minced)
  • 1-2 Diced OnionTo taste - start with 1 large or 2 small/medium
  • 2tbsp Cumin
  • 1tbsp Smoked Paprika
  • 1tbsp Dried Oregano (ground)
  • 1tbsp Black Pepper
  • 2tbsp SaltTo start - probably will need more!
  • 2Cups Vegatable stock or brothI used Knorr veggie bullion
  • 1-2Cups Ground meat substituteGardien Crumbles, Boca Crumbles, TVP
Servings: people
Units:
Instructions
  1. Soak the beans overnight in approximately twice as much water as beans. Allow plenty of room for expansion.
  2. Cook the beans in plenty of water and the bay leaves until they are ALMOST done (tender but not mushy.) The cooking time will depend on the bean. Pintos probably need 1-1.5 hours, red kidney beans 2 hours. Test for done-ness frequently as the age of the beans, altitude, etc affect bean cooking time!
  3. When the beans are done, drain them and reserve a cup or two of the cooking liquid. This can be used to add back to the chili later to thin it (optional - depends how much you like the "Beany" taste)
  4. If you are using dried chiles, soak them in plenty of hot water so they re-hydrate while you are prepping your other ingredients. After they soak for 30-60 minutes, remove them from the liquid and chop them. You can also add the chiles and some of the soaking water to your blender and make a paste. I love chipotles for chili - their smoky flavor is a nice touch. Dried chipotles work great, as well as canned chipotles in adobo. Some dried chiles's seeds and membranes can add a bitter taste so it's best to try to remove as much of that as you can.
  5. In a large pot, heat the olive oil over medium heat, and add the chorizo. Stir frequently as you heat/brown the chorizo in the olive oil (4-5 minutes)
  6. Add onions, garlic, peppers and spices with a little salt and stir - cook for 2 minutes or so.
  7. Add the tomato paste and stir well to combine with everything. Cook the tomato paste for another 3-5 minutes. This cooks out the "raw tomato" flavor and allows the spices and aromatics to wake up in the heat.
  8. Add the beans and combine well with everything already in the pot.
  9. Add all the canned tomatos (if you are using whole tomatoes, you may want to hit them with a stick blender first, or at least crush them up well with your hands.
  10. At this point, if the beans are not covered completely with plenty of liquid (with an extra inch or so of liquid over them) add vegetable broth or stock and/or some of the bean cooking liquid. Cover and bring to a boil.
  11. After your chili achieves a boil, reduce heat to a simmer and let it go for 2-3 hours until the beans are super-tender and the liquid is slightly reduced. Add additional ground meat substitute if you are using it and cook for another 20 minutes or so. Taste often at this stage and add salt if needed until it tastes perfect.
Recipe Notes

A good starting point for the amount of peppers is probably 2-3 fresh jalapenos or 2 tsp of dried chile flakes.  If you like it hotter ( and I do - MUCH hotter) try fresh or dried habanero, ghost chile, etc for heat and the dozens of milder, flavorful peppers that can be found at many Mexican or Asian groceries (Ancho, Chipotle, Chili de Arbol, etc.)

Enjoy with tortilla chips, cornbread,etc - and vegan cheese is a nice addition.  This is one of my favorites lately: https://avocadosandales.com/2015/11/03/aquafaba-cheddar/

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One thought on “Vegan Chili

  • vtornik23

    Living in the Northeast it is essential to have a great chilli receipe to warm us up! I had one, but not it has been replaced by this wonderful receipe! This chilli had just the right amount of spice and flavor. Try this one!! I made this chili the other day. I was shocked at the final amount this recipe made. It was quite a tasty chili and was surprisingly not too complicated to make. I was however a little taken back by how spicy it tasted. It was good but spicy.