Vegan Chili
This vegan chili recipe makes a hearty, comforting, plant-based meal that is perfect for cooler temperatures.
Ingredients
- cooking spray or oil of choice. If you use a non stick pot, no oil is needed.
- 1 package Impossible beef substitute (or beef substitute of choice - see notes for recipe modifications)
- 1 yellow onion - medium, diced
- 1 bell pepper - diced, red or green
- 3 cloves garlic - finely minced
- 1 Tablespoons chili powder
- 2/3 Tablespoon cumin
- 1 teaspoons ground coriander
- 1/2 tablespoon real maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoons hot sauce
- 1/3 cup red wine (may substitute veg broth stock or even water)
- 2 cans kidney beans undrained, 14.5 ounces
- 1 can diced tomatoes undrained, 14.5 ounces
- 1 can can green chilis undrained, 4 ounces
- 1/4 cup organic ketchup
Instructions
STOVETOP
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Spray the pot with cooking spray, if desired, and brown the Impossible beef substitute over medium heat for a few minutes until crumbly (about 5 minutes).
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Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
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Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
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Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce, and bring to a boil.
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Reduce heat and simmer over low heat for at least 30 minutes, partially covered (I just tilt the lid to leave a slight gap), stirring frequently. We usually let ours simmer about 1.5 hours.
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If the liquids evaporate too much, and it starts looking too dry, add a splash of vegetable broth. Serve and enjoy!
Recipe Notes
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Note: if you wish to use beefless crumbles, such as Gardein or Trader Joe's, skip the browning process. Then add the crumbles when you add the beans, broth and tomatoes.