When you’re eating vegan, “blah” food can spoil your whole meal. A good meatless chili can really save the day.
The Best Vegetarian Chili pleases vegans and traditional diners alike, with veggie “burger” and a rich, spicy flavor.
Ready for a cozy hour of reading the agonizing details of every, single ingredient in vegan chili (with shopping links)? No? OK, I guess we’d better get right to the recipe, then (a more compact, printable version appears below):
Table of Contents
- The Best Vegetarian Chili Recipe: Ingredients
- How to Make the Best Vegetarian Chili
- The Best Vegetarian Chili Printable Recipe
- The Best Vegetarian Chili Tips for Success
The Best Vegetarian Chili Recipe: Ingredients
- 1T. oil
- 1 small onion, chopped
- 3c. veggie crumbles
- 1 can condensed tomato soup, family size
- 1 can of water
- 1t. vegetable bouillon powder
- 1T. soy sauce
- 1T. chili powder
- 1T. cumin
- 1 bay leaf
- 1 can red kidney beans, drained and rinsed, 19 oz. size
How to Make the Best Vegetarian Chili
- Heat onion and oil in a soup pot over medium-low heat for a minute or two, while you open the crumbles.
- Add the crumbles, and let cook, while you get the rest of your ingredients together.
- Stir in the rest of the ingredients, EXCEPT for the beans.
- Bring to a boil, and turn to low. At this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes.
- Add beans, and return pot to boiling.
- Remove from heat, and serve.
The Best Vegetarian Chili Printable Recipe
The Best Vegetarian Chili
The Best Vegetarian Chili pleases vegans and traditional diners alike, with veggie "burger" and a rich, spicy flavor.
Servings: 6
Calories: 150kcal
Cost: $8
Ingredients
- 1 T. oil
- 1 small onion chopped
- 3 c. veggie crumbles
- 1 can condensed tomato soup family size
- 1 can water
- 1 t. vegetable bouillon powder
- 1 T. soy sauce
- 1 T. chili powder
- 1 T. cumin
- 1 bay leaf
- 1 can red kidney beans drained and rinsed, 19 oz. size
Instructions
- Heat onion and oil in a soup pot over medium-low heat for a minute or two, while you open the crumbles.
- Add the crumbles, and let cook, while you get the rest of your ingredients together.
- Stir in the rest of the ingredients, EXCEPT for the beans.
- Bring to a boil, and turn to low. At this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes.
- Add beans, and return pot to boiling.
- Remove from heat, and serve.
The Best Vegetarian Chili Tips for Success
- A quality soup pot will cook this chili with even results. I like this heirloom quality pot (view here).
- Progresso sells beans in the 19 oz. size. If you can’t find them, use 1 or 2 smaller cans, or to taste.
- To make in the Crockpot, follow directions through Step 4, using a skillet. Deglaze skillet with 1/2c. water, and dump the contents into Crockpot. Cook it on HIGH for 1 hour or LOW for 3 hours. If you want the pot to cook longer, hold off on adding the beans until the last hour, so they don’t get mushy.
- Any vegetable oil works well in this chili.
- Omit soy sauce, if you’re trying to cut down on salt.
- Skim off any foam that forms on the chili’s surface, for a more digestible food. These are impurities which can cause unpleasant digestive issues.
- A great way to increase this easily is to add 1 can of a good-quality canned vegan chili. Each time you do this, it adds two more servings. It will also add more depth of flavor to your chili.
n. b. – Shopping links in this article help to support this website, but at no charge to you. Thank you.
