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. In this photo, we tried the chili on top of waffles, vegan chili dogs, chili tater tots, chili nachos and in a sloppy joe style.
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.
- 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.
- In a medium bowl pour the san marzano tomatoes and crush them with a potato masher, then add the El Pato sauce, mix it well, and set aside.
- Add your corn, shallots, and groundless beef, mix well.
- Add the tomato sauce mix in the pot and stir until everything has been mixed in the sauce.
- 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.
