With just a few simple steps and minimal prep work, you can have a steaming bowl of flavorful chili on the table in under an hour.
Equipment | Single Burner |
Difficulty | Very Easy |
A perfect vegan ground beef recipe!
This chili recipe is a good vegan dinner idea that uses vegan ground beef combined with beans and a savory spice mix for a healthy weeknight meal. It goes together quickly using several pantry staples and can be on the table in less than an hour. A steaming bowl of chili for dinner is so comforting and heartwarming! Without the beer this chili recipe tastes exactly like my mom's.
This recipe has very little labor involved and also makes tasty leftovers.
You can use the leftovers for several other healthy dinner ideas! You can use it to make nacho bowls, or as a vegan taco filling, or to make loaded fries topped with veggies and vegan sour cream. Chili is often even more tasty the next day, so it makes an easy lunch idea for taking to work.
Substitutions
Substitution for vegan ground beef: You can leave the beef out and simply replace it with 2 more cups of beans.
Substitute for canned diced tomatoes: You can use 1 cup of chopped fresh tomatoes and 2 1/2 cups of plain tomato sauce.
Substitute for beer: You can use 1 1/2 cups of veggie broth instead.
Substitute for tomato paste: You can use tomato sauce or tomato puree instead.
What kind of beans should I use for this chili recipe? You can use pinto beans, kidney beans, or black beans for best results. Feel free to mix them! My mom used to always make it with half pinto beans and half kidney beans.
Money Saving Tips |
My vegan ground beef recipe is cheaper than the store-bought versions! |
You can leave the beef out altogether and substitute it with more beans. |
You can leave the beer out and substitute it with 1 1/2 cups veggie broth instead. |
Serve the chili over rice to help stretch it further for a cheaper meal. |
Let's Begin:
Gather your ingredients.
Heat a soup pot over medium heat. Meanwhile, mince the onion.
Add the 4 Tbs of oil and heat until glossy, then add the onion. Cook, stirring occasionally, until it begins to turn translucent, about 4-5 minutes. Meanwhile measure 2 tsp chili powder, 2 tsp cumin, 1 1/2 tsp garlic powder, 1 1/2 sweet paprika, 1 tsp cayenne, 1/4 tsp smoked paprika, and 1/2 tsp cocoa powder (optional) into a small bowl.
Add the 2 cups of vegan ground beef and cook, stirring occasionally, until most of the oil is absorbed, about 2-3 minutes.
If you are using my ground beef recipe add 1/2 cup of water and 2 Tbs of soy sauce now, cooking until most of the liquid is absorbed, about 3-4 minutes.
Add the small bowl of spices, and stir until evenly distributed and fragrant. About 30-45 seconds.
Add the 3 1/2 cups beans (or two 14.5 oz cans) drained, 1 14.5 oz can of diced tomatoes, 1 bottle or can of a light beer or an extra 1 1/2 cup vegetable broth, 1 cup vegetable broth, and 3 oz tomato paste. Stir until combined.
Bring to a boil, then cover and lower heat. Let simmer for 30 minutes. Stir every few minutes, being sure to scrape the bottom of the pan so nothing sticks and burns.
Taste and season with salt and pepper as necessary. Enjoy!
What can I serve with this chili recipe?
Lots of things are nice to top chili! Such as;
French Fried Onions
Tomatoes
Green Onions
Diced Tomatoes
Cheese
Etc.
There are also several things that are lovely on the side. Here are some suggestions;
Crackers
Cornbread
Chips
Bread
Rice (which is also a cheap way to stretch the chili further)
etc.
Finally, there are plenty of things for which you can use leftover chili! Try some of these other dinner ideas;
as Taco Filling
Frito Pie
Chili Dogs
Chili Burgers
Loaded Fries
Loaded Tots
over the top of Enchiladas
etc.
Storage.
This chili is good in the fridge for up to a week. It is even better the second day after the spices have had time to fully marry. This recipe also packs really nicely for lunch!
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