Easy Vegan Chili

Soooo, this is what you call a no recipe recipe. Mainly because when I made this (and most things, to be quite frank) I didn’t measure. So I’m going to do the best I can to give you my best guesstimates- I mean really though, chili is very subjective, so everyone will season to suite their own palate.

Ingredients:

  • 1 bag (about 13 oz.) beef-less ground or crumbles

  • 2 15 oz. cans of kidney beans

  • 1 15 oz. can of diced or crushed tomatoes

  • 1 yellow onion

  • 1 T. oil (avocado, grapeseed)

  • 2-3 cloves garlic

  • 2 T. chili powder

  • 1 T. cumin powder

  • 1/4 tsp. cayenne pepper (optional)

  • 2 T. tomato paste

  • 3 tsp. vegan Worcestershire sauce

  • 1-2 tsp. salt

  • 1 tsp. Better than Bouillon (No Beef or No Chicken)

  • 2 1/2 C. water

  • Fresh cracked pepper

Optional toppings

cheese

red or green onion

sour cream

tortilla strips

pico de gallo

cilantro

avocado (duh)

Directions:

Heat oil in a large pot over medium-high heat. Finally chop onion and saute until translucent. Add chopped garlic and continue to saute for another minute. Add tomato paste, beans, canned tomato, beef-less crumbles and spices and cook for about 2 minutes.

Next, add water bouillon and let chili come to a boil. Once the mixture is bubbling, lower the heat and let cook on low for a couple of minutes (you don’t want to over cook the “meat” or beans). Check for seasoning and add salt and pepper as needed (the bouillon is quite salty, so it’s best to taste before you add).

I like to eat my chili with cornbread (see recipe here), but you can eat with chips, tortillas or pour onto a baked potato- if you like chili fries (or are from Texas), skip the beans altogether and add another bag of crumbles instead. And remember chili is always better the next day!

What do you love to put in your vegan chili? I’d love to hear some of your recipes- if you have a really good one, share it on the community page here.

Thanks for taking the time-

Debbie



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