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
- 2 tbsp cooking oil
- 1 yellow onion, chopped
- 1 red 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
- 3/4 cup imitation ground beef, or 3/4 cup TVP rehydrated with hot water (optional)
- 3 tbsp chili powder
- 1 tbsp sugar
- 1 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. If using frozen imitation ground beef, add it now (if using rehydrated TVP, wait until 30 minutes before serving). Add spice mixture and sauté for 1 minute, stirring. 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.
