Chili. Beans, no beans? Steak, beef, ground turkey? There are so many options and so many different combinations it’s no wonder there’s a million chili cook offs underway throughout the country during the fall … and chili is a football game-day staple, a tailgating must for those who brave the cold and stand outside the stadium playing corn hole, or whatever it is they do. LOL. Hey, I love college football, from the warm confines of my couch thank you very much.
Anyway, this is perhaps the best damn chili ever, and no, it’s not just my opinion … I heard first hand from a few “non believers,” aka the carnivores, that this is amazing. And I would enter into any chili cook off, anywhere, even in Texas. Yes, I said that.
And it’s even better the second day!
As far as the seasoning goes, you do you. Me, I just really like Carroll Shelby’s kit and it’s the same one my parents used when I was growing up, so it’s kind of a tradition for me. Likewise, the tempeh is optional but it adds protein so I think it’s a welcome addition. And no, you don’t have to use three different kinds of beans, but I like the variety and think it makes this chili even better. So there you go.
The BEST Vegan Chili Ever
PREP TIME: 30 minutes | COOK TIME: 45-60 minutes
- 3-4 TBS olive oil
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 TBS garlic, minced
- 1 cup tempeh, cubed (optional)
- 1-2 zucchini, cut into ½ inch pieces, about 1 cup
- 1 red pepper, chopped
- 2 carrots, cut into ½ inch pieces, about ½ to ¾ cup
- ½ can kidney beans
- ½ can pinto beans
- ½ can black beans
- 16 oz. vegetable stock
- 16 oz. can crushed tomatoes (I use fire roasted)
- Water or more veg stock, if needed, depending on how thick you like your chili
- 1 box Carroll Shelby’s chili seasoning kit
Saute onion, celery and garlic in olive oil until lightly browned, about 10 minutes. Add tempeh, cook for another 5 minutes stirring frequently, until the tempeh is nice and browned. Add all other ingredients. Note: only add the seasoning and the cayenne pepper (if you want it) from the Carroll Shelby’s kit. Hold onto the mesa flour until the end. Bring to a slight boil, then reduce heat, cover, and let simmer for about 40 minutes. Add mesa flour and stir well until it begins to thicken. Serve with whatever you like: sour cream (preferably vegan, shredded cheese (vegan or whatever you want), chopped onion, jalapenos, corn bread, etc. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
Try sauteeing tempeh in a little sesame oil for a delicious alternative to meat!
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This all looks divine! I’ve made my chili vegetarian for years, and no one notices!! It’s all about the texture and the beans and the spices. Of course, those hard-core-no-bean chili people wouldn’t agree, but we just won’t invite them!