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 did not only come in 2nd place (against 9 other NON-Vegan entries mind you)...... it happened in TEXAS!
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
"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.
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
- Bulgur
- Portobella Mushrooms
- My Cauliflower Taco Crumbles
- Butler Soy Curls
- Any of the new burger crumble products in the store
Whatever you use, prepare your onions, bell peppers, and garlic first...
Once your veggies are nice and translucent, then add in your meat substitute and cook 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....
Best Damn Vegan Chili Ever
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 16 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3-4 cloves minced garlic
- 1 splash vegetable broth (for sautéing)
- 8oz your choice of meat substitutes (OR)
- ½ cup bulgur, uncooked
- 8oz can tomato sauce
- 15oz can fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup refried beans
- ¼ cup McCormick's chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- 15oz can pinto beans (drained & rinsed))
- 15oz can kidney beans (not drained)
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 Tbs pickled jalapeños (optional)
- 1-2 Tbs masa harina (optional as a thickener)
Instructions
- Chop onions and peppers into a large soup pot or dutch oven
- Saute in a little veggie broth until translucent and softened.
- Add minced garlic and saute for an additional 30 seconds until fragrant
- Add any kind of meat substitute (if using) or dry, uncooked bulgur and continue to stir for a few minutes until heated through
- Add tomatoes, tomato sauce, and remaining broth
- Add in spices and stir until mixed well
- Add all the beans and jalapeños and stir
- 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.
- Give the chili one more good stir and bring it to a slow boil.
- Reduce heat, cover, and simmer for 15 to 30 minutes.
Notes
Like This Recipe? Tips & Donations Are Always Appreciated!
Original recipe posted November 28, 2014
Greg
Looks like a good one to try, but yes, lots of people love juicy chili.
Ande
I triple the beans, incorporating three cans of black, three red, & three pinto (one becomes refried beans), and use three bells, vegan chorizo as the meat sub, 45oz of plain tomato sauce, and throw my own flair into it. I slow cook over the course of three days, adding three cans per day until the flavor is just right. The longer you cook, the more flavor that will come out, and the spices blend more, giving it a Smokey, spicy, deliciousness, and it’s a hit every fall. Currently making some right now, and can’t wait for the first sampling.
Kim
Absolutely delicious! I have been looking for a flavorful vegetarian chili recipe that isn't just a vegetable soup with a dash of chili powder and this is it! I chickened out and used 3 Tbsp of chili powder which I felt it is perfect for someone who likes mild to moderate spice levels. I didn't have bulger or meat substitute so I used 1/2 cup of TVP. If you use TVP and want a thicker chili, I'd recommend not rehydrating it beforehand. Perfect recipe exactly as written!
ell
really good and easy to make! I was confused about the chili powder though– I ended up using 1/4c of straight up chili powder since that's what the recipe calls for, but then based on the comments it seems like maybe it was supposed to be 1/4c of a chili seasoning blend?
I ended up adding some salt and more of the other seasonings and it rounded out the flavor & worked out fine, but if anyone can clarify I'd love to know if it's intended to be made with plain chili powder or with chili seasoning
Chuck Underwood
McCormicks Chili Powder is what I used. I guess it is a spice blend as I Dom't think it's 100% chiles.
Angela
Is it OK to replace the no meat with buck wheat? What do you think?
Chuck Underwood
I use bulgur because it imitates the texture of ground beef..... so you can try?
Sebas
Excellent recipe. We tweaked it a bit by only adding half a teaspoon of chili powder(some family members don’t like it spicy). We did baked scrambled tofu as a meat substitute, used black & pinto beans, added 1/2 teaspoon of liquid smoke, and used smoked paprika. I then cut up fresh jalapeños and scallion to garnish and it was amazing!!!
Connie
such a good chili.... vegan or not... this is a delicious one
sophie
This recipe is my basis for all chilis i make, vegan or not. To make things a little cheaper, i use dry beans in my instant pot and immersion blend a little bit to get the creaminess of the refried beans. I think thats the magic to this recipe. the refried beans thicken it so well and keeps it from feeling too veggie like or watery. I just made this today with ground turkey and threw in 1/4 cup of red wine vinegar and amped up the garlic powder and it tasted great. best vegan chili and has made a fantastic basis for all variations of chili i throw together. the spices and beans just work so well together
Tanvi
I tried your recipe and I loved it!! Thank you so much!!
Joanne
Fantastic recipe!! My family is trying to go meatless at least 2 nights per week and this recipe is now in our regular rotation. Kids and adults love it. I do sometimes sprinkle on some cheese for the kids. I am in Canada and I use Yves Plain Veggie "Ground Meat" and it works well in this recipe.
Carlie
Made this tonight for my Texas chili loving husband who proclaimed there’s no way a vegan chili can compare. He loved it!! I used quinoa in place of bulgar but made the recipe as is otherwise. Lovely amount of heat, filling, and will definitely be a staple in our rotation. Thank you so much for husband approved vegan eats 😋
Christina
Absolutely delicious!! I’ve tried making a lot of vegan chili recipes and this is bu far the best. Will definitely be making this again and again. Thank you!
Suzanne
Great Recipe! I've made it 3 times and I love it! I made it twice in the Instapot and this time Stove Top.
I have a few questions though:
1 Why do you use tomato paste in your instapot recipe, but not this one?
2. Why water for the instapot and vegetable broth for this one?
3. Why chipolte chile powder as an option for the instapot but not an option for this one?
4. And if I like jalapeno, should I use less chili powder so it's not too spicy? I made it and it's really good (I made the cauliflower crumbles every time), but I got it a little too spicy this time (I added both the chipolte and regular chili powder and the jalapeno). I like spice, but I overdid it, especially to share with others. The first time I made it on the instapot and followed the recipe (using some chipotle); this time I did stove top, but still kept the instapot additions (added chipotle & tomato paste).
5. When I use canned beans it's easier to follow the Stove Top...so should I remove the Chipolte powder, tomato paste and lessen the chili powder a little if I like to add the Jalapeno?
Sorry to bother you! Thanks!
Chuck Underwood
Because I'm one of those cooks who add things as I'm tasting it lol, and never makes the recipe the exact same way twice haha. I would always use the regular chili powder (full amount) and then add chipotle or jalapeños to get the spice level you like. Water or veg broth is fine but veg broth adds sodium if you need it. Same with tomato sauce vs paste....paste is more concentrated so it all depends on how tomato(y) you like your chili.
Suzanne
Great...Thank you! It's a great vegan chili recipe! We love it!
Char
Best vegan chili I’ve tried
Lori
Does your chili recipe assume that the chili powder has sodium in it? I noticed that most of the commercially available mixes contain salt.
Sonya J
Hey Chuck.
Which meat substitute did you use when you entered this in the cook-offs?
Chuck Underwood
I'm not the one who entered it....other people have
DCMason
I wanted a beanless chili and I incorporated the changes from your Instant Pot recipe. I made the cauliflower crumbles and I replaced the beans with equivalent weight of mushrooms, 1/2 baby bellas and 1/2 white mushrooms. I also sauteed the vegetables (not including the mushrooms and crumbles) in 3 oz of EVOO, included an jalapeno with the bell peppers (seeded), then I fried the tomato paste with the veggies and oil until it changed color. I subbed in marjoram in place of oregano (wife isn't a fan of oregano), used smoked paprika, fire roasted tomatoes, and included a tsp of a turkish chile in place of the optional chipotle, and layered in some white miso paste and aminos for a little meaty flavor. It was amazing and my wife even said she tasted beans! Sounds like a lot of changes, but really it's your recipe at the heart. Thanks!
Sarah B
Easily my favorite vegan chili recipe on the internet! Ive made this for several years, and make it at least a few times per month and exactly as written, (except I add fresh jalapeños).
I was initially skeptical about the 1/4 cup of Chili powder but it’s perfect 🙂
Delicious!!
Thanks Chuck!! 🤗
Linda Johnson
Seriously, the best chili I have ever had, vegan or not!!!! I can't believe it hasn't won 1st place in every contest it has been in!
HJ
Do you recommend a specific type or brand of refried beans for this recipe?
Andrew Laferriere
I made this like 30 times, as an athlete its recipes like that that allow me to each what I used to without compromising taste or health. Chuck you have a huge fan in Vermont where this also won a cookoff so thank you.
Sandy
When I had my first spoon I thought "Okay... it's a chili. Nothing really special about it..." - but then I had this combined flavour explosion in my mouth and was like "Wow, that's the best damn vegan chili I ever tried!" So thank you for sharing your recipe. It's fantastic! Greetings from Germany... ~Sandy
Jay
Looks great!
Daniel Barron
I love this chili! I did not have McCormick's or any "chili powder" other than pure ground ancho chili, so I looked up McCormick's chili powder recipe online. The McCormick's website doesn't actually give the quantities directly, but they do say that their chili powder includes ground chilis, oregano, cumin, garlic powder and salt. Reading further, there was a Q&A in which someone asks, "If I don't have chili powder on hand, what can I use to substitute?" Their answer is exactly what I was looking for:
"Just mix equal parts oregano leaves, paprika, garlic powder and ground cumin. Throw in a dash of ground chipotle pepper, if you have it, to lend a smoky edge. Or add ground red pepper, also called cayenne, if you’d like a little heat. You can substitute this blend for chili powder in equal measure and tailor the flavor to suit your own taste." Since I like spicy food generally, instead using extra paprika as part of my chili powder sub, I decided to use 2 Tbs of the ancho ground chili I had on hand, and then upped the oregano, cumin and garlic powder by 2 tsp each, to make up for the missing 1/4 cup of McCormick's. I also subbed a couple Tbs of minced chipotle in adobe sauce for the chipotle powder, since that's what I had. Finally, I had smoked paprika and used it instead of regular. I had a half package of Beyond Beef Crumbles in the freezer (about 5 oz) and used that for the meat sub. It came out fabulous, and will def make this again.
Hank
Thank you Chuck! This is by far the BEST vegan chili recipe ever! Absolutely perfect recipe just as it is written. I have made this at least 50 times and it always tastes excellent.
I have even portioned the completed chili out and dehydrated it for camping and it rehydrates great. A thousand times tastier than the store bought dehydrated food.
Kim M
Thank you Chuck for the great chili recipe! Next time I make it though, I’m skipping the chipotle chili powder. I tapped the 2x button to double the amounts and doubled the chipotle chili powder - whoa! Big mistake! Way way too hot! Now I have a huge pot of chili that I can hardly stand due to the spiciness. I’m so sad. I can taste the potential of how delicious it would be then the heat kicks in. Next time no chipotle chili powder. I think the regular chili powder & the smoked paprika (I didn’t have regular paprika) will be spicy enough.
Melinda
I just burned my tongue twice trying to eat it before it cools down!!! Amazing recipe. I used ancho chili powder and 2 cans smoked diced tomatoes because I didn't have sauce. I added mushrooms, since I love them and the whole delicious pot is for me anyway!
Maria
Is it possible to make this in the slow cooker? Making it for a party and don't want to be cooking while my guests are here. Thanks
Chuck Underwood
I think so - no reason why it shouldn't.
Susan Haines
Brand new vegan's recipes are the best!!!!!
Dianne
Just tried this recipe for the first time, and I have to day, it's aptly named "Best damn vegan chili"! I've been a vegetarian for many years and have had other vegan chili recipes, but this one is IT. I'm not a fan of really hot food, so was apprehensive about the 1/4 cup chili powder but I like to follow a recipe exactly the first time and then make modifications to suit my taste if necessary later. But it wasn't too hot at all - I would call it "well seasoned." And using the canned refried beans to thicken the recipe was pure genius.
By the way, I used generic store brand chili powder as that's what I had. It's a bit cheaper than the name brands, and it worked just fine.
This is definitely going to have a regular place in my recipe rotation. Thanks, Chuck.
David Faris
Just want you to know that I have in fact plopped all of these ingredients in a slow cooker on low for 6 hours and it rocks.
Dave
This chili is amazing. Would have never known it was vegan if I had not cooked it myself. I made it with Impossible Beef and it had a very rich, hearty texture and delicious chili flavor. Great recipe!!
Eli
Haven't tried the recipe yet, but going to make it for dinner tonight.
What I wanted to suggest was, you should update the recipe to say chili powder spice mix, or chili powder blend, because those of us who don't live in the US and can't find or don't have "McCormick" brand, might end up using actual chili powder, which is to say, ground up dried hot chilis.
If I hadn't read all of the comments, I wouldn't have realized there was a difference, and may have made the same mistake.
For those who don't live in the US, you can find American style chili spice blend recipes online. Minimalist Baker has a "chili powder" recipe that looks rather good, and there are many other simpler ones online.
MaryAnne C-G
Thanks Chuck, I did make your chili and it was great! My husband loved it too. One comment - I used a small white sweet potato and about 1/4 cup of pure pumpkin that I had leftover to thicken the chili. Worked very well.
Laurie
Would it be a super bummer to make this with roasted bell peppers that I roast myself in an air fryer? I have an autoimmune reaction to bell pepper skins, which I peel off when I roast them. What do you think? The texture would be different, but the flavor would still be there maybe?
Sam
WOW I just made this for dinner and it is REALLY good. I've been vegan/vegetarian on and off for the past twelve years and great recipes like this make it a lot easier for me to stick with a fully plant based diet. Thank you for sharing!
Elizabeth
Hi there, this looks great; I'm excited to try it as the subzero temperatures set in! Will regular flour work to thicken it up at the end?
Chuck Underwood
It might be thick enough without it - I like Masa because it adds corn flavor.
Sandy
i just made this Chuck and im eating it now. this is absolutely the best chili ive ever had. thank you for sharing your recipe.
Wendy Cliggott
This was SO delicious! My tweaks: I added in a zucchini that I needed to use up as well as frozen corn. I skipped the cauliflower and seitan but used a good amount of chopped up mushrooms and an extra can of beans. I skipped the chipotle chili powder but added in a dash of cayenne. Because I did not have the Masa Tamale Flour, I used rice flour and it thickened beautifully. Thank you for this wonderful recipe.
Steven Gaulke
I've made a lot of vegan chili, and this is - by far - the best! 1/4 cup chili powder seems like a lot, but it is so good. I use seitan for the meat, and chop it into small chunks. I've also used bulgar wheat. Thanks Chuck and I can't wait to try your cauliflower tacos!
Emma Lancaster
Great recipe! Will definitely make this again!
BRADFORD MERRITT
Must confess I am a hard-core Tx chili, beef eater, and was somewhat skeptical at first. Have a vegan niece who I sometimes cook for encouraged me to try this. Heated it just a bit, but otherwise as written. She was thrilled! Thank you. I, and my other carnivore family members, even enjoyed the leftovers without adding meat! Very nice. I’ll have to work through your site for other ideas. Thanks again
Denise
Not sure how this recipe only has 15 votes for five stars? There should be at least one hundred based on all the positive feedback! Been plant based for eighteen months and needed a new chili recipe to freshen up our fall and winter menu rotation. This one struck me because of the refried beans which I thought was genius. Wow. The whole family raved. My fifteen year old son, who hates chili, finished his bowl. Used a package of Trader Joe meat crumbled and served with Loving it Vegan's cornbread, which was also a winner, but look forward to making it with bulgur or quinoa sometime,
Dominique Watts
Making this for the second time in a month, so that should explain what i think about it. This will be a new staple to share with omnivore folks in my circle. thank you for sharing this recipe with the world, so we can help folks see that vegan food can be delicious!
Alexis Miears
This is the best damn chili recipe ever, using it again this year. Thank you!
CJ
Have 5 adult kids and 2 are vegans. Like VEGANS. They read every package to be sure I get it right. Problem is the other 3 kids plus Hubster are meat eaters. Like CARNIVORES. So I'm always looking for recipes where the flesh rippers are faked out. So made this Saturday, served it Sunday - everyone (including myself) was amazed. I did add the masa because we like it thick. I also used tri-color quinoa for the meat substitute which gives it that ground beef texture. Had to hide a portion to take for my lunch to work... LOL And as for the chili powder I bought brand new packages of all spice just for this recipe because I wanted the freshest tastes. I'm giving this recipe 10 stars and definitely want a repeat performance.
Lisa Kaemmerlen
Chuck - as the colder nights come around, the first dish I think of making is always your chili recipe! It is the best chili I've ever had. If anyone is looking to impress their non-plant based friends, this should be your go to recipe. I use the bulgur wheat which is a great texture in the chili. The heat level of this chili is awesome.
Mikael
I was exited to make this chili after reading all positive comments, unfortunately it's kinda bland even though it's been in the fridge for 24 hours as well 🙁 Now I don't believe all other people are wrong, I think I'm doing something wrong. Most chili's I tried making become kind of bland.
I followed the recipe (I cut down the chili pretty much, and think it's still hot) and cooked everything together for 15min. Tasted bland so I cooked for additional 25-30min and put it in the fridge, hoping it would be better next day. But still the same.
Any advice what I might be doing wrong? I want to have that awesome chili everybody else is talking about.. Thanks
Chuck Underwood
All I can say - is to follow the recipe as written. I use regular, store-bought, McCormick Chili Powder - and it is not hot to me - at all. Use the entire 1/4 cup.
MJB
You have control of flavor. Do you have a non vegan recipe you liked? If so, simply omit animal products. Chili is all about the spices!
Rachel
My go to chili recipe! My husband and I love it and now make sure to buy bulk chili powder so we always have enough on hand!
Sandylynn
This is the best vegan chili I have ever eaten! I could not tell it from meat chili. This makes being vegan so much easier for me. My husband won't eat vegan. However he will eat this because he doesn't know it is vegan. I love your recipes because they are easy and taste good.
Jenny Coyle
I've made this recipe about 10 times now. I used Beyond Meat and season it with chili powder, oregano, cumin, and salt when I brown it. It's an AMAZING recipe. And now, while sheltering in place, I'm making a big batch and freezing some. Thank you for this GREAT recipe!
Claudette
I have a question can I use the Bulgar and Cauliflower taco crumbles together or is that overkill?
Chuck Underwood
It sounds a bit much for me - but if you like it - hey! Why not?
Elisa Neal
😀 OMG this RECIPE!!!!!! 😀 First of all, I used Quorn Meatless Grounds for my substitute and MAN, this recipe did NOT disappoint! It's fresh, hearty, and it FEELS healthy when you eat it. Leaves a happy feeling in me. ^_^
I just entered this recipe in a chili cook-off......................sadly I lost to a guy who used BEEF MIXED WITH SAUSAGE..........I mean, lol, hard to compete with THAT when you have a bunch of red-blooded hungry men waiting for chili lol. Also.....his chili was more like a giant bite of MEAT and EXTRA MEAT. I mean....like NO BEANS or veges....sad really. But southerners like their sausages......lol XD
Overall, I will NEVER make another chili that is not THIS CHILI! It's the best, and every other chili should strive to become this!
My advice would be to slow cook it on low overnight or for 8 hours like I did for the contest. It really blends the spices well 🙂
Elisa neal
BTW, I DID come in second place against all the meat chilis 😀
Jamie
If you use the cauliflower taco "meat" for your meat substitute, do you season the meat for tacos before adding?
Chuck Underwood
I use the soy sauce - that's it.
Jamie
Do you bake it before adding to chili? Entering work competition on Monday and want to "fool" the carnivores
Lacy
Great base recipe! I added Beyond crumbles and a few other things and it turned out fantastic.
Janice Nelson
Not wanting to use pickled jalapeños, do you think I could substitute a few tablespoons of fresh? Saute it with the onions and peppers or add it later?
This looks absolutely amazing! Thanks so much for sharing the recipe!
Chuck Underwood
They're optional, but sure if you want fresh, softening along with the onions is a great idea.
Marie Roberts
Like everyone else is saying, this recipe is 10+!! Thank you.
My hubby loved it, says it's the best I've ever made 🙂
Ivan
Do you think corn flour from Lidl would work just as well as Masa Harina for thickening?
Masa Harina is a bit difficult to find in South London.
Thanks.
Heidi
It's in the stove now and sooo spicy! The issue is the chili powder. There is chilI powder and there is chilE powder. Both very different. I have Chile molido which I see comes from hatch chiles. I am hoping to save it with added veggies, spinach and maybe a little sweetener. I cut back on both the black pepper and chipotle and did not add the pickled jalapenos. I used fire roasted canned tomatoes.
Shari T
This looks great, and all these comments have convinced me to give it a go. Thanks for posting!
Leslie
The only chili recipe I use! I'm omni and make this for my veggie girlfriend. She keeps asking me to make this every week, sometimes twice! I'd say I'm chili'ed out, but this recipe is so spot on that I'm not even mad about it lol
This cold Texas night is literally probably the 20th time I've made this thus far. Yum and THANK YOU!
Kerry
Speechless!!! This is so great! Even my none WFPB peeps went back for thirds!
Threw it all in a crockpot this morning with some lentils, was perfect! Especially on a cold evening!
Ev
This is a wonderful recipe! Love the flavor 🙂 I didn't use as much chili powder as was called for, but tasted great to me 🙂 I've made it 3 times in the last couple of weeks, this last time, used wild rice with the beans, and oh my! Is it is so good that way!! Am getting ready to make another batch tonight 🙂 thank you for the awesome recipe! Ev
Kellie
Ok - I have to say right off the bat that I am not a huge fan of chili but I wanted to make something that non plant based eaters would eat. This was AWESOME! I did not make mine quite as hot as yours, but it was good. Even my husband and approved and he is my biggest critic.
Thanks!
Christina
Do you have nutrition information for this chili?
Chuck Underwood
No
Linda
Love this recipe Chuck! It’s got a good kick and I love that! I used bulgar and thought it added a nice texture. I’ll be making this again!
Yvonne
I am going to make this tonight, I went out and got all the ingredients but can't find the fire roasted tomatoes? What could I use instead? And with Tomato sauce, do you mean passata? Let me know, and I can't wait for dinner tonight!!
Eric Valdivia
First time making this recipe and I immediately doubled it. A double batch was gone in a day. This is amazing chili, regardless of it being vegan.. i’m Making another batch today because I didn’t get enough. I’ll try to hide this one.
Teresa
Hi There — quick question — While my husband and I would tolerate spicy chili, our son will not. What do you recommend I decrease the chili powder to in order to still have flavor, but not be too spicy, so our whole family could enjoy this? Have you ever experimented with the heat? Any recommendations?
Chuck Underwood
You can adjust the amounts to your own taste. Personally, it is not hot to me, not one bit. I use McCormick's Chili Powder, available in any Walmart.
Not even a vegeterian
I don’t know what possessed me to look up a vegeterian Chili recipe, much less vegan. My husband and I love spicy chili and we love beef. But one other thing I love is vegetables and I love riced cauliflower. So I made this with the riced cauliflower and we both agreed that this was the best chili I have ever made. We froze the left overs and then ate it over rice. You really have me thinking here. Just saying....
Shari T
I think that much of what we enjoy about food is the way it's seasoned...beans [among other plant foods] have a very satiating quality and take on flavor well. I haven't tried this recipe yet, so your recommendation as a 'not vegetarian' is huge : )
Richere levert
Can this chili be frozen?
Chuck Underwood
Sure thing!
Sarah
Delicious! I needed a vegan chili option for a family member at a family gathering. Came across this recipe and decided to try it. It was a huge hit! Many people told me it was their favorite chili out of four, including two with meat. I added "meat crumbles" to it, but I don't think they would have been needed. I was looking to keep it mild, so I left out the jalapenos and chipotle chili powder, but my husband the resident flavor guru added extra oregano, extra cumin and also extra (Hot Hungarian) paprika so I think that last addition gave it a little more heat than I was expecting. But thanks for the great recipe! It was not only delicious, but quick and simple (win-win-win!). I would definitely make it again, even as a non-vegan.
BEEBE CLARK
OMG this chili is fantastic ?? it is now my new favorite?❤️ thanks so much chuck of Brand new vegan???YUMmm ? I used 1 tablespoon of the jalapeño slices and 1 tablespoon of the juice and it is perfect ? with heat not too much and 1 tablespoon of the corn Masa flour to thicken a bit. The bulgar is a great texture addition ???? thanks again Chuck Underwood ?Oh I cooked in my instantPot -manual setting 20 min, turned off and let set 10 min ..steam was gone and opened to this delicious chili!
Maura Klondar
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!
Rick Critchlow
This vegan chili will fool any meat lover. I have tried many vegan chillis and this recipe is by far the best.
Tess
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. .
Mimi Baker
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.
JR
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?
Rachel
Hi there! Love this recipe but am confused on serving size. Because we get maybe about 8 servings of chili out of this recipe????
Chuck Underwood
That's why I hate listing the number of servings. Everybody is different. My 1 serving might be 2 to you.
Sara
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!
Chuck Underwood
It might be a bit much for my little 6qt to double the recipe. An 8qt IP? Maybe.
Hannah
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!!
Sal
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 😉
Sandie
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
Chuck Underwood
What kind of Chili Powder did you use? I use regular grocery store McCormick's Chile Powder and it is not hot at all.
Irene
I can’t get chili powder in Mexico. How do you suggest I make my own with what proportions of spices? Thx!
Chuck Underwood
I'd google chili powder recipes
TINA
Chilli powder is a blend of ingredients. It is not the same a powdered chillies for example. If I recall chipotle chili powder is way hotter than chilli pepper (powder)
Jules
Hi Tina
Where do you live and what kind of chili powder did you use? I am a Canadian living in the UK, so I am aware that Chile powders commonly sold in US and Canadian supermarkets are a blend of spices. Here in the UK, and I'm sure the rest of Europe, chile powders are a single dried Chili or Chilli, ground to a oowder.
I've never been able to buy or find "American style" Chile powder here, unless you go online to a specialist importer.
Most commercial Chile powder blend have a one part ground chili (often Cayenne) to other spices and herbs like cumin, coriander, paprika, garlic powder, salt etc. Whatever makes up their signature blend.
They are generally NOT very hot, which is why you can use Tablespoons or 1/4 cup measurements instead of teaspoons!
Hope that helps 🙂
Victoria
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.
Sharon
OMG absolutely awesome ..... hubby and I made it together and will share the consequences later haha loved it.
Becky
Really good. Will cut spice down a little next time though. It's very spicy.
Gina
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!!!
JP
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.
JP
FYI we're making chili beans, not chili. No beans allowed in Texas style chili.
Vegan_In_Virginia
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??
Chuck Underwood
It makes a lot. It could easily feed a family of 4 with leftovers for a day or two.
Eric
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!