Our Vegan Chili
Feel free to adjust the chilis for your level of heat.
Ingredients
- 2-3 tbsp olive oil
- 1 medium onion onion (or half of a large onion), chopped
- 2 serrano or jalapeno chilis, deseeded and minced
- 1/2 tsp MSG (optional)
- 1/2 tsp white pepper
- 1/2 tsp dried red chili powder (such as Gochugaru or Aleppo pepper)
- 4 cloves garlic, minced
- 12 ounces package of Impossible or Beyond vegan meat
- 3 tbsp taco seasoning
- 1 tbsp tomato paste
- 16 ounces canned crushed tomatoes
- 16 ounces canned black beans drained
- 16 ounces canned white beans drained
- 16 ounces canned pinto beans NOT drained
- 4-16 ounces black olives, whole or sliced optional
- 1-2 cups water
- salt to taste
- 1 tsp sugar
- 1 tsp Tajin (chili lime salt)
Garnish options
- lime wedges
- corn chips
- additional olives
- vegan cheese
Instructions
- Heat the olive oil in a Dutch oven or soup pot. Add the chopped onion and green chilis. After one minute, add the MSG (optional), white pepper, and dried red chili powder. Sauté a few minutes.
- Add the garlic and impossible meat. Use a wooden spoon to break up the impossible meat. Add the taco seasoning and sauté 2-5 minutes.
- Add the tomato paste and canned tomatoes. Drain the canned white and black beans and add to the pot. Add the pinto beans along with their canning liquid. Drain the olives. Keep whole or or slice to your liking, then add them to the pot. Add the sugar and Tajin. Add about 1-2 cups water to cover and stir to combine. Bring to a boil then lower the heat and simmer about an hour, stirring occasionally. Add more water if needed.
- Season with salt to taste. Garnish with lime wedges, corn chips, and/or additional black olives.