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“Meaty” Texas Veggie Chili
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Vegan Soups and Stews
- Method: Stove-top
- Cuisine: American
- Diet: Vegan
Description
This vegan chili is hearty, “meaty,” and satisfying. It has lots of fire roasted tomatoes, beans, spices, Texas beer (or you can use broth), and a secret ingredient to make it taste like the chili that you’re craving.
Ingredients
Units
Scale
- 4 cloves of garlic, minced
- 1 medium onion chopped
- 1 large orange, red, or green bell pepper, chopped
- Optional other chopped vegetables that you would like to add (zucchini, shredded carrots, mushrooms)
- 2 15 oz. cans of low sodium beans of your choice (I like kidney, pinto, or chili bean blend) drained and rinsed
- 1 28 oz. can PLUS a 15 oz.of fire roasted diced tomatoes
- 3 tablespoons of tomato paste
- 1 tablespoon of date syrup, coconut nectar, or 100% pure maple syrup
- Approximately 1–2 cups of vegetable broth or dark beer for sautéing
- 1 package of spicy chili seasoning mix (I buy Simply Organic brand at Whole Foods) OR Chili Blend Seasoning OR make your own: 2 tablespoons of chili powder, 1/2 tablespoon of cumin, 1 tablespoon of garlic powder, 1/4 teaspoon of cayenne pepper seasoning (omit if you don’t like spicy or add more if you do), 1/2 teaspoon of oregano, 1 teaspoon of coriander seasoning, 1/4 teaspoon of allspice, 1/4 teaspoon of ground cloves, salt and pepper to taste
- Optional package of Upton’s Naturals Chorizo Seitan crumbles (found at Whole Foods and other stores in the refrigerated section) – not a whole food, but not unhealthy if used sparingly. This makes the chili meaty and delicious
Instructions
- Heat a large stock pot on medium high, add onions. Sautee for a few minutes. When they start sticking, add about a third cup of vegetable broth or beer (I use a Texas beer for Texas chili – Shiner Bock).
- When the onions become translucent, turn the heat to medium and add the garlic, peppers any other vegetables you want. You can add a smidge of salt if you use. Sauté for about 2-3 minutes. Add more broth or beer if it gets dry and starts to stick. Stir frequently.
- Add spices or spice packet. Stir. You’ll probably need to add more liquid to coat veggies.
- Add tomato paste and date syrup (or coconut nectar or maple syrup). Stir.
- Add diced tomatoes, beans, and the vegan chorizo. Crumble up the chorizo.
- You will likely need more liquid at this point to make it saucy.
- Bring everything to a boil and simmer for ten minutes or longer. Stir every few minutes so nothing sticks to the pot. I like to simmer it for about 15 minutes then turn the heat off and let it sit for about 15 more minutes, then you can serve. However, the longer it sits, the better it gets.
- Garnish with jalapenos, baked tortilla chips, or queso. This is also great served over a baked potato.
Notes
Adjust spices to your liking.
This is by far the best vegan chili I have tried. Thank you for such a great recipe 🥰
Thank you!