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Mainly Vegan's chili

Pamela’s Vegan Chili

This vegan chili will appeal to even the most die-hard meat lover out there.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
326 0mg 0.3g 46g
Recipe Footprint (for Recipe's Default # of Servings)
82.1 Water saved (gallons) [animal consumption only]
172.5 Manure (pounds) not deposited into the environment
246 Grains / feed (pounds) not consumed by animals
423 Methane (gallons) not created by animals
5,175 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Course Soups
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 1 1/2 hours
Ingredients
  • 1 Tbsp vegetable oil
  • 12 oz hamburger crumbles (meatless)
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (green) (chopped)
  • 2 celery stalks (chopped)
  • 4 garlic cloves (minced)
  • 16 oz tomatoes (diced) (canned)
  • 15 oz tomato sauce
  • 3 Tbsp chili powder
  • 1 Tbsp oregano (dried)
  • 1.5 tsp cumin
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp worcestershire sauce (vegan)
  • 1/2 tsp black pepper
  • 1/2 tsp hot sauce
  • 30 oz chili beans (tri-blend, drained)
  • 1/2 C wine (white) (dry)
Course Soups
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 1 1/2 hours
Ingredients
  • 1 Tbsp vegetable oil
  • 12 oz hamburger crumbles (meatless)
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (green) (chopped)
  • 2 celery stalks (chopped)
  • 4 garlic cloves (minced)
  • 16 oz tomatoes (diced) (canned)
  • 15 oz tomato sauce
  • 3 Tbsp chili powder
  • 1 Tbsp oregano (dried)
  • 1.5 tsp cumin
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp worcestershire sauce (vegan)
  • 1/2 tsp black pepper
  • 1/2 tsp hot sauce
  • 30 oz chili beans (tri-blend, drained)
  • 1/2 C wine (white) (dry)
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
326 0mg 0.3g 46g
Recipe Footprint (for Recipe's Default # of Servings)
82.1 Water saved (gallons) [animal consumption only]
172.5 Manure (pounds) not deposited into the environment
246 Grains / feed (pounds) not consumed by animals
423 Methane (gallons) not created by animals
5,175 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Heat the oil in a large pan; saute the crumbles, onion, bell pepper, celery and garlic for approximately 5 to 10 minutes or until the vegetables are semi-cooked.
    Heat the oil in a large pan; saute the crumbles, onion, bell pepper, celery and garlic for approximately 5 to 10 minutes or until the vegetables are semi-cooked.
  2. Add the remaining ingredients to the pan; cook over medium high heat and bring to a boil stirring frequently. Lower the heat and simmer (covered) for approximately 1 to 2 hours, stirring occasionally.
    Add the remaining ingredients to the pan; cook over medium high heat and bring to a boil stirring frequently. Lower the heat and simmer (covered) for approximately 1 to 2 hours, stirring occasionally.
Recipe Notes

You can replace the white wine with water; you can use kidney beans or other beans in place of or in addition to the chili bean blend.

Serve with sour cream, cheddar cheese, onions or other garnishes, if desired.

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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