Vegan Chili
I think it’s nearly impossible to make a small serving of chili. By the time I’ve added the long list of ingredients I’m craving, I’ve got a very full pot bubbling on the stove. And iteration after iteration, no matter what I add to it, I don’t think I’ve ever been disappointed in the final result. This recipe is full of firsts for me—and it’s totally vegan!
Usually when I make chili, a recipe isn’t even involved. I just know what I want to add and how much of it I need to add until it looks right. On this one, though, I tried my best to document ingredients and measurements so I could share something relatively straight-forward to follow and replicate.
Be prepared for a large batch, so be sure to enjoy it and repurpose it for a couple days. Any leftovers are great back stock in the freezer, too!
“This recipe is full of firsts for me—and it’s totally vegan!”
Here’s more about a couple (new to me) ingredients I loved cooking with:
Plant-based Ground: I started the chili by cooking this in a bit of olive oil until browned. I’ve never cooked with plant-based ground before, but it’s not much different than the typical ground turkey or beef I’d use. It takes about the same amount of time, gives off a slightly different aroma, but tastes amazing in the chili. The texture holds up and it absorbs all the flavor perfectly.
Daiya Cutting Board Shreds: Fast-forward a few hours to topping and plating. In the past, I’ve used a combination of sharp cheddar, sour cream, crackers, and guacamole to top my chili. But in the spirit of trying new things, I opted to use Daiya’s dairy-, soy-, and gluten-free Cutting Board Shreds. The result was amazing. It melts easily, carry forward a strong cheddar style flavor, and rounded out the dish perfectly.
Here’s what you’ll need:
1 lb. plant-based ground
2 cloves garlic, finely chopped
1 shallot, thinly sliced
½ white onion, finely chopped
2 x 28 oz. cans tomato sauce
1 x 15 oz. can diced, fire-roasted tomatoes
1 x 15 oz. can sweet or fire-roasted corn
1 x 15 oz. can pinto beans
1 x 15 oz. can black beans
4-6 celery stalks, chopped
2-3 bell peppers, diced
Chili seasoning
1 Tbsp. chili powder, 1 Tbsp. paprika, ½ Tbsp. cumin, ½ Tbsp. oregano, 1 tsp. crushed red pepper flakes, 1 tsp. black pepper, ½ tsp. salt, ¼ tsp. cayenne pepper, 1 bay leaf
Olive oil
Salt and freshly-cracked black pepper
Toppings (like Daiya Cutting Board Shreds, crackers, or guacamole)
How to make Vegan Chili:
Drizzle olive oil in a pan on medium-high. Cook plant-based ground until browned, breaking up into smaller pieces. Add garlic, shallot, and onion. Cook until fragrant.
Add tomato sauce and add ½ can of water. Lightly rinse and drain canned beans in water before adding all canned, chopped, and diced vegetables. Stir and add chili seasoning. Bring to a simmer and reduce heat to low. Add more salt and pepper to taste.
Cover and let chili simmer at least one hour (the longer the better) before serving.