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Best Damn Vegan Chili Ever

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This may in fact just be the Best Damn Vegan Chili you’ve ever tried.

Seriously, I’m not one to brag but…..this Chili recipe has placed TWICE now in various Chili Cookoffs.  I’m not kidding,  and it not only came in 2nd place (against 9 other NON-Vegan entries mind you)…… it happened in TEXAS!

instant pot vegan chili

Now I lived in the great state of Texas for 5 years, and it was there that I discovered that CHILI was one of the 4 basic food groups.  Meat, onions, peppers?  Yeah, THAT chili.

And something else I learned, is that Texas chili is something you don’t mess with.  Noodles are definitely NOT allowed, let alone carrots or celery or any other weird ingredients.

Imagine my horror one day when I found a popular vegan chili recipe that included amongst other things, dates!  I know right?  Dates!?  

So in order to preserve what is right and true in the world, allow me to introduce you to what Texas Style Vegan Chili is SUPPOSED to be.

 

Best Damn Vegan Chili Ever

Best Damn Vegan Chili Ever | Brand New Vegan

“Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”
Lyndon B. Johnson, 36th President of the United States

 

I know….. you’re asking how you can have Texas Chili without the meat?   Well believe it or not, this recipe holds up just fine without any.

Because first and foremost, Texas chili is all about that spice.  That magical blend of spices and peppers that gives Chili that distinctive flavor we all know and love.

But If you do insist on some kind of chewy goodness in your chili, then it’s about finding a substitute that works.

And I’m not talking about those soy-based meatless ‘crumbles’ either.  Those are about as processed and unhealthy as a whole box of twinkies.

There are LOTS of meat alternatives, but just remember this chile will stand up on its own just fine….

Here are just a few ideas…..

  • An extra can of Beans (pinto, kidney, or black)
  • Seitan
  • Dried Bulgur
  • Portobella Mushrooms
  • My Cauliflower Taco Crumbles
  • Butler Soy Curls

Whatever you use, prepare your onions, bell peppers, and garlic first…

Once you’re veggies are nice and translucent, then add in your meat substitute and cooked until heated through, mixing well.

Then add the tomatoes, tomato sauce, broth, beans, and spices.  You can adjust the amount of jalapeño to your own individual taste, basically making this as spicy as you wish.

The Masa Harina is a trick I learned to help thicken the chili.  Nobody likes runny chili – right?  Just sprinkle a little on top of the chili and then stir it in.  It also adds just a hint of corn tamale flavor – perfect for Texas Chili.

After everything comes to a nice slow boil, turn down the heat and let it simmer as long as you can stand it.  At least 15 minutes to half an hour – but the longer the better.  And although I haven’t tried it – you could probably just plop all these ingredients in a slow cooker for the day.

Talk about easy.

I never get tired of good Vegan Chili and THIS my friends, is as good as it gets….

And if someone offers you chili with rutabagas or some other weird ingredients…..  

RUN!  🙂

brandnewvegan

 

 

5 from 13 votes
vegan chili
Print
Best Damn Vegan Chili Ever
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
What Texas Style Vegan Chili is SUPPOSED to be. Thick, rich. and spicy. This may in fact just be the best damn vegan chili you've ever had!
Course: Main
Cuisine: American
Servings: 16
Author: Brand New Vegan
Ingredients
  • 1 large Onion (diced)
  • 1 large Red Bell Pepper (diced)
  • 1 large Green Bell Pepper (diced)
  • 3-4 cloves Garlic (minced)
  • 1 splash Vegetable Broth (for sautéing)
  • 8 oz Your Choice of Meat Substitutes OR
  • 1/2 cup Bulgur Wheat, uncooked (optional)
  • 1 can Tomato Sauce (no salt added) (8oz)
  • 1 can Diced Tomatoes - Fire Roasted, RoTel, etc (15oz)
  • 2 cups Vegetable Broth (low sodium)
  • 1/2 can Refried Beans (no fat) (15 oz can)
  • 1/4 cup Chili Powder (yes...1/4 CUP)
  • 2 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1 tsp Chipotle Chili Powder (optional)
  • 1 can Pinto Beans (los sodium) (15oz can - drained & rinsed)
  • 1 can Kidney Beans (50% less sodium - not drained)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 2 Tbs Pickled Jalapeños (with juice) (again, adds a little heat so adjust accordingly)
  • 1-2 Tbs Masa Harina Tamale Flour (if necessary to thicken)
Instructions

  1. Chop onions and peppers into a large soup pot

  2. Saute in a little veggie broth until translucent and softened.

  3. Add minced garlic and saute for an additional 30 seconds until fragrant

  4. Add any kind of meat substitute (if using) or dry, uncooked bulgur and continue to stir for a few minutes until heated through

  5. Add tomatoes, tomato sauce, and remaining broth

  6. Add in spices and stir until mixed well

  7. Add all the beans and jalapeños and stir

  8. Sprinkle up to 1-2 Tbs of the Masa on top if you think it needs thickening.  The masa adds a slight 'corn tortilla' or 'tamale' flavor to the chili. 

  9. Give the chili one more good stir and bring it to a slow boil.

  10. Reduce heat, cover, and simmer for 15 to 30 minutes.  

Recipe Notes

Tips are always appreciated! 

 

best damn vegan chili ever

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Comments

  1. Thanks for this recipe – this is really, seriously good!

    I grew up in Texas, and have been disappointed by what passes for chile where I live now. It is a rather bland, sweet-tasting kind of dish here.

    Your chile is full-flavored, thick, and rich tasting! Adding the refried beans is a nice touch, something I haven’t seen before in chile recipes. I have seen masa flour added as a thickener, but the refried beans work much better. And the spices were just the right quantities.

    I couldn’t find seitan, so I tried making my own using vital wheat gluten flour and a recipe that I found in one of my vegan cookbooks. The broth that it cooked in was a vegan version of beef broth, and turned the seitan brown. You are right – it really looks like beef! I ran mine trough my food processor, so it had the appearance of ground meat, exactly like cooked hamburger. I can’t wait to try this chile with my omni friends – I don’t think that anyone will think that this doesn’t have meat in it. However, the seitan doesn’t seem to be a major part of the flavor, so it could easily be left out, if desired.

    Again, thanks!

    Reply

    • Thanks for the kind comments. Really glad you liked it. I really do make this about once a week and can never tire of it. This last week I used Black Beans and White Beans (was out of kidney and pinto) and man, it was good!

      I would LOVE your recipe/instructions for homemade Seitan. Please share! 🙂

      Reply

  2. I’m from Texas as well and have been very disappointed with many of the vegan chili’s that I’ve tried. I made this recipe tonight and all I can say is….This recipe is THE BOMB!! Nothing else need be said!!!

    Reply

  3. This chili is soooo good! I had it tonight with your cornbread recipe. It was such a satisfying meal– thank you!!! (By the way, I cooked the chili in the Instant Pot, on the manual high pressure cooking setting for 10 minutes… turned out great!)

    Reply

  4. This chili is soooo good! I had it tonight with your cornbread recipe. It was such a satisfying meal– thank you!!! (By the way, I cooked the chili in the Instant Pot, on the manual high pressure cooking setting for 10 minutes… turned out great!)

    Reply

      • Hey Chuck — We’ve taken past recipes from you, and cooked them in an electric pressure cooker. It’s easy, tastes wonderful, and the time spent is minimal. We like using dry beans, peas, and other legumes instead of canned foods. Cheaper for those of us on limited funds. This recipe for chili sounds FanDamnTastic — on our list of things to try, and try soon!! The cold weather is great for making a person want to cook soothing foods. Many Thanks!

        Reply

      • Yes, I used the canned beans and cooked them in the Instant Pot on the manual pressure setting for 10 minutes. What’s NPR? No pressure release? I released the valve as soon as it was done.

        Reply

        • NPR means natural pressure release. You turn off the IP and let the pressure release on it’s own, takes about 20 mins unless the pot is very full. Glad to know this recipe works well in the IP as that is my preferred method of cooking most meals anymore.

          Reply

  5. Well, I make my chilli out of habeneros (which I grow myself), dried beans, MEAT, and tomatoes from my garden which I froze, canned, or dried. Lots of habeneros. After a while, you build up a tolerance to the heat – you can chop them without gloves. And why would you eat that washed wheat stuff when you can have MEAT instead?

    Reply

  6. This was AWESOME and the hubby claimed this as his favorite vegan meal with meat subs that we’ve tried since we went vegan (4 weeks ago)!!! I only used 3T chili powder and used some ancho chili paste in place of the chipotle seasoning. I did add a can of green chilies and it was thick enough that I didn’t add the re-fried beans. I spent most of today looking at your recipes and am looking forward to trying many more.
    We are brand new vegans, and we will be back for more!

    Reply

  8. Just wanted to let you know I made this chili tonite after a few attempts using other chili recipes. Man, this is a home run! Thank you so much! I’m a fairly brand new vegan and looking thru your recipes I couldn’t help but want to print out a bunch to try. It’s like I have your cookbook at the ready — have you made plans to publish one? I’d buy it even though I’ve got all my print outs! I know you’ve done some southern style cooking but also that you’re from Indiana — so i spotted midwestern style offerings as well, and that’s the type of foo i grew up with in Michigan. Hope all is well in your world — thanks for bringing great taste to mine…can’t wait to try your other recipes:-)

    Reply

  9. I’m making this tonight but currently cooking beans that soaked over night…sooo not quite the same. Hopefully it turns out just as tasty though!

    Reply

  10. We are having our neighborhood annual chili cook-off in May. This is going to be my entry in the “other than meat” category. I’ll let you know how I do. I love your recipes!

    Reply

  11. Chuck, have you tried this recipe with soy curls? I have them on hand but do not have seitan.

    Reply

  12. I live in Costa Rica and we don’t have a lot of the convenience vegan foods you can get in the states, but I DID pick up, while on a trip to Florida, a few boxes of Pacific Foods Seitan. I now wished I’d picked up cases of it! It worked so well in this recipe and let me tell you, my husband, who has been so good about eating some of the less spectacular creations I have come up with, just beamed ear to ear after tasting this chili.
    Cornelius is a nice city. I was born and raised in Portland and my Gram had a farm on Deer Island. I miss Oregon.

    Reply

    • watch a you tube video on making seitan. It is easy to make ( my first time was not to good but still ok). you can buy the gluten flour online. I am a fool in the kitchen and have a hard time with confusing dishes but this is pretty easy.

      Reply

  13. Unfortunaltely, refried beans are not sold in stores in my country. Also, i am not particularly familiar with local Texas foods. Are the refried beans a must-have in the dish? What can I do, considering I do not have ready-made refried beans? Thanks in advance.

    Reply

    • The refried beans are used as a thickener. So you could always use a few tablespoons of the Masa Harina Flour like I mentioned in the recipe. Or corn starch. Or you could take some pinto beans and mash them – which is all refried beans are anyway…..

      Reply

  15. Hi Chuck, I’m a brand new vegan and I’m going to make this today. Going to the market. I will let you know how it turns out.

    Reply

  16. I made this today, and won a third place trophy in a neighborhood chili cook off, and there were nine other recipes, only two of them were vegan! And this is Texas! Very good!

    Reply

  17. I made this yesterday for the boyfriend. It was a hit, but too spicy for us lightweights. I used one poblano chili, and then all that chili powder. Wow. Loved it, but I’m going to halve the spices next time. Thx, Chuckס

    Reply

  18. I am not a fan of the fake meats. I just found your taco meat recipe and it sounds fantastic. I was wondering how this may work out in your chili?

    Reply

  21. Made this last night. I used Morningstar Meal Starter for the meat substitute. It is fantastic! I think next time I might try black beans instead of Morningstar to see if I can minimize the processed foods. Thanks for sharing this recipe!

    Reply

  22. This chili is delicious but it looks like it will serve about 6 ppl, NOT 16. I am making it for a big group for Halloween tonight, so am a bit worried….

    Reply

  23. There is a note on your new InstaPot recipe with regard to cauliflower crumble recipe, only to use soy sauce to spice, nothing else; do I prepare the recipe otherwise the same, with mushrooms and walnuts, roast, and then add to my chili recipe when required? Please advise. I am taking guidance from both your Best Damn Chili recipes, using stovetop for mine. Also, will this recipe still be OK for guests whp prefer meals less spicy? Thank you! 🙂

    Reply

  24. Our family tried your chili last night, And have to admit that it is the best WFPB chili we have had. Thanks for sharing. Well Done Sir.

    Reply

  26. This is truly an excellent chili! I made it for my family last weekend and it was so good that I decided to make it again for my work chili cook off and won 2nd place out of 12 other chilis. Thank you, thank you, thank you!

    Reply

  29. This is my new go-to vegan chili recipe. While I am not vegan, we have family members who are and they LOVED it. Will be making this on a regular basis. I think that the harina flour and refried beans put it over the top. Thank you!

    Reply

  30. Oh my goodness!!!

    I feel like I have found my new favorite meal! I’m a born and bred Texan, so chili is nearly a religion. This recipe is my new testament!

    Fyi. I included the whole can of refried beans and left of the oregano since I didn’t have any.

    Now some rice, and life is good!

    Reply

  31. This chili is awesome! I made a batch and also added a whole bag of chopped frozen spinach and it is now my very cold weather comfort food.

    Thanks Chuck!

    Reply

  32. I’m trying to figure out how much exactly this cooks…I’m making it for work tomorrow and wondering if I need to double bactch it?!?! What size crock pot would this go in??

    Reply

  33. So close! Too much tomato, not enough heat for me. good none the less. Texan, vegetarian and multiple chili cook-off winner including CASI events. Try adding white pepper, cayenne and 1 tsp cumin just before you add the masa. Also 1/2 – 1 tsp Mexican oregano with the initial spice mix.

    Reply

  34. I’d always considered my chili recipe (with meat) the absolute best, but somehow it just didn’t translate to vegan so well … Yours tastes so close (I left out the chipotle – allergic to it ) and I think it’s the 1/4 cup chili powder, retried beans, and masa corn flour. I’m so happy to find my new chili recipe! And my husband agreed that it’s by far the best vegan chili ever!!!

    Reply

  37. This is a keeper. I made this today and my husband and I just loved it. This recipe is going in the recipe file for do overs.

    Reply

  38. No way, I used 1/4 cup organic chillie powder and unbelievably hot, had to add to different batches, to try and dilute! Black rice, more beans, kale, spiralising zucchini or kumera! Omg so hot still so NEVER PUT IN THE 1/4?cup chillie powder as stated!! Crazy

    Reply

  39. I love this recipe. I have made it multiple times and people really like it.
    The way I love to make it is using diced jackfruit as meat. Some friends even thought it was beef!!! I totally recommend using jackfruit! I also leave it soaking for pretty long after it has come to a boil and cooked for a while, Ideally I leave it soaking in the pot overnight and it just makes it a lot more intense so I definitely recommend doing that too.
    Also if it is too spicy just add some diced potato, they kind of neutralise it and even if they don’t belong in the recipe they add a nice taste in my opinion.
    Never making another Chili recipe again 😉

    Reply

  40. I just cooked up a pot of this delicious chili, and my carnivore friend immediately packed some up to take to work for his lunch. It’s wonderful, exactly as written. Thank you!!

    Reply

  41. I’m exited to make this for the first time and enter it into a friend’s yearly chili cook off – secretly entering as vegan of course 🙂

    Have you ever doubled the recipe in your Instant Pot? I feel like I need to make a huge batch but I wasn’t sure if doubling the recipe would go past that ‘do not fill past here’ line. Thanks in advanced!

    Reply

  42. Hi there! Love this recipe but am confused on serving size. Because we get maybe about 8 servings of chili out of this recipe????

    Reply

  43. Thank you so much for this recipe. I made this today and it’s wonderful. We are having a chili potluck at work and I work with a lot of vegetarians and vegans. Even though I’m not vegan myself I wanted to make something everyone could enjoy. My only mistake was I grabbed a can of chipotle rotel instead of fire roasted rotel and didn’t know until after I poured it in. It still came out wonderful even with that extra smokey flavor. My vegan friend loved it but suggested maybe adding a little vegan Worcestershire to give it some depth behind the spices. I think it was fine the way it is but do you suggest anything for a little more depth in taste?

    Reply

  44. Mr. Underwood you genius! I know this recipe is older, but I only discovered it a month ago. So I’m 10 months into veganism, and in New England the crisp Fall is upon us. We’re also chili snobs if you will, which might be weird to some (coming from a Yankee), but we have chili cook offs (we have a well known one here in NH called Beer & Chili Festival) the same as anyone else. My hubby joined me in the vegan lifestyle, so to make sure he knows he isn’t missing out on anything from our previous meat filled life – I went on a serious search for a damn good chili recipe — and here you are! I said to myself “if a Texan considers this award winning, it really must be that damn good”. I’ve made this 4 times in the last 4 weeks. Yes! Once per week my husband and I kept wanting this deliciousness. To go further I made my parents and sister, and her clan of husband and 2 toddler boys, this amazing recipe. All 5 star rave reviews! Heck they all asked for the recipe! And my folks aren’t even fully vegan yet (they’re on that train now.). It’s really important to me that my loved ones learn and experience how great vegan recipes can be— this inspires people to keep going or even start as most are afraid of missing out (FOMO). That’s the trick to helping people see that you don’t have to deprive yourself on veganism. There’s a vegan version of everything, and most of it is just as good, if not some – better! This recipe falls into that category of “better than meat chili”. This is coming from someone whose husband and parents had a hard time believing some vegan foods are better than non vegan – and they LOVE this recipe!. They’re all obsessed with this chili. Now…I know you said 1/4 cup of chili powder but we don’t like too much heat. I made it to a T the first time as your recipe states. It was awesome, but I preferred it with a little less chili powder. So those who ar wondering — yes, using that much really is the best way, but start with using say…1 tablespoon less than the recipe calls for if you’re nervous to use that much. With this recipe you really have to play with it a bit to get it the way you prefer but try it at least once as is. Oh and don’t make the mistake of not using enough, because it really is needed (makes all the good difference). I also skipped the chipotle part, and only stuck with the bulgur as my meat substitute- so far it’s proven the best way. I do plan to try a meat substitute out of curiosity, maybe even red lentils, or grounding up some Beyond Burger meat. The only thing is, the recipe as is doesn’t need much changing. It’s really perfect the way it is. So don’t make the mistake of changing ingredients drastically. There’s a reason this has such rave reviews. It fed 4 large bowls the way I made it (large I mean like 3 cups) so making more is recommended if you want to feed more than 4 hungry people. Thank you Sir! I’m a big fan and my family thanks you kindly. It’s so easy, most of us even have most of the ingredients. Love and appreciation from your friend in Portsmouth, New Hampshire.

    Reply

  45. This is definitely the best! I made this last night. I made the cauliflower taco ‘meat’ – I had to add separately as my partner hates cauliflower and mushrooms. I added some of the left over walnuts, replace the cauliflower for carrots and celery. the carrots where done in the food processor. Such a lovely dish that will be so versatile. so glad I tried this. Thank you so much for sharing. .

    Reply

  47. Hey! Question, do you think I could make this chili using lentils as a replacement for the Kidney Beans & Pinto Beans? I am not a fan of those types of beans but this chili recipe looks amazing! Please let me know your thoughts on how many cups of dried lentils to use.

    Thanks so much!

    Reply

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