About the Recipe
Warm up with a hearty bowl of Vegan Chili Con Carne, the perfect comfort food for any occasion. Packed with protein-rich beans, savory vegetables, and a rich blend of spices, this plant-based twist on a classic chili is just as satisfying as the original. Whether you’re cooking for a crowd or meal prepping for the week, this Coolfood recipe is a delicious, flavorful way to enjoy all the flavors of chili without the meat!
Ingredients
1 1/2 tsp. vegetable oil
1 1/2 cup yellow onion, diced
1/2 cup green bell pepper, diced
3/4 tsp. garlic, minced
3/4 cup all-purpose flour
2 Tbs. chili powder
1 Tbs. cumin
1 tsp. kosher salt
1/4 tsp. granulated sugar
5 Tbs. tomato paste
1 1/2 oz. or 1/2 tsp. vegetable stock base
4 1/2 cups water
3 cups crushed tomato
1 1/2 tsp. tabasco
1 lb. vegan crumbles
1 lb. kidney beans, if canned strained and rinsed
3-5 medium scallions, sliced for garnish
Preparation
Step 1
In stockpot over medium-high heat, heat oil. Add onion, pepper and garlic. Saute until onion is translucent, 3 to 5 minutes.
Step 2
Reduce heat to medium. Add flour, chili powder, cumin, salt and sugar. Whisk until well blended. Cook, whisking often, 3 to 5 minutes. Stir in tomato paste and base. Cook 2 to 3 minutes.
Step 3
Add water, tomato and hot sauce. Mix well. Cook, whisking constantly, until mixture thickens and boils.
Step 4
Add vegetarian beef and beans. Return to a boil. Reduce heat. Simmer 35 minutes.
Step 5
Once simmered, serve and add scallion for garnish.