Beefy Vegan Chili
Updated: Jul 30
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! And as you can see by the photos, you can put it on just about anything you want!
This chili is really easy to make too! I've made it with both Impossible and Beyond and it works great, 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. You can also top some Spaghetti noodles with it! If you've never tried this style, I highly recommend it! Might be one of my favorite ways to enjoy chili. 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!
A couple of quick notes!
You can easily make this a spicy chili by adding some cayenne. I would personally put at least a 1/2 Tbsp or more to get a little kick, so add as much as you like.
You can totally add some cooked pinto and or kidney beans to this! Would work fantastic!
If you're gonna top with vegan cheese, I highly recommend shredding a block of cheese yourself instead of using pre-shredded. It's vastly superior!
If you're gonna make Chili Fries, I like the Crinkle-Cut Fries best! They won't get soggy and they will hold on to more of the chili.
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Makes 4-6 servings
Cooking Time: 45 minutes
1 pound plant based meat
5 cloves of garlic
1 medium carrot
1/2 medium onion
3 Tbsp chili powder
1 Tbsp cumin
1 Tbsp smoked paprika
1/2 Tbsp brown sugar
2 Tbsp masa harina
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)
Cayenne to taste (if you want it spicy)
Vegan Sour Cream
Add garlic, onion and carrot to a food processor or blender and blend until it's a chunky puree.
In a large pot or dutch oven over medium heat, add some oil. Once hot, add the plant based meat. Cook until meat has browned, about 6-8 minutes. Cooking in a wider skillet will brown the meat better, but you'll have an additional pan to clean, so it's up to you! If you decide to go this route you'll just need to add the meat to a dutch oven once it's browned.
Once meat is browned, add the carrot, garlic and onion puree and stir to combine.
Add the chili powder, cumin, smoked paprika, brown sugar, chipotle in adobo, hot sauce, white vinegar and masa harina and stir to combine.
Whisk the flour and beefless broth, then add to the pot. Stir to combine. If adding (cooked or canned) beans, now is the time to do it!
Simmer for about 30 minutes or until desired consistency.
Serve on a burger, hot dog, fries, or by itself!