This vegan chili will appeal to even the most die-hard meat lover out there.
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- 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)
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.
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.
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.
© Mainly Vegan LLC