This vegan chili is the perfect comfort food to make in bulk and to enjoy in different forms whether it’s with vegan dogs or chili waffles.
Serves: 4-8 Servings
Prep Time: 15 min
Cook Time: 45 min
Ingredients – Spicy Vegan Chili
- Carrots – 1 diced
- Onion (white) – 1/2 cup diced
- Shallots (optional) – 3 or 1/3 cup
- Cilantro – 1/4 cup
- Corn (frozen corn works too) – 1 cup
- El Pato tomato sauce (yellow can) – 3 ounces
- Cento San Marzano tomatoes – 1, 28oz can
- Beef-less ground crumbles – 12 oz or 1 package
- Red or pinto beans (canned or pre-cooked) – 2 cups
- Vegetable soup stock – 1 cup
- Salt – 2 tsp
- Pepper – 1/4 tsp
- Cumin powder – 1/2 tsp (2, 1/4 tsp)
- Garlic powder – 1/4 tsp
- Oregano – 1/4 tsp
- Olive Oil – 1 Tbsp
- Nutritional Yeast – 1/4 cup
- Mushrooms – 1 cup diced
- Taco Seasoning – 1 Tbsp
Instructions: How to Make Spicy Vegan Chili
- Start by dicing your white onion, carrots, and set them aside.
- Slice your shallots thin and touch chop your cilantro, & place in a separate bowl.
- Place a stock pot on medium-high heat and add a tbsp of grapeseed oil, then add the onions, allowing them to become translucent.
- 4. Add your carrots and stir with the onions, then pour the vegetable stock, close the lid and cook until the veggie stock evaporates and softens the carrots.
- 5. In a medium bowl pour the san marzano tomatoes and crush them with a potato masher, then add the pato sauce, mix it well, and set aside.
- 6. Add your corn, shallots, and groundless beef, mix well.
- 7. Add the tomato sauce mix in the pot and stir until everything has been mixed in the sauce.
- 8. Add the salt, pepper, cumin, oregano, nutritional yeast, and garlic salt at the end, mix well, add more salt for taste. The chilli is ready once it comes to a simmer. Enjoy!
Notes:
Prep veggies and beans a day ahead.
You can also add bell peppers for extra veggies.
