The BEST Chili (yes, it’s vegan)

Chili. Beans, no beans? Steak, beef, ground turkey? There are so many options and so many different combinations it’s no wonder there’s a million chili cook offs underway throughout the country during the fall … and chili is a football game-day staple, a tailgating must for those who brave the cold and stand outside the stadium playing corn hole, or whatever it is they do. LOL. Hey, I love college football, from the warm confines of my couch thank you very much.

Anyway, this is perhaps the best damn chili ever, and no, it’s not just my opinion … I heard first hand from a few “non believers,” aka the carnivores, that this is amazing. And I would enter into any chili cook off, anywhere, even in Texas. Yes, I said that.

And it’s even better the second day!

As far as the seasoning goes, you do you. Me, I just really like Carroll Shelby’s kit and it’s the same one my parents used when I was growing up, so it’s kind of a tradition for me. Likewise, the tempeh is optional but it adds protein so I think it’s a welcome addition. And no, you don’t have to use three different kinds of beans, but I like the variety and think it makes this chili even better. So there you go.

The BEST Vegan Chili Ever

PREP TIME: 30 minutes | COOK TIME: 45-60 minutes

  • 3-4 TBS olive oil
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 3 TBS garlic, minced
  • 1 cup tempeh, cubed (optional)
  • 1-2 zucchini, cut into ½ inch pieces, about 1 cup
  • 1 red pepper, chopped
  • 2 carrots, cut into ½ inch pieces, about ½ to ¾ cup
  • ½ can kidney beans
  • ½ can pinto beans
  • ½ can black beans
  • 16 oz. vegetable stock
  • 16 oz. can crushed tomatoes (I use fire roasted)
  • Water or more veg stock, if needed, depending on how thick you like your chili
  • 1 box Carroll Shelby’s chili seasoning kit

Saute onion, celery and garlic in olive oil until lightly browned, about 10 minutes. Add tempeh, cook for another 5 minutes stirring frequently, until the tempeh is nice and browned. Add all other ingredients. Note: only add the seasoning and the cayenne pepper (if you want it) from the Carroll Shelby’s kit. Hold onto the mesa flour until the end. Bring to a slight boil, then reduce heat, cover, and let simmer for about 40 minutes. Add mesa flour and stir well until it begins to thicken. Serve with whatever you like: sour cream (preferably vegan, shredded cheese (vegan or whatever you want), chopped onion, jalapenos, corn bread, etc. Enjoy!

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )

To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions? Press@ShaunaNosler.com  |  Press@Gastro-Licious.com

Tempeh Chili

Try sauteeing tempeh in a little sesame oil for a delicious alternative to meat!

SER!OUS BEAN CO. Baked Beans

Normally people save their baked beans for bbqs and burgers and such, but my favorite man opted to serve them right alongside some spicy fish—and cornbread too, of course. Why? I mean really, why the hell not?

On Being a Flexitarian

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