Eli's Damn Good Vegan Chili | Easy + Meaty + GF Veggie Chili Recipe | The Vegan Test Kitchen
This chili is so good it'll make ya smack your momma. But maybe don't do that. Easy, meaty, veggie-filled and gluten-free, this classic vegan chili recipe is my personal favorite, and my go-to during chili season. Just try to stop at one bowl.
w/Eli Haynes, edited by JosephLucas
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Eli's Damn Good Vegan Chili Recipe:
1 tbsp canola/vegetable oil
1 white onion, diced
4 garlic cloves, minced OR 1 tsp garlic powder
1 green bell pepper, diced
2 celery stalks, halved lengthwise, cut into ¼ inch pieces (optional)
1 tbsp tomato paste
1 lb. (or bag) meatless crumbles (Gardein, Beyond Meat, or Impossible are all gluten-free!)
½ tsp chili powder
1 packet chili seasoning (McCormick brand has a gluten-free option!)
1 ½ - 2 cups water
1 (15 oz) can tomato sauce
1 (28 oz) can diced tomatoes
1 (15 oz) can pinto beans, drained/rinsed
1 (15 oz) can dark red kidney beans, drained/rinsed
1 can Bush’s Chili Magic Chili Starter
2 carrots, peeled and julienned or shredded
1/8 tsp of cayenne pepper powder (or to taste)
1 ½ tsp salt (or to taste)
freshly ground black pepper, to taste
garnish with green onions, sour cream, cheese, corn chips, jalapenos, etc!
#vegan #chili #veganchili
BEST Vegetarian Chili (you won't miss the meat!)
This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
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FULL PRINTABLE RECIPE -
INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
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#recipe #vegetarianchili #chilirecipe
Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. Believe me when I tell you that vegetarian chili can be just as delicious and satisfying as meat-based chili. I'll show you a few simple moves to bring your veggie chili to the next level.
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
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#vegetarianchili #chili #meatlessmonday
CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Three Bean Vegan Chili + Bonus Recipe!!
WARNING!
THIS RECIPE WILL MAKE YOU VERY HUNGRY AND YOU WILL START TO DRUEL!! LOL :)
This is the most amazing chili and chips I have ever had! Can food get tastier than this? Wowzers!
Serves 6
INGREDIENTS:
1 orange bell pepper, seeded and cut into 1/2-squares
1 red bell pepper, seeded and cut into 1/2-squares
1 yellow bell pepper, seeded and cut into 1/2-squares
1 yellow onion, coarsely chopped
2-3 cloves garlic, finely chopped
3-4 tablespoons water for sautéing
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
Salt and freshly ground pepper, to taste
Water or tomato juice as needed
½ cup chopped fresh cilantro leaves or fresh parsley (optional)
DIRECTIONS:
1. Heat up the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil that is often used for sautéing.
2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes.
3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.
4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls.
Serving suggestions and variations:
*Add a dollop of non-dairy sour cream on top of the chili once it's plated.
*You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It's really up to you, your preferences, and what you have on hand.
*Add more cayenne and chili powder to make it hotter.
*Serve with different color tortilla chips: white, red, and black/blue.
*Sprinkle shredded non-dairy cheese over the chili. (Follow Your Heart brand is delicious. Check Whole Foods and other large natural foods stores, or ask your grocer to order it.)
To make the tortilla chips you will need:
Corn Tortilla Wraps.. Yellow or White
Take all the wraps out and set on a plate.
Cut the wraps in half and then half the other way to make triangle shapes.
Then lay the shapes out on a cookie sheet.
Baste each side with extra-virgin organic coconut oil
Sprinkle Himalayan Pink or Celtic Sea Salt on them
Bake in oven at 350 deg for 15 minutes!
Enjoy!
Serve however you like!!
I added a Sunshine South West Vegan Burger to the chili recipe and it gives it a lot more texture. It is absolutely delicious. Very nutritious and hearty!
Chili Cheese Fritos BUT VEGAN!
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Burger Dude Merch!
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BEST Impossible Vegan Chili Better Than Meat! Protein Rich Keto Friendly #chili #souprecipe #vegan
Try this quick and easy Impossible Vegan Chili recipe made with Impossible Plant-based meat protein and homemade Chili powder. There are a few stews as widely loved and celebrated as the Chili. From Country Fairs or cook-offs, nothing hits the spot on a cold day like a hearty bowl of Chili. We have improved on the beef chili recipe with a vegan twist using Impossible plant-based protein. This Impossible Vegan Chili is thick, earthy, smoky, and spicy. Simply the Best Vegan Chili with our Homemade Chili Powder. A bowl of this is sure to satisfy those hunger pangs, and warm you from within.
Enjoy it on Spaghetti (Cincinnati Style), on Chili Cheese Nachos, a Vegan Chili Cheese Dog, Vegan Sloppy Joes, or just a large bowl with any of your favorite fixins.
Ingredients
Homemade Chili Powder
3 Ancho Chilies
3 Mexican Chilies
2 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 Tbsp Paprika
2 Tsp Garlic Powder/Granulated Garlic
2 Tbsp Black Pepper
1 Tsp Dried Oregano
1/2 Tsp Dried Thyme
1 Oz Tortilla Chips (if used same day to make Chili)
Impossible Vegan Chili
1 Packet of Impossible Plant-based Protein, 12 Oz
2 Cups Onions, chopped
3 Cloves of Garlic, minced
1 Can of Pinto Beans and liquid, 14 oz
1 Can of Dark Red Kidney Beans and liquid, 14 oz
1 Can of Whole peeled tomatoes, 28 oz
1 and 1/2 cup of Homemade Chili Powder
2 Chipotle chilies with adobo sauce, minced
2 Tbsp Oil
2 Tsp Salt
Instructions
Homemade Chili Powder
1) Break the dried Chilies into small pieces, removing as many seeds and steps as possible
2) In a large pot over low heat, toast the chilies until fragrant. Remove and allow them to cool.
3) In a processor, grind the chilies, herbs, spices and tortilla chips to a fine powder.
Impossible Vegan Chili
1) Puree the whole peeled tomatoes
2) Heat oil in a large pot over medium heat.
3) Once the oil is hot, add the Impossible plant-based protein. Add salt, and crumble and cook the protein until brown.
4) Add the onions, garlic and chili powder and combine. Then add the tomato puree along with both cans of Pinto beans and Dark Red Kidney beans along with their canning liquid. The liquid will help the Chili thicken.
5) Increase the heat to high and bring to a boil.
6) Once boiling, stir to scrape anything stuck to the bottom, and reduce the heat to low. Cover with a lid, and allow to cook for 30 minutes.
7) After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed. Cook for another 10-15 minutes.
8) After 15 minutes, turn off the heat, and allow the chili to cool for 10-15 minutes before serving.
9) Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!
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#veganrecipes #vegetarian #vegetarianrecipes #souprecipe #castironcooking #beyondmeat #plantbased #plantbasedprotein #easyrecipe #howto