This chili is so good it’ll make ya smack your momma. But maybe don’t do that. Easy, meaty, veggie-filled and gluten-free, this classic vegan chili recipe is my personal favorite, and my go-to during chili season. Just try to stop at one bowl.
w/Eli Haynes, edited by Luke O’Dell
In 2020, I finally completed my mission to cook every recipe in one of the most popular, comprehensive vegan cookbooks–the Veganomicon. Who says that year was all trash??
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Eli’s Damn Good Vegan Chili Recipe:
1 tbsp canola/vegetable oil
1 white onion, diced
4 garlic cloves, minced OR 1 tsp garlic powder
1 green bell pepper, diced
2 celery stalks, halved lengthwise, cut into ÂĽ inch pieces (optional)
1 tbsp tomato paste
1 lb. (or bag) meatless crumbles (Gardein, Beyond Meat, or Impossible are all gluten-free!)
½ tsp chili powder
1 packet chili seasoning (McCormick brand has a gluten-free option!)
1 ½ – 2 cups water
1 (15 oz) can tomato sauce
1 (28 oz) can diced tomatoes
1 (15 oz) can pinto beans, drained/rinsed
1 (15 oz) can dark red kidney beans, drained/rinsed
1 can Bush’s Chili Magic Chili Starter
2 carrots, peeled and julienned or shredded
1/8 tsp of cayenne pepper powder (or to taste)
1 ½ tsp salt (or to taste)
freshly ground black pepper, to taste
garnish with green onions, sour cream, cheese, corn chips, jalapenos, etc!
#vegan #chili #veganchili