Beefy Vegan Chili
Updated: Mar 25
All Meat Vegan Chili! Great on Burgers, Hot Dogs, Fries, or just by itself!
I never ate too much Chili without beans before going vegan. I think in retrospect, it seemed weird? I dunno! In any case, I can admit when I was wrong and I definitely was wrong about that, as this was not weird at all, but totally super delicious!
This chili is really easy to make too! I used Beyond Meat, but you could use any plant-based meat, even TVP or lentils too I bet! I've had this on Burgers, Fries and Hot Dogs and it works perfectly on all of 'em. That being said it works great on its own just as a meal in itself. Just top it with some vegan cheese, sour cream and onions or any fixins you want! It's a humdinger!
Makes 4-6 servings
Cooking Time: 45 minutes
1 pound plant based meat
5 cloves of garlic
1 medium carrot
1 medium onion
3 Tbsp chili powder
1 Tbsp cumin
1 Tbsp smoked paprika
1/2 Tbsp brown sugar
2 Tbsp masa harina (or cornstarch)
2 Tbsp chipotle in adobo sauce
1 Tbsp hot sauce
1 Tbsp white vinegar
Salt & Pepper to taste
1/4 cup flour
2 cups beefless broth (or veggie broth)
Vegan Sour Cream
Add garlic, onion and carrot to a food processor or blender. Blend until it's a chunky paste consistency.
In a large pot or dutch oven over medium heat, add some oil. Once hot, add the vegetables and plant based meat. Cook until meat has browned, about 6-8 minutes.
Add the chili powder, cumin, smoked paprika, brown sugar, chipotle in adobo, hot sauce, white vinegar and masa harina or cornstarch and stir to combine.
Whisk the flour and beefless broth, then add to the pot. Stir to combine.
Simmer for about 30 minutes or until desired consistency.
Serve on a burger, hot dog, fries, or by itself!