February 24, 2019
Who needs meat in your chili when you have this amazing recipe? The meat eaters in my family love it!
Jill’s Vegan Chili
Chili is easy, beautiful and healthy. And, if you make it Vegan everyone can eat it and it’s a win win! This is one of my most requested recipes. Try it…you won’t regret it!
Ingredients
- 3 tablespoon olive oil
- 1 1/2 cups onion chopped
- 8 large cloves garlic chopped
- 6 cans Beans light red kidney, dark red kidney, black, cannelli…mix it up!
- 1/4 cup taco seasoning or one envelope packet
- 1 tsp basil dried
- 1/2 tsp oregano dried
- 1/2 tsp thyme dried
- 15 ounce tomato sauce can
- 2 cups vegetable broth adjust for desired thickness
- 1 jar pasta sauce your choice-optional
- 6 ounces chopped tomatoes canned
- 12 ounces veggie meal starter griller crumbles frozen-veggie “ground beef”
Instructions
- Chop your onions using your trusty onion goggles
- Gather up all your spices
- Heat oil in heavy saucepan over medium-high heat. Add onions. Saute about 8 minutes or until onions are translucent. Add garlic and saute for 3 minutes. Add vegan or vegetarian ground beef, warm completely Add taco seasoning, basil, oregano, and thymeAdd beans.
Mix in tomato sauce,(I use spaghetti sauce) and canned chopped tomatoes.
- Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.It makes about 3 large soup containers fullServe with avocado on top. To un-veganize it you can serve with sour cream and shredded cheddar cheese. To un-healthyize it you can serve with tortilla chips or fritos…Oh so yummy!
Notes
This is so easy and really great to keep in the fridge for a quick weekday meal for those lazy folks in your house who don’t want to cook and microwaving is the best they can do!
Here’s why chili is sexy…
Like us:
It’s beautiful, healthy and colorful
It’s hot and spicy
Everyone loves Chili
Make chili…it’s sexy!
Angelica Vidales
Hi Jill!
I think I might just start cooking more than usual thanks to your recipes! the fact that they are vegan is a super plus for me because when I can I try to lower the animal product dose on my diet.
When I cook it I will come back to thank you some more 😀
Jill
I love it, Angelica! Let me know if you like it!
Vicki Dunbar
This is so similar to my vegan chili recipe! Can’t wait to try it!
Jill
Vicki…let me know what you think. If yours has some better ingredients, let me know and I’ll try yours too!
xo Jill
Vicki Dunbar
I definitely will. I make my own chili seasoning, and use fire roasted tomatoes. I add zucchini as well.
Jill
Wow! Definitely much fancier than mine! Mine is the lazy way! I love zucchini…that’s a great idea! Ok. Can’t wait to hear all about your recipe! xoxo
Jill
Oh yum, Vicki…that sounds like a great idea! I love zucchini and fire roasted tomatoes and your own chili seasoning…sounds way better and much fanicer! xoxo
Vicki Dunbar
Hi Jill –
Here is mine – (I used some of your steps, but they pretty much mimic mine)
3 tablespoon olive or avocado oil
1 1/2 cups white onion chopped
1 1/2 cups of diced zucchini
8 large cloves garlic chopped
4 cans black beans
2 cans dark red kidney beans
2 1/2 tblsp chili powder
1 tblsp cumin
1 tsp curry powder
1 tsp basil dried
1/4 tsp clove
1/2 tsp oregano dried
1/2 tsp thyme dried
2 15 ounce can fire roasted petite cut tomatoes
2 cups vegetable broth adjust for desired thickness
12 ounces veggie meal starter crumbles frozen-veggie “ground beef”
Heat oil in heavy skillet over medium-high heat.
Add onions. Saute about 8 minutes or until onions are translucent.
Add garlic and zucchini. Saute for 3 minutes.
Add vegan or vegetarian ground beef, warm completely
Transfer to slow cooker (yes I am old school)
Add tomatoes.
Add beans.
Slowly add broth until desired consistency.
Place on high for 30 minutes, switch to low setting for 2 hours
Stir occasionally and add broth as needed
Add salt and pepper to taste
Jill
Thank you for this, Vicki…this was also in a spam folder…why??? So weird!
Anyway, I’m going to switch things up and try your version as soon as it’s not so hot outside! Somehow Chili is better when it’s cold out!
I don’t claim to be a great cook…I usually make fairly basic things so I can imagine this will be a great improvement!
Thank you, thank you, thank you! xoxo Jill