Hearty Vegan Chili
I am a meat lover. There is no shame in my game, I love beef, pork and chicken. I also enjoy a challenge. So I challenged my meat lovin' self to make a completely vegan chili. Now, I was skeptical at first, but I have been and continue to be completely impressed with the results. It tastes meaty and flavorful...just like [regular] chili.Using baby portobello mushrooms, quinoa and meatless crumbles help this chili imitate the texture of chili. Chili powder and cumin give you the chili taste. You really can't lose with this. Try it....one time....for me!
Ingredients
- 1/2 cup yellow onions, chopped
- 1/2 cup each red, green, yellow bell peppers
- 2 cups sliced baby portobello mushrooms
- 3 cloves garlic cloves, cut up (not minced)
- 1 1/2 cups meatless crumbles
- 2 cups prepared quinoa
- 1/2 cup vegetable oil, plus extra to saute vegetables
- 1/3 cup chili powder
- 1/3 cup cumin
- 2 tsp Salt
- 1 Tbsp crushed red pepper flakes
- 6 cups vegetable broth (I like Garlic flavored Better Than Bouillon)
- 2 15 oz cans red kidney beans
- 1 15 oz cans fire roasted tomatoes
Instructions
- In a large 8 quart stock pot, over medium-high heat 2 – 3 tablespoons of vegetable oil. When oil is heated, cook chopped onions, bell peppers, garlic and mushrooms. Cook until vegetables become fragrant and onions and transparent.
- Add the meatless crumbles into the mixture, cook together so the veggie protein can break down (like ground beef). You will likely need to add additional vegetable oil along the way, as the proteins will absorb the vegetable oil. Add additional oil 1 – 2 tablespoons at a time.
- Add the prepared quinoa and stir well to combine.
- Turn the heat down to medium, add the flour and ½ cup of vegetable oil to the mixture, stir well to allow the oil to absorb the flour. This will determine how thick and hearty your chili will be.
- Add the chili powder, cumin, salt and crushed red pepper flakes. Stir well to combine.
- Slowly pour in garlic broth (or any vegetable-based broth of your choice) and stir well to combine.
- Bring to a simmer and add the red kidney beans and fire roasted tomatoes.
- Stir all ingredients together well, bring to a slight boil. Once the chili is boiling, reduce the heat to medium-low and allow it to simmer together for 30 – 45 minutes.
- Garnish with vegan sour cream and cheese.