Vegan chili

Texas-style chili sin carne, without unorthodox additions. This is the vegan recipe that forms the base for my chili con carne recipe. See that recipe for additional background info and long-winded rants about chili.

Ingredients (Stovetop version using canned beans)

• 2 tbsp cooking oil (we like rice bran oil)
• 1 medium yellow onion, chopped
• 1 red, yellow or orange bell pepper, seeded and diced
• 1 poblano chile, seeded and minced
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper
• 29 oz can crushed tomatoes
• 15 oz can black beans
• 15 oz can pinto beans
• 1 cup imitation ground beef, or 3/4 cup dry TVP rehydrated with hot water (optional)
• 4 tbsp chili powder
• 1 tbsp sugar
• 1 1/2 tsp ground cumin
• 1 tsp onion powder
• 3/4 tsp ground coriander
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper powder
• kosher salt to taste, about 2 tsp
• 2 bay leaves

Directions

Mix chili powder, sugar, cumin, onion powder, coriander, black pepper and cayenne pepper in a small bowl and set aside. In a large pot, heat the oil over medium-high heat and then add onion, bell pepper and poblano chile. Sauté until onion is translucent, then add garlic and red pepper flakes and sauté for 2-3 minutes more. Add spice mixture and sauté for 1 minute, stirring. Add imitation meat/TVP and pour in tomatoes and beans, including the canning liquid. Bring to a boil and let simmer, covered, for as long as desired. Salt to taste.

Ingredients (Instant Pot version using dry beans)

• 2 tbsp cooking oil (we like rice bran oil)
• 1 medium yellow onion, chopped
• 1 red, yellow or orange bell pepper, seeded and diced
• 1 poblano chile, seeded and minced
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper
• 29 oz can crushed tomatoes
• 2 cups water
• 2/3 cup dry black beans
• 2/3 cup dry pinto beans
• 1 cup imitation ground beef, or 3/4 cup dry TVP
• 4 tbsp chili powder
• 2 tsp sugar
• 1 1/2 tsp ground cumin
• 1 tsp onion powder
• 3/4 tsp ground coriander
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper powder
• kosher salt to taste, about 2 tsp
• 2 bay leaves

Directions

Sort and thoroughly rinse beans, discarding rinse water. Mix chili powder, sugar, cumin, onion powder, coriander, black pepper and cayenne pepper in a small bowl and set aside. Add cooking oil, onion, bell pepper, poblano, garlic and red pepper flakes to Instant Pot. Set to Sauté (Normal) and cook, stirring occasionally, until onion is translucent. Press Cancel, then add spice mixture and stir for 1 minute. Add tomatoes, water, dry beans and bay leaves. Close lid, set to Sealing, set to Manual cook (High pressure) for 45 minutes with Keep Warm enabled. After cooking is complete and pressure has released (about 90 minutes) stir in salt and TVP. Close lid and leave on Keep Warm until ready to eat, at least 30 minutes and up to 8 hours.