This hearty vegetarian chili is the perfect comfort meal. I LOVE CHILI. It's so warm, filling, and comforting. My dad makes the best chili ever, so I never really attempted to make my own until now. I wanted something that was meat-free, satisfying, and that really tasted like chili, not beans and tomato sauce.
It's hearty, meaty thanks to Gardein Beefless Ground, and has actual smokey chili taste. And it won't give you indigestion five minutes after you eat it. Great, right? ;)
Hearty Vegetarian Chili
A delicious plant-based chili that is hearty, filling, and comforting. Stands up for itself against traditional meat chili and is Perfect for anytime of year.
- 3 TB extra virgin olive oil or coconut oil
- 1 sweet onion
- 2 cloves garlic
- 1 bottle medium ale beer ((I use GF Omission Lager or Pale Ale)
- 1 package Gardein Beefless Ground
- 1 can mild salsa
- 1 TB tomato paste
- 3 cans chili beans or mix of pinto, black, & kidney ((not the chili beans with chili sauce))
- 1/2-1 tsp cayanne
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 TB chili powder
- 10 dashes tobasco hot sauce ((or to taste))
- 1/2 package frozen corn
- 3-4 TB date syrup, maple syrup, or coconut sugar
- 2 TB ketchup
- 1-2 tsp siracha ((to taste))
- 1 TB arrowroot or tapioca flour ((optional, to thicken))
- Heat oil in a big pot over medium-low heat and dice onion. Add half of onion (saving the other half for serving) and garlic to pot and cook until translucent and fragrant, stirring here & there. Make sure not to let the garlic burn.
- Add the rest of the ingredients, stir, cover, & let simmer for about 20-25 minutes, stirring occasionally. Let cool for a few minutes before serving. Top with onion, vegan cheese, nutritional yeast, or coconut shreds.