John’s Vegan Chili

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

John's Vegan Chili | AreYouKitchenMe.com

I do most of the cooking in our house. Listen, I’m not complaining. Cooking is my passion and I love making our daily meals. I’m also a huge control freak and don’t often give John free reign at the stove. But every so often he asks to take the wheel and I never regret it. The kid makes a mean (vegan) grilled cheese. Grills mushrooms like a boss. Knows his way around a butternut squash. And makes the BEST vegan chili.

John's Vegan Chili | AreYouKitchenMe.com

Chili has always been the ultimate comfort food to me. My family served it over spaghetti topped with shredded cheese and cornbread. The perfect layers of carbs and hot, spicy, hearty stew. It’s everything you need in one bowl. Nowadays, I keep things a little simpler and serve our vegan chili with some fresh, cooling cilantro and crunchy oyster crackers.

John's Vegan Chili | AreYouKitchenMe.com

John started making vegan chili a few years ago for his office’s annual chili cook-off. He spends hours perfecting his recipe and we’ve already made three test batches this year. Unfortunately, he hasn’t taken the #1 award yet, but I’d say the fact that his CEO is a meat aficionado is probably a factor…

John's Vegan Chili | AreYouKitchenMe.com

That said, we think the “meat” in this recipe is perfect! We’ve tried a few different options (included Beyond Meat patties which was a disaster) and our favorite is always the Gardein beefless crumbles. Most other frozen crumbles are pretty good too, though!

John's Vegan Chili | AreYouKitchenMe.com

Don’t be intimidated by the long ingredient list! If you have everything prepped and ready to go (mis en place, if you will), the recipe doesn’t take too much time at all. And every ingredient adds to the layers of complex flavor, just ask John. I asked him if we could simplify it at all and he said, “yeah, if you want it to suck.”

So there you have it friends, vegan chili that doesn’t suck.

John’s Vegan Chili

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: a shiz ton of chli, probably serves 15...

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

Ingredients

  • 2 onions, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 4 cloves garlic, minced
  • 1 28oz. can diced tomatoes
  • 3lbs. fresh tomatoes, diced (or 2 additional cans)
  • 1 package Gardein beefless grounds
  • 2 Tbs. olive oil (or broth or water)
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 Tbs. chili powder
  • 2 tsp. smoked paprika
  • 1 tsp. cumin
  • 1/8 tsp. coriander
  • Pinch of cayenne pepper (or more to taste)
  • 2½ Tbs. sea salt, plus more to taste
  • Black pepper to taste
  • 2 Tbs. tomato paste
  • 1½ Tbs. soy sauce
  • 1 Tbs. barbeque sauce
  • 1 Tbs. ketchup
  • 1 tsp. Worcestershire sauce
  • 5-10 dashes hot sauce (optional)
  • 1 can each, pinto beans and dark red kidney beans, rinsed and drained

Instructions

  1. Before you begin cooking, I recommend getting all of your ingredients out and prepared. Chop the veggies, open the cans, and even measure out all of the spices into a small bowl. This will make the cooking process a breeze!
  2. Heat the olive oil in a very large pot over medium heat. Add the onions and sauté for 5 minutes, until beginning to soften. Add peppers and sauté for another 3 minutes. Add garlic and stir for 30 seconds.
  3. Once vegetables are beginning to soften, add your spices (garlic powder through salt). Toast them for 2 minutes, tossing frequently. Add the Gardein beefless crumbles and cook for another 5 minutes.
  4. Add canned and fresh tomatoes, tomato paste, soy sauce, bbq sauce, ketchup, Worcestershire sauce, and hot sauce. Cover with lid and simmer for 30 minutes. After 30 minutes, taste and adjust seasonings as needed.
  5. Add beans and simmer without lid for 15 more minutes. Serve with lots of cilantro or other fresh herbs and oyster crackers!

Notes

I actually think chili is better after a day or two so feel free to make this in advance. Just let it cool completely before storing in the fridge in an airtight container.

https://www.areyoukitchenme.com/johns-vegan-chili/

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