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American Cuisine

VEGAN CHILI

This vegetarian and vegan chili recipe makes use of lots of pantry staples you may already have lying around, including some “secret ingredients” that may surprise you. The formula is entirely flexible, yielding great results no matter what your stash of canned goods may look like. Feel free to sub in any veggies you may have on hand, whether frozen or fresh. Just remember to add more water and simmer a bit longer if you’ve added more veggies that need to get cooked.  

4-6 Servings
II Difficulty
19 Ingredients
15 MIN Preparation
60 MIN Cooking
75 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Two bowls of vegan chili next to a bag of Longève and a red bandana
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INGREDIENTS

  • ¼ cup olive oil
  • 1 ½ cups Longève Unseasoned Plant-Based Crumbles
  • 1 small onion, diced (about 1 cup)
  • 1 small carrot, peeled and diced (about ½ cup)
  • 1 small rib of celery, diced (about ¼ cup)
  • 1 small red bell pepper, seeded and diced (about 1 cup)
  • 1 small green bell pepper, seeded and diced (about 1 cup)
  • 2 Tbsp. garlic, peeled and minced
  • 1 tsp. sea salt
  • 2 ½ tsp. chili powder
  • 1 tsp. cocoa powder*
  • ½ tsp. ground cumin
  • 1 ½ tsp. vegetable bouillon powder
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • ¼ cup ketchup
  • 2 Tbsp. peanut butter*
  • 1 small can crushed tomatoes (about 1 ¾ cups)
  • 2 ½ cups water, or as needed

INSTRUCTIONS

  1. Heat 2 tablespoons of the olive oil in a heavy-bottomed pot over medium heat and add the dry Longève crumbles. Cook and stir with a wooden spoon until they begin to toast and turn golden brown.
  2. Add the remaining 2 tablespoons of olive oil, along with the diced onion, carrot, celery, and peppers (or any combination of vegetables you are using), and cook over medium-high heat, stirring frequently until veggies begin to blister and soften.
  3. Add the minced garlic, salt, chili powder, cumin, cocoa powder and bouillon powder, and cook for another minute to soften garlic and bloom the spices.
  4. Add the rinsed and drained kidney beans and black beans, ketchup, peanut butter, crushed tomatoes and water. Add additional water if needed to barely cover the contents of the pot. Bring everything to a boil, lower the heat and simmer for 25 – 30 minutes, or until the chili has thickened and tastes rich and delicious. Add more salt if you feel it needs it. Or a dash of hot sauce.
  5. Serve piping hot, topped with whatever you like or have on hand. Chopped scallions, cilantro or avocado are a nice touch.

*COCOA POWDER & PEANUT BUTTER may seem like odd additions to this savory recipe, but their sweetness adds amazing depth of flavor to the final dish. Give it a try! We promise you won't be disappointed.

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