I've tried a lot of chili recipes, tasted chili dishes at family dinners, you name it. This is the best vegan vegetable chili recipe I know of. It is the perfect combination of vegetables, chili beans, and vegan "ground beef." I like to cook it just long enough so the vegetables are lightly tenderized without being mushy. It tastes great alongside my favorite cornbread topped with vegan shredded cheese and bits of scallions.
Prepare the Vegetables
Put about three tablespoons of oil in a large frying pan and set the burner over medium-high heat. I recommend using corn or vegetable oil as these oils have a high smoke point. This means you can turn the heat up without worrying that your oil will burn, stink and become unhealthy to eat. If you're dead set on using olive oil, make sure you use one labeled "light" because it will have a higher smoke point than virgin olive oil.
While waiting for the oil to start bubbling, dice up some vegetables. Chop the onion into small pieces. Mince three cloves of fresh garlic. Core a pepper and throw away the seeds. Cut it into cubes of whatever size you prefer. I like the pieces a little bit large to give the dish color. Red or orange peppers are the prettiest but a green one works fine too.
Decide on a Ground Beef Substitute
Once the oil starts bubbling, it's time to add the ground beef alternative. I use something called TVP (textured vegetable protein).
TVP can be purchased frozen or dry. When I bought a pound of frozen TVP, it was a solid chunk of ice, so I covered the pan with a lid to trap the heat and melt the iceberg. Once it thawed out I used a spatula to break it up.
If you decide to use dry TVP, I recommend adding 1/3 of a pound. Add 1 1/3 cups vegetable broth because it will need water to soak up and become edible. It takes about ten minutes to cook.
Mix in Everything Else
Add the vegetables and move everything around with a spatula until thoroughly combined. Let it simmer until the onions start to look transparent. Don't overdo it though, or everything will taste mushy. It takes 3-5 minutes.
Add the spices and mix everything together. It takes about a tablespoon of Chili Powder, half a tablespoon of ground cumin, and a quarter tablespoon of sugar. The sugar helps even out the acidity of the tomatoes. Add a 14.5 ounce can of red kidney beans and a 14.5 ounce can of black beans. Some people choose to rinse the beans before adding them. I do most of the time unless I'm feeling lazy. I can't tell a difference in taste and I've had no complaints from anyone UNLESS they saw me skip this step.
Add 14.5 ounces of canned tomato sauce and 14.5 ounces of canned diced tomatoes. Alternatively, liven it up with five or six diced up fresh tomatoes.
Finish the dish off with four ounces of mild green chiles, unless you're feeling extra spicy, and a quarter teaspoon of salt. Cook just long enough to tenderize the peppers, about 10-15 minutes total. If the mixture needs more time or is too dry, feel free to add a bit of vegetable broth or more oil to keep it from burning or to adjust consistency. I usually don't need it because I like my peppers barely done.
When satisfied, remove from heat and serve with a bit of vegan cheese, a sprinkle of thinly sliced scallions and a dollop of fresh vegan sour cream. (Recipe coming soon!)
Serves 3-4 people. Total cook time 20-30 min. This is a very simple meal. Easy to make!
2 medium yellow onions, diced
1 medium bell pepper, color of choice, diced
6 t minced garlic or 6 garlic cloves, finely minced
2 T Chili Powder
1 T Ground Cumin
1/2 T Sugar (optional - to counter the acid in the tomatoes)
1 lb of Vegetarian Crumbles (optional)
2 x 14.5 oz Can Red Kidney Beans
2 x 14.5 oz Can Black Beans
1/2 t salt
28 oz Can Diced Tomatoes
14 oz Can Tomato Sauce
4 oz can mild green Chiles
additional vegetable broth (optional)
Thinly sliced Scallions
Sour Cream
1. Heat oil in a large pot on medium heat and add the diced onion and bell pepper. I like using a bright orange or red pepper because it gives the dish a nice color. Mix in the salt and cook until the onion is translucent and the pepper is tender. This takes about 5-7 minutes.
2. If you have vegetarian style crumbles
to use as a substitute for ground beef, now is the time to add them. There are different kinds: Some are frozen, while others are stored dry or canned. If they are frozen you'll want to let them cook until they are thoroughly heated, about 3-5 minutes. If the crumbles are dry, add them along with the rest of the wet ingredients in this recipe so that they have liquid to reconstitute with.
3. Add remaining ingredients. Adjust the chili powder as needed. The sugar can also be adjusted to taste. The main purpose is to counteract some of the acidity in the tomatoes and sauce.
4. Heat thoroughly. About 10-20 Min. Add additional vegetable broth if desired to bring chili to desired thickness.
5. Remove from heat and serve with cheese, scallions and a dollop of sour cream.
Other items that serve well with this dish include: Cornbread, toast with butter, and a vegetable such as broccoli or asparagus.
Serves 6-8. Total cook time 20-30 min. This is a very simple meal. Easy to make!
Prepare the Vegetables
Put about three tablespoons of oil in a large frying pan and set the burner over medium-high heat. I recommend using corn or vegetable oil as these oils have a high smoke point. This means you can turn the heat up without worrying that your oil will burn, stink and become unhealthy to eat. If you're dead set on using olive oil, make sure you use one labeled "light" because it will have a higher smoke point than virgin olive oil.
While waiting for the oil to start bubbling, dice up some vegetables. Chop the onion into small pieces. Mince three cloves of fresh garlic. Core a pepper and throw away the seeds. Cut it into cubes of whatever size you prefer. I like the pieces a little bit large to give the dish color. Red or orange peppers are the prettiest but a green one works fine too.
Decide on a Ground Beef Substitute
Once the oil starts bubbling, it's time to add the ground beef alternative. I use something called TVP (textured vegetable protein).
TVP can be purchased frozen or dry. When I bought a pound of frozen TVP, it was a solid chunk of ice, so I covered the pan with a lid to trap the heat and melt the iceberg. Once it thawed out I used a spatula to break it up.
If you decide to use dry TVP, I recommend adding 1/3 of a pound. Add 1 1/3 cups vegetable broth because it will need water to soak up and become edible. It takes about ten minutes to cook.
Mix in Everything Else
Add the vegetables and move everything around with a spatula until thoroughly combined. Let it simmer until the onions start to look transparent. Don't overdo it though, or everything will taste mushy. It takes 3-5 minutes.
Add the spices and mix everything together. It takes about a tablespoon of Chili Powder, half a tablespoon of ground cumin, and a quarter tablespoon of sugar. The sugar helps even out the acidity of the tomatoes. Add a 14.5 ounce can of red kidney beans and a 14.5 ounce can of black beans. Some people choose to rinse the beans before adding them. I do most of the time unless I'm feeling lazy. I can't tell a difference in taste and I've had no complaints from anyone UNLESS they saw me skip this step.
Add 14.5 ounces of canned tomato sauce and 14.5 ounces of canned diced tomatoes. Alternatively, liven it up with five or six diced up fresh tomatoes.
Finish the dish off with four ounces of mild green chiles, unless you're feeling extra spicy, and a quarter teaspoon of salt. Cook just long enough to tenderize the peppers, about 10-15 minutes total. If the mixture needs more time or is too dry, feel free to add a bit of vegetable broth or more oil to keep it from burning or to adjust consistency. I usually don't need it because I like my peppers barely done.
When satisfied, remove from heat and serve with a bit of vegan cheese, a sprinkle of thinly sliced scallions and a dollop of fresh vegan sour cream. (Recipe coming soon!)
Serves 3-4 people. Total cook time 20-30 min. This is a very simple meal. Easy to make!
Garden Chili
Ingredients:
3 T Vegetable Oil2 medium yellow onions, diced
1 medium bell pepper, color of choice, diced
6 t minced garlic or 6 garlic cloves, finely minced
2 T Chili Powder
1 T Ground Cumin
1/2 T Sugar (optional - to counter the acid in the tomatoes)
1 lb of Vegetarian Crumbles (optional)
2 x 14.5 oz Can Red Kidney Beans
2 x 14.5 oz Can Black Beans
1/2 t salt
28 oz Can Diced Tomatoes
14 oz Can Tomato Sauce
4 oz can mild green Chiles
additional vegetable broth (optional)
Optional Garnish:
Shredded Cheese (choice)Thinly sliced Scallions
Sour Cream
Directions:
1. Heat oil in a large pot on medium heat and add the diced onion and bell pepper. I like using a bright orange or red pepper because it gives the dish a nice color. Mix in the salt and cook until the onion is translucent and the pepper is tender. This takes about 5-7 minutes.
2. If you have vegetarian style crumbles
to use as a substitute for ground beef, now is the time to add them. There are different kinds: Some are frozen, while others are stored dry or canned. If they are frozen you'll want to let them cook until they are thoroughly heated, about 3-5 minutes. If the crumbles are dry, add them along with the rest of the wet ingredients in this recipe so that they have liquid to reconstitute with.3. Add remaining ingredients. Adjust the chili powder as needed. The sugar can also be adjusted to taste. The main purpose is to counteract some of the acidity in the tomatoes and sauce.
4. Heat thoroughly. About 10-20 Min. Add additional vegetable broth if desired to bring chili to desired thickness.
5. Remove from heat and serve with cheese, scallions and a dollop of sour cream.
Other items that serve well with this dish include: Cornbread, toast with butter, and a vegetable such as broccoli or asparagus.
Serves 6-8. Total cook time 20-30 min. This is a very simple meal. Easy to make!
A Favorite Chili Recipe
![A Favorite Chili Recipe]()
Reviewed by Samantha Jayne Frost
on
May 16, 2019
Rating:
