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The Best Chili to Make Right Now



Once you understand how flavor is built,
recipes stop being rules and start being suggestions.
Chili is one of the easiest ways to learn that
not because you need another chili recipe,
but because it’s familiar, forgiving,
and it rewards good technique immediately.

This one’s inspired by my time in Austin

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Texas Chili (No Meat)
Ingredients
For the Chile Base
• 2 dried ancho chiles, stems and seeds removed
• 2 dried guajillo chiles, stems and seeds removed
• 4–5 dried chile de árbol (optional, for heat)
• 1 jalapeño
• 3 garlic cloves
• 2 whole tomatoes (or canned tomatoes, drained)
• 2 tbsp brown sugar
• ¼ cup apple cider vinegar
• Water, for soaking
First Spice Dump
• 1 tbsp granulated onion
• 1 tbsp granulated garlic
• 1 tsp smoked paprika
• 1 tsp chili powder
Second Spice Dump
• 2 tbsp cacao powder
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 2 bay leaves
• Salt and black pepper, to taste
For the Chili
• 2 onions, small dice
• 2 lbs extra-firm tofu, broken into chunks
• 8 oz tempeh, broken into chunks
• 2 king oyster mushrooms, torn (optional)
• 3–4 tbsp tomato paste
• Neutral oil, as needed
• 1 quart vegetable broth
• 1 can pinto beans
• 1 can kidney beans
• 1 can black beans (use beans with their liquid)
Optional for Serving
• Diced onion
• Jalapeño or serrano peppers
• Unsweetened yogurt or sour cream alternative
• Tortillas or Fritos

Instructions
1. Build the Chile Base
Toast dried chiles, jalapeño, garlic, and tomatoes in a dry pan until fragrant and lightly blistered. Do not burn.
Remove stems and most seeds from the chiles.
Soak everything in boiling water for 15 minutes, then drain (discard soaking liquid).
Blend chiles, tomatoes, jalapeño, and garlic with brown sugar and vinegar until smooth. Taste and adjust. Set aside.
2. Prepare the Spice Stages
Mix all ingredients for the first spice stage in one bowl.
Mix all ingredients for the second spice stage in another bowl.
3. Brown the Proteins
Heat oil in a wide pan. Add tofu, tempeh, and mushrooms.
Cook patiently, allowing moisture to cook out and edges to brown.
Season lightly with salt and pepper.
Push everything aside, add tomato paste to the center, and fry until dark and caramelized.
Stir to coat everything. Remove from pan and set aside.
4. Build the Chili
Heat oil in a large pot. Add onions and cook until translucent.
Add first spice stage and bloom briefly.
Add browned proteins and stir to combine.
Pour in the chile base and stir well.
Add beans (with their liquid) and vegetable broth. Bring to a simmer.
5. Finish and Simmer
Simmer gently for 30 minutes, stirring occasionally.
Add second spice stage and bay leaves.
Simmer another 30 minutes, until thick and deeply flavored.
Taste and adjust seasoning.
If needed, thicken with a little masa mixed with water.
Serve hot with your favorite toppings.
Excellent with tortillas, Fritos, or simply on its own.

42 Comments

  1. @shauniwaterdragon4907

    Me too. Wanted to tell you I love "Frank's for being kind." Sweetest thing ever. What lovely light you and The Queen bring to the world, we sure need it. Blessings to you both. Frankie is a GOOD GIRL. ❤

  2. @DeusExAnonymus

    Can i tell you a secret to make it really meaty? Add Dashi as a broth. And have 1/3rd of your "meat" swapped with finely diced mushroom.

  5. @lucy7574

    Hey Derek, I used to LOVE the pre-made Minestrone at Whole Foods. Would you be able to show us a vegan version some time? Thank you!!!

  9. @MTDixonSr

    Awesome recipe as always. These days in my retirement I go camping, alone. Enjoy alone time after 40 years of people. Anyway, thank you for your amazing recipes to feed me in the woods (Dutch oven and hot coals).

  10. @reggaemama3

    I can't wait to try this! Your tofu sausage recipe has added variety to my diet. It's different every time I make it😅

  12. @patriciaflaherty5029

    If only we could buy your chili base in a store! For some of us and maybe most of us, those peppers and lion's mane mushrooms aren't available in our stores. A frozen brick of prepared proteins would be the catalyst for meat free cooking for those of us who would love to eliminate animal sources.

  13. @SuzWarren

    Yay! Thank you so much. I’ve been wanting to know your take on chili! I love chili, but since I am of the No Beans Tribe, it’s been a problem since I stopped eating animals. I can’t wait to try!
    Happy holidays and much joy to you both. ❤❤❤

  14. @paulmellon7598

    New subscriber from Scotland. Thanks for your invaluable content. I read comments in a previously watched video that "the world needs a lot more imperfect vegans than it does a few perfect ones." I would add that the world needs a lot more Derek and Frankies … just sayin'

  19. @willismeyers2935

    A perfect vegan pot of chili for a cold, rainy night in the Bay. Thank you for sharing this recipe.

    This was so easy to follow and inspiring, not to mention delicious!

    I substituted 8 oz soy curls for the protein/mushrooms and it turned out great texture-wise. Make sure rehydrate the soy curls, chop and brown them, then add some tomato paste and/or veggie broth for flavor before adding to the pot.

  20. @51rwyatt

    It's funny, I used to watch this channel just for ideas, not being a vegetarian, vegan, whatever. And wouldn't ya know, fast forward a bit and now I'm mostly vegetarian, for health reasons, and this channel is now directly useful for meals… 🙂

  25. @yodagoat

    Another lesson from Sarno! I thought I had Chilli sorted. I was layering but not quite as properly as you are here plus I've been using supermarket "mince" instead. I'll try tofu and beans next time.
    Definitely still not sure about tempeh but shrooms get a pass any time. Any mushrooms any where.
    Well, not any mushroom, but you ken what I mean.

  27. @TheKolemisie

    I made this and it blew me away! By far the best chili I've ever tried, by a large margin. It was a hit even with the non-vegan who tried it. Thank you for teaching as much as you do!

  34. @StevenMenard-oh9oz

    Just found your channel & oh how much I enjoyed it! I’m from the Deep South in Louisiana. Being of French decent, we do live to eat. Your recipes are intoxicating but the dog comments make me laugh. By the way, I’m a 70 year old male & also hate these cell phones! Thanks

  35. @madamhummingbird

    I have your cookbook. I love it. I'm doing to buy a copy for Christmas for my niece who is vegan. I have no doubt she's going to love it. This said I'm not vegan, but I enjoy watching your channel and preparing some of your recipes. This recipe and your pot pie recipes got me today. Thx for sharing. My plan is to make both recipes over the holidays. I'm looking forward to it. Merry Christmas to you and Frankie. Bless.

  38. @elisacohenusa

    Big compliment from a friend trying out this chili at a party this weekend. “Wait, there’s no meat in this?” So good again. Your recipes are the best.

  39. @marcus.b.r

    Why this channel is awesome:
    Bit edgy but supercool doggo
    Spreads love and kindness
    Super chill athmosphere
    No annoying ads you get bombarded with, no bullshit which is trying to be sold

    And the cooking is decent too😂

  40. @Czebou

    "You could easily do this without the beans" call me weird but what kind of a chili would that be? Delicious, probably, but to me personally chili and beans are something absolutely bound together.

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