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 minced garlic
- 1 splash vegetable broth (for sautéing)
- 8oz your choice of meat substitutes (OR)
- 1/2 cup bulgur, uncooked
- 8oz can tomato sauce
- 15oz can fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup refried beans
- 1/4 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)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 Tbs pickled jalapeños (optional)
- 1-2 Tbs masa harina (optional as a thickener)
- 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.
Original recipe posted November 28, 2014
Keywords: best vegan chili