This is an ode to my roots in Texas! I grew up eating chili, and I have a large family, so this is the type of dish that is a real crowd-pleaser. I have always loved chili, but back home, it was always loaded with meat. Since adopting a vegan diet, I have explored and experimented with many vegan chilis, but this recipe tops all! This is the absolute best vegan chili.
The beans are the star of this dish. I use Kidney, Pinto and Black beans. I marry them together with classic chili powder, earthy cacao powder, spicy Soyrizo, plump bites of cherry tomatoes, and smokey chiles de adobo. The flavor combination is to die for. Chili is not something that I usually would crave all the time, but oh my. This recipe gives me some SERIOUS chili cravings.
It is a bit spicy, so I would recommend altering the chilis de adobo or having them on the side for more sensitive taste-buds. My fiance and I like it really spicy, so we are addicted to this chili! My baby, however, has some developing taste buds, so we set some of the chili to the side for her and add in the chilis de adobo at the end. It is really great with the chilis de adobo cooked in there, so if your family and friends can handle it, I highly recommend cooking them in there! Pictured above are the gorgeous chilis de adobo. I use these in this chili, but I can also eat them straight out of the can. They are fiery, but oh- so- yum. You can buy them at most grocery stores in the Latin food section.
This chili is spicy, smoky, rich, earthy, slightly acidic- all the things that you want in a pot of chili! Bottom line. Try this chili! It will for sure fulfill your chili-eatin-dreams! Even my baby loves it!
Here is my recipe for The Absolute Best Vegan Chili!
Ingredients:
- 2 Tbs. of olive oil
- 5 garlic cloves (chopped fine)
- 1/2 yellow onion (chopped fine)
- 6 oz of Soyrizo ( I used a half sleeve of Trader Joe’s Soyrizo)
- 1 can of black beans
- 1 can of kidney beans
- 1 can of pinto beans
- 1 4 oz. can of chiles de adobo
- 14 cherry tomatoes (cut in half)
- 2 Tbs. chili powder (be generous!)
- 1 Tbs. cacao powder
- 1/2 Tbs. agave nectar (can sub sugar)
- 1 Tbs. red wine vinegar
- Dash of cinnamon
- Couple extra dashes of smoked paprika
- Salt to taste (Should be pretty salty from Soyrizo and canned beans- I added 1 tsp)
- Garnish with vegan cheddar and chopped onions (optional- I used Daiya’s new cheddar cheese made with chickpeas!)
Method:
- Add olive oil into a pot over medium heat. When the oil thins out and moves freely in the pan, add in the chopped garlic. When the garlic looks like it’s about to brown, add in the onion. Cook that for a couple of minutes. I like to add in the garlic first so that it gets that nice roasted flavor. The onions have a lot of water, so if you add them at the same time, you wont get the roasted garlic flavor.
- After a couple of minutes add in your soyrizo. It should get a little crispy. I’d say cook that for about four minutes.
- Add in your chiles de adobo if using. (Again- these are SPICY! If making for tots or sensitive groups, just leave them out. I always add them in in the end for myself, but the are DELICIOUS cooked in there). Break them up a bit with the back of a wooden spoon. Cook for another couple of minutes.
- Add in the cans of beans. I drain the juice of one of the cans of beans for a thicker chili.
- Add in the halved cherry tomatoes
- Add all of the seasonings, agave, and the vinegar. Be generous with the chili powder! It is chili after-all!
- Taste and adjust salt to your liking.
- Simmer for about twenty minutes. The longer that it simmers, the more the flavors will meld together!
- Top with your favorite chili toppings! My favorites are vegan cheddar and finely chopped onions! YUM!
- Enjoy! I serve this on top of my Cilantro Lime Rice . It also goes great with cornbread, tortilla chips, crackers, or basically with anything! It’s delicious!
Please let me know your experience with this chili in the comments below! Love and spicy fun to all of you!