My Favorite Chili

I make this chili all the time, but I realized that I’ve never posted about it.  With the Super Bowl just days away, now seemed like a perfect time!  Chili is a classic football favorite that will definitely keep you warm as you root for your team on Sunday.

This recipe originally comes from PETA, and it is so incredibly delicious.  I’ve made this for many a meat eater, and they’re always amazed that it’s vegan.  Served alongside some warm cornbread spread with Earth Balance, it’s definitely a winner.

Hearty Vegan Chili

2 Tbsp. oil
6 garlic cloves, minced
1 cup chopped white onion
1 lb. defrosted veggie burger crumbles (optional)
Red pepper flakes, to taste
1 Tbsp. chili powder
2 1/2 tsp. cumin
1 tsp. oregano
1 bay leaf
28-oz. can diced Mexican-style tomatoes
1 Tbsp. soy sauce
1 1/2 cups vegetable stock
6 oz. tomato paste
1 Tbsp. red wine vinegar
16-oz. can pinto beans, drained and rinsed
28-oz. can kidney beans, drained and rinsed [I use 1 can of kidney beans & 1 can of black beans]
Vegan cheese (optional) [I also like to top this with some vegan sour cream]

Heat the oil in a large pot over medium heat.  Add the garlic and onion and sauté until softened, about 5 minutes.
Add the veggie burger crumbles (if using them), red pepper flakes, chili powder, and cumin and cook for an additional 2 minutes, or until fragrant.
Add the oregano, bay leaf, tomatoes, soy sauce, stock, tomato paste, and vinegar, then bring to a boil, lower the heat, and simmer 30 minutes, stirring occasionally.
Add the beans and simmer 15 minutes longer to heat through and blend flavors.  Add more water, if necessary, or cook longer to reach desired consistency.
Top with shredded soy cheese, if desired, and serve.

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9 Responses to “My Favorite Chili”

  1. Ahhh chili!! Perfect for a cool Friday night:)

  2. i was just thinking about making chili for lunch.

  3. How many will this serve?

  4. Hi, Jessica – this serves 4 really hungry adults, though there would probably still be leftovers. It makes a LOT.

  5. I don’t know why I’ve never thought of using veggie burger crumbles… genius! This is going to be such a treat :) Thanks for the recipe.


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