The Best Vegan Chili
- Oct 19, 2017
- 3 min read
Yes, the BEST because no one believes it's vegan given how "meaty" and delicious this chili actually is! I figured I'd surprise my friends with some comforting chili at this weekend's visual board party (we are having the kids make visual boards of their dreams and aspirations so they can hang up and be reminded each day to work towards those aspirations) since it's just now starting to get a little chillier here in L.A. And of course, I figured what a warm way to cozy up to the start of fall, right? Plus... I really wanted to make it so we could have some for the week and also freeze for those long teaching and research days when I can't get to making dinner! Yes, I'm all about what makes my life a little (or a lot) easier :-)
So if there is one thing that is a must in a chili for me, it has to have that thick texture and definitely some "meaty-ness" to it (which you get from the Gimme Lean vegan burger crumbles as well as combination of beans for that creamy, thick texture), with a touch of heat of course! But in case you're not wanting your chili to be too spicy, go with this milder green chiles; also don't add the jalapeno suggested below. And actually sprinkling bits of avocado on your chili will also help balance out that heat. For more heat, just go with your regular version of your favorite green chiles. I do have to warn you that this chili can be quite addicting as it only tastes better as it sits longer. So yes, it's aMaZing a day (or even two) after!
And of course, you can't have chili without something to dip into this chunky bowl of goodness! So I also made my Classic Homestyle Cornbread to sop up this hearty chili because how can you have chili without cornbread?? Yes, I'm such a southern girl ;-)
Your turn!
What's your favorite baked dunkers for comforting soups and stews? I personally love biscuits and cornbread because that's my southern side coming out, but I'd love to hear from you! Let me know your favorites in the comment section below, and I'll see if I can make them happen this fall! Also, let me know how your chili turns out after trying this recipe in the comment box below. I'd love to hear from you!
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THE BEST VEGAN CHILI
Ingredients
time 1 hr 10 m servs 10
2 tablespoon olive oil
1 medium onion, chopped
1 green onions, for garnish
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 sticks of carrots, chopped
2 stalks celery, chopped
2 green bell peppers, seeds removed and chopped
4 cloves garlic, chopped
1 avocado
2 (4 ounce) cans diced La Preferida Organic mild green chiles peppers, drained
1 (14 ounce) package Gimme Lean vegan burger crumbles
3 (28 ounce) cans of Cento crushed tomatoes
1/4 cup chili powder
1/2 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
Directions
prep10 m cook 1 h ready in 1 h 10 m
Heat the olive oil in a large heavy pot over medium high heat . Stir in the onions and garlic, and season with salt, cumin, oregano, and bay leaves. Cook and stir until onion is tender, then mix in the carrots, celery, green bell peppers, jalapeno and green chile peppers. When vegetables are heated through. With a wooden spoon, break up the burger "meat" and mix in with the rest of the ingredients. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the diced tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 50 minutes. Stir in the corn last, and continue on low heat for 5 minutes. Before serving, top with chopped avocado with some lime slices on the sides (for less heat) and sprinkle with cilantro and green onions or garnish.
Here are products used in this recipe you can conveniently purchase:
If you like this dish, you may also like:
Coconut Red Curry w/ Tofu
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