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Meaty Vegan Chili

This vegan chili is hearty, filling, and so tasty! Crumbled tempeh, walnuts, and mushrooms give the appearance and texture of ground meat.
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Prep Time:15 minutes
Cook Time:30 minutes
Servings: 4

Ingredients

Meaty Crumbles

  • 8 oz tempeh coarsely chopped
  • 6 oz mushrooms coarsely chopped
  • ⅓ cup walnuts

Spices

  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1½ tsp dried oregano
  • 1 tsp cocoa powder
  • ½-1 tsp chile powder* adjust to desired spiciness
  • 2 tbsp nutritional yeast*

Chili

  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 small carrots diced
  • 1 celery diced
  • 2 tbsp tomato paste
  • 1½ tbsp balsamic vinegar
  • 14 oz can whole tomatoes
  • 2 cups water or vegetable broth
  • 2 cups cooked beans (kidney beans, black beans, chickpeas, white beans, etc) drained and rinsed if using canned beans
  • 1 bell pepper diced
  • 1-2 tbsp soy sauce or tamari for gluten-free
  • ½ lime juiced

Garnishes (optional)

  • ½ cup cilantro chopped
  • 1-2 green onions sliced
  • avocado sliced
  • vegan sour cream
  • vegan cheese
  • tortilla chips

Instructions

  • Mix spices in a small bowl and set aside.
  • Add tempeh, mushrooms, and walnuts to a food processor and pulse a few times until crumbly. Be careful not to over-pulse them - you want to retain some texture, not form a paste.
  • Heat olive oil in a pot over medium heat. Add onion, garlic, carrots, and celery. Cook until the onions start to brown, about 5 minutes. Stir frequently.
  • Add the meaty crumbles and a pinch of salt and stir for 1 minute. Add a splash of water or vegetable broth if the bottom starts to stick.
  • Add spices and stir for 30 seconds. Again, add a splash of water or broth if it starts to stick.
  • Add tomato paste and stir another 30 seconds.
  • Add balsamic vinegar and stir to deglaze the pot. Add some water or broth if needed.
  • Add tomatoes and water/vegetable broth. Use the back of your stirring spoon to crush the tomatoes (be careful of splattering).
  • Add beans, cover, and simmer for 15 minutes. Stir occasionally and add more water if needed.
  • Add bell peppers and simmer another 5 minutes.
  • Turn off heat and stir in soy sauce and lime juice. Taste and adjust flavors as needed: more salt or soy sauce for saltiness, lime juice for acidity, sugar for sweetness, or even a pinch of MSG for umami.
  • Garnish as desired.