Have a little fiesta for a visiting vegan (our oldest son took the wrong fork in the road when the choice was given)!! Everyone else will be having VERY beefy chile, beans (with salt pork) & tamales. The beans aren't a problem-I can make some without the salt pork. Tamales for for him are available a few places here in San Antonio but the chili con carne (or chili sin carne) is the problem. Does anyone have a recipe for vegetarian chili you can recommend? I found a few online but would like one from people i can trust. Thanks
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Jackfruit has often been mentioned as a good substitute.
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Kenji has one:
Vegan Chili
Vegan
Total Time: 1 hr | Servings: 4 to 6 servings
Ingredients:
2 whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about 1/2 ounce)
1 whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about 1/8 ounce)
1 to 2 dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)
2 tablespoons vegan butter
1 pound vegan ground meat, such as Impossible or Beyond
1 medium onion, grated on large holes of a box grater (about 1 1/2 cups)
2 large garlic cloves, grated on Microplane (about 4 teaspoons)
1 teaspoon dried oregano
Kosher salt
2 chipotle peppers packed in adobo sauce, finely chopped
2 teaspoons ground cumin
1/4 cup tomato paste
1 (15-ounce) can whole tomatoes packed in juice, drained and chopped into 1/2-inch pieces
1 (16-ounce) can dark kidney beans, drained
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon whiskey, vodka or brandy (optional)
Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)
Directions:
Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.
Notes:
You can omit the chile paste, and substitute 3 tablespoons chile powder instead. Add chile powder with chipotles and cumin in Step 3, and cook, stirring frequently, until aromatic, about 30 seconds, then add the tomato paste and continue with Step 4.
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This is my go-to for vegans. Now and then, we will also spice it up a bit more and make it for ourselves, too. I've also done the rehydrated ancho/guajillo blendered paste sub for the chili powder with good results. The lime and cilantro are key to giving it some pop at the end.
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Sure! I use a couple of guajillos and a couple of anchos, deseeded. I heat them until they are just getting softer and fragrant in a dry skillet and then pace into a couple of cups of broth (veggie for vegans) and microwave for three or four minutes. I let that steep 25 minutes or so and then blitz in the blender. I put it through a strainer into the pot. You might need to adjust liquid down a bit to account for the paste. It will need a bit of salt at the end. -
Jim- This is a follow up after serving the sweet potato & black bean chili at the fiesta for our visiting son. It turned out great. Everyone, including us carnivores and our vegan boy loved it. I subbed a chili paste for the chili powders as you suggested using dried anchos, guajillos & chipotles. Added a roux made with chicken broth & flour to thicken (thanks to Meat Church for the roux). Also prepped the black beans from scratch instead of using canned. Thanks again for the recipe! Scott
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I really like the ATK vegetarian chili (it says vegetarian but it is vegan AFAICT) although it is a bit of work:
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What's a vegan?Comment
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Do you have access to green chile? You could make my green chile stew without the ground beef and beef base - it would be just as good. Use a vegetable stock in place of the beef stock and perhaps more potatoes - or like others have mentioned above, jack fruit?
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