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Texas-Style Chili

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Meatless and gluten-free chili

Chili may be one of the best meals for a crisp autumn day. Even though it isn’t really all that crisp here in Arizona it still makes a very tasty meal. I’ve mention before that I grew up in Texas so we don’t take our chili lightly, the spicier the better. 

With this recipe I rein in the spices but feel free to add more (or less) to suit your taste buds. Sometimes I’ll make it mild then scoop some out for my kids then add more spices to the remainder for my husband and I.

vegan chili

 

If you are new to a plant-based diet this recipe is perfect because you don’t notice anything is missing.

inredients in pan vegan chili

Very Vegan Chili (Texas Style)

Ingredients

  • 3 cans of beans OR about 6 cups of cooked beans, any variety
  • 1 medium onion, diced
  • 1 can diced tomatoes OR about 3 tomatoes, diced
  • 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
  • 1 8 oz can tomato sauce
  • Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt
  • pepper

Do

  1. Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
  2. Add spices to suit your individual taste preferences.
  3. Heat until extra liquid, if any, has cooked out.

Serve

This meal is great on a cool day, it is hearty and filled with fiber. Cornbread or crackers make a great accompaniment. Perhaps my favorite way to enjoy chili is on a baked potato. This recipe also freezes well so make a big batch and save some for a rainy day.

This recipe also works great in the Crock Pot but since the beans are already cooked it can be made on the stove fairly quickly.

vegetarian chili 3 600x401

 

For more great recipe ideas check out my Recipe Page or follow me on Pinterest.

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Comments

  1. We have a chili cook off at our church next weekend….that how we “throw it down” here in Texas! ;) Looks like an easy veganrecipe!! Thanks for sharing!

    • It is super easy. When I have time I sauté all the onions and peppers first but when I don’t have time I just throw it all in.
      Are you participating in the chili cook off?

      • nuttyalternatives says:

        No, unfortunately, I have to work that night. When she first mentioned having the cookoff, my stomach turned over in disgust about all the beef that would be there. (BLEH!) I had kind of written off chili until I saw your post. I am definitely trying this! I loved chili as a kid and kind of miss the spice of it, you know? Just need a meat-free version. :)

        • My Plant Based Family says:

          I totally understand. Sometimes I think I crave a chili dog but I’m really just craving chili and mustard. I usually just make a chili topped baked potato with mustard and onions and my craving is totally satisfied without the meat.
          I get grossed out just driving by some restaurants because of the smell.

  2. I love chili and this looks quick and delicious! Next time I make it, I think I’m going to bake the leftovers in whole bell peppers.

    • My Plant Based Family says:

      That sounds great Rachel! I’m a huge bell pepper fan but no one else in my house is. I sneak it in a lot of recipes then they turn up their noses.

  3. LOVE chili! I think this is going on my menu list for next week! Cold front coming through today – perfect!

  4. Always looking for yummy vegetarian chili recipes that taste like meaty chili and I think this one is the ticket – I can’t wait to try it!!!

    • My Plant Based Family says:

      Thanks! I like to add several types of beans for a heartier chili; pintos, black black beans, and lentils are favorites of mine.

  5. Chili time of year for sure! My daughter came by and I finally talked her into trying the veggie chili I made. She went home and made it for the family. She posted on Facebook it was a hit! So pleased! She says I eat like a bunny. I take that as a compliment.

  6. Sorry, I’m one of those. I’m pretty sure papers = peppers in the ingredients list?

    It sounds like a great recipe, happy to add it to my recipes to try, and so glad I found your site with meal plans! Not vegetarian, but heading in that direction. This is only my 2nd or 3rd week of “no meat”. I’m starting to flounder now with keeping up meals for the whole family, not just me. So, I found your site just in time!

  7. Yes! Papers = peppers! I thought I fixed that before but I REALLY did this time. We love this chili! I hope you and your family do too!

  8. Thanks for this recipe. I’ve made it a couple of times and it’s quite tasty. I cut back the chili powder to two tablespoons the second time I made it, because one-fourth cup was too spicy for us.

  9. I just picked up 40 lbs of Hatch (New Mexico) chilies, had them roasted and put them in the freezer. I make my chili with peppers, onions, lime, oregano, and your lovely vegan broth mix. Beans on the side…but NEVER in my chili! Sopapillas are nice too!

    • Hi Jack! How was the trail?

      I make a hot red chili like you except not the oregano. This chili is more of a Texas style. Growing up it usually had meat in it as well but I’ve ditched that in favor or lots of beans.

  10. I think I’ll put this in the crockpot for lunch Saturday. We are going to a BBQ fest in town this weekend. I think this will satisfy my meat eating husband when we get home.

  11. Do you drain the canned beans? Thanks!

Trackbacks

  1. […] So last night as I looked for ideas, I was kind of wary as to what my other readers may have suggested, but then the Heaven’s opened and shined down (I’m not dramatic, not even the slightest.) on Very Vegan Chili. […]

  2. […] Chili is completely customizable to suit your spice tolerance. I’ve even had some of the most […]

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