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!
- 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 McCormick's Chili Powder
- 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))
- Chop onions and peppers into a large soup pot
- 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.
Tips are always appreciated!